A few years ago, vegan yoghurt seemed to be completely impossible! However, our team of researchers and food technologists have figured out the perfect culture of vegan yoghurt. We have brought it to you in the form of easy to use capsules, which will make all of your plant-based yogurt dreams come true!

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Creamy Vegan Yoghurt

Name: Creamy Vegan Yoghurt
Cook time: 5 min
Total time: 845 min
Ingredients: 2 cups Soy Milk; 1 tbsp Sugar; 1 tbsp Tapioca Starch; 2 capsules Yogurt Culture; 1 Banana (diced); 1/2 cup Muesli; 1 Kiwi (diced); 2 tbsp Goji Berries; 1 tbsp Cacao Nibs

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Cook Time: 5 minutes

Fermentation and Refrigeration Time: 14 hours

Total Time: 14 hours 5 minutes

Course: Baking, Breakfast, Snack

Cuisine: American, Indian

Diet: Gluten Free, Vegan, Vegetarian

Keyword: #FreshFruitBowl, #GranolaBowl, #PlantBasedYoghurt, #VeganYoghurt, #Yoghurt

Servings: people

Calories: 315kcal

Cost: 200

Ingredients

2 cups Soy Milk
1 tbsp Sugar
1 tbsp Tapioca Starch
2 capsules Yogurt Culture
1 Banana (diced)
1/2 cup Muesli
1 Kiwi (diced)
2 tbsp Goji Berries
1 tbsp Cacao Nibs

Instructions

In a pot, add the soy milk and sugar and heat while stirring until the sugar is fully dissolved.
Add the Tapioca Starch and whisk well until the starch is well incorporated into the soy milk. Bring this mixture to a boil.
Set a fine mesh strainer over a large bowl, and pour this yogurt mixture into it.
Break open the yoghurt culture capsules and pour the contents into the thick soy milk mixture.
Using a whisk, dissolve the culture powder and cover the bowl. Place in a warm and temperate place for 10 hours.
You will see that the yoghurt mixture has slightly thickened but has not fully set like yoghurt.
Refrigerate the yoghurt for 4 hours. This will make sure that the yoghurt has fully set and has a creamy texture.
Add the yoghurt to your desired bowl and top with your favorite garnishes. We have topped ours with muesli, fresh kiwi, goji berries, and cacao nibs!