Vegan Coconut Yogurt Recipe
Servings: 4
Homemade coconut yogurt is easier than you think and way tastier than anything from the store. Lightly sweet, creamy, and tangy, it’s a versatile treat that works for breakfast, snacks, or even as a base for fruit parfaits.
Equipment
Ingredients
- 1 cup raw cashews soaked overnight, rinsed and drained
- ½ cup coconut cream
- 1 tablespoon lemon juice
- 1 tablespoon pure maple syrup
- 1 tablespoon pure vanilla extract
- pinch sea salt, unrefined
For serving:
- ½ cup Fruit Compote
- ¼ cup Healthy Granola
Instructions
- Place pre-soaked cashews, coconut cream, lemon juice, maple syrup, vanilla and sea salt into a blender.
- Blend until smooth and creamy. Stop and scrape down sides as needed. If mixture is too thick, add a little coconut milk or 1-2 tablespoons of water.
- Refrigerate 1 hour before serving to chill.
- If desired, add 1/2 cup of fruit compote (recipe below) and 1/4 cup granola to each serving of yogurt.
Notes
- Consistency tips: If your yogurt turns out too thick, stir in a little extra coconut milk or water until it reaches your desired creaminess.
- Sweetness: Start with the suggested maple syrup, then adjust to taste. You can also experiment with agave nectar or a touch of coconut sugar.
- Storage: Store in an airtight container in the fridge for up to 5 days. Give it a good stir before serving, as it may thicken slightly after chilling.
- Serving ideas: Perfect with fresh fruit, granola, chia seeds, or swirled with your favorite fruit compote.
Nutrition
Calories: 223kcal, Carbohydrates: 15g, Protein: 6g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Sodium: 25mg, Potassium: 233mg, Fiber: 1g, Sugar: 5g, Vitamin A: 0.2IU, Vitamin C: 2mg, Calcium: 18mg, Iron: 2mg
