There’s something magical about starting your day with a bowl of creamy, tangy yogurt topped with fresh berries and a drizzle of honey. But what if I told you that you could enjoy all of that deliciousness without any dairy, and better yet, without even turning on your stove?
This raw vegan almond coconut yogurt has become my absolute go to breakfast staple. It’s rich, satisfying, and packed with probiotics that your gut will thank you for. The best part? You probably already have most of the ingredients sitting in your pantry right now.
Why Raw Vegan Yogurt?
Living foods have this incredible ability to nourish us in ways that processed alternatives simply can’t match. When we keep ingredients in their natural state, we preserve all those beautiful enzymes and nutrients that cooking can sometimes destroy. Plus, there’s something deeply satisfying about creating something so delicious with just a handful of simple, whole ingredients.
I stumbled upon this recipe during one of those experimental kitchen moments we all have. You know the ones – when you’re staring into your pantry, feeling creative, and thinking “what if I just try this?” Sometimes those moments lead to disasters, but this time, pure magic happened.
The Perfect Base: Almonds and Coconut.
The combination of almonds and coconut creates this incredibly luxurious texture that rivals any store-bought yogurt. Almonds bring that subtle nuttiness and protein power, while coconut adds natural sweetness and those healthy fats that keep you satisfied for hours.
What I love most about this recipe is how forgiving it is. Some days I like it a little thicker, so I use less water. Other days, when I want something more drink-like for a smoothie base, I thin it out a bit more. It adapts to whatever mood I’m in.
Raw Vegan Almond Coconut Yogurt Recipe.
What You’ll Need:
- 1 cup raw almonds, soaked overnight
- 1/2 cup unsweetened coconut flakes
- 2-3 cups filtered water (adjust for desired consistency)
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup or raw honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 2 probiotic capsules (optional, but recommended)
The Simple Process:
Start by draining and rinsing your soaked almonds. That overnight soak makes them incredibly creamy when blended and much easier to digest.
Toss everything into your high speed blender, almonds, coconut flakes, water, lemon juice, maple syrup, vanilla, and salt. If you’re using probiotic capsules, open them up and dump the powder right in there too.
Blend on high for about 60-90 seconds until everything is completely smooth and creamy. The mixture should look like thick, luscious yogurt. If it’s too thick for your liking, add a splash more water. If it’s too thin, throw in a few more coconut flakes.
Taste and adjust. Maybe you want it a little tangier then add more lemon juice. Sweeter? A touch more maple syrup. This is your yogurt, make it exactly how you love it.
Pour into a clean glass jar and let it sit at room temperature for 2-4 hours if you added probiotics. This gives those beneficial bacteria time to work their magic. If you skipped the probiotics, you can enjoy it right away or chill it in the fridge.
Making It Your Own.
This base recipe is just the beginning. I’ve made countless variations over the months, and each one feels like discovering a new favorite.
Sometimes I’ll add a handful of fresh berries during blending for a beautiful pink color and extra antioxidants. Other times, I’ll swirl in some chia seeds for added texture and omega 3s. During fall, a pinch of cinnamon and nutmeg transforms it into something that tastes like dessert for breakfast.
The coconut can be swapped for other ingredients too. Cashews work beautifully if you prefer a milder flavor. Hemp hearts add protein and a subtle earthy taste that pairs wonderfully with chocolate or vanilla.
Storage and Serving Ideas.
This yogurt keeps beautifully in the refrigerator for up to five days, though in my house, it rarely lasts that long. The flavors actually develop and improve after a day or two, so don’t be surprised if it tastes even better on day three.
I love serving it in a beautiful bowl with fresh seasonal fruit, a sprinkle of granola, and maybe some toasted coconut flakes on top. It’s also incredible as a base for smoothie bowls, mixed into overnight oats, or even used as a healthier substitute for sour cream in savory dishes.
The Morning Ritual.
There’s something special about having this yogurt ready and waiting in your fridge. Those rushed morning moments become a little more peaceful when you know you have something nourishing and delicious just waiting to fuel your day.
I often make a double batch on Sunday evenings, portioning it into individual jars for the week ahead. It’s become part of my self-care routine, this small act of preparing something beautiful and nourishing for future me.
This recipe represents everything I love about plant based eating, it’s simple, it’s made with love, and it proves that healthy food can be absolutely delicious. Give it a try, and I think you’ll find yourself looking forward to breakfast in a whole new way.
Frequently Asked Questions:
Q: Do I really need to soak the almonds overnight?
A: Yes, soaking is really important here. It softens the almonds so they blend into that perfectly creamy texture we’re after. It also makes them much easier to digest and helps your body absorb all those wonderful nutrients. If you’re in a pinch, you can do a quick soak in hot water for about an hour, but overnight really gives the best results.
Q: Can I make this without a high speed blender?
A: While a high speed blender definitely gives the smoothest results, you can still make this work with a regular blender. You might need to blend a bit longer and strain the mixture through a fine mesh sieve or nut milk bag to get that silky smooth texture. Some people actually prefer a little texture, so don’t stress too much about making it perfectly smooth.
Q: How long does this yogurt actually last in the fridge?
A: I’ve found it stays fresh for about 5-7 days when stored in a clean, airtight container in the refrigerator. The key is using clean utensils every time you scoop some out. You’ll know it’s time to make a fresh batch if it starts to smell off or develops any unusual separation that doesn’t mix back together.
Q: What if I can’t find probiotic capsules, or can I skip them entirely?
A: You can absolutely skip the probiotics and still have delicious yogurt. The probiotics just add those beneficial bacteria that give traditional yogurt its gut health benefits. If you can’t find capsules, you could try adding a tablespoon of liquid from store bought coconut yogurt or even a bit of apple cider vinegar with the mother. But honestly, it’s wonderful even without any of these additions.
Q: My yogurt turned out too thick/too thin. Can I fix it?
A: Absolutely! This recipe is super forgiving. If it’s too thick, just blend in a little more filtered water, a tablespoon at a time, until you get the consistency you love. If it’s too thin, you can blend in more soaked almonds or coconut flakes. I actually prefer making it on the thicker side because I can always thin it out later, but you really can’t go wrong either way.