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blueberry vegan yogurt in a bowl

Easy Vegan Yogurt


  • Author: Lisa Kitahara
  • Prep Time: 2 minutes
  • Total Time: 2 minutes
  • Yield: 1 serving 1x

Description

Easy, inexpensive & high protein dairy free yogurt ready in minutes! This homemade vegan yogurt is thick, creamy, tangy and makes for a healthy breakfast or snack. 


Scale

Ingredients

Regular ‘Yogurt’

  • 1 block soft tofu (200g)
  • 1 tbsp cashew butter (16g // or sub coconut cream for nut free)
  • 1 cup frozen fruit (about 120150g total) 
  • 1/4 wedge of lemon or 1 1/2 tbsp lemon juice (20g)

Greek ‘Yogurt’

  • 1/2 block medium firm or firm tofu (200g)
  • 1 tbsp cashew butter (16g)
  • 1 cup frozen fruit (about 120150g ) 
  • 1/4 wedge of lemon or 1 1/2 tbsp lemon juice (20g)

Optional Add-ins:


Instructions

  1. Blend all the ingredients together until smooth and creamy.
  2. Serve right away or place into an air tight container in the refrigerator for up to 3 days. 

Notes

  • Helpful Equipment: high speed blender (I use a Vitamix)
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) for the regular yogurt using bananas and blueberries without add-ins. 
  • Category: breakfast
  • Method: blending
  • Cuisine: vegan, gluten free, north american

Nutrition

  • Serving Size: 1 sserving
  • Calories: 335
  • Sugar: 18.2
  • Sodium: 4.1mg
  • Fat: 15.3
  • Saturated Fat: 1.7
  • Unsaturated Fat: 6.2
  • Trans Fat: 0
  • Carbohydrates: 34.1
  • Fiber: 4.1
  • Protein: 20.3
  • Cholesterol: 0

Keywords: vegan yogurt, dairy free yogurt, soy yogurt, homemade healthy yogurt