2 cups Mandelin Blanched Almond Flour
1 cup filtered water
Vegan yogurt culture starter
Heat 1 cup water in a pot until it simmers (not a full boil).
Add hot water and almond flour to a high speed blender. Blend until smooth. Add more water for desired texture. Remember, you’re making yogurt, not almond milk.
Mix in yogurt culture starter per packet directions. Amount varies by brand.
Spoon into sterilized quart size glass mason jar.
Cover and keep in a warm place 108-110 degrees for 3 to 8 hours. When almond yogurt is ready you will notice a faint tangy smell; it should not smell fermented. If this is your first try, check every 3 hours for readiness.
Serve almond yogurt fresh, topped with fruit and granola.
Refrigerate unused portion. Keeps up to 3 days.
Recipe by Cobi Kanani