On my breakfast menu today (and every day of the last month) – Artisan Vegan Yogurt.
Do you ever eat the exact same thing for breakfast every single day for weeks without getting tired of it? Or is that just me?
There was the steady relationship I had with green smoothies, then an affair with our darling avocado toast (because I am the most original person ever), and oats and I go wayyyyy back. I tend to get so obsessed with breakfast foods that I have my blinders on to absolutely everything else. Right now… feed me all the yogurt!
I can’t even begin to describe how creamy this yogurt is. Can’t even. A blend of cashews and rich coconut milk equals a yogurt that is as thick and rich as a greek yogurt. It sticks to your spoon and doesn’t slide off. Tangy, impossibly creamy goodness that is begging to be swirled with fresh fruit and topped with granola and devoured in 30 seconds flat.
Homemade yogurt sounds way more intimidating than it needs to be. Really, it’s pretty simple. You need coconut milk, cashews, tapioca starch, and a high quality probiotic. Four ingredients to breakfast heaven. Yes, friends. It is that easy!
The real magic here is the probiotics. They take our rich and creamy dreamy base and turn it onto tangy yogurt overnight. Yes, OVERNIGHT! Could anything be more magical than waking up to artisan vegan yogurt?
Currently struggling to think of anything.
Now let’t talk probiotics! More than just a scary name, probiotics are good-for-you bacteria that have some serious health benefits like improving your digestion and strengthening your immune system. Probiotics naturally occur in fermented foods like sauerkraut and yogurt. They can also be used to catalyze the fermentation of these products which is why we use a few capsules in our recipe. Grab a bottle out of the refrigerated section of your health store, and make sure to store it in your fridge once you bring it home. I like to keep a bottle on hand so that I can make this yogurt all day every day.
Now, plz promise me you will not use metal on the yogurt once you stir in the probiotic. Metal kills all the magical fermenting ninja powers of the probiotic and will leave you with tangy-less yogurt. Grab a wood, plastic, or glass utensil for stirring.
Another reason this yogurt is a winner? Protein!
Most vegan yogurts have zero protein. Not a gram in sight. This homemade yogurt is loaded with protein and healthy fats that will keep you full until lunch. Add on some fruit and granola for some carbs and you have a complete breakfast. Look at us checking off all our health goals. And taste goals.
Always the taste goals.
- 1 cup raw cashews, soaked for at least for hours or up to overnight and drained
- 2 cans culinary coconut milk
- ¼ cup tapioca starch
- 3 capsules high quality probiotic
- Combine the drained cashews, coconut milk, and tapioca starch in a blender. Blend until silky smooth.
- Transfer the mixture to a saucepan and simmer until thickened.
- Add to a glass bowl (no metal!) and stir in the probiotic with a wood, plastic, or glass utensil.
- Cover the bowl with cheesecloth and secure it with a rubber band.
- Let ferment at room temperature overnight or until desired tanginess is achieved.