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These recipes pull from the protein of tofu and the thickening ability of chia seeds to make for a great standing for traditional Greek yogurt. Ensure to read the ingredients for each variety carefully as they slightly differ from each other.
If you’re wondering which one to try first, the plain makes a great baking substitute when a recipe asks for traditional yogurt as well as a delicious base for stirring in your favourite sweet jams (like the picture here). The vanilla-lemon is delicious on its own or topped with fruit, granola, dried coconut, or nuts – as is the raspberry.
Chia seed production is relatively sustainable. There is no known significant damage to air, land, water, or soil, as long as no pesticides have been used.
Add all ingredients for the fauxgurt flavour of your choosing to a blender.
Blend. ingredients together, before stopping, scraping down the sides of the blender, and blending again (you'll have to do this a couple of times throughout the blending process).
Blend ingredients together until all chia seeds have been broken down into tofu mixture and no whole ones remain.
Add to container and let the mixture cool and set up for 20 minutes before enjoying.
If saving for later, add to an airtight container and keep in the fridge for up to 5 days.
Questions about food sustainability? Interested in collaborating? Drop me a line and let’s connect!
