This is a super easy and satisfying cultured vegan “yogurt”. Oats naturally thicken when heated which provides the creaminess. The nuts provide a necessary fat content and enhance the flavour.
Ingredients
| Amount | Ingredient |
|---|---|
| 4 cups | water |
| 1 cup | oats |
| 1/3 cup | peanuts, raw |
| 6 capsules | probiotics, 10 billion active cells capsules |
Instructions
- Put all ingredients in a blender.
- Blend on high until smooth, approximately 45 to 60 seconds.
- Poor blender contents into a nut milk bag.
- Squeeze out liquid contents into a pot.1
- Heat pot on low until mixture has thickened and is bubbling. Keep stirring! This is important because otherwise the solids will stick to the bottom of the pot.
- Empty pot into a clean glass container and allow to cool to room temperature.
- Open probiotic capsules. Add to mixture and stir well to combine.
- Cover glass container lightly and leave it at room temperature to culture for 24 to 48 hours.
Check on the yogurt after 24 hours. Give it a smell and a little taste. When it’s yogurty enough for you, pop it in the refrigerator.
Variations
Feel free to substitute peanuts for cashews or almonds. You could even add full-fat canned coconut milk.
Do not throw away the solids from the nut milk bag. Use it to make a nice bread product. ↩︎