Vegan Yogurt with Berry Sauce
Indulge in the creamy, tangy goodness of Vegan Yogurt with Berry Sauce, a luscious and healthy dairy-free alternative that's perfect for breakfast or dessert. Made from a rich blend of full-fat coconut milk and almond milk, this homemade vegan yogurt gets its signature texture with a touch of agar-agar and its probiotics from plant-based capsules, delivering a wholesome and gut-friendly treat. Topped with a vibrant berry sauce made with juicy strawberries, blueberries, and raspberries, sweetened naturally with maple syrup and brightened with a splash of lemon juice, this recipe brings a burst of fruity freshness to every spoonful. Easy to prepare with just 10 minutes of prep time and customizable with your favorite toppings like granola, nuts, or fresh fruit, this plant-based yogurt is a creamy, tangy, and colorful treat that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 2 cups unsweetened coconut milk (full-fat, canned)
- 1 cup unsweetened almond milk
- 2 tablespoons maple syrup
- 1 teaspoon agar-agar powder
- 4 capsules probiotic capsules (vegan)
- 2 cups fresh or frozen mixed berries (e.g., strawberries, blueberries, raspberries)
- 2 tablespoons maple syrup (for berry sauce)
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
In a medium saucepan, combine the coconut milk, almond milk, and maple syrup. Heat the mixture over medium heat until just warm, being careful not to boil.
Add the agar-agar powder to the milk mixture and whisk until fully dissolved. Continue heating the mixture, stirring occasionally, until it begins to thicken slightly (approximately 5-7 minutes). Remove from heat and let cool to about body temperature (95-100°F).
Open the probiotic capsules and gently stir the contents into the cooled milk mixture. (Do not add the capsules themselves.)
Pour the mixture into clean jars or containers, cover them loosely with lids, and place them in a warm, dark place to ferment for 12-24 hours. The longer it ferments, the tangier it will become.
Once the yogurt has fermented to your liking, transfer the jars to the refrigerator to chill for at least 2 hours. The yogurt will thicken further as it cools.
While the yogurt chills, prepare the berry sauce: In a small saucepan, combine the berries, maple syrup, and lemon juice. Heat over medium heat until the berries start to break down, about 5 minutes.
In a small bowl, mix the cornstarch and water to create a slurry. Add the slurry to the berry mixture and simmer for another 2-3 minutes, stirring constantly, until the sauce thickens.
Remove the berry sauce from heat and let it cool to room temperature.
To serve, spoon the chilled yogurt into bowls or cups and top with the berry sauce. Optional: Garnish with fresh fruit, nuts, or granola.
Enjoy your homemade vegan yogurt with berry sauce!
Nutrition Facts
Calories |
1556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.1 g | 153% | |
| Saturated Fat | 100.3 g | 501% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 226 mg | 10% | |
| Total Carbohydrate | 135.6 g | 49% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 91.1 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 586 mg | 45% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1922 mg | 41% | |
*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.
