Almond Milk Yogurt

1

In a non-reactive saucepan, combine the almond milk, arrowroot starch, and agar-agar.

2

Heat the mixture over medium heat, stirring constantly until it just begins to boil.

3

Allow the mixture to cool to between 100°F to 110°F.

4

Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside.

Full recipe & nutritional value on foodfaithfitness.com