Balsamic Strawberry Vegan Yogurt

Balsamic Strawberry Vegan Yogurt {Gluten-Free, Dairy-Free, Refined Sugar-Free}

{Gluten-Free, Vegan, Paleo, AIP, Refined Sugar-Free}

So I mentioned the other day that I’ve been having roasted balsamic strawberries with tons of things. I think besides having them alongside some ice cream, or whipped cream my favorite way has been to make a yogurt out of them, and balsamic strawberry vegan yogurt is certainly an ingenious way to enjoy them :). This is perfect for a gluten-free, dairy-free, refined sugar-free, vegan breakfast, a quick snack, or as frozen treat, and is extremely simple to make. I think actually that this is my favorite type of yogurt out of all the dairy-free commercial alternatives out there (which often have a strange consistency / grittiness, though I still use them for baked goods and treats sometimes).

You can also make just half this recipe by the way (it makes about 1 L yogurt), but honestly, it doesn’t last long around here at all, which is why I make a larger batch. Plus, I’ll show you something amazing you can make out of it as an alternative in a few days. Stay tuned ;)

One last note is that if you want an even richer/thicker yogurt, consider omitting some of the water from the coconut milk and only blend down the separated thick white part. Simply adjust water as necessary as you’re blending it until you get the consistency you’re looking for. I personally prefer to use the entire contents of the can though and love how silky and smooth it comes out that way.

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Balsamic Strawberry Vegan Yogurt {Gluten-Free, Dairy-Free, Refined Sugar-Free}

Balsamic Strawberry Vegan Yogurt


  • Author: Audrey @ Unconventional Baker

Ingredients

  • 1 batch roasted balsamic strawberries {see recipe here}
  • 2 cans full fat coconut milk {chilled overnight}
  • ⅓ cup maple syrup {or any liquid sweetener of your choice}

Instructions

  1. Pour all ingredients in a blender and process until it reaches a smooth yogurt consistency. And that’s it. Told you it was easy :).

You can eat it right away, or transfer to a glass container and store in the fridge for up to 1 week.

xo Audrey

P.S. You may also be interested in making balsamic strawberry & basil dairy-free ice cream out of this recipe.

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