• Bethany Klug, DO

Dairy-Free Yoghurt

This recipe comes from a raw vegan cooking course I took at the Tree Of Life Rejuvenation Center. It took me a while to try it, but now I am hooked. It's the essential sauce in my tempeh-veggie bowls. It adds a creamy touch to anything.

Any type of nuts or seeds can be used. Certain nuts, like walnuts, will be more savory than sweet. Cashew or macadamia blend well with other flavors in the food. Use either a liquid probiotic like Pro EM1 Daily Probiotic Cleanse available at O'Brien Pharmacy locally or open up some probiotic capsules. 24 hours fermentation time is the perfect sourness for me.

2 cups raw nuts or seeds

2 cups water

1/4 teaspoon salt

1/4 teaspoon probiotic

Place the nuts or seeds, water and salt in a high speed blender and blend until smooth. Pour the mixture into a bowl. Stir in the probiotic. Cover with plastic wrap so the plastic wrap sits on top of the mixture and clings to the side of the bowl. Place is oven with the light on for 8 - 48 hours to desired sourness.


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