For the last year and a half it has been difficult to find a vegan yogurt that has the consistency, taste and protein comparable to that of regular yogurt. Before my plant-based diet change, I ate yogurt every single morning. Needless to say, I have missed it. So, when I discovered this 2 ingredient Vegan recipe for yogurt, I was more than excited to try it.
What you will need…
Ripple (pea protein milk)
Silk Almond milk yogurt container
between 8-13 hours
I know 8-13 hours seems like a long time, but trust me when I say it is completely worth the wait.
Step 1: measure 4 cups of the Ripple pea protein milk
(this milk contains 8 g of protein/serving, which beats any other plant protein milk out there)
Step 2: Pour the milk and the container of yogurt into a large pot
(we are heating up the milk and yogurt SLIGHTLY. just enough to warm up the milk)
Step 3: Whisk the milk and yogurt together until slightly warm
Step 4: pour the contents into clean mason jars
( I used 7 half pint mason jars, filling 3/4 of way)
Step 5: place the filled mason jars into your instant pot and push the ‘yogurt’ button
I have one of the smaller IPs, so it only cooked for 8 hours. Then, once they were done, I twisted on their lids and placed them into the fridge while we slept.
They turned out fantastic! My husband used one in his smoothie this morning, and I added homemade granola and berries to mine. It is good to have yogurt again.