Garlic-Herb Yogurt (Vegan)
That neon, dessert-flavored, gelatinous goop that comes in a plastic cup isn’t what first comes to mind when I think of yogurt. My childhood included garlicky yogurt on pasta, with vegetables—or plain, with spoonfuls of honey. And OK, maybe I’d eat a key lime pie yoplait from time to time. In the US, the non-dairy yogurt market is growing. But here? Not so much. Let me show you how to keep your (vegan) yogurt game strong.
For the yogurt:
Ingredients:
1 cup raw cashews
1 probiotic capsule
1 tsp apple cider vinegar
water
Directions:
Soak cashews overnight.Drain and rinse cashews.
Place in blender.
Add contents of probiotic capsule and vinegar.
Cover with water.Blend ‘til smooth
Let sit out overnight
Congratulations! You have yogurt. You can stop here. It should keep for about 5 days in the fridge.
Or you can now pass go and make
Garlic-herb yogurt:
Ingredients:
½ the yogurt recipe
water
squeeze of lemon juice
1 clove garlic
1 tbs fresh mint & parsley
1 tsp dried dillsalt (optional)
Directions:
Thin the yogurt with water (to desired consistency).
Add a squeeze of lemon juice.
Mince garlic.
Add to yogurt.
Add herbs.Mix.Taste.
Add salt, if needed.
