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Categories:
arrowroot powder tapioca flour meal guar gum water almond milk Agar-Agar powder xanthan gum soy lecithin granules soy-sunflower lecithin vegan yogurt
Viewed: 114 - Published at: 6 years agoIngredients
- 2 tablespoons arrowroot powder
- 2 tablespoons tapioca flour
- 2 tablespoons flaxseed meal
- 1 teaspoon guar gum
- 1/2 cup water, or as needed
- 4 cups almond milk
- 1 teaspoon agar-agar powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon soy lecithin granules, ground
- 1/4 teaspoon soy-sunflower lecithin
- vegan yogurt starter culture
Method
- Place arrowroot powder, tapioca flour, flaxseed meal, and guar gum separately into 4 small disposable cups with enough water to dissolve each.
- Bring almond milk to a boil in a saucepan. Add the dissolved arrowroot, tapioca, flaxseed, and guar gum. Add, one at a time, the agar agar, xanthan gum, ground soy lecithin granules, and soy-sunflower lecithin, whisking vigorously after each addition. Blend using an electric mixer until well combined. Continue cooking until an instant-read thermometer inserted in the yogurt mixture reads 90 to 115 degrees F (32 to 46 degrees C), about 5 minutes.
- Stir vegan yogurt starter into the saucepan with the yogurt mixture; mix well. Pour yogurt into jars.
- Turn on the oven light. Place jars on the top rack in the oven; cover with a cloth. Close the door and let yogurt sit until thickened to desired consistency, 7 to 9 hours. Seal jars or pour yogurt into an airtight container and refrigerate.
