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  • RecipesWe love to create delicious recipes with gut health in mind. By using our recipes, you can easily create any dish knowing that it’s good for gut health! Our recipe blog also includes Vegan Recipes, Vegetarian Recipes, Gluten Free Recipes, and Paleo Recipes.
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Pink Strawberry yogurt in a small glass jar, with a sliced strawberry on top
Yogurt & Cheese

Learn to Make Thick and Creamy Vegan Strawberry Yogurt

This easy vegan strawberry yogurt is silky smooth, packed with flavor, and made with just 6 ingredients—a fruity twist on my favorite plant-based yogurt!

Prep: 20 minutes
Cook: 0 minutes
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Ferment | Yogurt & Cheese

Learn to Make Thick and Creamy Vegan Strawberry Yogurt

This easy vegan strawberry yogurt is silky smooth, packed with flavor, and made with just 6 ingredients—a fruity twist on my favorite plant-based yogurt!

Pink Strawberry yogurt in a small glass jar, with a sliced strawberry on top

From Scratch Natural Vegan Strawberry Yogurt

It’s so fun and easy to make vegan strawberry yogurt at home! However, the process is different from homemade traditional dairy yogurt.

Due to the nature of plant-based milk and the microbiology of yogurt making, plant-based milk will not thicken into a yogurt-like substance just by adding a culture.

Cultured full-fat coconut cream will be a semi-solid mass at room temperature because it’s full of saturated fats… but plant-based milk will not. Let me explain why.

Fermentation of Dairy

Various probiotic bacteria play essential roles in the production of yogurt. Most often, species of Lactobacillus, Bifidobacterium, and Streptococcus are the microbes found in multiple types of yogurt. Specific types of yogurt, such as Greek and Belgian, are distinguished by the species of bacteria used to culture animal-sourced milk into yogurt.

When in animal-sourced milk, the bacteria can use lactose for energy. This produces a byproduct of lactic acid. Lactic acid builds up in the milk, causing the coagulation of milk proteins. This transforms the milk into a semi-solid mass with a drastic change in taste.

Lactic acid fermentation does not happen quite the same in dairy-free/vegan yogurt. Plant-sourced milk does not contain lactose. Instead, bacteria utilize other sugars and proteins for metabolism and reproduction. The bacteria still produce some acid in dairy-free milk, so the flavor is slightly tart. However, plant-based milk does not have the same proteins that coagulate in the presence of an acid, as in animal-sourced milk. 

So, for this recipe, we aren’t using any plant-based milk. I’ll show you how to make easy, delicious vegan yogurt using already thick substances. We’ll use cashew cream and coconut cream! To make yogurt using plant-based milk, CLICK HERE.

If you want to learn more about dairy products and gut microbiome health, CLICK HERE.

Pink Strawberry yogurt in a small glass jar, with a sliced strawberry on top

Vegan Strawberry Yogurt Ingredients and Supplies

One of my favorite things about this recipe is that you can use a yogurt incubator, but if you don’t have one, no worries! You can incubate at room temperature in a warm-ish spot, like on the counter near the back end of your refrigerator. The timeline will just be slightly different. 

Here’s what you’ll need:

  • A Blender (I have a Vitamix and it is perfect for blending the ingredients into smooth yogurt)
  • Yogurt Maker (optional) and Jars
  • Vegan Yogurt Cultures or Already-Made Vegan Yogurt
  • Lemon Juice
  • Coconut Cream
  • Unsalted Cashews
  • Maple Syrup
  • Frozen Strawberries

For this recipe, cleaning your jars and equipment is essential. To prevent cross-contamination, soak the cashews in boiling water before making the yogurt.

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Pink Strawberry yogurt in a small glass jar, with a sliced strawberry on top
Yogurt & Cheese

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Thick and Creamy Vegan Strawberry Yogurt

This easy, vegan, strawberry yogurt is a flavorful variation of my favorite plain plant-based yogurt recipe. It’s perfectly silky smooth, with lots of strawberry flavor! With only six ingredients you can easily make this creamy, vegan, strawberry yogurt at home.

  • Prep: 20 minutes
  • Cook: 0 minutes
  • Total Time: 20 minutes

Ingredients

  • 2 Cups Unsalted Raw Cashews
  • 1/3 Cup Lemon Juice
  • 24 Ounces Full Fat Coconut Cream
  • 1/4 Cup Maple Syrup
  • Yogurt Starter Cultures
  • 1 Cup Frozen Strawberries

Instructions

  1. Add your cashews to a glass bowl. Top with boiling water and let soak for 30 minutes.
  2. After you soak the cashews, drain and rinse with hot water.
  3. Combine all of the ingredients, except the starter cultures, in a blender and blend on high until smooth.
  4. Heat the mixture to 181° F in a heat-safe glass container set over boiling water. If you have an instant pot, you can sterilize the mixture on the yogurt setting.
  5. Allow the mixture to cool to 110° F, then add the starter cultures.
  6. Dispense the yogurt mixture into clean jars. (If using an instant pot you can incubate the entire mixture in the instant pot container on the low yogurt setting at 107° F)
  7. Incubate. You have two options for incubating:
    1. Place the jars in a yogurt maker for 6-8 hours, then immediately refrigerate.
    2. OR you can incubate at room temperature for 12 hours, then immediately refrigerate.
  8. Chill yogurt in the fridge for at least 4 hours so that it can solidify.
  9. Top with some fresh fruit and enjoy!

Notes

*For yogurt starter cultures you can use a starter culture packet OR sub for 3 Tablespoons already made vegan yogurt

*This yogurt should keep in the fridge for approximately 2 to 3 weeks.

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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  1. christy
    07|27|2020

    I was wondering if we could use our scoby or kombucha liquid to use as a culture for making yogurt instead of buying the probiotic pills?

    Reply
    1. Kaitlynn Fenley
      07|27|2020

      No, definitely not. Kombucha is predominately yeast, so adding kombucha to this will cause the mixture to bubble, rise and expand out of the jars. Also, I do not suggest using probiotic pills. The recipe is written for use with a yogurt starter culture or already made vegan yogurt.

      Reply
  2. Alex
    11|16|2021

    Do you refrigerate for 2-3 weeks before eating? Or is it no longer good after that time frame?

    Reply
    1. Kaitlynn Fenley
      11|18|2021

      No, in the directions it’s recommended to chill for four hours before enjoying.

      The yogurt can be stored in the fridge for about 3 weeks. Sometimes it lasts longer than that and is still good.

      Reply
  3. Diana
    03|01|2024

    Could I substitute the maple syrup with date syrup? Also, could I make it without any sweetener? My doctor told me only to use sugars from fruits so date would be allowed, otherwise I would have to leave it unsweetened. I’m working on restoring my gut microbiome.

    Reply
    1. Kaitlynn Fenley
      03|01|2024

      yes! date syrup works great.

      Reply

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sourdough discard 🤝 cottage cheese combined tw sourdough discard 🤝 cottage cheese

combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
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A half-cup serving of this ice cream has 12 grams of protein, making it a healthy and balanced sweet snack. Get the recipe from the recipe index linked in my profile. 

#cottagecheese #icecream
Baked ✨Cottage Cheese✨ Queso Dip It’s crea Baked ✨Cottage Cheese✨ Queso Dip 

It’s creamy, cheesy, and packed with protein, but with fewer calories thanks to the cottage cheese base. And it’s only 6 ingredients +toppings! 

I love it topped with cilantro, diced tomatoes, onions and fresh jalapeños! 

Get the full recipe from my recipe index, linked in my bio. 

#queso #cheese #cottagecheese
Why do you add water to sauerkraut? To that I as Why do you add water to sauerkraut? 

To that I ask: who told y’all you can’t add water to sauerkraut? 

Adding water standardizes my recipes, making sure everyone gets enough brine, regardless of cabbage variability. 

Google “cultured guru sauerkraut” and you’ll see my recipes! 

#sauerkraut #fermentation
Bok choy is similar in texture to Napa cabbage and Bok choy is similar in texture to Napa cabbage and lovely for fermentation. 

Since bok choy and all cabbages grow low and very close to the soil, their microbiome composition is wonderful! This makes all cabbages easy vegetables to ferment, and fermented bok choy is one of my absolute favorites.

Google fermented bok choy and you’ll see my recipe, it’s the first one. ☝🏼 #cabbage #fermentation #homestead 

Ps. I used some tiny weck jar lids for weights in my bigger weck jar and it worked great!
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Pink Strawberry yogurt in a small glass jar, with a sliced strawberry on top