Nuts Young Totally Tangy Nut or Seed Yogurt

Nuts Young Totally Tangy Nut or Seed Yogurt

Ingredients:
2 cups nuts or seeds
2 cups young coconut Thai water, or

Directions:
substitute plain water plus 1 tea-
spoon to 1 tablespoon agave syrup
1 teaspoon probiotic powder or 1
tablespoon Rawesome Rejuvelac
(see recipe in Ch. 14)
66 | Rawesomely Vegan!
1. Soak nuts and/or seeds for 6—24 hours, as
needed. Drain the water and replace it with
fresh water every 6 hours.
2. Drain and rinse the nuts/seeds. Place them
in a blender and add the young Thai coconut
water or plain water with agave syrup. Process
until very smooth.
3. Transfer to a large glass container. Stir in the
probiotic powder or Rawesome Rejuvelac.
4. Cover the jar with a towel or cheesecloth,
and secure with a rubber band. Allow it to sit
for 6—8 hours at room temperature.
5. Check for tanginess before serving. Store the
mixture in a glass container with a tight lid, in
the refrigerator, for up to a week.
Swap |t Out! You can use any raw nuts or seeds
here, keeping in mind that different types will result
in different tastes. You may want to experiment with
blending different types in various proportions, to pro-
duce a flavor that you’re crazy about!
Creamy Coconut Yogurt
Yogurt can be made from any number of mediums. In this case, coconuts are cul-
tured to produce an incredibly creamy backdrop for your favorite fruit or garnish.