Barb Hodgens
Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)

A dairy and nut free plant-based alternative.

Homemade sunflower seed yogurt is an easy (and affordable) plant-based yogurt recipe that’s perfect for dolloping on anything and everything. It’s full of protein, fibre, healthy fats, antioxidants and other vital nutrients as well as being a great source of probiotics.

The Vibe Blender System transforms sunflower seeds into such silky smooth and creamy milk that you don’t even need to strain it. Leaving in all that gut-loving fibre, naturally thickens the yogurt, so you don’t need to add Agar Agar or gelatin or even cook the milk to achieve a beautiful yogurt-like texture. It’s one of the simplest dairy-free yogurt recipes we have.


Always soak the seeds for at least 8 hours before you begin. This step helps to remove the enzyme inhibitors and phytic acid, which is naturally found in sunflower seeds, as well as softens the seeds making them easier to blend. As this recipe uses the whole seed , including the pulp, the soaking step really improves the taste of the yogurt.


In traditional dairy milk yogurt the bacteria in starter culture thrive on the sugar content (lactose). Plant-based milks naturally have less sugar than dairy milk, so it is advisable to add a small amount of sugar to promote fermentation.


You will need a yogurt starter culture or probiotic to introduce the fermentation of bacteria to your sunflower seed milk. Use the amount of starter culture indicated on the packet or one dose of probiotic.


Sunflower seed yogurt has a strong, earthy taste that will require more sweetener than other plant-based yogurts. Add vanilla and maple syrup (or honey) after fermentation and chilling.



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