“Tofutti Vegan Greek Yogurt”
This vegan Greek yogurt is simple to prepare. Made with soaked cashews and Tofutti Better Than Sour Cream, serves up a healthy dose of protein and that familiar creamy tang . . .
2/3 cup of raw cashews, soaked (for at least 6 hours) and drained
2 tablespoons of water
2 1/2 tablespoons of lemon juice
1 tablespoon of maple syrup
1 container (12 oz.) of Tofutti Better Than Sour Cream
1/2 teaspoon of cornstarch
1/2 teaspoon of vanilla extract (optional)
In a food processor or high-powdered blender, combine the cashews, water, lemon juice, and maple syrup; process until the cashews have broken down and the texture is fairly smooth. Add the Tofutti Better Than Sour Cream, and the cornstarch and vanilla extract and process for another 1-2 minutes, until completely smooth and creamy, or desired consistency.
Divide the mixture among four small single-serving containers or custard cups (or one larger container); cover and refrigerate overnight (at least 10-12 hours), until set.
Top with fruit, granola, or preserves. Sweeten with additional syrup or sugar, if desired. The yogurt is best if used within 2 or 3 days of preparation.
Created exclusively for Tofutti Brands, Inc. by Jes Keim.