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The Best Vegan Almond Milk Yogurt

Vegan Almond Milk Yogurt

Smooth and creamy homemade yogurt made from almond milk. Healthy, packed with good bacterias and easy to make!


  • Yield: 4 Yogurts (5.3oz)

Ingredients

Almond Milk

  • 1 cup (140g) raw almonds
  • 3 cups (750ml) filtered water

Yogurts

  • 2 and 1/2 cup homemade almond milk
  • 1 tsp locust bean gum
  • 1/4 tsp xanthan gum
  • 1/32 tsp agar agar (see notes)
  • 1 yogurt starter (or 2 tbsp non-dairy yogurt) I used half a packet of this starter.
  • Optional: 2 tsp maple syrup, seeds from 1/2 vanilla bean (or 1/4 tsp vanilla extract)

Instructions

Almond Milk

  1. Soak the almonds for at least 6 hours, or overnight. Drain and add to a blender with the 3 cups of water. Blend on high-speed for 30-40 seconds, until smooth.
  2. Place a nut milk bag over a large glass bowl. Pour the almond milk into the bag and twist to close. Using your hands, squeeze to extract as much almond milk as possible. You should end up with about 2 and 1/2 cup of almond milk.

Yogurts

  1. Combine the almond milk (2 and 1/2 cups), locust bean gum, xanthan gum, and agar in a medium saucepan. If you want to make a sweetened yogurt, also add the maple syrup and vanilla seeds. Heat over medium heat until it reaches 185°F (85°C), whisking constantly to make sure all the gums are fully dissolved and don’t stay at the bottom. Remove from heat at soon as it reaches 185°F, just before it boils. Transfer to a large glass bowl and let sit for about 20 minutes, or until the temperature reaches 110°F (43°c). This is important, if the milk is too hot it will kill the cultures. Using a thermometer is strongly recommended.
  2. Once the milk is at the right temperature, stir in the yogurt starter. At this step, the almond milk will have already thickened and may appear gelatinous, don’t worry this is totally normal. Give it a good whisk to break any “lumps”, and make it fully smooth again. Pour into glass jars and close the lid, or use plastic wrap to cover.
  3. Place the jars in a baking dish filled with warm water, they should be half immersed. If you have a yogurt maker, skip this step and just put the jars into your machine.
  4. Place the baking dish with the jars in a 105°F preheated oven for 6-10 hours depending on how sour you like your yogurts. Personally, I prefer them with a milder flavor so I let them culture for only 6 hours.
  5. Transfer the yogurts to the refrigerator and let cool for at least 8 hours.
  6. Enjoy for breakfast or dessert, sweetened with some maple syrup and topped with granola, fresh fruits, jam or nut butter. Always give the yogurts a good stir before eating!
  7. The yogurts will keep for up to 4 days in the refrigerator.

Notes

Agar agar is very powerful so only 1/32 tsp is enough for about 3 cups almond milk. To measure 1/32 tsp, fill one-half of a 1/8 tsp. Using the tip of a knife, remove half of it to get 1/32 tsp.

This recipe might work with store-bought almond milk but I haven’t tried yet.

If you don’t have yogurt starter or non-dairy yogurt, you can also use probiotics. For this recipe, use 3 capsules vegan probiotics.

If you plan to use this yogurt for savory dishes, omit the maple syrup and vanilla.

Nutritional information is just an estimate and may not be accurate.

Nutrition

  • Serving Size: 5.3oz (150g)
  • Calories: 72
  • Fat: 6.6g
  • Carbohydrates: 2.2g
  • Fiber: 1.95g
  • Protein: 2.35g