10 super easy vegan yogurt recipes to try today

Yogurt is a great option for when you hit that hunger, huh? But for those who don’t eat animal foods, it can be hard to find vegan yogurt that’s good and cheap. The solution, then, is to learn how to make your own at home! Check out the options below:

1. Vegan coconut yogurt

Ingredients

• 3 green coconuts
• 3/4 cup coconut water
• 1 package of vegan probiotic

Preparation mode

1. Remove the pulp from the green coconut with the aid of a spoon;
2. Beat the pulp in the blender with a little coconut water;
3. After beating, transfer the cream to an already sterilized glass jar and add the probiotic;
4. With a wooden or plastic spoon, stir the cream well;
5. Store the mixture for 2 to 12 hours in a place that is warm and away from light, such as a microwave or oven off, so the cream ferments.
6. After fermenting, the yogurt is ready for consumption.

2. Vegan yogurt with kombucha

Ingredients

• 1 cup raw cashews
• 3/4 cup unflavored kombucha

Preparation mode

1. Soak the chestnuts overnight. The next day, drain and discard the water;
2. After that, add the chestnuts to the blender with the kombucha and beat until you get a smooth cream;
3. Place the cream in a glass jar and cover with a voile;
4. Leave on the bench and away from the sun for 24 hours to ferment;
5. After that time, mix well until smooth and put in the fridge.

3. Vegan Mango Yogurt

Ingredients

• 2 tablespoons of flaxseed (brown or golden) previously hydrated for 8 hours
• 1 medium lemon (or a very sour passion fruit)
• 3 to 4 very ripe palmer mangoes
• 1 medium carrot

Preparation mode

1. Open the flaxseeds, place them in a blender with a little lemon juice (to avoid oxidation) and blend until you get a gelatinous texture;
2. After obtaining the flaxseed milk, place the other ingredients in the blender and blend well;
3. Place in a glass container with a lid and refrigerate for at least eight hours.

4. Vegan Strawberry Yogurt

Ingredients

• 2 cups homemade coconut milk (can be almond or cashew nut)
• 200 g strawberries, washed and without the leaves
• 2 tablespoons of tapioca gum
• 1 tablespoon of lemon juice
• 1 pinch of salt
• Sugar

Preparation mode

1. In a blender, combine all the ingredients and blend until smooth.
2. Place in a pan and cook over medium heat until boiling. Then, put it on low heat for two minutes and turn off;
3. Let it cool down and put it in the fridge for about four hours;
4. Before serving, puree in a blender for about a minute.

5. Vegan Greek Yogurt

Ingredients

• 3 cups cashews (raw and unsalted, soaked in water for 8 hours)
• 200 g of tofu
• 1 and 1/2 cup kombucha (or rejuvelac or water kefir)
• Lemon juice (if you use kombucha, you don’t need it)
• Sweetener of your choice
• red fruit granola

Preparation mode

1. In a blender, place the cashews, tofu and kombucha. Beat until smooth;
2. In a glass jar already sterilized with hot water, place the blender mixture. Put a voal strainer over the pot and set aside;
3. Store yogurt in a cupboard for one to two days;
4. After that time, if you haven’t used kombucha, you can add lemon juice. After that, if you prefer, also add the sweetener;
5. Finally, in another container, make layers of granola and yogurt until the container is full. If you want, finish with fruit to decorate.

6. Vegan plum yogurt

Ingredients

• 1 cup of dry coconut milk
• 2 cups of green coconut pulp
• 1 cup chopped plums in syrup
• 1/3 cup plum syrup

Preparation mode

1. In the blender, beat the coconut milk and the green coconut pulp until obtaining a homogeneous and creamy mixture;
2. Then, place the mixture in a glass jar with at least two fingers space to the lid and keep the jar tightly closed;
3. Then store the yogurt in the refrigerator for five days;
4. After this period, use 500 ml of coconut yogurt and add the plums, syrup and stir until a homogeneous mixture is obtained.

7. Banana Yogurt with Vegan Passion Fruit

Ingredients

• 100 g of tofu
• 150 ml of coconut milk
• 1 banana
• 2 tablespoons of brown sugar
• 1 passion fruit

Preparation mode

1. Cut the tofu into pieces and place in a blender. Then add a little lemon juice to neutralize the soy taste of the tofu;
2. Add coconut milk and beat. Then add the banana and beat again. After that, add the sugar and beat again;
3. Put the mixture in another container, add the passion fruit and stir to mix the fruit into the yogurt.

8. Vegan yam yogurt

Ingredients

• 400 g of yam
• 400 g of mango
• 1/4 cup rejuvelac

Preparation mode

1. Cook the yam in the pressure cooker and, after it sizzles, wait 20 minutes to remove the skin and cut it into small pieces;
2. Put these pieces in the blender, add the mango and rejuvelac and blend;
3. After that, put the mixture in another container to ferment. It is important to fill only halfway, do not screw the cap and cover with a cloth for 24 hours;
4. The next day, after fermentation, mix with a spoon to remove the gas and serve.

9. Cheap Vegan Yogurt

Ingredients

• 1 green banana
• 1 cup of water
• 1 teaspoon of salt
• 1 cup raw peanuts
• 1/3 cup white rice
• 5 cups of water
• 1/4 cup of sugar

Preparation mode

1. Wash the banana only with water and remove the peel carefully, so as not to destroy it;
2. Cut the banana into pieces and place in a glass jar;
3. Cover the banana pieces with the peel previously removed;
4. In another pot, put the water and salt and dissolve well. Cover the banana with this liquid;
5. Take a clean ziploc bag, put it in the glass, add water to make it very heavy and close;
6. Store out of the sun for a week;
7. After this time, soak the peanuts and rice overnight so that they are very soft;
8. After the time, remove the skin of the peanut and place it in the blender with the rice and water, beating until it becomes a paste. Then add water and beat until smooth;
9. In a pan, strain this milk with a voal, put the bagasse in the blender, add a little water and beat. Then strain the milk again;
10. Bring the pan to the boil and cook for 15 to 20 minutes until thickened and creamy. Then turn it off and let it cool;
11. When cool, place in a glass bowl;
12. Take the pot with the fermented banana, strain the liquid and remove the skins;
13. In the glass bowl with the yogurt, mix the fermented banana with the cream, cover with plastic wrap and let it ferment outside the fridge for 24 hours;
14. After this time, take it to the blender, add sugar to taste, beat and store in the fridge in glass containers.

10. Vegan yogurt with rejulevac

Ingredients

• 2 cups whole dried coconut
• 2 cups of drinking water
• rejuvelac

Preparation mode

1. In a blender, place the coconut and water. Whisk until it becomes milk;
2. Strain this liquid, add the rejuvelac to the mixture and stir;
3. In an already sterilized pot, place the coconut milk and store the pot for 24 hours in a cool place away from the sun. In addition, it is important to just cover the pot, without screwing the lid;
4. After this time, the yogurt is ready to be consumed. You can use it with a creamy consistency and eat it with fruit or you can mix it well and hit the blender with the fruit of your choice.

Yogurt is a delicious and very nutritious food. For those who are vegan, this adaptation without losing the taste of the drink is very tasty. Want to learn more recipes? Discover these vegan dessert options for you to try!