Soy Yogurt
This lightly sweetened vanilla-flavored vegan yogurt recipe is gluten-free, nut-free, and has no added sugar.
Servings: 4
Calories: 66kcal
Ingredients
- 1-16 ounce package of silken tofu
- ⅓ cup homemade date syrup
- 1/16 teaspoon vanilla bean powder or ½ teaspoon vanilla extract
- 1 ½ Tablespoons fresh lemon juice
- 1 to 2 probiotic capsules contents only (optional)
Instructions
- Drain the silken tofu. Use a clean tea towel or paper towel to gently remove the excess water.
- Place the silken tofu, homemade date syrup, vanilla bean powder, lemon juice, and probiotic capsule contents (if using) into the blender cup. Blend until smooth and creamy.
- You can certainly enjoy this smooth and creamy yogurt immediately. But for best results, refrigerate for at least an hour to chill.
- This homemade soy yogurt keeps well in the refrigerator in an airtight container for five days.
Notes
If you don't have homemade date syrup on hand, you can soak 2 to 3 pitted dates in hot water to soften before blending.
Nutrition
Calories: 66kcal | Carbohydrates: 4g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 215mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
