Who else really, really misses WholeSoy?
Although I never ate much vegan yogurt, possibly because I remember what dairy yogurt used to do in my stomach thanks to lactose intolerance, I always loved the unsweetened plain kind from WholeSoy. It was pleasantly tart and could be used in place of vegan mayo or sour cream if I didn’t have those on hand. It was also fabulous for mixing with granola as a snack. When WholeSoy went kaput, I figured I wouldn’t ever have a good vegan yogurt again. (The other one I used to like was Wildwood Probiotic Soyogurt, which also is apparently no longer made.)
I was wrong. Miyoko Schinner to the rescue with her cashew/soy yogurt recipe! It takes a little practice to get the hang of culturing the stuff, but the final product is just the way I like yogurt to be: tangy and zippy like WholeSoy was, not ridiculously sweet like pudding. It’s the perfect yogurt for making parfaits or, if you like a warm and creamy breakfast, making Breakfast Grains with Vegan Yogurt and Fruit!
Mixing cooked millet and rice with oatmeal creates a fun blend of textures that’s a nice change from straight-up oatmeal. I like to use dates and either apples or pears to sweeten this porridge because I like the added crunch from the fresh fruit. To make it more seasonal, feel free to use your favorite berries or stone fruits instead. The goal is to have a big bowl of warm, creamy grains that’s just sweet enough for a morning pick-me-up.
You’ll have to cook the rice and millet the night before to make this come together quickly in the morning. Put them on while you’re making dinner and they’ll be all ready when you want to make your breakfast! For a creamier porridge, replace some of the oatmeal water with your favorite nondairy milk.
I’m glad I discovered Miyoko’s yogurt. Though it is a little time-consuming, it makes a large batch that goes a long way. The mixture of soy and cashews provides healthy fats and proteins, no dairy required. That makes my vegan, lactose intolerant digestive system very happy.
Have you ever made vegan yogurt? How did it turn out?
- 1 cup water
- ¼ c millet
- ¼ c brown rice
- 1½ cups water, plus more as needed
- ¾ c oats
- 1 cinnamon stick
- 2 large medjool dates, chopped
- ¼ cup unsweetened plain vegan yogurt
- 1 large apple or pear, chopped
- ground cinnamon (optional)
- The day (or evening) before you’d like to have your porridge, combine the rice, millet and 1 cup water in a medium saucepan. Cover and bring to a boil, then reduce the heat to low and simmer, covered, until the water is absorbed, about 40 minutes. Fluff with a fork and allow to cool. Store in the refrigerator overnight.
- In the morning, transfer the rice and millet to a bowl. Add the oats, cinnamon stick, dates and 1½ cups water to the pan. Cover and bring to a boil and then simmer, covered, for 5 minutes.
- Add the vegan yogurt, apple or pear and the rice/millet mixture to the pan. Add more water if necessary. Return to a simmer and cook, covered, until the oatmeal is done and the mixture is creamy, about 5 minutes more.
- Serve hot, sprinkled with ground cinnamon if desired.