What’s creamy, creamy, protein-rich, and demonstrably sent from snack heaven?
It’s vegan yogurt, guys. Remember What I Ate on Wednesday? We get a lot of comments and questions about this!
Here are my answers to all the questions:
- Five minutes.
- Three ingredients (cashews, frozen fruit, and tofu, don’t hate me)
- Sweeten naturally with honey and fruit.
Real numbers!
Okay, before anyone gets mad, I know this isn’t yogurt. Understand. I respect those who make natural yogurt – just like you become a full-fledged scientist, cultivate culture, and look through a microscope to buy yourself a batch of creamy yogurt. Shout it out. You are who I want to be when I grow up (I’m 32, I still have time).
But right now, I’m going to be honest with you.
I don’t like science with natural homemade yogurt.
The way I make yogurt is more like… Uh, we mix something together to make it super nutritious and creamy, taste like a decadent dessert, and maybe add a probiotic capsule. This “yogurt” is enough for me.
Although I’m not a vegetarian, eating less dairy sometimes is good.
It’s convenient because, you know what? This yogurt is for you. It sees your craving for a cold cream snack; it will make you eat a snack that kicks dairy to the curb and tastes like a dream come true.
This could be a 15-minute pre-meal prep recipe. I bought these cute jars and kept them in the fridge all week. Then, I ate them with coconut oil granola and banana bread muffins for breakfast, snacks, and dessert.
I got the idea for this recipe from the Perfect Mix Recipe (it’s a beautiful and super healthy book, BTW – I still need to be healthier, but I use this recipe all the time)! Her recipes are a little different, but the concept of mixed vegan yogurt is similar!
