Miyoko shows you how quick and easy it is to make vegan yogurt using 3 different plant milks so you can get the consistency and level of tanginess you desire
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RECIPES:


Oat Cashew Yogurt
1 cup rolled oats
4 cups of water
2/3 cup raw cashews

Blend the oats and water, then strain through a nutmilk bag. Reblend with the cashews. Heat
until 160 degrees, until thick and creamy. Allow to cool to 110 degrees F, add yogurt culture
(per package instructions) or 2 tablespoons of commercial or previously made non-dairy yogurt.
Culture at 110 degrees F for about 8 hours until thickened. Refrigerate.


Coconut Cashew Yogurt

2 cups shredded coconut
3 cups water
¾ cup cashews

Blend and strain. Heat until it bubbles and thickens. Allow to cool to 110 degrees F, add
yogurt culture (per package instructions) or 2 tablespoons of commercial or previously made
non-dairy yogurt. Culture at 110 degrees F for about 8 hours until thickened. Refrigerate.


Pumpkin Seed and Oat Yogurt
1 cup pumpkin seeds
¾ cup rolled oats
4 cups water

Blend and strain through nutmilk bag. Heat until it bubbles and thickens, about 160 - 170
degrees. Allow to cool to 110 degrees F, add yogurt culture (per package instructions) or 2
tablespoons of commercial or previously made non-dairy yogurt. Culture at 110 degrees F for
about 8 hours until thickened. Refrigerate.

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