Want to make homemade yogurt without having to wait for it to culture? What if I shared with you my easy, 3-minute vegan blueberry yogurt recipe that’s also paleo, gluten-free, no added sugar and nut-free? I know… it’s exciting, right?
This recipe is easily crafted in a food processor and literally takes a few seconds after you add your ingredients to the bowl to whip it. It’s really delicious and can be used in place of most other dairy-free yogurts out there that you might eat for breakfast or a snack.
Vegan Blueberry Yogurt Recipe in 3-Minutes or Less
I want to clarify that when I use the term “yogurt”, I’m really referring to this recipe’s consistency. It’s very yogurt-like, especially if you let it sit in the fridge for a few hours. However, it’s not a cultured food. You could certainly add in the contents of a probiotic pill, but that would be the only way to make it technically more yogurt.
If you recently checked out my amazing Paleo Moussé recipes, you’ll see that this recipe is similar. However the consistency is incredibly different and requires some an additional acid (in the form of lemon juice) to counter the very basic pH of the entire mixture that will otherwise turn the blueberries slightly green. If you are making this for yourself and you don’t care about the color, then you can omit the lemon juice as it’s not important to the flavor… just the look.
A quick word about the coconut butter and vanilla mentioned in this recipe. The coconut butter is non-negotiable. It’s not coconut oil and it can’t be substituted. The vanilla should be without alcohol and can be a powdered variety. Just make sure whatever you get is clearly labeled gluten-free. I talk about my personal preferences for both of these ingredients HERE.
Blueberries are incredibly good for you as they are a great source of antioxidants. I love them and am so glad that I accidentally stumbled upon this yummy accident!
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