Vegetable yoghurt is now on the shelves of all supermarkets but making it at home is very simple and tastes really good. This recipe is easy and fast as well as good, it's vegan and doesn't contain sugar or lactose.
Ingredients for 4 portions:
- 450g of frozen fish
- 75g of cashews
- 340g of tofu*
Optional:
- Liquid sweetener (according to personal taste)
Preparation :
- Put everything in the food processor and operate at maximum speed in order to have a very creamy and homogeneous mixture
- Store in an airtight jar, in the refrigerator it will keep for 4 days
* Depending on your taste, using more or less soft tofu you will obtain a more or less compact yogurt (if you decide to use more compact tofu, I recommend blending the peaches first in the food processor and then adding the rest or, if it turns out too compact , a few tablespoons of vegetable milk)
Each portion :
262 calories | 32.2 Carbs (25.6g Sugars and 2.1g Fiber) | 12.4g Fat | 11g Protein
