Easy Vegan Yogurt, 3 Ways! The Vegan Good Life with Miyoko

Miyoko shows you how quick and easy it is to make vegan yogurt using 3 different plant milks so you can get the consistency and level of tanginess you desire
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RECIPES:

Oat Cashew Yogurt
1 cup rolled oats
4 cups of water
2/3 cup raw cashews

Blend the oats and water, then strain through a nutmilk bag. Reblend with the cashews. Heat
until 160 degrees, until thick and creamy. Allow to cool to 110 degrees F, add yogurt culture
(per package instructions) or 2 tablespoons of commercial or previously made non-dairy yogurt.
Culture at 110 degrees F for about 8 hours until thickened. Refrigerate.

Coconut Cashew Yogurt

2 cups shredded coconut
3 cups water
¾ cup cashews

Blend and strain. Heat until it bubbles and thickens. Allow to cool to 110 degrees F, add
yogurt culture (per package instructions) or 2 tablespoons of commercial or previously made
non-dairy yogurt. Culture at 110 degrees F for about 8 hours until thickened. Refrigerate.

Pumpkin Seed and Oat Yogurt
1 cup pumpkin seeds
¾ cup rolled oats
4 cups water

Blend and strain through nutmilk bag. Heat until it bubbles and thickens, about 160 - 170
degrees. Allow to cool to 110 degrees F, add yogurt culture (per package instructions) or 2
tablespoons of commercial or previously made non-dairy yogurt. Culture at 110 degrees F for
about 8 hours until thickened. Refrigerate.

[marthasimons]

When I make yogurt, I stick the jars in a small picnic cooler. I add a jar of hot water. Works 100% of the time. No extra gadgets. Another use for something I already have.

[rociovita]

I love your videos…I’ve been vegan 35 years and I’ve been making your recipes since your cook books became available. It’s such a treat to see your videos. Vegan for the animals but health and sustainability are nice side effects.

[wendyruth]

Thank you for not editing out your mistakes. I love all these little details because it's more relatable! I love your videos. It makes me feel like I'm in the kitchen with you. 😀

[goldstar]

Dearest Miyoko, Your style patience for humanity and the culture and signature of eating better and plant based has changed our family way of life. When I wake up in the morning, these days, my mouth waters when I think about the opportunity to eat yogurt and fruit made with delicious nuts. Meat based protein was my way of life for many years. Now I look forward to the myriad thousands of recipes that look beautiful and have that Mama touch thanks to You. Can you send a link for your new book? Also, do you have the name of the yogurt maker that you used on this video? I’ve looked all over for it and I can’t seem to find it.

[CaptivePuppet]

I never expected that a yogurt recipe would make me cry. Such a beautiful person.

[veronicagroenewald]

Miyoko, you are such a blessing. Me and my husband have been vegan for a few years. I have tried many recipes, but nothing is worth making again. In South Africa, we are limited with vegan options, and when you find a vegan joghurt, it is not affordable. This recipe is gold. You have blessed us with joghurt. We are truly thankful. We love who you are, stand strong and tall. Love from SA

[judyotto]

I've been making the oat milk and cashew yogurt since I saw her post on instagram a couple of months ago. Cook it in the microwave, cool and stir in the starter then divide into glass containers then ferment in my Instant Pot right in the containers. It's fabulous.

[Kamasutrae]

So after seeing your video, I decided to give it a try.

I soaked overnight a mixed of oats, cashews, pumpkin seeds and 2 brazil nuts.
Approx. 1 L of that with approx. 3L of water.

Then I "milked" my mixture with my juicer (I do not have a nutmilk bag cloth).

Then, I cooked the mixture and let it cooled (wrist test for the temperature).

It gave me around 2, 5L of yogourt base.

And I add approx. 2 cups of two differents commercial vegan yogourts + vegan keffir.
I have also added 1-2 cups of maple syrup.

And now it is in my Excalibur at 100°F for the next 8 to 16 hours.

So, I hope it is gonna work.

And with the "fibers", I added water, cinnamon, anise and brown sugar.
I put it in my mixer for smoothness.
Then I heat it up and it became thick, perfect at "groat".

I will uptade for the result! :)

Update after 8 hours in the dehydrator :
it is thick, the smell of yogourt is there and it taste good :)
But!
I will let it overnight in the dehydrator I want a stronger yogourt flavor. :)

Uptade (last one):
So, my yogiurt base stayed in the dehydrator for 18 hours at 105°F. And it it perfect!

So, I ended up with 3 x 500g and 1 x 650g with the batch I made.

I am sooo happy, it taste so good out of the dehydrator, so it is gonna be even better after cooling down in the fridge!

Thanks a lot for your video!

[jotapemoreira]

I´m from Brazil I have been never saw in our social midia yogurts with oat, just cocunut. I´m very proud and grateful for this video, so sweet the way that u treat yours animals!

[liawilbourn]

LOVE vegan yogurt! And now I know how to make it! And even more, I LOVE seeing your precious animal family members. 💚

[SooperToober]

You are a beautiful soul- the good earth needs more people like you. Thank you for all that you do 🙏

[vegan.rex_]

I hate those people. You put in your heart and soul into creating such a revolutionary vegan line from scratch. And now their audacity!! How dare they!! I am so angry!! But I wanna let you know that your fans are with you and we will always support you!!

[innershifttv]

Miyoko, what a journey you have been on! Grateful that you are making videos again. They have been wonderful and inspiring! Thank you!

[Homesteadhomegirl]

I love that she included her kitchen bloopers. I have quit a bit of ooopsy too😄.

[OrganicSilverMoonDesignsLLG]

I love all your recipes and I ve been a hard core cruelty free Vegan going on 18 years. Best lifestyle ever Thank you for sharing this. ❤😊

[Argyle]

I tried the oat milk recipe last week and I just can't believe how good it is! I've experimented with several other recipes but they were all runny and I didn't like the texture. This is just perfect! Thank you so much!!!

[di_nwflgulf]

I use my Almond cow, works great for all milks

[tithisings]

Oh my gosh, first video I've seen of yours and i don't know how I haven't already watched them! You are such a lively and kind personality, it just radiates through the screen 🥹 the amount of effort you put into this, the editing, etc. is extraordinary and incomparable. Thank you for being you, and keep being you! You're exactly the kind of woman I want to be when I'm older ❤️ thank you for this amazing video. I will this out soon!

[wsas]

I finally had some time to make the Pumpkin Seed/Rolled Oat Yogurt. It is easy to make and tastes terrific. The oats are muted and there are no cashews (I am another one of the Cashew Cream haters)! The yogurt did come out a bit thin but I am using it as a base for "Bleu Cheese" dressing so not too important. I may try for a longer growth period on the next attempt, but it has been so long since I made yogurt I can't remember what expectation I should have if I do. AND, the salad dressing has turned out great. Much thanks.

[BijoudeBexar]

I wrap the jar in a fleece blankie and put it in an empty ice chest. In warmer weather I just use an insulated (zippered) food tote and leave it the back porch.😊 Also, if one hasn't a high speed blender or one with a small container, like a nutribullet, use only 2 cups water to blend, then add the remainder later. I boil water in my electric kettle, pour it into my qt jar let it cool down enough to handle, then use it to proceed with recipe. This ensures my jar is fee of contamination, I wash dishes by hand, but if y'all are using a machine and hot water this might not be necessary.