I love yogurt! It was one of the hardest, and the last, thing I gave up when I went vegan. I had just fallen in love with Chobani Greek Yogurt, probably had only been eating it for a year (if that). But when I realized it was practically the only thing that contained animals that I was still eating, I knew I could sacrifice that to help save the animals. And now I realize what a difference I am making by not supporting that industry. The dairy industry is one of the worst. Here’s an article on just how bad the industry is; it’s very disturbing, but it’s the truth and just because you ignore it to continue eating cheese and milk, doesn’t mean it isn’t happening to countless animals every. single. day.
So, back to what I was saying, I am glad I gave up yogurt for the animals. Especially when I found out that I actually can still enjoy yogurt – Almond yogurt, coconut yogurt, or soy yogurt. Soon I will write a post about the differences of all these yogurts and my favorites, but for today I want to talk about a recipe for “yogurt”.
I say “yogurt” because this recipe doesn’t contain probiotics, but it has a texture of real yogurt and the lemon helps add some tang to make the taste similar to what you may expect in yogurt. In fact, when I first saw this recipe I didn’t even want to call it yogurt because it reminded me more of a chia pudding, but I was intrigued by the lemon and even the cashews. Even though this still wasn’t yogurt to me, it sure was the closest I’ve ever come to making “yogurt.” Plus, it didn’t cost $2 to buy. This was thick and creamy and I loved the hint of lemon flavor.
This recipe was adapted from here:
- 2 tbsp cashews
- 2 tbsp chia seeds
- 4 tbsp+ almond milk
- 1 ripe banana
- squeeze of fresh lemon juice
- dash of sea salt
- dash of cinnamon
- Optional: stevia to sweeten
- Soak cashews in water for at least 20 minutes.
- Soak chia seeds in 4 tbsp of almond milk for at least 20 minutes.
- Drain the cashews and add to a high speed blender.
- Add the soaked chia seeds and all other ingredients to the blender. (I only added 1/2 the banana and saved the other half for topping).
- Blend until all ingredients are combined, adding more almond milk to reach desired consistency. (I like my yogurt thick, like greek yogurt, so I only add a splash more to get things moving.)
- Place in fridge to chill for at least 20 minutes.
- Add your favorite toppings and enjoy!
I topped mine with the other 1/2 of the banana and added maca powder to mine for some extra nutrition. You can also blend in some protein powder. Nuts, granola, and other fruits would also make a great topping. If you really want to make this like real yogurt with probiotics, you can buy some probiotic powder and add about a tsp to the ingredients before blending. I haven’t bought this yet so I don’t know if this brand is good or not, but it is the one I may buy in the future.
Sorry no picture yet! As I was eating this for breakfast this morning, I surprised myself by how much I liked it. I wasn’t planning on taking a picture and it wasn’t the prettiest looking bowl I could make. I’ll for sure be making this again in the future and will include a picture when I do!