Vegan Yogurt with Berry Compote
Indulge in the silky, tangy goodness of Vegan Yogurt with Berry Compote, a dairy-free delight that’s as wholesome as it is delicious. This easy homemade plant-based yogurt is crafted from creamy unsweetened soy milk and a vegan yogurt starter, resulting in a luscious texture with a subtle tangy flavor. The star of the show is the vibrant berry compote, made by simmering strawberries, blueberries, and raspberries with maple syrup and a hint of lemon juice for a naturally sweet and zesty topping. Ready in just a few simple steps, this recipe is perfect for breakfast, a mid-day snack, or even dessert. Garnish with granola or fresh berries for added crunch and color. It's a healthy, probiotic-rich treat that’s gluten-free, refined sugar-free, and absolutely irresistible!
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Ingredients
- 4 cups unsweetened soy milk
- 1 packet vegan yogurt starter (or probiotics, see notes)
- 2 tablespoons maple syrup (optional, for yogurt)
- 2 cups mixed berries (e.g., strawberries, blueberries, raspberries)
- 3 tablespoons maple syrup (for berry compote)
- 1 teaspoon lemon juice
Directions
Step 1
1. In a medium saucepan, heat the soy milk over medium heat until it reaches about 110°F (43°C). Use a thermometer to monitor the temperature. Do not let it boil.
Step 2
2. Remove the saucepan from heat and whisk in the vegan yogurt starter (or contents of probiotic capsules, if using). If you'd like slightly sweetened yogurt, stir in 2 tablespoons of maple syrup.
Step 3
3. Pour the mixture into a clean glass container or jar. Cover the jar with a lid or a clean kitchen towel.
Step 4
4. Allow the yogurt to ferment in a warm place for 8-12 hours, or until it develops a tangy flavor. A turned-off oven with the light on works well for maintaining warmth.
Step 5
5. Once the yogurt has fermented, transfer it to the refrigerator to chill and thicken for at least 4 hours.
Step 6
6. While the yogurt is chilling, make the berry compote. In a small saucepan, combine the mixed berries, 3 tablespoons of maple syrup, and 1 teaspoon of lemon juice.
Step 7
7. Cook the berry mixture over medium heat, stirring occasionally, until the berries release their juices and the mixture thickens slightly, about 8-10 minutes. Remove from heat and let it cool completely.
Step 8
8. To serve, spoon the chilled vegan yogurt into bowls or glasses and top with the cooled berry compote. Optionally garnish with fresh berries, granola, or a drizzle of maple syrup.
Step 9
9. Store leftover yogurt and compote separately in airtight containers in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | (1448.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 731.1 |
| Total Fat 17.1g | 0% |
| Saturated Fat 2.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 374.2mg | 0% |
| Total Carbohydrate 117.9g | 0% |
| Dietary Fiber 20.0g | 0% |
| Total Sugars 84.4g | |
| Protein 30.7g | 0% |
| Vitamin D 478.0IU | 0% |
| Calcium 1326.7mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 1860.2mg | 0% |
Source of Calories