How to Make Vegan Yogurt (Traditional & Healthy Version)
Vegan Yogurt, known locally as 'dahi', is a staple in Indian cuisine, enjoyed across the country for its refreshing taste and versatile use. Traditionally, dahi is made from cow or buffalo milk, but with the rise in plant-based diets, vegan yogurt has become a popular alternative, especially during festivals like Navratri when many people abstain from animal products. This dairy-free version retains the tangy, creamy essence of classic Indian yogurt while being accessible to those with lactose intolerance or following a vegan lifestyle. Vegan Yogurt is cherished not only for its taste but also for its cooling effect, making it a preferred dish during hot summers and an accompaniment to spicy meals. In India, yogurt is an integral part of lunch, served as a side with rice, roti, or used to prepare raita and lassi. Its regional significance is profound, with variations seen in Gujarat, Punjab, and South India. Vegan Yogurt is now gaining popularity, especially in urban centers, as a health-conscious option. The dish is celebrated for its probiotic benefits and is often included in diet plans for its high nutritional value and digestive properties. Whether you’re preparing a festive meal or a healthy lunch, Vegan Yogurt suits all occasions and dietary preferences.
Ingredients
- 2 cups Soy milk (can use 'badam doodh' (almond milk))
- 1/2 teaspoon Agar agar powder (natural vegan thickener)
- 1/4 cup Cashew nuts (kaju, soaked for 2 hours)
- 1 tablespoon Lemon juice (nimbu ras)
- 1/4 teaspoon Salt (namak)
- 1 tablespoon Vegan yogurt culture (starter from previous batch or store)
- 1 tablespoon Jaggery powder (gur, for mild sweetness)
- 1/4 teaspoon Cardamom powder (elaichi, optional for flavor)
Step-by-step instructions
Step 1 · Soak cashew nuts (kaju) in warm water for 2 hours
Soak cashew nuts (kaju) in warm water for 2 hours. Drain and blend to a smooth paste with a little soy milk.
Step 2 · Heat soy milk in a heavy-bottomed vessel (patila) until just warm
Heat soy milk in a heavy-bottomed vessel (patila) until just warm, not boiling. Stir in agar agar powder and mix until fully dissolved.
Step 3 · Add blended cashew paste to the warm soy milk
Add blended cashew paste to the warm soy milk. Add lemon juice (nimbu ras), salt (namak), and mix well.
Step 4 · Allow the mixture to cool to room temperature
Allow the mixture to cool to room temperature. Add vegan yogurt culture and stir gently.
Step 5 · Pour the mixture into a clay pot (matka) or glass bowl
Pour the mixture into a clay pot (matka) or glass bowl. Cover and keep in a warm place (like near a stove or wrapped in a towel) for 8-10 hours to set.
Step 6 · Once set
Once set, refrigerate for at least 2 hours before serving. Optional: stir in jaggery powder (gur) and cardamom powder (elaichi) for sweetness and aroma.
Step 7 · Serve chilled as a side with rice
Serve chilled as a side with rice, chapati, or use in raita. Garnish with mint (pudina) leaves for a fresh touch.
Why this recipe is healthy
This Vegan Yogurt recipe is ideal for health-conscious individuals, as it is cholesterol-free, low in saturated fat, and packed with nutrients. The recipe avoids dairy, making it suitable for those with lactose intolerance or vegan preferences. The inclusion of probiotics supports immunity and digestive health, while the use of natural ingredients ensures clean eating. It’s an excellent addition to weight loss, diabetic, and kid-friendly meal plans.
A note on tradition
Dahi is central to Indian meals and rituals, with vegan adaptations becoming common during fasting periods like Navratri or for those following satvik diets. Traditionally, yogurt is set in matkas, enhancing its flavor. Vegan Yogurt is now widely accepted in urban India, especially in cities like Mumbai and Delhi, and is served during festivals and as a cooling companion to spicy dishes. It’s a symbol of purity and nourishment in Indian households.