Vegan Yogurt with Fruit Sauce
Indulge in creamy, homemade Vegan Yogurt with Fruit Sauce – a delightful plant-based twist on a classic favorite. This recipe combines rich coconut milk, almond milk, and vegan-friendly probiotics to create a lusciously smooth and tangy yogurt, naturally sweetened with maple syrup. The vibrant fruit sauce, made with a medley of mixed berries, orange juice, chia seeds, and a hint of vanilla, adds a refreshing pop of flavor and texture. Perfect for breakfast, a snack, or dessert, this vegan yogurt is easy to make, requiring only simple ingredients and minimal hands-on time. Enjoy it as a wholesome treat that’s dairy-free, gluten-free, and bursting with fruity goodness!
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Recipe Information
Ingredients
- 2 cups Coconut milk (full-fat, canned)
- 1 cup Unsweetened almond milk
- 1 teaspoon Agar-agar powder
- 2 tablespoons Maple syrup
- 2 Probiotic capsules (vegan-friendly)
- 1 cup Frozen mixed berries (e.g., strawberries, blueberries, raspberries)
- 1 tablespoon Fresh orange juice
- 1 teaspoon Chia seeds
- 0.5 teaspoon Vanilla extract
Instructions
In a saucepan, combine the coconut milk, almond milk, agar-agar powder, and maple syrup.
Heat the mixture over medium heat, whisking constantly, until the agar-agar completely dissolves and the mixture comes to a gentle simmer.
Remove the mixture from heat and let it cool until it's lukewarm (around 100-110°F or 37-43°C).
Open the probiotic capsules and gently stir the powder into the lukewarm mixture. Discard the capsule shells.
Transfer the mixture to a clean, sterilized glass jar or bowl. Cover with cheesecloth or a clean kitchen towel and secure it with a rubber band. Leave it to ferment in a warm spot (75-85°F or 24-29°C) for 12-24 hours, depending on how tangy you like your yogurt.
Once fermented, transfer the yogurt to the refrigerator to chill and thicken. Stir well before serving.
To make the fruit sauce, heat the frozen mixed berries and orange juice in a small saucepan over medium heat. Stir occasionally until the berries release their juices and soften (about 5 minutes).
Mash the berries slightly with a fork or potato masher to achieve a chunky texture, then stir in the chia seeds and vanilla extract. Cook for 2 more minutes, then remove from heat and let cool.
Spoon the chilled yogurt into serving bowls and top with the berry sauce.
Serve immediately or store leftovers separately in airtight containers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.7 g | 155% | |
| Saturated Fat | 102.1 g | 510% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 44.1 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 566 mg | 44% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1426 mg | 30% | |
*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.
