Tasty Tuesday: Vegan ‘Yogurt’

One thing my kids really miss eating since going dairy-free a few years ago is yogurt. I will occasionally buy almond, coconut, or soy yogurt for them however it’s an expensive substitute, high in sugar, and comes with a lot of packaging (typically they are only available in single serving containers as opposed to a bulk container option). So I decided to experiment in the kitchen to see if I could come up with a homemade vegan version for them. Much to their delight, here’s what I came up with (adapted from a recipe in Vegan Express):


4 cups sliced strawberries

1 package Silken Tofu (this is the brand I use and I highly recommend if you are going to eat soy products they be non-GMO and organic)

1/4 cup to 1/2 cup sweetener of your choice such sugar, honey, agave, maple syrup, or brown rice syrup. The amount you decide to use will depend on the sweetness of the strawberries and your personal preference.

Dash of vanilla or almond extract


Set 1 cup of slice strawberries aside. Place remaining strawberries, tofu, sugar, and vanilla/almond in a food processor and blend until smooth. Refrigerate for about an hour. Serve topped with reserved sliced strawberries. You can also add granola, nuts, other types of berries, coconut or any other topping that adds to the deliciousness of this snack.

so easy and so yummy!

So while this recipe mimics the texture and taste of yogurt it does not provide the same health benefits because it lacks the live and active cultures that fermented dairy products contain. One way to increase the nutritional content of this vegan yogurt would be to sprinkle with a probiotic powder as well as topping with a granola that has plenty of healthy seeds in it such as hemp, chia, and/or flaxseeds.

Lastly if you are not familiar with Silken Tofu, it comes in aseptic packages and does not need to be refrigerated. Most health food stores and even well stocked grocery stores carry it. Silken tofu is quite versitile and can be used to replace dairy in many recipes such as deserts, cream-based soups, cream cheese, sour cream, etc. On it’s own it’s pretty much flavorless and can adpapt to the flavor of most any dish you want to make. I have used it to make vegan lasagna, vegan vegetable dips, vegan chocolate pie, and more. One caution is this is not the type of tofu you would use in a stiry fry or the like; it’s too ‘soft’ for that type of dish. It’s best for recipes calling for heavy cream or soft cheeses.





dash of vanilla


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