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Breakfast
Vegan Oat Milk Yogurt
Recipe

6 INGREDIENTS • 9 STEPS • 11HRS 2MINS

Vegan Oat Milk Yogurt

4.5
2 ratings
Homemade yogurt that is completely dairy free and made from homemade oat and coconut milk. A great vegan alternative to traditional yogurt.
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Around the World in 80 Cakes
A Chemical Engineer turned foodie, owner of Around the World in 80 Cakes and newbie vegetarian. I love using ingredients you rarely find in dessert.
http://www.80cakes.com
Homemade yogurt that is completely dairy free and made from homemade oat and coconut milk. A great vegan alternative to traditional yogurt.
11HRS 2MINS
Total Time
$0.66
Cost Per Serving
Ingredients
Servings
6
US / Metric
Oat Milk
4 cups
Oat Milk
Tapioca Starch
3 Tbsp
Tapioca Starch
Xanthan Gum
1 tsp
Xanthan Gum
Raw Sugar
3 Tbsp
Raw Sugar
or Vegan sugar
Pure Vanilla Extract
1/2 Tbsp
Pure Vanilla Extract
Vegan Yogurt Starter
1 pckg
Vegan Yogurt Starter
Nutrition Per Serving
VIEW ALL
Calories
125
Fat
5.3 g
Protein
2.7 g
Carbs
19.6 g
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Vegan Oat Milk Yogurt
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author_avatar
Around the World in 80 Cakes
A Chemical Engineer turned foodie, owner of Around the World in 80 Cakes and newbie vegetarian. I love using ingredients you rarely find in dessert.
http://www.80cakes.com
Cooking InstructionsHide images
step 1
Heat the Oat Milk (4 cups) in a saucepan over high heat until it begins to boil.
step 1 Heat the Oat Milk (4 cups) in a saucepan over high heat until it begins to boil.
step 2
Turn off the heat and begin very slowly add the Tapioca Starch (3 Tbsp) one tablespoon at a time. Be sure to whisk the milk constantly as you add the starch to avoid any lumps.
step 2 Turn off the heat and begin very slowly add the Tapioca Starch (3 Tbsp) one tablespoon at a time. Be sure to whisk the milk constantly as you add the starch to avoid any lumps.
step 3
Add the Xanthan Gum (1 tsp) gradually stirring constantly as you add it as well.
step 4
Bring the Oat Milk back to a boil over high heat then reduce to medium and continue to boil for about 2-3 minutes whisking often.
step 4 Bring the Oat Milk back to a boil over high heat then reduce to medium and continue to boil for about 2-3 minutes whisking often.
step 5
Remove from the heat and stir in the Raw Sugar (3 Tbsp) and Pure Vanilla Extract (1/2 Tbsp). For a smoother finish you can puree in a blender for 15-30 seconds.
step 5 Remove from the heat and stir in the Raw Sugar (3 Tbsp) and Pure Vanilla Extract (1/2 Tbsp). For a smoother finish you can puree in a blender for 15-30 seconds.
step 6
Set aside and allow to cool to about 105 degrees F (40 degrees C), this usually takes about an hour. If you add the culture while the milk is too hot it will kill the starter, and if the milk is too cold the starter won’t activate.
step 7
While waiting for the milk to cool turn on the yogurt maker to preheat the jars.
step 8
Add the Vegan Yogurt Starter (1 pckg) to the milk mixture once it reaches 105 degrees F (40 degrees C). Mix well then divide into your yogurt jars and place into the yogurt maker (with the lids off) for 7-9 hours.
step 8 Add the Vegan Yogurt Starter (1 pckg) to the milk mixture once it reaches 105 degrees F (40 degrees C). Mix well then divide into your yogurt jars and place into the yogurt maker (with the lids off) for 7-9 hours.
step 9
Once the yogurt is done put the lids on the containers and refrigerate immediately to stop the culture. It will thicken as it cools and will be ready to eat in about 4-6 hours.
step 9 Once the yogurt is done put the lids on the containers and refrigerate immediately to stop the culture. It will thicken as it cools and will be ready to eat in about 4-6 hours.
Tags
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Breakfast
Dairy-Free
American
Shellfish-Free
Vegan
Vegetarian
Dessert
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