This vegan yoghurt recipeThe product, as always, is composed of healthy and organic ingredients that can be consumed by children and adults without any problem (except for allergies and intolerances).
Ingredients
- 100g raw almonds soaked for 8 hours in mineral water
- 125-150ml of water kefir
- ¼ c vanilla powder
- 1 Medjoul date
Preparation
- Drain the almonds from the soaking water.
- Place the almonds, 125ml kefir, vanilla and date in a blender.
- Whisk at full power until a fine, creamy texture is achieved.
- Add a little more kefir if you want it to be more liquid.
- Put the preparation in a clean glass jar and cover it with a cotton cloth.
- Leave the yoghurt to ferment in a warm place for 24-36 hours. After this time, bubbles will have formed and it will have a pleasant fermented smell.
- Cover the jar with a lid and leave the yoghurt in the fridge for another 12 hours.
- Now you can eat it with whatever you like. Delicious with granola and fresh fruit.
It is a healthy option thanks to the source of good fats it contains and because it is satiating. It can keep in the fridge for approximately 3 days, although you will see that it continues to ferment and gain volume. It is normal for it to have bubbles inside.
Cheers and enjoy!
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