horizontal view of strawberry yogurt jars on a small wood box on a white marble table
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Vegan Strawberry Yogurt | Soy-Free | Refined Sugar-Free

Course: Breakfast, Dessert
Cuisine: American, vegan
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 servings

A simple way to enjoy local in-season strawberries! To reduce your exposure to chemicals, always buy organic or non-sprayed strawberries.

Ingredients

  • 1 pint fresh local organic strawberries washed, trimmed, cut in half
  • 2 cups whole cashew milk use 1/2 cup extra cashews to make the milk really creamy
  • 1/4 cup maple syrup
  • 1 tsp organic vanilla extract
  • 2 Tbsp chia seeds
  • pinch of grey sea salt
  • 1 probiotic capsule optional

Instructions

  1. Simply put everything (except the probiotics, if using) in your high speed blender for 1 minute, until completely smooth.

    Open the probiotic capsule (if using), and mix it in the yogurt.

  2. Transfer to 4 small containers and put in the fridge for at least 1 or 2 hours to get a delicious creamy vegan yogurt, or in the freezer for at least 6 hours to get a delicious vegan ice cream. 

Recipe Notes

Keep in airtight containers in the fridge, up to 5 days. If frozen, keep in the freezer with a plastic film right on top of it, to avoid crystals.


Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 136kcal | Fat: 3g | Sodium: 142mg | Potassium: 250mg | Carbohydrates: 25g | Fiber: 4g | Sugar: 17g | Protein: 1g | Vitamin A: 15% | Vitamin C: 69.5% | Calcium: 79% | Iron: 1%