Vegetarian Recipes Using Plain Yogurt

A blend of cashews and rich coconut milk equals Vegan Greek Yogurt that is as thick and rich as regular Greek yogurt. It sticks to your spoon and doesn’t slide off. Tangy, impossibly creamy, and begging to be swirled with fresh fruit, topped with granola, and devoured in 30 seconds flat.

The real magic here is the probiotics. They take our rich and creamy dreamy base and turn it onto tangy Vegan Greek Yogurt overnight. Yes, OVERNIGHT! And could anything be more magical than waking up to Vegan Greek Yogurt?

Soak the cashews: The night before, place the water and cashews in a large bowl. Cover, and place in the fridge to soak overnight, at least 8 hours.

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Blend: In a blender, combined drained cashews, coconut milk, and tapioca starch. Blend until very smooth, scraping down the sides as needed.

Simmer: Transfer the mixture to a pot and bring it to a simmer, stirring constantly. The yogurt will thicken as it heats. Once simmered, remove from the heat and let cool.

Add probiotics and ferment: Once the yogurt is no longer warm to the touch, add in the probiotics. Stir with a silicone whisk well to mix. Do not use metal as this may kill the probiotics. Cover with cheesecloth and set on the counter to ferment between 12-36 hours.

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Give the yogurt a taste test, using a plastic or wooden spoon, at the 12 hour mark. If your yogurt is tangy, fermentation is happening! At this point, you can transfer it to the fridge, or continue to let it ferment on the counter.

Use your taste as a guide. If you like a more sour yogurt, let it keep fermenting, testing every 4-12 hours until desired taste is achieved.

For this vegan Greek yogurt, you’ll need probiotics in capsule form. They need to be the style of capsules that can be opened, not hard pills.

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I find this type of probiotic at most grocery stores. There are some shelf stable options, but check the refrigerated section. You’ll have the best luck here of finding the right kind of capsules.

All probiotics have different CFU’s, which is essentially how many “probiotics” are in the capsule. In general, the more the better. You will have better success of your yogurt fermenting and it will ferment quicker the more CFU’s in your probiotic. I like to shoot for between 200 billion and 300 billion total CFU’s per recipe. You’ll need to check your bottle of probiotics and adjust the number of capsules accordingly.

I do not recommend using yogurt starter as I haven’t had good results with it. However, some readers have used it with success.

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This yogurt will keep for up to 2 weeks in the fridge. Store it in a lidded container or smaller individual serving jars.

This yogurt is ready overnight, but can be left longer depending on your desired level of tanginess. I like my yogurt tangy, so I usually let it sit on the counter for 36 hours. Give it a taste every 12 hours until you have reached your perfect level of tangy perfection.Almond milk yogurt tastes amazing and is easy to make at home with or without an Instant Pot or yogurt maker.All you need are 5 ingredients and a few minutes of hands-on time. Then let it culture overnight, and wake up to perfectly tangy, healthy homemade almond yogurt! Naturally soy-free, gluten-free, and coconut-free.

After falling in love with homemade cashew yogurt, I finally got around to experimenting with almond milk yogurt, and now I have TWO favorite ways to make dairy-free yogurt at home!

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Honestly, the flavor of this almond yogurt surprised me. It tastes so clean, pure, and simple. That's really the best way to describe it.

The main difference in preparation between cashew yogurt and almond yogurt is that almond milk doesn't thicken on its own without a little help. So we're including a starch and a small amount of agar agar to help the yogurt set.

But before you start stressing about it, keep in mind humans have been making yogurt for thousands and thousands of years without the help of electricity or kitchen appliances!

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While an Instant Pot with yogurt function makes the process very easy, it's certainly not the only way to make yogurt at home. Here are a few alternative methods:

As with any yogurt, a small amount of water may separate during storage. Either discard it, or stir it back into the yogurt.

Most importantly, don't let these tips scare you away from making yogurt at home. My goal is to make sure you have success on the first try, which means sharing as much information as possible.

How To Make Vegan Yogurt

This creamy vegan almond milk yogurt tastes amazing and is easy to make at home with an Instant Pot or without!All you need are 5 ingredients and a few minutes of hands-on time. Then let it culture overnight, and wake up to perfectly tangy, healthy almond yogurt!

The goal is to keep the almond milk at a fairly constant 105 to 110 degrees F during the incubation period. A few alternative ways to accomplish this are:

Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 117 Comments

Easy 2 Minute Vegan Yogurt (high Protein)

An easy cultured vegan yogurt recipe that's smooth, tangy, exceptionally thick & creamy & just perfect for dolloping on anything and everything! Easy to make with or without an Instant Pot.

We're jumping back on the fermentation train for this vegan yogurt recipe. And it's a whole lot quicker and easier than making sourdough starter or sourdough bread so you're A-Ok!

And this vegan yogurt is so good! We're talking sheer yogurt decadence. It's smooth, tangy and unlike many other homemade vegan yogurt recipes, it is exceptionally thick and creamy.

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Yep, this cultured vegan yogurt recipe is THICK. And it continues to thicken as it sits in the fridge. If you leave it there for a few days it's almost Greek yogurt-like. And you won't be needing any expensive probiotics, powdered starters or thickeners like agar agar, tapioca or xanthan gum either.

Most mainstream yogurt you buy at the grocery store is made with dairy, usually cow's milk, but also sometimes sheep or goat milk. This means it is not vegan. However, there are a growing number of really good store bought vegan yogurts available. They are made with plant-based milks like coconut milk, oat milk, almond milk, cashew milk and soy milk.

Most vegan yogurt contains the same gut-friendly probiotics that non-vegan yogurts do, and that includes this recipe, which when made the first time is seeded with probiotics from a store bought yogurt and then cultured. For future batches you can use a spoonful of your own homemade yogurt to start the culturing process which means you won't need one from the store.

Vegan Yogurt Recipe

You will also need some glass jars with lids. I use cleaned up empty jam jars. I don't recommend making this recipe in one big pot, or directly in the inner pot of an Instant Pot.

An Instant Pot with a designated yogurt button provides the perfect environment for making this vegan yogurt recipe and it's the quickest method too. You don't have to use one though. You can make it without an Instant Pot and instructions are included.

Want know how to make the best vegan yogurt? It's much easier than you might think and you can make it with an Instant Pot or without one.

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Step 5 - Chill thoroughly before serving. When you remove it from the fridge it will be very thick. The longer you leave it there the thicker it will get.

Step 6 - IMPORTANT - Before you eat it all remember to save a few tablespoons of yogurt to culture your next batch!

The easiest way to incubate and culture your homemade vegan yogurt is with an Instant Pot that has a yogurt setting. That will keep it at a consistent temperature throughout with no effort from you. And it's no secret that I love my Instant Pot. I use it for something nearly every single day, including recipes like my Instant Pot Black Beans, Instant Pot Portobello Pot Roast and Instant Pot Tomato Soup and also for cooking rice, grains and oatmeal etc.

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A yogurt maker would work well too and if you don't have either of those then you will need to keep your yogurt at a temperature of between 29 ° C (85 ° F) and 46 ° C (115 ° F). Anything below 29 ° C (85 ° F) and you'll have trouble getting it to culture.

It is also really important that the yogurt doesn't get close to or above 49°C (120 °F) because at that temperature the yogurt cultures will start to be killed off and the recipe won't work. Because of this I highly suggest you check the temperature of the yogurts location with a thermometer before you start incubating it if you aren't using the controlled environment of an Instant Pot or yogurt