Inspired by:
Vibrant Plate Homemade Coconut Yogurt
and
This Savory Vegan Dry Ranch
 Coconut Milk Yogurt |
 Ranch Spices |
 Cocunut Milk Ranch |
Quick Summary:
1 can coconut milk, drain off water, but keep enough to leave runny,as it will solidify after refrigerated.
2 probiotic capsules, ferment on kitchen table for 24 hours covered with cheesecloth.
Stir in
1 tsp each
dried onion
chives
garlic powder
dill
1/2 tsp salt (I use black salt.)
Be sure to use silicon or wooden spoon, not metal, as it reacts with probiotics!
Nutrition info per 1/4 cup:
| Calories | 86 |
| Carb | 2 g |
| Protein | 1 g |
| Fat | 9 g |
| Sodium | 84 mg |
| Fiber | 0 g |
CASHEW VERSION:
inspired by Jessica in the Kitchen
2 cups raw unsalted cashew pieces soaked overnight.
Drain and add 1.5 cups water and 2 tsp vinegar.
Blend in food processor until smooth.
Transfer to glass container, stir in 3 probiotic capsules (with wooden spooon!)
Cover with cheesecloth and ferment for 24-48 hours.
Add spices and salt as desired.
Nutrition info with 1/2 tsp salt:
| Calories | 92 |
| Carb | 6 g |
| Protein | 3 g |
| Fat | 7 g |
| Sodium | 42 mg |
| Fiber | 1 g |
inspired by Avant Garde Vegan - Mayo
1 block silken tofu
1/2 cup avocado oil
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 teaspoon each: garlic, dill, chive, onion, salt, pepper (I used pink salt.)
Makes 1 pint
Adjust spices and salt as desired.
Note, NOT FERMENTED
Nutrition info per 1/4 cup:
| Calories | 146 |
| Carb | 2 g |
| Protein | 2 g |
| Fat | 16 g |
| Sodium | 290 mg |
| Fiber | 0 g |
|
Please note that nutritionally, I find cashew preferable, as 3 tablespoons raw cashews have 67% copper, 20% magnesium and manganese, 15% zinc, 13% phosphorus, 11%iron, 10% selenium and thiamine, whereas coconut milk has 3% magnesium and iron in 3 tablespoons, and not much else but the fat. The silken tofu has 33% daily CALCIUM, 9% IRON, 3% POTASSIUM, 1% VITAMIN A. |
