Ingredients:

  • 2 cups unsweetened soy milk
  • 0.5 cup plain vegan yogurt with live active cultures
  • 3 tbsp light agave nectar
  • 2 tbsp freshly squeezed lemon juice
  • 0.5 tsp pure vanilla extract
  • 1 pinch sea salt
  • 0.25 cup filtered water

Instructions:

  1. Pour 2 cups unsweetened soy milk into a small saucepan over low heat. Note: We aren't boiling this; we just want it lukewarm to help the agave dissolve.
  2. Stir in 3 tbsp light agave nectar and a pinch of sea salt. Whisk until the liquid looks clear and uniform.
  3. Remove the pan from the heat and wait until the milk reaches 110°F (43°C). Note: If it's hotter than 115°F, you will kill the probiotics in the next step.
  4. In a separate small bowl, whisk 0.5 cup plain vegan yogurt until it’s completely smooth and free of lumps.
  5. Gradually whisk the warm milk into the yogurt bowl, one splash at a time. Continue until the mixture is velvety and fully combined.
  6. Pour in 2 tbsp freshly squeezed lemon juice and 0.5 tsp pure vanilla extract. Note: You'll see the mixture thicken slightly — this is exactly what we want.
  7. Add 0.25 cup filtered water and give it one final, vigorous whisk.
  8. Transfer the liquid to a glass jar and refrigerate for at least 2 hours. Wait until the drink is ice cold for the best flavor experience.
  9. Shake before serving. Since this is a natural product, some settling is normal; give the jar a good shake to re incorporate the proteins.