Easy Vegan Yogurt, 3 Ways! The Vegan Good Life with Miyoko

Video Description

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 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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.