Best Vegan Yogurt

• Healthiest Vegan Yogurt

In recent years, vegan ice cream and sorbet options have taken over the frozen sections at grocery stores. And while we can’t get enough of well-known brands such as So Delicious, Coconut Bliss, and NadaMoo, sometimes we want to diversify our cool sweet treats habit. In these moments, we reach for frozen yogurt. Here is our list of the top eight yogurt shops—some mainstream, some full-blown vegan—that serve swirls of creamy, tangy dairy-free frozen yogurt and not just sorbet. We’re chanting our “oms” in praise of Los Angeles’ all-vegan frozen yogurt destination. This serene, studio-esque shop serves organic, soy-free, and kosher soft serve in yoga-themed flavors such as Peanut Butter Prana, Salted Caramel Zen, and Tantric Tart.

Built upon housemade coconut, almond, or cashew bases, get yours in a gluten-free waffle cone topped with vegan gummy bears, dried mulberries, or mochi rice cakes. You’ll find us in child’s pose at every mention of Yoga-urt, and we suggest you work it into your regular yogurt-eating practice. Opened in 1981, franchise TCBY with soy milk brand Silk in 2013 to add dairy-free varieties to its menu. With 360 locations nationwide, this means you can get your yogurt fix at just about any mall in America.

Feb 3, 2017 - We Tried 5 Different Vegan Yogurts. This Is What We Thought Kite Hill Artisan Almond Milk Yogurt. This stuff is seriously good. Forager Creamy Dairy-Free Cashewgurt. As the name implies, this organic product is made from cashews. Daiya's Greek Yogurt Alternative. So Delicious Coconut Milk Yogurt Alternative. Vegan Yogurt Starters. If you’re using commercial/store-bought vegan yogurt in Method #1, you won’t need to worry about this. But for those of us who don’t always have access to store-bought yogurt, or might be allergic to certain additives, the vegan yogurt starters are great! Aug 31, 2017 - Soy, Dairy, Almond, Coconut, Cashew.the list of yogurt varieties goes on. Choosing the healthiest yogurt is the best way to maximize yogurt's.

While TCBY isn’t a zen garden of vegan frozen desserts, it does offer vanilla almond, chocolate almond, and seasonal almond nog flavors of vegan yogurt along with fresh berry and fruit toppings. Most of Pinkberry’s vegan flavors are sorbets, but the Just Fruit Strawberry, Peach Passion, Tropical Mango and the Coconut Milk Coconut are full-blown fro-yo. The best part? The Just Fruit-varieties have zero added sugar.

Ask your server politely and maybe they’ll pack on those hand-cut strawberries, toasted almonds, and mango popping boba toppings. With seven different varieties of soy-based yogurt, you can stop into any TuttiFrutti knowing you’ve got a plethora of frozen options from which to choose. Depending on your mood, you can go plain with a serving of soy yogurt or go wild with a Peanut Butter Banana Sandwich Swirl that’ll feel like lunchtime in elementary school. This franchise has 700 locations worldwide, so vegan adventurers can get their fro-yo fix in places such as Singapore, Peru, Nigeria, and a cone full of others. Opened in 2013 by brothers Adrian and Cosmin Bota, these Cleveland, OH shops offers organic coconut milk-based options made with live cultures and fair-trade sugar that not only satisfy your craving for a cold treat but provide a healthy dose of calcium, vitamin D, and fatty acids derived from coconut. The exorcist full movie 123.

The fresh pomegranate seeds, raspberries, and chunks of kiwi bring out the natural tang of this delicious yogurt, but it’s Piccadilly’s commitment to using local ingredients that keep us coming back for more. Order soy vanilla or soy chocolate if you’re looking for a creamy yogurt, or AriZona lemon Iced Tea, Green Apple, or Berry Medley Sorbet if something fruity is what you desire. The idea behind the franchise is to give customers the tools to be their own yogurt chef, so top your chocolate yogurt with goji granola, peanut butter sauce, and all the berries you can handle. The company vegan options to its menu in 2014 and uses compostable cups and spoons.

Started in 2010 by three friends with a passion for juicing, this California cold-pressed chain known for its juices, cleanses, and nut milks got into the fro-yo game with the introduction of “Freezes.” The company currently offers four frozen flavors, including two creamy varieties made with almonds, dates, vanilla beans, and a touch of sea salt. This pure frozen bliss is ideal for health-obsessed consumers, and those who want clean ingredients that won’t set off a sugar coma.

Homemade Vegan Yogurt Want to make your own non-dairy, gluten-free, soy free pro-biotic rich homemade vegan yogurt? I have a delicious and easy recipe for you! There is no equipment needed.

That’s right! No yogurt maker or thermometer required! In this homemade vegan yogurt, I am using raw cashews because they will make a creamy and mild flavored yogurt. You can use this as a base to make savory tzatziki, dressings, flavored yogurt or simply eat this plain with fresh fruit.

You can make a delicious for breakfast or as a power snack. Check out the link for a complete recipe. MY LATEST VIDEOS! Last month I tried a new highly recommended by my chiropractor and to my surprise, it was in a powder. I had been wanting a pro-biotic powder to make a homemade vegan yogurt with and was looking for a high quality pro-biotic that I could use to culture with.

After trying this pro-biotic in water, I realized that it highly improved my digestion (lets just say if you need to “go more”, use this!) and that I would give it a go to culture with. I have been buying the best vegan yogurt from my local farmers market made with cashews and my tummy has been very happy. They have plain, chocolate, tzatziki and cream cheese, all vegan. I have been thrilled with my yogurt, but to my dismay, on several occasions, there has been no tzatziki or at rare occasions, no stand 🙁 I decided that I had to figure out how to make this myself!

So when I got this powdered pro-biotic, I decided to give it a shot! I soaked the in warm water for an hour, then I rinsed them, added them to my blender ( works too!) with a little bit of to give this a creamy yogurt-like texture, added a date, some water and blended until creamy and smooth. I poured this mixture into a and stirred in my. ( I use the) I placed the lid on loosely, wrapped the jar in a towel and placed in a in the pantry. The jar was slightly warm.

I let this sit for 24 hours. The next day, the homemade vegan yogurt was slightly tangy and still slightly sweet from the added date. It was PERFECT! I then placed this in the fridge to chill. I even had my husband blindly test between the farmers market yogurt and my own and he did not know the difference! I was thrilled! I discovered how to make the best vegan yogurt!

Healthiest Vegan Yogurt

The next day, I had this homemade vegan yogurt for breakfast with sliced bananas and blueberries. I did not need to add any additional sweetener. I will definitely be making other recipes to share with using this vegan nut yogurt! It lasted in my fridge for two weeks! I am excited to make a tzatziki for you! Let me know if there is a recipe you would like with this yogurt.

Maybe some vegan yogurt popsicles?? I always love to create new recipes you will love, especially those that are extremely nourishing to your gut health and immune system. Eating fermented foods will keep opportunistic bacteria(the bad guys) and pathogenic yeast down and your good flora up! Bad bacteria and good bacteria need to live in balance in our gut, we actually need both, but when the bad guys take over, they cause all sorts of havoc in our gut, from bloating to upsets stomachs and major digestive distress.

There are between 500 to 1,000 different types of bacteria in our intestines. We have trillions of microbes in our intestines and eating fermented foods or taking a pro-biotic supplement will help this amazing community in our gut. So how do you know which bacteria to take? Here are some key pro-biotics and how they benefit our health.

(The findings below are from different sources, click on link for more detailed info on the specific probiotic) Lactobacillus: “used for treating and preventing diarrhea, including infectious types such as rotaviral diarrhea in children and traveler’s diarrhea. It is also used to prevent and treat diarrhea associated with using antibiotics”. Some use this for preventing the common cold(specifically lactobacillus rhamnosus), yeast infections and UTI’s.- Bifidobacteria: “has been studied for its ability to prevent and treat various gastrointestinal disorders, including infections, irritable bowel syndrome and constipation.”- Lactobacillus Acidophilus: a study found that this probiotic has the potential of reducing the risk for coronary heart disease by 6 to 10%.- As you can see, including probiotics in our diets on a regular basis has benefits for our overall health and well-being.

The probiotic that I am using has Lactobacillus acidophilus and Bifidobacterium lactis so now I understand clearly why it has improved my digestion. When my family was on for 3 months, which incorporates eating fermented foods on a daily basis, we did not get sick for about 9 months! That was a record for my daughter who was previously sick every month in pre-school! Her teacher told us, “Whatever you are doing, keep doing it because everyone in class is sick and your daughter is the only one not getting it!” If you want to learn how to rebuild your gut, I highly suggest you read my blog post:. You will find a lot of useful information that will improve your gut health and immune system. So if you are vegan or allergic to dairy, as I am (allergy), I hope that you can incorporate this Homemade Vegan Yogurt into your diet. It is light, creamy, slightly tangy and slightly sweet.

Plus, it will bring lots of good warriors into your gut! Please share in the comments below what recipes you have made with this vegan yogurt recipe! For more delicious healthy gluten free/Paleo-ish meals, please subscribe below. You will get my free Paleo Breakfast E-Book as my gift to you and new recipes straight to your inbox!

For more fermented food recipes, check out. Instructions. Add cashews and hot water to a bowl and cover with a towel. Soak for 1 hour. Rinse and drain cashews and add to a high speed blender or food processor. Add room temperature water, pitted date and open psyllium hulls capsule and add to blender. Blend until creamy.

Pour cashew cream into a quart sized mason jar and stir in probiotic powder. Close with a lid and store in a warm dark place for 18-24 hours. You can put towels around it to keep it warm or stick in a cooler bag. After 24 hours taste yogurt, it should be slightly tangy. Place in the fridge to chill. Serve cold with fresh fruit.

Hi, really good! I have one reservation that applies to any raw nut culture. Do we need a step that does something like pasteurize the blended chashew mixture before the culture is added? I found that I was wondering what else is growing in the culture. I learned tthat raw cashews are not really raw because they are steamed to neutralize the urushiol oil and remove the shell. Then they are handled by workers to remove the loose shells. I am eating the yogurt, but I think I will try heating the nut mixture carefully next time before adding the culture.

Any experience doing this would be interesting. Hi Heidi, I have made a lot of different nut yogurts and have never had a problem with culturing. I have never boiled or heated a nut culture.

I think the key is to have a really active starter. I do not think there will be a problem if you blanch the cashews in hot water, especially if they are not organic. I always use organic nuts in my cultures so that may be a reason why they work.

It is hard to know what happens before we get nuts. If you can get them from a local farmers market and meet your supplier, you will get a better idea of how fresh they are and how they are processed. Best of luck! Warmly, Ester. Recipe looks great, I will give it a try.

Any tips on how to get a sour cream type flavour and texture. Would be great for fajitas. Your almond tortilla’s are now a staple in our house – having a sour cream substitute would complete the gluten/dairy free fajita dilemma. Your tortillas are the greatest – yesterday breakfast they were filled with scrambled eggs and sausage, today’s lunch was left over chicken mashed with avocado(instead of mayo). We have mastered the perfect shape issue, I used a glass pyrex bowl to trim the edges, kids didnt believe they were homemade.

Only downside is they do take a long time to make. The dough needs quite a bit of kneeding. For a double batch all rolled and cooked takes us about 2 hours ): But they freeze really well, we freeze the cooked tortillas with some pieces of parchment paper in between, just pull them out and within 5 minutes they are defrosted and ready to go. So glad you are enjoying the tortillas! That is great that you have been freezing them!

Yes, it is a process to make them but they are worth it! I get my daughter to roll them out and she has lots of fun making them! Actually, my son started helping too so it makes it easier for me to focus on others things in the kitchen. In regards to the yogurt, you can make it taste like sour cream by adding lemon juice, onion powder, garlic powder and salt. I have a sour cream recipe that is similar to get an idea: I am going to work on a Tzatziki recipe with this yogurt. Its long overdue!

Have a great day and happy cooking!