Yogurt

Ingredients:

1 (14 oz) package tofu, drained (Extra firm, firm, or silken)* (397 g)
1 cup water
2 Tbsp date paste
2 capsules vegan probiotic (powder only)

Directions:

In a high-speed blender, combine the firm tofu, water, date paste, and the powder of the two vegan probiotic capsules. Blend very well until completely smooth and creamy.

Instant Pot: Pour the blended mixture into a sterilized steel inner cooking pot and seal the Instant Pot. Hit the yogurt button and set for 12-14 hours. Do not check on the yogurt during this time. Let the yogurt cool and refrigerate in a container with a lid.

Without an Instant Pot: Fill an insulated cooler with enough warm water between 100-110 degrees to cover the yogurt mixture jars. Keep the jars with the blended yogurt mixture inside the insulated cooler for 12-14 hours. Let the yogurt cool and refrigerate, sealing it with a lid.

Notes:

The extra firm will be more Greek-style thick yogurt – silken will be thinner.
12 hours will be a milder yogurt. 14 hours will give the yogurt more of a tangy flavor.
Vegan probiotics work best with over 25 billion probiotics.

Dressing

Ingredients:

1 cup plant based yogurt
2 Tbsp lemon juice
1 Tbsp white miso paste
1 Tbsp dill, chopped (dried or fresh)
½ tsp onion powder

Directions:

Mix together the chosen ranch ingredients in a small bowl. Chill in the refrigerator for around one hour before using.