Vegan Yogurt
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 25 g cashew nuts or almonds
- 25 g short rain rice
- 200 g water
- 10 g sunflower oil, cold-pressed
- 20 g lemon juice
- 1 pinch (s) rock salt
- 1 teaspoon clover
Print Recipe
Pin Recipe Instructions
- Crush and mix all ingredients in a blender. Then bring the mass to the boil briefly in a saucepan to thicken the mass.
- This yoghurt substitute can be stored in a screw-top jar in the refrigerator and processed like conventional yoghurt.
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