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 nondairy 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
nondairy 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 nondairy yogurt. Culture at 110 degrees F for
about 8 hours until thickened. Refrigerate.