Output : 1 1/4 L (5 t)

Ingredients :

• 500 ml (2 t) almond milk
• 1/2 tsp. agar-agar
• 500 ml (2 cup) cashews, soaked 12 hrs, rinsed, drained
• 200 ml (3/4 cup) coconut cream
• 2 tsp. vanilla extract
• 50 ml (1/4 cup) maple syrup
• 1 pinch salt
• 2 probiotic capsules

Preparation:

Bring 250 ml (1 t) almond milk to the boil, add agar-agar and boil for two minutes, stirring with a whisk. Set aside.

Blend remaining almond milk, cashews, coconut cream, vanilla extract, maple syrup and salt until smooth and creamy. Pour into a saucepan and add the almond milk and agar-agar mixture. Mix well.

Check temperature and cool, if necessary, to 42°C (107.5°F) or less. Once mixture has cooled to medium, open probiotic capsules and add. Stir well with a whisk.

Pour into glass jars and cover. These should be able to stand upright in the dehydrator. Dehydrate at 42°C (107.5°F) for six hours*.

Refrigerate in an airtight container and use within eight days.

Serve with fruit, to taste.

If you don’t have a dehydrator, use the oven (with the door partly open, if necessary) or a yogurt maker. Place the jars in a saucepan with water in the bottom.

This recipe comes from “Le Livre qui fait du bien” by Guylaine Cliche, available online here.