Vegan Avocado Yogurt
By Denise Vasi
We all know meal prep can get mundane real quick, and like most moms I’m always looking for inspiration in the kitchen. I find it rare that I come across a kid-approved plant-based cookbook. Every once in a while, though, I run into a gem. Two years ago I found “Veggie Mama,” a fun, easy-to-understand cookbook by Doreen Virtue and Jenny Ross. I have a handful of favorites from their book, but the one I really love is their avocado citrus parfait. It’s quick, easy and makes a great snack.
1 cup water
3 tbs lemon juice
2 medium avocados
1 tsp sea salt
3 tbs raw coconut nectar
Just like a smoothie, you want to add your liquids in first. Pour in water and lemon juice. Add tangerines, avocado and salt. Blend on high for one full minute until the mixture thickens and has the consistency of a traditional yogurt. Then add the coconut nectar and blend for 30 seconds. Place the yogurt in an airtight container and chill in the refrigerator for 30-40 minutes.
Serve chilled and have fun by adding toppings like tangerines, coconut flakes, raspberries or if you want to get real “superfoodie,” goji berries.
Store in refrigerator. Yogurt will keep for 4 days.
I slightly adjusted the original recipe by adding more lemon juice and reducing the coconut nectar by almost half. While coconut nectar is a safer sweetener alternative, the original measurement seemed a little too high for my daughter, who was 18 months old at the time. Personally, I also prefer it more tangy like a traditional yogurt would be, but feel free to adjust the sweetener to your taste.
“Veggie Mama” is a great resource for the kitchen, especially if you’re new on your plant-based journey. You can find it on Amazon here.