Vegan Rice Yogurt Recipe
We continue where we left off with the series of vegan alternatives, which I took a break due to Ramadan for a while. For me, the biggest challenge or obstacle in vegan alternatives is definitely yogurt. Actually, I find that this is the case not only for me but also for all vegans (especially for Turkish vegans) and even vegan food producers.
There are recipes and products that are acceptable by necessity. Quick vegan cashew yogurt and vegan chickpea yogurt that I shared before are two of these recipes with different aspects. Today I have a vegan yogurt recipe one step ahead of these two recipes, vegan rice yogurt.
It was one of the recipes I have had in mind for a long time. While relying on the relatively neutral taste of the rice, I was afraid to take a little mushy rice smell. It didn't turned out what I feared. In terms of fragrance, it was the best vegan yogurt I have ever tasted. It does not have a dominant flavor in terms of flavor. When you use it in a recipe, it does not add an extra flavor to that recipe. The garlic aroma can only be felt if you add garlic in it. The yogurt contributes to the recipe in terms of being cold and wet. I was very pleased with my try with (vegan) mantı, which is one of the recipes that will be lacking when yogurt is not used. It was not bearable, but had a pleasant flavor harmony. Of course, I will share the vegan mantı recipe in coming days. Again, I have liked it with falafel as a sauce as well.
Unlike chickpea yogurt, rice yogurt has a more fluid structure that does not stay as a mass. With this consistency, I think it is an alternative that can replace yogurt in pastry recipes.
Is Probiotic Capsule a Must?
Although its consistency is like yogurt, it is a product with a high carbohydrate content due to rice. I added probiotic capsules in it to alleviate the remorse it caused. It can be removed as it does not have any contribution in terms of consistency or flavor.
- 1/2 cup rice,
- 3 cups of water,
- Juice of 1/2 lemon,
- 1/4 tsp salt,
- 1/2 tsp sugar,
- 2 probiotic capsules.
- Wash the rice, drain and take it into a sauce pan,
- Add two cups of water and cook with the lid closed on low heat until completely soft,
- Remove from heat and set aside until cools down to a temp. that can be touched with hand,
- Pulse it with an immersion blender until pureed,
- Filter the mixture through a very fine strainer,
- Add lemon juice, salt, sugar and probiotic capsules into it and mix,
- Divide the mixture into glass jars and close the lids,
- Put it in the fridge and let it rest until it cools down.