soy yogurt

<p><em>Easy, inexpensive &amp; high protein dairy free yogurt ready in minutes! This homemade vegan yogurt is thick, creamy, tangy and makes for a healthy breakfast or snack. </em></p>

Easy Vegan Yogurt

block soft tofu (200 grams)

fruit

lemon

block medium firm or firm tofu (200 grams)

cashew butter (16 grams)

vanilla protein powder (highly recommended) (16 grams)

tsp vanilla extract (5 grams)

probiotic capsule, insides only

Blend all the ingredients together until smooth and creamy.

Serve right away or place into an air tight container in the refrigerator for up to 3 days. 

Hi lisa! This recipe is actually a genius idea! Because i love yogurt but sometimes it's quite high in fat and this recipe really helps me use up my tofu that has been sitting in my fridge for quite some time 😅 and also high protein which i loveee. The viscosity and texture are on point, it is also quick and easy. I'm definitely adding this to my daily menu noww

This is has become my morning go to! It’s so easy to whip up and I always have the ingredients on hand too! Probably going to be telling anyone and everyone about this for ages to come!! And the lemon really does add that lil extra something. Couldn’t thank you enough for sharing this it really is a game changer for me!!!

When I went vegan, I struggled for so long to find a high protein, good tasting yogurt. Most plant based alternatives were often high in fat, didn’t taste good and didn’t offer the nutritional values I was looking for. I first saw Lisa making her yogurt bowls on YouTube and tried to recreate. But my life changed when she posted this recipe. This has become my go to breakfast, especially in the hot summer! It tastes amazing, it’s high in protein and it’s so easy to customize! Thank you Lisa! I absolutely love your recipes.

This stuff is amazing, tastes like frozen yogurt and is super high protein!!

I think this is so much better than the store-bought version of vegan yoghurts! I love the intense flavour of the frozen blueberries combined with the tofu :) I am looking forward to your next recipes😍

Love love love this recipe!!! Super good and tasted just like real dairy yogurt! I shared it with my friends and they all love it as well! Very easy and simple recipe - highly recommend everyone to try it!!

So simple yet so refreshing and delicious! I love the thick creamy texture and the ability to choose any flavour!

The ingredients are so simple and the consistency is great! Tastes better then store bought yogurt and will be my breakfast from here on out. 

I did not have cashew butter so I used peanut butter and it turned out great! Would definitely recommend to give this recipe a try.

so easy and delicious! the possibilities are endless. give this a shot! you don’t need a fancy / expensive blender.

simple and delicious! I subbed 1/3 c raw cashews for cashew butter and it came out great. Thanks!

soooooo yummyyy!!!! i made a half batch for breakfast and it was really nice. Great with fruit, chia seeds, granola and peanut butter on top. Kept me full throughout the day and i will defs make again

My high powered blender is on the fritz, but I’ve been wanting to make this recipe for ages so finally did it today in my high powered food processor. Probably not quite as smooth as you’d get in a blender but still pretty good and it tastes delicious!! I used silken tofu that needed to be used up, frozen banana and mango and vanilla protein powder. I had no cashew butter so used peanut butter because I didn’t want it to taste like coconut. Everything vegan in Australia tastes like coconut and I’m so over it! Can taste a little peanut but I love that anyway. This is better than  vegan yoghurts you can buy here in Aus. And it’s actually got protein!! Only thing I’d say is how is this one serving? I can only eat half but tomorrow’s breakfast is in the fridge :)  Love it. Thank you.

I used firm tofu, frozen strawberries, almond butter and lemon. Wow!  Super impressed. High volume, high protein and dairy free meal or snack. Absolutely delicious. I love greek yogurt and this really hit the spot with its thick texture. Thank you so much!

To make homemade soy yogurt you’re gonna need only two ingredients: soy milk and a starter. So simple and cheap.

Soy Yogurt

soy milk (1 liter)

agar agar powder

soy yogurt (125 grams)

Pour the soy milk in a saucepan, add the agar agar, stir and heat the mixture to 90º C or 195º F, but be careful because it shouldn&#8217;t boil. You can use a thermometer, but it&#8217;s not necessary.

Pour the mixture in a bowl and let it cool to 40 or 50ºC (105º F or 120º F). If you don&#8217;t have a thermometer you can put your finger in the mixture and when it&#8217;s hot but not burn it&#8217;s ready.

Add the starter (soy yogurt or yogurt starter powder), stir and pour the mixture into glass jars or containers.

Turn off the oven, place the glass jars or containers (without lids) inside and let stand for at least 8 hours. You mustn&#8217;t open the oven during this process.

Now you can cover the jars or containers and keep the yogurt in the fridge.

I did a batch this week end.  I used 1/2 pint mason jars, Sous Vide at 110 F. for 24 hours, could probably shorten the bath time as the yogurt seemed to be firm set at around 12 to 14 hours.  The yogurt set hard much like a Greek yogurt.  I did not add any sweetener or vanilla as I wanted to compare the taste to a plain dairy yogurt.  This seems to be a bit tartar than commercial yogurt but brightened up with a bit of honey.

Works great and it’s just so easy to make yourself, you will save a lot of plastic, even if you make the plant milk yourself.

Hi Iosune I made the yoghurt last night and was pleasantly surprised that it had set when I woke up but, it resembles more of a pannacotta texture rather than creamy yoghurt texture. Is that normal? Is there anyway of making it more creamy as I popped it in the blender and now it's more of a yoghurt drink 🙈
Thank you x

The easiest way to make thick and creamy soy yogurt that comes out better and better with each batch!

Soy Yogurt- The Best Vegan Yogurt

32 oz. container of unsweetened PLAIN soy milk

probiotic capsules with 2.4 billion CFUs

Add the contents of a new factory sealed container of soy milk directly into a clean instant pot.

Add the probiotic (or starter from your previous batch).

Stir well with a whisk until completely blended.

Push the yogurt button on the Instant pot and use the + sign to change the time to 15 hours.

Place the lid on top and make sure the valve is turned to vent to allow humidity to escape.

Wait 15 hours and come back when the yogurt timer beeps.

Use a spoon to drain off any water that formed at the top of the yogurt.

&nbsp;Let it cool to room temperature and transfer to sealed containers.

Save ½ cup of yogurt with nothing added for your next batch.

This nutritious Mexican-style Roasted Sweet Potato recipe features a gorgeous blend of black beans, corn, and avocado, topped with a creamy plant-based yogurt cilantro sauce.

Mexican-Style Roasted Sweet Potatoes

sweet potato (about 500 g total)

black beans (cooked)

corn (cooked)

avocado (diced)

cherry tomatoes (chopped in half)

red onion (finely chopped)

tsp sea salt flakes

lime juice (divided)

red cabbage (shredded)

broccoli sprouts

dairy-free yogurt (I used soy)

jalapenos

cilantro

tbsp hemp seeds

tsp cumin

lime juice

Preheat your oven to 400 °F.

Prepare the potatoes: Slice the sweet potatoes in half lengthwise. Place the sweet potatoes face down on a baking tray lined with parchment paper. Bake for 45 minutes on the middle rack of the oven until tender.

Prepare the filling: In a bowl, mix together black beans, corn, avocado, cherry tomatoes, red onion, salt, and ½ tbsp of lime juice.

In a separate bowl, massage the red cabbage with ½ tbsp of lime juice until it turns bright pink.

Prepare the Yogurt Cilantro Sauce: blend the yogurt, jalapeños, lime juice, cilantro, hemp seeds, and cumin until smooth.

Assemble: Once the sweet potatoes are baked, flip them over and gently mash the insides with a fork.

Top the sweet potatoes with the black bean mixture, massaged cabbage, and broccoli sprouts. Drizzle generously with the Yogurt Cilantro Sauce and enjoy!

Delicious!! I replaced the corn and red cabbage that I didn’t have on hand and instead, added sautéed mushrooms and red pepper. This recipe will stay in our weekly dinner meal rotation. Thank you!

Love this combination - it’s so refreshing and delicious.  Not to mention my gut microbiome was so happy with all the different plant fibers.   I’m not vegan so I used regular yogurt and it turned out great. Thank you for creating this recipe!

Yum!  NOT a cilantro or yogurt fan so I made a sauce from vegan sour cream, guacamole, lime juice + zest and cumin.  Delish!

I had to laugh when I was massaging the red cabbage.  The directions should read massage until your HANDS turn pink!

Such a great midweek dinner! Was so yummy. Thank you for this.

This dish was just delicious and so easy to make!  Thank you for sharing it.  A definite redo

I made your recipe for my husband and I last night and we both enjoyed it very much. Trying to eat vegetarian a couple nights a week so this was a real treat. Thank you.

Made it last night and enjoyed it very much.  Thank you!

This is incredibly. Loved every bite and can see it becoming a regular on rotation.
Thank you!

Delicious and filling! I used pumpkin seeds instead of hemp seeds and it worked well.

https://www.youtube.com/watch?v=5HBbU4Bv3Ss

This Mexican-inspired sweet potato recipe is packed with fresh, nourishing, plant-based ingredients. It’s such an easy, quick, beginner-style recipe that you could prep in about 15 minutes (or 5 minutes if you get your partner involved like I do, hehe) and there are hardly any dishes. You can also prep this one ahead of time by keeping the filling and sauce in the fridge, ready to combine with the roasted sweet potato when you’re ready for dinner. 

This is one recipe I’ve been evolving over the past six years, trying subtle variations every time, so you KNOW it really is next-level! I definitely recommend saving this one and giving it a go. I’m sure it’s going to make it onto your dinner roster.

Mexican-Style Roasted Sweet Potatoes #plantbasedrecipes #vegan

Delicious, fiber-packed seasonal breakfast with mashed pumpkin, spices, and oats. Perfect for an easy, high-protein start to your day.

Pumpkin Spice Overnight Oats

pumpkin

dairy-free milk (I used soy)

Medjool dates (pitted)

cinnamon

tsp ground ginger

nutmeg

clove

oats

tbsp chia seeds

tbsp soy yogurt

walnuts

In a blender, blend the pumpkin, milk, Medjool date, cinnamon, ground ginger, nutmeg, and clove until perfectly smooth.

Evenly divide the oats and chia seeds between two jars. The jars I use are 250 ml size (8.45 fl.oz), but you can use any size that is available to you.

Pour the blended pumpkin mixture over the oats, ensuring they are fully submerged. Stir well to combine.

Place the jars in the fridge and allow them to set overnight. In the morning, top each jar with 2 tablespoons of soy yogurt and walnuts or pecans. Optionally, sprinkle some extra ground cinnamon, and enjoy!

I ate this three times in a day even though it was for the following mornings. 😂 Breakfast, snack and dessert. It was absolutely delicious! Worthy of 6 stars.

The recipe looks like a good idea, but I knew as I was making it that there was way too much spice. But I ignored my instinct and added it all anyway. Could hardly eat it. I would recommend reducing the spices by at least half maybe even 3/4 less. Disappointing to waste ingredients when potentially this could’ve been a great breakfast.

https://content.jwplatform.com/videos/C6INnO5E.mp4

Pumpkin Spice Overnight Oats are our vegan go-to for a delightful and nutritious fall breakfast. The blend of mashed pumpkin with a hint of maple syrup and warming spices offers a seasonal treat that’s both delicious and fiber-packed. The addition of chia seeds not only thickens the mix but also provides a boost of protein and omega-3s. And the best part? Prep it the night before, and you have a ready-to-eat breakfast waiting for you in the morning. Top it off with some soy yogurt and pecans for that extra crunch and flavor. Perfect for those busy mornings or when you need a comforting start to your day ?

A flavorful, easy-to-make mid-week dinner featuring roasted potatoes, chickpeas, and broccoli with a homemade tzatziki sauce.

Mediterranean Roasted Potato Tzatziki Bowl

21 oz potatoes (I like small cocktail potatoes with the skin on)

lemon zest

dry thyme

oregano

tsp onion flakes

olive oil (divided)

harissa paste

maple syrup

chickpeas (cooked)

broccoli (head

cucumber

thick dairy-free yogurt (I used soy)

dill (finely chopped)

garlic

lemon juice

salt and pepper

almonds (roughly chopped)

Prepare the roasted veggies: Preheat the oven to 400°F (200°C).

Wash the potatoes thoroughly with the skin on (for a more nutrient-dense option!) and chop them into wedges shape.

In a large bowl, mix together the diced potatoes, lemon zest, thyme, oregano, onion flakes, a pinch of salt, plus 1½ teaspoons (8 ml) of the olive oil. Ensure the potatoes are well coated.

Spread the potatoes on a baking tray and bake in the preheated oven for 20 minutes.

In the same large mixing bowl, combine the harissa, maple syrup,  cumin, the remaining half of the olive oil, and a pinch of salt. Add the chickpeas and broccoli florets, mixing well to coat them thoroughly.

Add the chickpeas and broccoli to the baking tray with the potatoes and continue to bake for an additional 20 minutes.

While the vegetables are roasting, place the almonds in an oven-safe dish and bake for 7 minutes. Once done, remove from the oven and chop roughly. Alternatively you can use pre-roasted almonds.

Prepare the tzatziki: Grate the cucumber and use a clean cloth to squeeze out any excess water. In a medium-sized bowl, mix together the soy yogurt, grated cucumber, dill, garlic and lemon juice, and season with salt and pepper to taste.

To serve, spread the tzatziki in a bowl. Add the roasted vegetables on top, followed by the tomatoes and almonds. Enjoy!

I am giving 5 stars even though I didn't exactly make the full recipe as written... I served the veggies over rice, alone with a cashew cream tzatziki-inspired sauce (blended cashews, water, a little lemon juice, dill, and a pinch of salt) drizzled generously over top. I also substituted soy curls (rehydrated in a chicken-flavored veg stock) for the chickpeas because I just felt like it. The flavor combination is delicious, the rice helps it be a bit more of a filling dinner vs a light lunch. It keeps well and reheats well from the fridge, even with the sauce already on top, hoping it will freeze well this way because I need some good freezer meals for when I just don't have time to cook. Thanks!

Isteni finom volt máskor is megcsinálom . Beveszem a repertoárba, kíváncsi vagyok a további receptre !!

This was such a delicious recipe I was so impressed by how well it turned out. It lasted me for four meals. Instead of grating the cucumber I just chopped it up and mixed it into the yoghurt to save time and that worked really well. Will definitely make again.

Looks so delicious! My mouth is watering! I love potato dishes and broccoli is high in iron and a great potassium source for my high blood pressure! I will enjoy making and add some pomegranate seeds as I have some in my fridge which need eating! Thank you so much! 😋🙏🏻

Definitely a weekly dish! Thank you Sarah for sharing your delicacy ❤️

This was absolutely delicious, thank you!

Tastes so goo, easy to make glad I tried it
Didn't  have maple syrup  so used honey instead

I had been eyeing this recipe for a while and have made it a few times but I made it for the first time with tempeh in place of the chickpeas and that was the winning combination. I also used silken tofu instead of yogurt but added a bit more lemon juice to give it more tang to match the yogurt. This will definitely be in my regular rotation.

Made this recipe for dinner last night. It's so simple to make and with most of the ingredients available at home. It was filling it was tasty and it was nutritious and looked awesome on the plate. Though had to tweak a bit by substituting a couple of ingredients, but I believe the essence remained the same. Can't wait to try more of her recipes.
Finally some healthy protein rich salads for vegetarians.

https://www.youtube.com/watch?v=Dcq-T4FalfY

Mediterranean Roasted Potato & Tzatziki Bowl #plantbasedrecipes

A simple, non-traditional, delicious chickpea curry packed with spices and antioxidants. Perfect for a quick, nutritious meal-prep.

Meal-Prep Sunday, Ep 1: Chickpea Curry

brown rice, cooked

olive oil

yellow onion, finely diced

garlic,

tbsp fresh ginger, grated

green chili, finely diced (optional, remove the seeds

tbsp turmeric

cumin

tbsp garam masala

½ tbsp ground coriander

¼ tsp freshly cracked black pepper

chickpeas

tomatoes

coconut milk (400 ml)

vegetable stock

broccoli

lime

tbsp soy yogurt (optional)

Start by cooking your rice according to the packet instructions. While the rice is cooking, you can prepare the curry.

In a pot on medium heat, add the oil and diced onion. Cook for about 3 minutes until the onion becomes translucent.

Add the minced garlic, grated ginger, diced chilli, and all the ground spices (turmeric, cumin, garam masala, coriander, and black pepper). Stir well and cook for about 30 seconds to allow the spices to release their flavors.

Add the chickpeas, diced tomatoes, coconut milk, and vegetable stock to the pot. Stir everything together and let it cook uncovered for about 5 minutes.

Add the diced broccoli to the pot and continue to cook for another 10 minutes.

Turn off the heat. Squeeze in the juice of a lime and adjust the salt to taste. Stir in the fresh coriander.

Serve the chickpea curry with the cooked rice and a dollop of soy yogurt if using. Enjoy your nutritious and delicious meal!

Absolutely lovely curry - i had no broccoli so substituted blitzed spinach. Tasted divine - definitely on repeat

https://www.youtube.com/watch?v=Nfql_bCPVYs

A 2-year-old journal entry inspired this series! I was super busy, burned out and struggling before my endometriosis diagnosis and eating healthy took a back seat for a little while, and you know what? That's life. It’s not linear and definitely not perfect. 

Sometimes as a recipe creator, it’s easy to lose sight of the fact that most of us don’t have a huge amount of time or energy to cook every day. So this is my commitment to you. I see you, I was you. If you’re looking to start eating healthier but it’s all feeling a bit overwhelming, let’s start here. Let’s take 30 minutes to make this super easy, absolutely not traditional, but delicious chickpea curry. 

///  Recipes 📝
For all of our recipes, visit:
https://www.plantbaes.com/blog

/// Follow us 🙋🏻‍♀️
Instagram: https://www.instagram.com/_plantbaes_/
TikTok: https://www.tiktok.com/@_plantbaes_
Facebook: https://www.facebook.com/plantbaes

Top 7 soy yogurt recipes from across the web

The most viewed soy yogurt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Vegan Yogurt

Soy Yogurt

Soy Yogurt- The Best Vegan Yogurt

Mexican-Style Roasted Sweet Potatoe...

Pumpkin Spice Overnight Oats

Mediterranean Roasted Potato Tzatzi...

Meal-Prep Sunday, Ep 1: Chickpea Cu...

Top 7 soy yogurt recipes from across the web

The most viewed soy yogurt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Vegan Yogurt

Soy Yogurt

Soy Yogurt- The Best Vegan Yogurt

Mexican-Style Roasted Sweet Potatoe...

Pumpkin Spice Overnight Oats

Mediterranean Roasted Potato Tzatzi...

Meal-Prep Sunday, Ep 1: Chickpea Cu...

The most viewed soy yogurt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine