Healthy Snacks: Homemade Vegan Yogurt with Blueberries

July 22, 2015
It must be primal curiosity: to want know how to make everything. It is inspiring to figure out how things are made, and there is great satisfaction and appreciation in creating. One month ago at Whole Foods, I was crouched down low, scanning the bottom shelf in the baking aisle. There are so many interesting things down there that you only notice when you are trying to find that one weird ingredient from a recipe. On this particular day, I made a point to closely examine this uncharted territory for exploratory reasons. Yogurt culture. Whoa. Can I do this? Can I make yogurt at home? I bought it, got it home, and that's when I read that I must follow the instructions of my yogurt maker. Moments later, I was the anticipating owner of Amazon's #1 best yogurt maker. A yogurt maker is simple; glass jars sit inside a little electronic yurt, in a cozy warm environment that bacteria thrives in. Simply follow the following recipe, pour the mixture into glass jars, set it and forget it, until 12-24 hours later when you have your very own homemade yogurt. No single-serving cup goes to a landfill for the duration of your life time, no artificial additives unidentifiable to the human body, and you can let the yogurt sit to a maximum time to allow more probiotics to flourish in your delicious treat.
Healthy Snacks: Homemade Vegan Blueberry Yogurt

Healthy Snacks: Homemade Vegan Yogurt with Blueberries

Recipe Type: Breakfast
utensils YIELDS 6 servings
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  • 2 cans, water drained off coconut cream
  • 1 Tablespoon coconut sugar
  • 1 teaspoon agar powder
  • 1 packet yogurt starter (I used Belle + Bella)
  • 1/2 cup blueberries
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Prepare your yogurt maker. Be sure glass jars are clean. Heat the Coconut cream and sugar over medium heat. Stir constantly, until it begins to boil. Add agar. Cool to below 115 degrees or slightly less. Stir in yogurt starter. Split the mixture in to the glass jars, and set to manufacturer's instructions. Add blueberries to jars when finished (after 12-24 hours), and place in the refrigerator. Enjoy!
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__ Photo: Jessica Riley-Norton

Jessica is a runner, snowboarder, amateur gardener, yoga teacher, mala maker, cook, excellent eater, and is always listening to music. She lives on Cape Cod with her two children and husband.


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