Many of you have been asking for a soy and coconut-free yogurt recipe. After using 6 pounds of almonds for testing, here it is!
This yogurt is thick, creamy, slightly tart and made with 100% homemade almond milk! I didn’t want to go with cashews here simply because it would have made the yogurts too heavy, and I wanted something light. Almonds are great but there was one problem, when making yogurt from almond milk, it never thickens.
So after checking the ingredient list of tens of vegan yogurts and reading reviews about it, I started to work with thickeners.
I first went with pectin, but it’s a bit messy to work with and I was never getting similar results. In the end, I went with a mix of three thickeners: locust bean gum also known as carob bean gum, xanthan gum and a pinch of agar-agar. When combined together, they form a gel, it’s science so don’t ask me how it works exactly! The main point is that it results in a thick and creamy yogurt. Xanthan gum helps thicken everything a bit more and improves the mouthfeel while agar prevents the yogurts from having a slimy texture.
I use a very small amount of agar here (1/32 tsp) because it’s very powerful and you don’t want to get a flan or jelly yogurt texture!
HOW TO MAKE VEGAN ALMOND MILK YOGURT
Before starting: Please don’t try to substitute or omit any ingredient here, it took a lot of tests to get this recipe right and just a small change will affect the texture of the yogurt. For example, when using cornstarch or arrowroot, the yogurts have a slimy texture, so stick to locust bean gum. If using too much xanthan gum, the yogurts tend to be gelatinous, etc… Don’t be scared by this recipe, it’s actually very easy!
You will need 5 ingredients to make your own almond milk yogurts:
- Locust Bean Gum
- Xanthan Gum
- Agar Agar
- Yogurt Starter (or non-dairy yogurt)
- Optional but recommended: Vanilla bean or vanilla extract, maple syrup
Alright, let’s do it! We will first prepare the almond milk because we are going to do everything from scratch. Start by soaking the almonds for at least 6 hours, preferably overnight. I tried with roasted almonds but the flavor was bitter, so only use raw almonds. You can use blanched or whole almonds, it doesn’t really matter.