Easy Vegan Peanut Butter Frozen Yogurt

1. Line a strainer or colander with cheesecloth and fill with soy yogurt. Wrap edges of the cheesecloth over yogurt until fully covered, and place strainer or colander over a pot deep enough to catch liquid and keep yogurt from sitting in moisture. Cover pot with plastic wrap and refrigerate for a minimum of 8 hours.
2. In a medium bowl, combine strained yogurt, agave, vanilla, peanut butter, and salt. Freeze mixture in an ice cream machine based on the manufacturer’s instructions. In final 5 minutes of freezing, add chopped peanuts. For a soft-serve consistency, serve immediately after freezing. For a firmer consistency more like standard ice cream, pack into an airtight container and let chill in the freezer for at least 4 hours.