Dairy Free Matcha Yogurt with Vanilla and Maple
This vegan matcha yogurt only takes about 5 minutes of hands-on time to make, then 12 hours of incubation time. Try incorporating this yogurt into a yogurt breakfast bowl with figs and honey!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: yogurt
- Method: fermentation
- Diet: Vegan
Ingredients
- 1 cup raw cashews
- 1 cup raw pumpkin seeds
- 13 ounces full fat coconut milk
- 6 ounces water
- 1/3 cup lemon juice
- 1/4 cup agave syrup
- 1 tablespoon matcha green tea powder
- 1 teaspoon vanilla extract
- 2 tablespoons vegan yogurt with live active cultures
Instructions
- Add your cashews and pumpkin seeds to a glass bowl. Top with boiling water and let soak for 30 minutes.
- After you soak the cashews and pumpkin seeds, drain and rinse with hot water.
- Combine all of the ingredients, except the starter cultures, in a blender and blend on high until smooth.
- Heat the mixture to 181° F in a glass container set over boiling water. If you have an instant pot, you can sterilize the mixture on the high yogurt setting.
- Allow the mixture to cool to 110° F, then add the starter cultures.
- Incubate. You have three options for incubating:
- Dispense the yogurt into jars and place the jars in a yogurt maker for 6-8 hours, then immediately refrigerate.
- Incubate the entire mixture in the instant pot container on the low yogurt setting at 107° F, then dispense into jars and refrigerate.
- OR you can dispense into jars, incubate at room temperature for 12 hours, then immediately refrigerate.
- Chill yogurt in the fridge for at least 4 hours to solidify.
- Best served with honey, figs, granola, and poppy seeds!
Notes
- you can use starter cultures, already-made vegan yogurt, or store-bought yogurt with live active cultures to innoculate the yogurt. For vegan starter culture click here
