Vegan Almond Yogurt Recipe | How to Make Vegan Yogurt at Home

In this video I show you how I make my vegan almond yogurt recipe. It is easy to make your own vegan yogurt at home. It starts with making an almond milk from soaked almonds. This is then fermented with a yogurt culture to make a creamy and delicious tangy yogurt. It is perfect with fruit or it can be used in marinades such as an Indian tikka sauce or a Greek tzatziki sauce. I hope you enjoy this easy homemade vegan yogurt.
Ingredients:
1 cup almonds - cover with water and soak for 6 or more hours
3 cups of water - for thicker yogurt, use only two cups
a pinch of salt
1 tbsp sugar
Live culture - 2 tbsp of vegan yogurt that contains live culture
Soak the almonds overnight. Drain and rinse. Peel the almonds - the skins should slip right off if you squeeze them between your fingers. Add to a blender with the water, salt and sugar. Blend until smooth and liquified. Strain through a nut milk bag or linen cloth. Heat to a low boil and cook it for a few minutes until it slightly thickens. Let the almond milk cool to 110 °F (43 °C). Add the live culture. Cover and let it sit in a warm place for 12-24 hours, until it is as tangy as you like it. Store the finished yogurt for a week or more in a glass jar in your fridge.
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[@samsonswaroop]

This was the most complete in the shortest amount of time for an almond based yogurt!! No stupid intros, no filling in space showing unnecessary details and no stupid small talk! Subbed!

[@ThePotThickens]

Thanks so much.

[@Estiallina]

Agreed!

[@maryb.9463]

Agreed

[@zippers2]

yes, impressive. no wasted youtube time. thank you.

[@madisonhughes6352]

agreed!!! i watched one before this at was 38 minutes and this was 2x as effective/informative!

[@ave_smirnova]

please, come back to youtube! I am young vegan chef and you are a massive inspiration to me!

[@ThePotThickens]

Thanks. I’m coming.

[@hollywebster6844]

Before I went plant-based, I made yogurt every couple of weeks. To maintain the temperature, I put the covered pot on a heating pad set on low, then wrapped a thick bath towel around both the pot and heating pad. The yogurt would ferment into a beautiful tangy delight by the next morning.

[@ThePotThickens]

That method works well. Thanks.

[@robineagle6406]

You are consistently putting out some of the best vegan cooking content out there, so thank you. Recipes are great, easy to follow and engaging. Refreshing to have a more honest presenting style focused on the dish.

[@ThePotThickens]

Thanks so much. I appreciate that.

[@gabrielledesouter2804]

Thank you 🙏 for sharing just discovered your blog and I’m in! Love ❤️

[@ThePotThickens]

Thanks so much. I appreciate that.

[@kmvillan]

Great video! The production quality is 👌🏼 you get better with every new upload!

[@ThePotThickens]

Thanks. It’s a learning process and I’ve had fun doing it.

[@maryjewers1031]

Thank you for such a clear and easy recipe!

[@ThePotThickens]

My pleasure 😊

[@galitjustme695]

Perfect! Thank you! I was looking for this kind of recipe.

[@ThePotThickens]

You're welcome. Thanks for watching.

[@Em-gl6so]

Ah this looks so good! I’m so happy every time I get a notification from this channel, everything just looks so nice and I really appreciate the mix between basic food items and then recipes for meals and you explain everything so well I’m always excited for what you’re going to make next

[@ThePotThickens]

Thanks so much for watching!

[@valeriavasquezmagalhaesvas765]

Love the explanation! I will definitely try to make it! Thank you! 🙌

[@ThePotThickens]

Thanks. I hope you try it.

[@J101191514]

This turned out delicious thank you! I've been wanting to make vegan yoghurt for a long time and this was so easy. Great stuff!

[@ThePotThickens]

So glad! Thanks.

[@loveshoonya388]

Thank you so much,for the best information and delivery,your effort is much appreciated,blessings 🙏

[@ThePotThickens]

You are so welcome

[@franciscachesca]

Very informatif and clear. Thank you. Best video about making vegan yoghurt I have seen (I have seen tons)

[@ThePotThickens]

Glad it was helpful!

[@denisedube2340]

Skip a few steps by using blanched almonds and leaving the yogurt ferment in the pot with the lid on. I just tried it and it turned out great! I left it boil while stirring constantly for over 30 minutes and a have a nice Greek yogurt. Next time I’ll simply use less water as you suggested. Love it! Thank you for this recipe! I saw others with the same technique using a combination of oats and cashews that I’m trying too.

[@ThePotThickens]

Thanks for letting ing me know. Good tip.

[@josiewilliams473]

Wow, this is a great video on how to make almond milk yogurt! Thank you,. Very easy and I like that you get right to the point! Great job!❤

[@ThePotThickens]

You are so welcome!

[@danielasuarez9326]

so easy to make, love it

[@ThePotThickens]

Thank you.

[@CookingwithAnadi]

I did not know vegan yogurt is a thing! That's so cool you made it from scratch. Good job showing how to do this! Yogurt is great to make an awesome base for desserts or to use in marinades. Nice work!

[@ThePotThickens]

Thank you. Yes. Actually, I see it commonly made in India from all kinds of nuts including peanuts, cashews, etc. Often the stem end of a chili pepper is used to start it because lactobacillus tends to concentrate there and that cultures the curd. Cheers!

[@lisanyugenhascancer6332]

@@ThePotThickens true as an Indian I agree

[@AmyHelena]

amazing!!! thank you for sharing this! I love your videos 💗

[@ThePotThickens]

Thanks so much.

[@awhisper2318]

Thank you so much for the video and the amazing recipe ✨💞

[@ThePotThickens]

You’re welcome.

[@loveshoonya388]

Thank you for making it fast 🙏🏽

[@ThePotThickens]

You're welcome!

[@danielturner444]

that’s awesome, thanks for sharing!

[@ThePotThickens]

Thanks for watching.

[@Kdanieli238]

Wonderful video - thank you!

[@ThePotThickens]

Thanks!

[@jaymayhoi]

this is so educational! thanks!

[@ThePotThickens]

You're so welcome!

[@LithaMoonSong]

Wow. love it

[@ThePotThickens]

Thanks.

[@juanitablanco2198]

Thank You for sharing this with us it is so easy to follow.

[@ThePotThickens]

You are so welcome!

[@snowboardingchic]

Thank you! I've been wanting to make yogurt

[@ThePotThickens]

You bet.

[@hibahghaith2940]

Such amazing reicepe 😍😍😍

[@ThePotThickens]

Thank you.

[@budhiyogi]

awesome video, just simple, thanks

[@ThePotThickens]

You’re welcome

[@aznsolja84]

Great! Thanks!

[@ThePotThickens]

You're welcome.

[@johnkearns4790]

Going to definitely try this yogurt as my wife makes almond milj at home its a great video easy to do not like some videos which go on and on chatting away love to the point video content and thisvis one that delivers so I've joined Happy Days looking forward to more down to earth simple delicious recipes.

[@ThePotThickens]

Thanks so much.

[@jessicamcguire922]

That was good!

[@ThePotThickens]

Thanks!

[@OrlyDumitrescu]

I love love love you channel!

[@ThePotThickens]

Aw, thanks so much. I appreciate you.

[@JC-nx9uq]

Thank you this is a very helpful video

[@ThePotThickens]

You’re welcome

[@anastasiia1683]

Thank you for your video!

[@ThePotThickens]

You are welcome!

[@mikeskylark1594]

Vegan yogurt is awesome

[@ThePotThickens]

Thank you.

[@PandasKitchen]

Oh yum! We make our own almond milk but didn't even think of taking it one step further to make yogurt. This looks delicious!!

[@ThePotThickens]

Thanks. It is good.

[@stutipanigrahi6642]

Wow you are amazing aapke diy tools bahot amazing

[@ThePotThickens]

Thank you so much 😀

[@agnestheilmann677]

It tastes absolutely great😊

[@ThePotThickens]

Thank you 😋

[@KCNwokoye]

So good. Thank you!

[@ThePotThickens]

Glad you liked it!

[@elvonette]

Bish bash bosh done! Excellent!

[@ThePotThickens]

Thanks! Glad it worked for you.

[@FlourEggsYeast]

I'm always so impressed with the details that you bring forward and how you teach the audience. Well done! We hope you're doing well. We haven't seen anything released from your channel since this show last month. Wishing you well. Kindly, Theresa and Cam

[@ThePotThickens]

Thanks. My work has been super busy and I have been working 12 hrs a day. I have some videos coming soon. I just need to get them edited for you. So sorry for the delays.

[@FlourEggsYeast]

@@ThePotThickens no worries at all, just glad to hear you’re okay.

[@shirasezan]

very informative thank you

[@ThePotThickens]

You're welcome.

[@Bourn2Play_NHCoffeeTalk]

Thanks!

[@ThePotThickens]

you're welcome

[@oh...lecker9172]

Your video is amazing. Your really give useful tips and you deserve 10 k followers😊👍 I have never done vegan yogurt myself. Was really interesting to watch

[@ThePotThickens]

Thanks so much. I really appreciate it and love your channel too!

[@UnaChefenlaCocina]

Vegan superfood this Almond yogurt, my friend, I was very surprised by this recipe I was delighted because it is very beneficial for the body, I am sure I put it into practice I stay in your kitchen 213 Almonds and thank you for sharing

[@ThePotThickens]

Muchas Gracias! Enjoy!

[@TheNeurospicyMama]

Super informative! It's been a while since I've made homemade yogurt.

[@ThePotThickens]

Thanks

[@CookingWithNeighbors]

like 222 looks wonderful and easy step by step thank you for sharing

[@ThePotThickens]

Anytime. Thanks for watching.

[@EverythingShakes]

Awesome video!

[@ThePotThickens]

Glad you enjoyed it

[@Amandafusion1]

A great video and yes homemade yogurt does taste better and so rewarding when you eat something that you have made from Scratch:)

[@ThePotThickens]

Thanks.

[@hamletlebron]

Excelente video se ve delicioso mi amigo gracias por compartir un fuerte abrazo

[@ThePotThickens]

De nada. Gracias por ver.

[@akispucu]

Very nice 👍 thank you

[@ThePotThickens]

you're welcome

[@cyncat7844]

I have just, for the first time tried making soy milk with chilli stems (yogurt) made some naan bread today, have just enough started to put into this recipe, thanks for sharing

[@ThePotThickens]

That's great. I debated on whether to show the chili stem method, but thought that the results would be more consistent if people used a yogurt culture. How did your soy milk yogurt turn out?

[@cyncat7844]

@@ThePotThickens for the first time, I think great, it defiantly made great naans, good tang

[@cyncat7844]

I will say my husband was making a chilli pickle so there were lots of stem

[@dv6272203]

The almond skins have lectins too. Whichare the plants chemical defense. I have a verticle juicer and pour the blended mixture threw it and it seperates the pulp. Great video thankyou for the measurements.

[@ThePotThickens]

Great idea to use a juicer. Thanks for your comments.

[@Shuggies]

Found. Liked. Subscribed 👍😚👌

[@ThePotThickens]

Thank you

[@marjoriepetersen4102]

I am dairy intolerant and am having stomach issues. So I bought a nut milk machine and ice cream machine to make dairy free recipes. Your recipe sounds really easy and I’ll mak some yogurt today. Next is chocolate ice cream and then cheese. I’m on a quest and you have really helped. Thank you

[@ThePotThickens]

You’re welcome.

[@caninedrill_instructor5861]

Hi Greg, Have made oatmilk yoghurt, I improvised a yoghurt maker. I use a cooler lined it with kitchen towels and two wide mouth 1 quart Mason jars filled with boiling water as my heat source. I check periodically and refresh the water jars as needed. Am try8ng batch two as we speak.

[@ThePotThickens]

I haven’t tried yet. Please let me know how it turns out.

[@matthewgartner5339]

To help save a step and dishes later you can boil the almond juice up in Mason jars. Put the milk in the jars, put the jars in the water and bring the water and milk to a boil. Just make sure you have something between the bottom of the jars and the pot you're boiling the water in otherwise the jars can crack, and you're out almond juice. Then when everything cools add the starter and put a lid on it and put it somewhere to ferment. I use a small lunch cooler to ferment

[@ThePotThickens]

Thanks for the tip.

[@shabanakanwal267]

I'm endometriosis patient I can't eat and drink diary products. This yogurt recipe is very helpful for me thank you for making this.

[@ThePotThickens]

You're very welcome. Thanks for watching.

[@elinam383]

4:02 may i have some :) it looks so beautiful

[@ThePotThickens]

Thanks. It is good

[@joybay322]

Hi. This video was absolutely fantastic. I love your channel. I'm subscribed! How much coconut yogurt did you add to the almond milk to get the yogurt started. Thanks!

[@ThePotThickens]

Thanks so much. I just added a tablespoon or so. It doesn't take much.

[@joybay322]

@@ThePotThickens Thanks for your reply🤗 I have a question. Is it okay to use probiotic capsules as a yogurt starter for this recipe instead of the Silk yogurt. I have the Mega Food brand 14 strains 20 Billion live cultures/1 capsule daily)? If so, how many capsules would I need to use and would I still follow the same procedure for your original recipe minus the Silk yogurt? Thanks so much and when will you post more content? All the best to you on your KZbin journey!

[@olukemiaderonkeoke9503]

Nice one! Please, can I use store bought liquid almond milk? And, can I do the culture with lemon myself?

[@ThePotThickens]

In my experience, the almond milks from the store tend to contain more water and less of the proteins you need to coagulate. So they don't thicken up very well. It probably depends on the brand. I think you could probably make a curd with lemon juice, but I haven't tried. You won't get the good probiotics that way.

[@janie567]

thank you! i tried making chickpea yogurt and I was not impressed with the taste. This recipe looks more to my liking!

[@ThePotThickens]

Hope you like it!

[@mardz229]

YAy! Im going to give this a go! New subby! Thank you :) Im just 3 weeks into my plant based journey :)

[@ThePotThickens]

Awesome. Let me know if you have any questions or want to see something on the channel. For the yogurt, I do find sometimes it doesn't get as thick as I want. If you want it thicker, make the milk with a little less water or drain off some water in a cheesecloth after you make the yogurt. Enjoy!

[@mardz229]

@@ThePotThickens Good Idea :) thanks for that :) Oh ok, If you have any ideas that are for people who are just transitioning into a vegan/plant based lifestyle thats beginner friendly and is cooked without oil but still tastes good lol That would be awesome! Cheers and have a blessed day. - Marie

[@TheOBriensKitchen]

Brilliant my dear brother 👌👌 pls stay connected dear friend 🤝🤝

[@ThePotThickens]

Thank you for watching.

[@canercelikq]

thanks for the video, can you show how to make curd cheese with the leftover?

[@ThePotThickens]

If you want a thicker curd like cheese, I think you can just place it in cheese cloth in a colander and let it drain into a bowl. I would do this in the fridge for 1-2 days until it is as thick as you want.

[@hannahjimmink8113]

Thank you! Can I also use store bought almond milk from a pack?

[@ThePotThickens]

I find that they do not work as well. I think they may have more water than the one I prepare myself. It will ferment and become a bit sour, but it may not thicken.

[@jennifert3369]

Hello thanks so much for a great video . I made it last night 1:2 ratio for a thicker yoghurt and I used a commercial almond yoghurt starter. I am in Australia 😊 It tastes great after 12 hours but it has curdled a little so it isn’t as smooth as I would like. Any suggestions please ?

[@ThePotThickens]

I think the curdling depends on the milk you use. If it curdles, you could try to smooth it out in a blender.

[@jennifert3369]

@@ThePotThickens I made Almond milk as per your instructions. Will thin it out and blend. Thanks again 😊

[@boraklc1172]

thank you for this great video! I just discovered your channel and I subscribed right away. I am a vegan from Istanbul, Turkey :) Quick question, if I don’t use starter yoghurt, what should be the amount of probiotics I use? How many miligrams?

[@ThePotThickens]

Awesome! Thank you! I am not sure because I have not done it before. But I don't think it matters too much. I would add maybe 2-4 capsules if you are using probiotic capsules. As long as you introduce some bacteria, it will give it a jump start to start growing and multiplying. Just let it ferment until it is thickened and sour to your taste. Also, if you want a thicker yogurt, you can always strain off some liquid using cheesecloth.

[@boraklc1172]

@@ThePotThickens thanks a lot 👍🏻🌱

[@marvona3531]

🦋🍀🦋🍀🦋🍀👍

[@ThePotThickens]

Thanks.

[@JessiOz2k07]

Is it really hard to find raw almonds in US? Here in Australia we have plenty in our normal grocery supermarkets. Plus I have this thing called ‘Yoghurt Maker’ . Its just a insulated plastic canister kinda thing with a platform internally and a plastic container that sits on top of that platform. You just fill it upto platform with hot water, put your youghust mixer in the container , sit it on the platform n clode the lid. 5 hours wait n u have your yoghurt. Very useful for areas that are cold (like Melbourne where I live) or winter season.

[@ThePotThickens]

We have plenty of almonds but not true raw ones. They are all pasteurized.

[@behnaznaghashian3321]

💌❤❤❤❤❤

[@ThePotThickens]

Thanks.

[@deborahfowler1472]

Any suggestions on what we can use the almond skins for? So it's not going to waste?

[@ThePotThickens]

I haven't thought about that. What do you think? Are they good for anything? Ground up and added to bread for fiber?

[@dorisagape9768]

I apologize if you answer the question already there so many comments to go through . Which probiotic capsule do you use to make this yogurt that has those ingredients.

[@ThePotThickens]

I don't know. I have only used other yogurts as starters.

[@ullishw8098]

Does this work with store brought almond milk as well?

[@ThePotThickens]

I have not had good luck using store bought almond milk. I think they are made thinner (more water) and have other ingredients that could inhibit the cultures. But I haven’t tried many different brands.

[@shebahkidron2046]

@2:25 Are you sure you can use some of the previous yogurt as your starter for a new batch? Somewhere else i read the following: "For non-dairy yogurts this is not recommended and generally does not work well." Just doing my research before jumping into an 'other project of mine'... Short and informative content. +1

[@ThePotThickens]

I'm not sure whey that would be. Live cultures are live cultures. It should work.

[@jasoncaldwell5595]

When fermenting the yogurt, do you think it would be okay to put it in a container with an airtight lid? I made a yogurt fermenting box out of a styrofoam box and a heating pad. I'm worried that a loose-fitting lid or a cloth will make the yogurt taste like styrofoam + plastic from the heating pad.

[@ThePotThickens]

Fermentation does produce gas so you don’t want it sealed tightly.

[@jacquelinebeerman8188]

If I have almonds without the brown peel do I still need to soak them?. Do you soak them to remove the peel or is there another reason? Thanks

[@ThePotThickens]

Well, yes. Hydrating them also helps to make a smooth milk.

[@judithsandala8901]

Where are You? Just found your channel and the latest videos are one year old. So enjoyed your recipes.

[@ThePotThickens]

I’m around. Just super busy. I do have a video coming very soon. Stay tuned.

[@judithsandala8901]

@@ThePotThickens Will do.

[@_DRMR_]

I love almonds, but my main issue with using them in bulk is the water intensity for farming them. Do you have any alternative recipes for doing vegan yogurt that are more sustainable?

[@ThePotThickens]

Absolutely. You can do this with peanuts also. My guess is that it would work with soy milk or oat milk.

[@LadyForestStar]

Chickpeas!

[@PrasadBhargava]

Can we use commercially available Almond (or Soy)milk from a store like Costco?

[@ThePotThickens]

Possibly. It depends on the water content probably. I think this is highly brand dependent, so you may have to just experiment and see how it turns out.

[@patrik1684]

I'm thinking of using almond flour instead since I don't have a blender.

[@ThePotThickens]

Let me know if it works for you.

[@heiditaylor616]

I've tried this thrice. I must be doing something wrong. The first time it was nice and thick(not separated) but the taste was sweet and not tangy. Time #2 it tasted good but was runny. Time #3 it separated and the taste was not good. How long should I boil/ simmer the pot? I think this may be my trouble. I bet I'm not letting it go long enough - or too long.

[@ThePotThickens]

I think it can be finicky. I don't boil it long. I just bring it up to a simmer then let it cool down to the temperature I add the cultures.

[@enzocalzone5298]

Careful! I don't know if I did something wrong, but I kept making soy yogurts out of a little piece of homemade yogurt for some weeks, and at some point i started getting stomach ache from it. Probably it was just a little bit spoiled and it kept getting more and more, without any change in taste or smell

[@ThePotThickens]

Oh no. That’s not good. Yes, always use good yogurt for starter. If it smells off or is moldy, don’t use it.

[@ruchibr]

Tablespoon or teaspoon sugar? Video says tea and description says table. I want to make more than this recipe makes. Do I need to double everything or is there a different ratio that will work?

[@ThePotThickens]

Sorry. I added a tablespoon and misspoke in the video. I don’t think it will matter really in the end.

[@meatcube5604]

How long should this last in the fridge after making?

[@ThePotThickens]

Well, it should last at least a week I think. Yogurt is fermented. If it smells off or shows any mold, I would discard.

[@josiewilliams473]

So I made the yogurt yesterday. Today at 5:00pm is 25 hrs. Unfortunately the milk did not thicken until a yogurt consistency. I will try again with 2 cups of water. It is runny and tastes like sour cream, great flavor. I live in Puerto Rico so I wonder if the humidity had anything to do with it not thickening

[@ThePotThickens]

It can be a bit tricky. There is only so much proteins in almonds to coagulate so it can be a bit thinner. Also, the amount of water used to make the milk can affect it. Do you see any thickening at all? You could strain off some of the water to make it thicker. Soy milk may be better for yogurt as it has a higher protein content.

[@josiewilliams473]

@@ThePotThickens I tried again today. I did 1 cup soaked peeled almonds to 2 cups water. I’ll let you know tomorrow how that turns out!! Thx for responding

[@Aaron84danielle]

Can you use store almond milk

[@ThePotThickens]

Some may work well and some not. I think it depends on how much water the company uses in their milks. Give it a try and test different brands.

[@ancadi4ever]

Does this work if we use bought organic almond milk instead.thank you

[@ThePotThickens]

It may work. Give it a try. In my experience, commercial almond milks vary a lot depending on what other ingredients are there and how much water they use. You’ll have to experiment and see if it thickens up. If not, you can always place the yogurt in cheesecloth and drain some of the water.

[@ancadi4ever]

Thaqaqnk you ,will give it a try

[@AmonarayIsalay]

Can you do it without sugar/sweetener.

[@ThePotThickens]

Yes, you can. I do add just a bit to help the bacteria grow, but I don't think it is necessary.

[@Sheerwinter]

:| i make it often. I use all kind of nuts to make yogurt. And i even use it to make idli. But i do not add sugar.

[@ThePotThickens]

Yes, not necessary. I added just a little to make sure the bacteria had something to eat.

[@lindsaysmith4486]

I wonder what would happen if I used a greek yogurt as my starter but put those cultures into almond milk

[@ThePotThickens]

I'm sure it would work. But that doesn't necessarily make it thick. You would want to place it in a cheesecloth and let it drain for a while to thicken.

[@lindsaysmith4486]

@@ThePotThickens that's alright I'm just thinking I already have a plain Greek yogurt and would be easy if I could just use that instead of buying a different starter 😂

[@ThePotThickens]

@@lindsaysmith4486 Yes, absolutely it would work.

[@WhySoSeriouz]

I have tired twice both have not worked. I tried once with boiling and once without. I place it in the instapot. Both times it’s nothing:

[@ThePotThickens]

I don’t know what you mean about nothing. Can you be more specific in what your problem is? Is it fermenting?

[@lindadigiovanni9756]

can you use almond milk from the store?

[@ThePotThickens]

You can try but I find the processed almond milks contain more water and they do not work well to make yogurt. It may depend on the brand. I haven't tried any after my first time failed.

[@maryanneattard8749]

I've tried twice. Once using a probiotic and again with bought yoghurt. Don't have a food thermometer. I allowed it to cool for 45 minutes after boiling before adding cultures. Any suggestions?

[@ThePotThickens]

If it is too runny, try making a thicker almond milk (less water). It won't thicken quite like milk would because of the protein content. I have seen this same thing done using peanuts instead of almonds which may thicken better. Also, some have good luck using oat milk because the starches in oats will thicken more when cooking.

[@maryanneattard8749]

Thanks so much for your reply. Keep up the good work!

[@coolgool1]

Can you freeze it?

[@ThePotThickens]

I haven’t tried. Maybe it would be ok.

[@yolinzivasi]

I wonder how it works with garlic, has anyone tried it? because always used yogurt with garlic

[@ThePotThickens]

It sounds good!

[@ilTHfeaa]

can we just use store bought almond milk? raw almonds are so expensive and i don’t have a blender :(

[@ThePotThickens]

Maybe. I haven't had a lot of luck using the brands I have around me. I think the store bought milks tend to have more water and less almond proteins. Give it a try. If peanuts are cheaper, you can do this process with those too. That is done commonly in India to make peanut yogurt.

[@veganing2290]

Can this be done with peanuts?

[@ThePotThickens]

Yes. Peanuts usually work well. You can vary the thickness by using more or less water when you make the nut milk.

[@gabriellewade42]

My yogurt had a weird taste to it. Almost like it was spoiled. Has this happened to anyone else and if so what did you do the next time you made it?

[@ThePotThickens]

If it tastes off, I would not eat it.

[@coragreyvenstein4458]

Please put the recipe for tomato sauce 🙏

[@ThePotThickens]

Sure 😊 What kind of tomato sauce are you interested in? I will be doing some sauces when my garden tomatoes are ripe. I can tell you how I make pizza sauce from canned sauce. I am about to release a video on my fire roasted salsa. And I have a video on making a mushroom ragu Bolognese sauce: kzbin.info/www/bejne/kH-6gJ2tnaeBfK8