How to Make a Probiotic-Rich Vegan Vanilla Yogurt with Homemade Cashew Milk — Recipe (2024)

• Which Plant-Based Milk to Use in Your Vegan Yogurt
• The Probiotics in Your Vegan Yogurt
• Which Thickener to Use in Your Vegan Yogurt Recipe
• Why Use Vanilla Bean Powder Not Vanilla Essence?
• Making the Cashew Milk
• The Quick and Easy Way to Make Cashew Milk
• Making the Calcium Water
• Making the Vegan Vanilla Yogurt
• 4 Important Cooking Tips to Make the Best Vegan Yogurt
• Recipe

Which Plant-Based Milk to Use in Your Vegan Yogurt

You could use any plant-based milk to make your vegan yogurt: soy milk, oat milk, almond milk, cashew milk etc. They will each create a different taste and texture profile so keep on experimenting until you find the one you love the most. Generally, the higher the fat content, the thicker the yogurt will be. But keep in mind that probiotics prefer a lower fat environment to thrive.

If you are using store-bought plant-based milk, then look for one that only has two ingredients with no additives. For example, soybeans and water, or almonds and water. Be sure to find one that doesn’t contain any preservatives as they will kill the probiotic bacteria.

The Probiotics in Your Vegan Yogurt

Fresh, homemade vegan yogurt made with homemade plant-based milk will have more probiotics than store-bought as it will contain fewer additives that would interfere with the fermentation process.

It is not advisable to experiment with your own probiotic mixes as you could end up with bacteria that are not healthy. Either use a couple of tablespoons of another vegan yogurt or use a ready-made starter culture.

The Cultures for Health vegan yogurt starter culture contains the following live, active bacteria:

1. Streptococcus thermophilus* — A staple probiotic in all yogurt production as it is very resistant to heat and favorably influences the flavor and viscosity of the yogurt. It is highly beneficial for gut health as it can withstand the high temperatures and is also resistant to gastric acid and bile in the gut. It may lower the risk of colon cancer, and it boosts the immune response.
2. Lactobacillus delbrueckii subsp bulgaricus* — Has a symbiotic relationship with Streptococcus thermophilus to ensure successful yogurt fermentation, enhancing the flavor and acting as a natural preservative. It is an effective treatment for diarrhea, helps digestion, relieves the symptoms of Irritable Bowel Syndrome (IBS), and boosts immunity, especially against foodborne pathogens.
3. Bifidobacterium bifidum — May be an effective treatment for IBS, constipation, and diarrhea.
4. Lactobacillus acidophilus — The most commonly used probiotic. It’s good for boosting immunity, treating yeast infections, and ensuring gut health.
5. Lactobacillus casei — Effective for treating diarrhea and colic.
6. Lactobacillus rhamnosus — Widely used for gut health and to boost immunity. In some cases, it has also been shown to reduce depression and relieve anxiety.

* The first two probiotic strains are required for successful yogurt fermentation.

Which Thickener to Use in Your Vegan Yogurt Recipe

There are number of different thickeners you can use in your vegan yogurt recipes: guar gum, agar, tapioca starch or arrowroot starch etc. but the best thickener for vegan yogurt recipes is pectin.Using pectin as a thickener will make the yogurt have a creamier and thicker texture, and the results are more consistent. The Cultures for Health vegan yogurt starter kit contains Pomona’s Universal Pectin.Most pectins are activated by sugar, but Pomona’s Universal Pectin’s jelling effect is activated by calcium which makes it perfect if you want to make low-sugar or sugar-free yogurts.

Why Use Vanilla Bean Powder Not Vanilla Essence?

Vanilla extract and vanilla essence contain ethanol or alcohol. So it is not a good idea to add it to yogurt as it will kill the probiotic bacteria.

Dr. Fuhrman’s Vanilla Bean Powder contains 100% vanilla beans that are freshly ground right before packaging. By using the whole bean you ensure you are getting all the phytonutrients, micronutrients, and fiber.

Vanilla is one of the most loved flavors in the world, but it also has numerous health benefits. The nutrients in vanilla, like vanillin and vanillic acid, have been shown to be antioxidants, reduce inflammation, fight cancer, could support brain health, and may even protect the nervous system.

The vanilla bean powder has a far more intense flavor so half a teaspoon of vanilla bean powder is equal to one teaspoon of vanilla essence.

Making the Cashew Milk

Making nut milk is pretty simple. All you need is nuts and water, a high-power blender, and a nut milk bag. You need to soak the nuts first, otherwise, you will not be able to blend them into a smooth consistency.Skip to the easy way to make cashew milk…For the cashew milk take one cup of cashew nuts and soak them in a bowl with enough filtered water to cover them. Cover the bowl with a lid or plate and leave it for six to eight hours. If you are in a hurry and forgot to soak the cashews, you can soak them in boiling water, and this will shorten the soak time to one to two hours.When the nuts are soft, drain off and throw away the water. Put the nuts in the blender and add four cups of fresh filtered water. Blend the nuts and water until you can’t see any nut pieces. It must look exactly like white milk and not like nuts at all.

Place your nut milk bag in a large bowl and carefully pour the cashew milk into the bag. Pull the drawstrings closed and push the liquid out of the bag by continuously squeezing the bag from the top to the bottom. Squeeze as much of the milk out of the bag as you can. Transfer the cashew milk to a bottle, close it and store it in the fridge until you need it.

You can use the left-over cashew fiber for baking or add it to a bean stew for added texture and flavor.

Be sure to thoroughly wash the blender so that it’s ready for the next step.

The Quick and Easy Way to Make Cashew Milk

An easier way to make your plant milk is to get a Milky Plant machine! You can make your own plant milk in 3 easy steps and in 3 minutes. No mess. No fuss!

Repeat the process 4 times until you have 4 cups of cashew milk.

Note:

• • The pulp is left completely dry in a seperate small container. It can easily be tipped out and used in baking.
  • To clean your Milky Plant, add water and run a cleaning cycle.

Making the Calcium Water

When you open up the Pomona Universal Pectin box you will find it also contains a packet of calcium powder. In a small jar add half a teaspoon of Pomona’s calcium powder to half a glass of filtered water. Seal the jar and shake it well. Set it aside.

Step 1: Preparation

Pour four cups of the cashew milk you made into a stainless-steel pan. Add four teaspoons of the prepared calcium water and half a teaspoon of vanilla bean powder and mix it well. Slowly heat the milk to a low boil and allow to simmer for 5 minutes while stirring often. There is a convenient timer in the recipe block below.

Remove the pan from the heat. Pour one cup of the heated milk into the blender and add two teaspoons of pectin. Be sure to leave the lid of the blender vented so that steam can escape and then blend the milk and pectin together well for one minute. Clumps might form on the sides so scrape down the sides of the blender and blend for another minute. Continue to stir and blend until all the pectin has been incorporated and the mixture is completely smooth.

Return the pan of warm milk to the stove and slowly bring it back to a low boil. Slowly add the pectin and milk mixture while whisking well so as to avoid any clumps from forming.

Leave it on a low boil for 5 minutes.

Remove the pan from the heat and allow it to cool to 110°F. This could take up to an hour. Measure the temperature often to be sure.

Step 2: Culturing

When the mixture has reached 110°F then it’s time to add the starter culture. Pour the contents of one sachet of vegan yogurt starter into the warm milk and mix it in well.

Divide the mixture into the seven culturing jars and place them in the yogurt maker. Cover the jars but don’t seal them. Set the yogurt maker to culture the yogurt at 108-110°F for six to eight hours.

If you don’t have a yogurt maker you could use an Instant Pot on the yogurt setting. People have also had success culturing yogurt in a flask wrapped in warm towels, or left the jars in a warm oven that has been turned off with the light left on. If using one of these other methods you might need to extend the length of time you let the yogurt culture as it could take longer.

Step 3: Cooling

After the culturing process, seal the jars and let them cool at room temperature for two hours. Then put them into the refrigerator for four to six hours. During this time the yogurt will thicken. It should last for up to two weeks when refrigerated.

4 Important Cooking Tips to Make the Best Vegan Yogurt

1. Creamier texture—It is important to heat the milk slowly to get a creamy consistency. If you boil the milk too quickly the texture of your yogurt will be coarse and grainy.
2. Thicker consistency—If you want a thicker yogurt, you can extend the time you heat the milk. The heat denatures the proteins in the milk, making the protein bonds less likely to break down when exposed to the lactic acid produced by the bacteria in the yogurt, which results in a thicker yogurt.
3. Higher probiotic content—It is important to add the starter culture when the mixture is at exactly 110°F. If the mixture is colder the bacteria will not activate and if it is hotter the bacteria will die. So, after the cooking process and before you add the starter culture, be sure to use the thermometer to measure the temperature accurately so you don’t miss the window of opportunity.
4. Clean containers—Be sure that all your containers and utensils are very clean so that you do not introduce any dangerous bacteria into the fermentation process.