Vegan Yogurt with Berry Compote
Indulge in the perfect harmony of creamy and tangy with this delightful Vegan Yogurt with Berry Compote recipe. Crafted with unsweetened soy milk and a vegan yogurt starter, this homemade dairy-free yogurt is naturally fermented to achieve the signature creamy texture and subtle tang—ideal for plant-based diets. The vibrant, juicy berry compote is made by simmering fresh mixed berries with maple syrup and a splash of lemon juice, resulting in a luscious topping bursting with sweetness and flavor. This recipe is easy to prepare yet impressive, requiring minimal ingredients and simple techniques, including fermentation for the yogurt and stovetop cooking for the compote. Perfect for breakfasts, snacks, or desserts, it serves as a wholesome treat that's dairy-free, gluten-free, and refined-sugar optional. Top with granola, fresh fruit, or additional maple syrup for extra flair. Both the yogurt and compote stay fresh in the fridge, making this recipe an excellent make-ahead option for busy mornings or entertaining guests.
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Recipe Information
Ingredients
- 4 cups unsweetened soy milk
- 1 packet vegan yogurt starter (or probiotics, see notes)
- 2 tablespoons maple syrup (optional, for yogurt)
- 2 cups mixed berries (e.g., strawberries, blueberries, raspberries)
- 3 tablespoons maple syrup (for berry compote)
- 1 teaspoon lemon juice
Instructions
1. In a medium saucepan, heat the soy milk over medium heat until it reaches about 110°F (43°C). Use a thermometer to monitor the temperature. Do not let it boil.
2. Remove the saucepan from heat and whisk in the vegan yogurt starter (or contents of probiotic capsules, if using). If you'd like slightly sweetened yogurt, stir in 2 tablespoons of maple syrup.
3. Pour the mixture into a clean glass container or jar. Cover the jar with a lid or a clean kitchen towel.
4. Allow the yogurt to ferment in a warm place for 8-12 hours, or until it develops a tangy flavor. A turned-off oven with the light on works well for maintaining warmth.
5. Once the yogurt has fermented, transfer it to the refrigerator to chill and thicken for at least 4 hours.
6. While the yogurt is chilling, make the berry compote. In a small saucepan, combine the mixed berries, 3 tablespoons of maple syrup, and 1 teaspoon of lemon juice.
7. Cook the berry mixture over medium heat, stirring occasionally, until the berries release their juices and the mixture thickens slightly, about 8-10 minutes. Remove from heat and let it cool completely.
8. To serve, spoon the chilled vegan yogurt into bowls or glasses and top with the cooled berry compote. Optionally garnish with fresh berries, granola, or a drizzle of maple syrup.
9. Store leftover yogurt and compote separately in airtight containers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 94 mg | 4% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 21.2 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 333 mg | 26% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 466 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
