Vegan Chia Yoghurt provides a high protein energy fueled breakfast. Chia seeds are a South American superfood providing essential proteins. They absorb up to 9 times their size in liquid. The recipe can be made on the spot or for ease the night before. It doesn’t get easier than this with only 2 essential ingredients. And it’s vegan and gluten free.
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Vegan Chia Yoghurt – (vegan, gluten free)
- Yield: 4 portions 1x
Description
This recipe provides a high protein energy fuelled breakfast. Chia seeds are a South American superfood providing essential proteins. They absorb up to 9 times their size in liquid. The vegan chia yoghurt can be made on the spot or for ease the night before. It doesn’t get easier than this with only 2 essential ingredients.
Ingredients
Scale
4 tbspn Chia seeds
400ml Coconut Mylk
Instructions
- Whisk the chia seeds and mylk in a mixing bowl
- If leaving overnight place into a tall glass jar, remove after 1 hour when the seeds settle then whisk again and place back in the fridge overnight
- If you’re having it straight away, use a hand or manual whisk and continue to whisk until thick and desired consistency.
- Place in a tall glass jar or divide into 4 serving size jars and fill halfway
Notes
- I typically place in smaller jars which I then top with pureed or diced fruits like mango
- Any plant based mylk can be used with the seeds and additional flavours like vanilla or cinnamon can also be whisked in.
