A few years ago, we got to make our first soya yogurt, an actual probiotic one which was just as nutritious as its dairy counterparts. And when we say actual, it’s because there’s no lack of recipes for yogurts which look like the real deal, yet they’ve not gone through the actual fermentation process necessary for them to be qualified as such. Yes, they might be creamy and delicious, but they … [Read more...]
Probiotic yogurt and vegan almond cheese
Vegan Milker by Chufamix can not only make the most delicious homemade milks in 5 minutes, but also probiotic yogurts and cheeses. There’s a really helpful recipe including a videotutorial in the article called “vegan cashew yogurt and cheese”. Ever since we discovered this great formula, we’ve been experimenting with lots of different seeds and nuts (sunflower, walnuts, soya, etc...), and, while … [Read more...]
Mango Lassi with Vegan Cashew Yogurt and Spearmint
There’s a Vegan Yogurt and Cheese focused section in the blog. Ever since we started our ChufaMix adventure, we’ve discovered lots of great ways to ferment seeds to transform them into Yogurt and cheese. One of my favourite recipes is cashew Yogurt made with enzymatic water. Let me recommend you to check out the recipe. It’s so good! As you’ve seen in the article and video, you can easily make … [Read more...]
Salad with vegan walnut cheese and flowers
Salad is a dish that is never missing from our table. In summer we have so many fresh ingredients, that it becomes a multicoloured dish full of all kinds of vitamins and minerals which are good for our body. To make it even more nutritious, we have added a little vegan walnut cheese made with the Chufamix. Vegan cheese is a probiotic ingredient which contributes lots of enzymes and a delicious … [Read more...]
Yogurt and fresh soya cheese
After having experimented with the fermentation of nut to make probiotic yogurts and cheeses, we wanted to move on to another phase, this time experimenting with soya. I have done the test with precooked soya and I didn’t like the result, the flavour is too strong and the texture is watery. In a second test, using white soya beans, everything was different and the result was a delicious cheese … [Read more...]
