- 2 teaspoon(s) agar-agar, powder
- 60 g water
- 750 g almond milk
- 1 capsule probiotic supplement, vegan
To serve
- 2 nectarines, sliced
- 40 g almond slivers, toasted
- 1 pinch cinnamon
Vegan almond milk yogurt
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Vegetarian Diet
Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.
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Vegan Diet
Diet based on vegetables, legumes and green leaves. It excludes foods such as meat, fish, mollusks, dairy products, eggs, honey and their by-products.
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Gluten Free Diet
Excludes foods containing gluten, such as wheat, barley, rye and their by-products.
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Dairy Free Diet
Excludes foods such as milk, yoghurt, cheese and their by-products.
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Egg Free Diet
It is usually followed when someone is allergic to this food.
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Sugar Free Diet
Limits all sources of added sugars and encourages the reduction of high-carbohydrate (high glycemic index) foods. A claim that a food can be classified as SF can be made when it contains less than 0.5 gr of sugars per 100 gr of solid food or 100 ml of liquid food.
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20'
Ηands on
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4 hours
Hands off
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240'
Cook Time
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4
Portion(s)
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1
Difficulty
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Method
- In a bowl, add the agar-agar along with the water and mix with a spoon.
- Set aside until needed.
- Place a saucepan over medium heat and add the milk. Let it simmer for 3-4 minutes until it starts bubbling.
- Pour the agar-agar mixture into the saucepan and stir until the agar-agar is completely dissolved.
- Remove the saucepan from the heat and transfer the mixture to a bowl.
- Stir with a spatula until the mixture reaches 45ο C (110ο F).
- Open a capsule and pour the powder into the bowl with the milk.
- Whisk and divide the mixture into ovenproof bowls.
- Cover the bowls with plastic wrap and transfer to the oven.
- Heat the oven to 50ο C (120ο F) and cook the yogurt for 4 hours.
- Remove the bowls from the oven and transfer to the refrigerator for at least 4 hours until the yogurt thickens completely.
- In a blender, beat the yogurt for a few seconds to make it fluffy, and serve with nectarine slices, almond slivers, and cinnamon.
- Seal it airtight with plastic wrap and store in the refrigerator for up to 6 days.
Nutritional
Chart
Nutrition information per portion
30
Calories (kcal)
2
%
Calories
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
2.1
Total Fat (g)
3
%
Fatty Acids
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
0.2
Saturated Fat (g)
1
%
Saturated Fats
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
0.5
Total Carbs (g)
0
%
Carbohydrates
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
0.0
Sugars (g)
0
%
Sugars
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
1.7
Protein (g)
3
%
Protein
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
1.6
Fibre (g)
6
%
Fibers
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
0.24
Sodium (g)
4
%
Salt
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.
*To calculate nutritional table data, we use software by
