PURPLE YOGURT
Fresh blueberries, beet cubes, shredded vegan smoked gouda cheese, sliced Kalamata olives and scallion wrapped in dairy free yogurt. I’ll bet no one anywhere in the world is serving a yogurt dish like this one!
Makes 6-1/2 cups
1 pt. fresh blueberries, washed and drained well
4 cooked whole beets, rinsed well, drained and cut into 3/8 inch cubes – I used beetology brand vacuum packed whole beets
1/2 c. med. size whole pitted Kalamata olives, cut from end to end into quarters
1 c. shredded vegan smoked gouda block cheese – I used daiya brand
1-1/2 c. plain dairy free yogurt – I used SILK brand
1 T. vegan yeast (aka nutritional yeast)
1 t. salt
sev. twists fresh pepper grind
1/2 c. thinly sliced scallion, green part only
Combine all ingredients in large mixing bowl, stirring after each addition to evenly distribute and coat ingredients.
Transfer to serving bowl and serve or cover and refrigerate for service later.
Use for any meal or on any buffet. It’s a great ‘talk about’ dish at any gathering.
Notes: The vegan yeast enhances the cheezy flavor of the vegan smoked gouda while acting as a mild absorbent for moisture from the vegan yogurt.
Serve family style or in individual servings.
If desired garnish with additional scallion, smoked almond crumbles or diced cucumber. I prefer mine garnish-free so I can experience more of the cheezy component of this unique dish.
If served right away the color is muted. If served the next day, which is perfectly fine, the color becomes striking.
I ate it all week. I loved it.
FAT-FREE CHEF™ 