The Best Vegan Instant Pot Yogurts! Easy! Save Time and Money!
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vegan #yogurt #plantbased I tried full fat coconut milk, lite coconut milk, oat milk, and soy milk to see which makes the best Instant …
Finally — cashew yogurt success! 1.25 cups water + 1/2 cup raw cashew pieces, processed in high powered blender until emulsified (5-7 minutes); let the mixture cool down to 110-115 degrees; add starter of choice (I’ve tried three different options and they all worked); use Instant pot yogurt setting for 12 hours and voila, cultured cashew yogurt is in the house!
So interesting to see! These are some fun experiments Maggie! Glad you landed on a few alternatives that work well!
DaRn! Although the coconut milk didn’t thicken as hoped, the resulting cultured milk can be used in smoothies, curries and such. I’m not a fan of oat milk yogurt either. Thanks for sharing.