Jan 17, 2013

LEMONY VEGAN YOGURT

one word - delicious! ok, maybe two more words - seriously simple!! i have been researching vegan yogurt recipes for sometime, looking into where i could buy vegan starter culture or vegan yogurt with active cultures to create my own (and bring my yoghurt maker out of its redundancy). but today in my web-roaming i stumbled across a few recipes that totally by-passed the need for cultures. although this is more like your vegan yogurt-style dessert products, the consistency is something to get excited about - thick, creamy, yogurty! i am really impressed with the results and now totally inspired to explore the possibilities of this recipe [the savoury and the sweet]

how? 

1 cup of non-dairy milk (I used vitasoy's high-fibre soy milk) 
2 tablespoons of fresh lemon juice (roughly the juice of 1/2 a lemon)
2 tablespoons of agave syrup
1 teaspoon of lemon zest
1/2 teaspoon of vanilla extract
1 tablespoon of cornflour

combine the non-dairy milk and lemon juice in a microwave safe bowl, allowing the milk to curdle slightly (about 30 seconds). add the agave, vanilla essence and zest and stir to combine. sift in the cornflour and whisk, ensuring there are no lumps. place in the microwave on high for 1 minute. remove and stir. return to the microwave for a further 1 minute. remove and stir again. return to the microwave for a final time for 1 minute. remove, stir, and set aside to cool. once the mixture has cooled slightly (not still boiling hot) cover the bowl and place in the fridge to cool completely (2-3 hours). when you are ready to serve your vegan yogurt, remove from the fridge, stir and spoon into desired serving vessels. now enjoy the lemony vegan deliciousness!

serves 2

[424 kJ; fat: 2.9g; protein: 3.7g; carbs: 17.3g] / serve

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