When you miss yogurt, this non-dairy Vanilla Faux-gurt (AIP/Paleo) will stand in for you! Add the contents of a probiotic capsule for gut health benefits.
Do you miss having yogurt sometimes? Maybe you can’t find any readily available options that are AIP-friendly. Or maybe you don’t feel like going through a long process to make your own.
This recipe is a quick and easy way to make a dairy-free option to yogurt. For probiotic benefit, you can add some of your own probiotics from a capsule, etc. (When I use probiotics myself for a gut health booster, I use this kind.) There’s no slaving over bottles, or struggling to make yogurt in an Instant Pot. Just heat in a saucepan, mix some stuff in, and BOOM. You’re done. Well, you do have to refrigerate it overnight, but your work is done. 😁
Which vanilla should I use?
Ah, vanilla. It’s a confusing topic in the AIP world. Which is the best? My go-to brand is Singing Dog Vanilla. They have several different options, depending on what you are making.
For baked items, or foods that will be heated, you can use organic pure vanilla extract because the alcohol in it theoretically cooks off. For non-cooked items, you can use alcohol-free vanilla. While there is no alcohol in that kind, there is rapeseed oil (turnip seed), which is avoided in the elimination phase of AIP. The amount across an entire recipe is typically very small, but use your best judgment.
In general, to be fully AIP elimination phase friendly, one should use vanilla powder – but read ingredients. If your vanilla powder is white, it may not be pure, or may contain cornstarch. Pure vanilla powder is brown, and mildly flavored. It is also not usually available commercially, according to the folks at Singing Dog.
(Side note: Singing Dog has just come out with a double strength vanilla that is DIVINE. I used it in my recipe for Vanilla Shortbread Cookies. So much yum!)
Have fun with this little recipe. As usual, I’m wishing you great love, and deep healing.
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How thick is this? Thank you so much for this recipe?
Hi, Kelly! When it first comes out of the fridge, it’s like pudding, but thins as it warms. I hope this helps!
This recipe almost made me cry! Yes be tried twice to make AIP yogurt, and failed both times. I thought this was foolproof! Until I messed this up too. Mine almost seems a bit grainy and chunky, though it did not appear that way when I put it in the fridge. Any thoughts where I went wrong? Flavor is delicious nevertheless!
Hi, Katy! Do not despair! Let’s troubleshoot. I’ll ask some questions. First, did you use coconut cream, not milk? What kind/brand of coconut cream did you use? (Hopefully not Trader Joe’s. I love the store, but their coconut milk/cream is too thin.) When you made the slurry, were the water and arrowroot fully combined? Did the cream simmer and get thick when you added the arrowroot? Tell me more about its consistency when you brought it out of the fridge. Can you tell me something that it looked like? (ex: pudding, separated, etc.). Once you’ve answered these, maybe I can have an answer for you. We’ll figure it out! 😀
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I used Thai coconut cream, using only the cream and not stirring it with the liquid. The slurry appeared to be well combined. The cream appeared to bubble more than simmer, but it did thicken with the slurry added. In fact, at that point, it looked exactly like the picture. Upon taking it out of the fridge, it was thick and appeared to have tiny clumps in it throughout. Even letting it sit out and stirring, it didn’t seem to thin and did not have that smooth consistency like it did when I put it in the fridge. Thanks for reaching out to try to help me solve this!
OK! That’s some good information! It sounds to me (and I’m only guessing since I can’t actually see what’s happening) that the coconut cream is where it might’ve gone off the rails. It sounds like there might not have been enough liquid, oddly enough! (Was it Taste of Thai or Thai Kitchen brand?) If you want to try again, make sure the coconut cream has no guar gum in it, a brand such as Savoy, Arroy-D, or Kati. (I used Savoy coconut cream.) Stir the can before using. For this recipe, if you only use the top part (the fat), the other ingredients may have a hard time incorporating. I want you to have a good experience, so I appreciate you troubleshooting with me. 😊
It was the Thai Kitchen brand, no guar gum. I appreciate the feedback, and I look forward to trying this again. I’ll let you know how it turns out when I do. Thank you so much for your recipe and your help!
I would love to try this but do you have a suggestion for an alternative to the lemon juice? My daughter is anaphylactic to lemon so it’s a no go in ANYTHING.
Hi, Jennifer! I’m sorry about your daughter’s allergy! Is it just lemon, or all citrus? Maybe you could try lime, giving it sort of a piña colada taste? Caveat: This particular recipe only has a few ingredients, so leaving it out or changing it would really change the recipe. Best of luck to you!
This is an awesome recipe. Thank you Wendi.
I used Rooster Coconut Cream.
Thank you, Louise! 😀
I’m happy to report that your suggestion to mix the coconut cream with the liquid solved the problem. Thank you so much for this wonderful recipe!
Yahooooooo! I’m so glad! Thank you for making my day. 😄