Yes, you can absolutely make your own non-dairy yogurt at home! And you should try it!
For this vegan yogurt we are using oats and young coconut, blended together with good probiotics to create a rich and creamy treat, similar to Greek yogurt.
It’s pretty simple, cost-effective and has many health benefits. Delicious on its own, or topped with this Grain-free choco’nutz granola.
Cultured foods (yogurt, kefir, sauerkraut, kombucha, etc) are chock-full of probiotics or good bacteria. A countless amount of research has demonstrated how the ideal balance of good and bad bacteria in your gut forms the foundation for physical, mental, and emotional well-being. The beneficial bacteria in these foods are highly potent detoxifiers, capable of drawing out a wide range of toxins and heavy metals. On top of that some cultured foods are outstanding sources of essential nutrients such as vitamin K2 and also a potent producer of many B vitamins.
Young coconuts are one of the greatest health treats on the planet! The water contained in young coconuts is nature’s filtered water, and the meat contains essential fatty acids that fight Candida, bacteria, and aid greatly in enhancing overall health.
Oatgurt, Dairy-Free & Vegan
- 1 Cup gluten-free oats Soaked 12 hours
- 1/4 cup Water from 1 young Thai coconut
- Meat from 2 young Thai coconuts
- 6 probiotic capsules
- pinch of sea salt optional
Soak the oats in filtered water for 12 hours. (Soaking the oats will allow the starches to break down which improves digestibility. Also it gives the yogurt creamy texture)
Drain the oats from their soaking water and rinse them thoroughly under cool running water.
Place clean oats, coconut water, young coconut meat, probiotics (break the capsule and use only the powder inside) and salt into a high-speed blender.
Blend until it reaches smooth yogurt-like consistency.
Pour the mixture into two sealable glass jars. Cover and let sit at least 3 to 4 hours on
a warm day and 4 to 6 hours on a cool day. This will allow the probiotics to start to proliferate and break down the yogurt.
The longer you let it sit, the tangier it will be. Store in the refrigerator and enjoy with
granola, in smoothies or salad dressings or it eat plain.
Eat from 1/2 to 1 cups each day.
Keep about 2 tablespoons of the mixture back (“starter) to add to the next batch, which will produce a more active culture – and in a shorter amount of time. You will not need to use probiotic powder if you are using a small amount from the previous batch.
Always use wooden spoon or spatula (no metal please).
Note: This is a two-day process
We hope you give this easy vegan oatgurt a try 😉