Vegan Yogurt Herb Dip
Vegan Yogurt Herb Dip. I love discovering different techniques and Martha’s Garlic-Herb Yogurt Cheese is a brilliant idea. This dip is very easy to create and makes a wonderful appetizer.
Because soy yogurt is not as thick as traditional yogurt I found I needed to strain my yogurt for at least 24-hours. Straining out the excess liquid created a dense yogurt that I could have enjoyed all on its own (and I will be playing around with this technique in the weeks to come)! The key (for me) was to try different yogurts looking for one that is tarte but not too sweet.
Yogurt Herb Dip
adapted from: Martha Stewart’s Garlic-Herb Yogurt Cheese
Prep Time: 15 minutes
Total Time: 24 hours
- 1 quart plain soy yogurt, (make sure it’s not sweet!)
- 2 tbsp parsley, minced
- 1 tbsp chive, minced
- 1 tsp garlic salt
- 1/2 tsp pepper
- Cut or fold cheesecloth into 6 12-inch squares, layer together and place into a strainer. Place strainer over a large bowl, and spoon yogurt into the center of the cheesecloth. Gather the 4 corners and tie yogurt into a tight bundle. Allow the yogurt to drain in the refrigerator for 24 hours, lightly covered.
- Cut open cheesecloth and transfer the thick yogurt to a clean mixing bowl (discarding the liquid).
- Add parsley, chives, garlic salt & pepper into the yogurt and mix well. Serve with gluten free bread and enjoy!
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All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!