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Almond cream yogurt (vegan)

Greensweet stevia ALMOND ROOMYOGHURT (VEGAN) .jpg

You need this: (for 500 ml yoghurt)

25 brown almonds, soaked

10-12 drops greensweet liquid stevia to your taste

450 ml of water

a level teaspoon of xantan gum

a tablespoon of tapioca flour

a tablespoon of johannes bread gum

a cap of PRO DARM waterfir


This is how you make it:

Put the almonds, water and stevia in the HS blender or blender with a powerful motor or food processor and let it run until the almonds are completely ground into milk. Strain the milk. Throw the milk back into the blender and add the rest of the ingredients, except the gut, and let it run again. Finally stir the cap of the intestine through the mass. Pour into a clean glass jar and leave to set in the refrigerator for at least two hours. Stir evenly for each use. Store in the refrigerator. Can be kept for about 5 days.



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