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    Home » Recipes » Breakfast

    Published: Jul 6, 2020 · Modified: May 27, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 97 Comments

    Vegan Yogurt Recipe

    JUMP TO RECIPE PIN
    4.93 from 63 votes
    a bowl of vegan yogurt with granola and berries

    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.

    a large bowl of yogurt with chocolate granola and raspberries

    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.

    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.

    Jump to:
    • Is yogurt vegan?
    • Does vegan yogurt have probiotics?
    • What ingredients and equipment do I need?
    • Do I need an Instant Pot to make vegan yogurt?
    • How to make vegan yogurt
    • How to culture yogurt without an Instant Pot
    • Success Tips
    • How to flavour
    • Storage
    • Serving Suggestions
    • What makes this yogurt so thick and creamy?
    • Recipe FAQs
    • Hungry For More?
    • Recipe
    • Comments & Reviews

    a tray with open jars of vegan yogurt on it

    Is yogurt vegan?

    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.

    Does vegan yogurt have probiotics?

    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.

    What ingredients and equipment do I need?

    Wondering how you can possibly make vegan yogurt without probiotics or special yogurt starters? I'll let you in on my secrets.

    These are the ingredients you need to make my vegan yogurt recipe and why you need them:

    • Light canned coconut milk - Light canned coconut milk because it gives consistent results and makes the yogurt really rich, decadent, thick and creamy without an obvious coconut taste. I do not recommend you use any other milk.
    • Raw cashew nuts - These add a lovely cashew flavour and also work to make this yogurt extra thick and creamy.
    • A tiny bit of store bought vegan yogurt - This acts as the starter. It contains the live cultures that will ferment your yogurt. You only need this the first time you make it. For subsequent batches you can use a tiny bit of your own homemade vegan yogurt instead.
    • Maple syrup - Maple syrup is always my first choice because it is the most natural sweetener, but or agave or white/cane sugar will work too. It's necessary for the bacteria to feed on. It won't make your yogurt sweet.

    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.

    3 small jars of vegan yogurt, one with a spoon in it and one topped with fruit

    Do I need an Instant Pot to make vegan yogurt?

    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.

    How to make vegan yogurt

    (For detailed measurements and instructions, see the printable recipe card).

    Wanna 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.

    Here's how it's done:

    Step 1 - Soak the cashews in boiling water.

    cashew nuts in a blender

    Step 2 - Add them and the other ingredients to a blender and blend until completely smooth.

    vegan yogurt mixture in a blender

    Step 3 - Decant into jars.

    jars of vegan yogurt before culturing

    Step 4 - Place in an Instant Pot on the yogurt setting or leave in a warm place to ferment.

    jars of vegan yogurt in an Instant Pot

    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.

    The fermentation makes it really bubbly. Here's what it will look like when you first spoon some out:

    thick vegan yogurt in a jar with a spoon removed showing the bubbly fermented texture

    It will be incredibly thick but once you stir it up it becomes super, silky smooth like this:

    smooth and creamy vegan yogurt in a jar

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

    How to culture yogurt without an Instant Pot

    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.

    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 maker.

    Here are some suggestions for ways to keep your yogurt warm so it cultures successfully:

    • Warm house? - If your house is around 29 °C (85 °F) or more you can leave the covered jars on your countertop away from direct sunlight and in a spot where they won't be disturbed.
    • In your oven - Preheat your oven to 200 ° C (400 °F) for 1 minute then turn it off. Sit your jars on a baking tray and place them in the oven on the top shelf with the oven light on. Do not open the door for at least 10 hours or the heat will escape.
    • Use your home heating - Place your jars of yogurt near (but not too near) the furnace, radiator, fireplace, stove.
    • On top of your fridge/fridge freezer - This is usually a nice warm spot and works well if you don't have built in appliances.
    • In the airing cupboard - If you are in the UK in an older style house you might well have one of these.
    • A warm closet - I have forced air heating in my house and the closets have vents into them and get really warm.
    a jar of creamy vegan yogurt with a spoon in it

    Success Tips

    • Follow the recipe exactly. Vegan yogurt is finicky. If you make any changes at all it might not work as well or even at all.
    • Be sure to soak the cashews even if you have a high powered blender. We want this super-duper smooth.
    • Do not omit the sweetener. It is necessary for the bacteria to feed on. Don't worry, your yogurt won't taste sweet because it's all consumed by the time the yogurt has fermented. 
    • Canned light coconut milk should be used to make this vegan yogurt recipe. I don't recommend using full fat coconut milk as it will make the yogurt too firm and it also tends to cause separation to occur. Don't be tempted to buy full fat canned coconut milk and dilute it yourself to make "light" coconut milk. That will not work in this recipe.
    • Blend everything absolutely thoroughly.
    • Ensure the yogurt you use to "seed" your yogurt is a cultured/live one. Most are but double check. If you don't like the results using a particular brand of yogurt try another one next time. Better quality yogurts will give better results.
    • Makes sure everything is very, very clean.
    • For this recipe I recommend incubating the yogurt in glass jars. I do not recommend you make it in one big pot, like the Instant Pot's inner pot. This is because this yogurt gets the very best texture when it is completely undisturbed while it incubates and chills. If you stir it or disturb it you will lose the lovely thick, creamy texture.
    • If using an Instant Pot do not set your jars on the trivet. They need to be directly in contact with the inner pot. Don't use the trivet at all.
    • Don't use metal utensils, pots or bowls as there's a small chance prolonged contact with them could harm the bacteria in the yogurt.
    • Try not to disturb the yogurt in the jars. It gets much thicker if you leave it well alone.
    • If you've got an Instant Pot with a yogurt function use it. It makes this process so easy!
    • I like to make my yogurt just before I go to bed. That way the incubation time happens while you sleep.

    How to flavour

    I don't recommend adding anything prior to culturing your vegan yogurt because it might hinder the process, but after it has cultured and chilled and you are happy with tanginess feel free to stir though:

    • more maple syrup
    • roasted strawberries
    • fruit jam/conserves/fresh fruit
    • vegan lemon curd
    • blueberry lavender sauce
    • defrosted frozen berries
    • date caramel
    • stewed or canned fruit
    • frozen berry compote
    • applesauce
    • vanilla or other extracts

    Storage

    Keep your vegan yogurt in lidded jars in the refrigerator. It will keep for 7 to 10 days depending on your fridge temperature. It will continue to thicken and get more tangy. I do not recommend freezing this yogurt.

    Serving Suggestions

    Uses for vegan yogurt are wide and varied. I suggest keeping a jar in the fridge at all times so you can eat it on repeat for breakfast, snack and dessert.

    a healthy chocolate banana breakfast bar with a dollop of yogurt on top

    Use it on or with:

    • my healthy breakfast bars (see pic above)
    • Bircher Muesli
    • pancakes like my giant vegan blueberry pancake or my vegan banana pancakes
    • smoothies
    • berry compote
    • on oatmeal waffles
    • on strawberry baked oatmeal
    • dolloped on oatmeal or overnight oats
    • in Bircher muesli
    • swirled through red lentil dal and curries
    • dolloped on chilies or soups like my Vegan Tortilla Soup
    • with vegan granola
    • with a drizzle of maple syrup and fruit
    • on crumbles and crisps
    • in sauces and dips
    • in place of cream on desserts
    • in place of sour cream
    • as a substitute for yogurt in baking. Try it in my super delicious Vegan Apple Cake recipe.

    What makes this yogurt so thick and creamy?

    If you've made vegan yogurt in the past you've probably found that it usually turns out quite thin. You might be wondering what you can do to thicken your homemade vegan yogurt?

    It's very hard to make thick vegan yogurt without adding a thickener of some kind. Store bought vegan yogurts all contain them. The most common thickeners are agar agar, tapioca flour or xanthan gum.

    In this recipe though we are blending soaked cashew nuts into the light coconut milk to naturally thicken it. The combination of the creamy canned coconut milk, the cashews and the fermentation make a really thick and creamy vegan yogurt.

    Recipe FAQs

    Is there a nut-free version of this recipe?

    Not at this time. I have only tested this yogurt with cashew nuts. If you use anything other than cashew nuts I cannot guarantee that the recipe will work. I think it should work if you omit the cashews but the yogurt will be much thinner. Please note that I have not tested it that way though so if you try it you do so at your own risk.

    Can I use a different milk in place of the light coconut milk?

    A lot of plant-based milks will not make successful yogurt. This recipe works well and consistently when using light canned coconut milk. I do not recommend using any other milk as there is a good chance it will not work well or at all.

    What should I do if my yogurt separates?

    If it's a just a really small amount of separation in the bottom of the jar, just stir it in and pop the jar back in the fridge. Often that's enough to get it to stay nicely homogenized. 
    If there's a lot of separation you have 2 options:
    Scoop off the creamy top and put it in a clean jar and discard the watery part. 
    Strain it. Line a sieve with cheesecloth and sit it over a bowl. Pour in the yogurt and cover the top with a clean, fluff-free cloth or more cheese cloth. Place the whole thing in the fridge for 24 hours. The liquid will slowly drip down and out into the bowl leaving you thick and creamy yogurt in the sieve. Once 24 hours have passed, scoop the creamy yogurt into a lidded jar. 

    My yogurt failed. What can I do with it to save wasting it?

    Use it in place of milk, sour milk, sour cream, buttermilk, evaporated milk or yogurt in any recipe. Add it to smoothies. Use it as the liquid in pancakes, waffles, cakes or muffins.

    My yogurt smells funky or is moldy, what should I do?

    If it smells funky (cheesy or foul) or there is any mold in it then it is important you don't eat it. Discard or compost it.

    My yogurt stayed thin and didn't culture. Why?

    This is likely either temperature related (it was too warm or too cold), the yogurt you used to "seed" it wasn't a live one with probiotics in it, or the yogurt you used to "seed" it wasn't stored correctly either before or after you got it and the bacteria was no longer active.

    Can I omit the maple syrup?

    Sugar is necessary for the bacteria to feed on so you need to add some form of it. Maple syrup is always my first choice because it is most natural. Agave will work fine, or white or cane sugar. Don't use a dark coloured sugar because it will affect the appearance.

    My yogurt smells of sulphur/eggs. Why?

    Did you omit the maple syrup? This is necessary for fermentation and without it the bacteria could start dying off before the fermentation process has completed. When this happens an "eggy" sulphur smell could occur. Not sterilizing things properly could also cause issues.

    Hungry For More?

    If you love this vegan yogurt recipe you might also enjoy some of my other vegan dairy substitute recipes like:

    • Vegan Butter
    • Vegan Ricotta
    • Vegan Feta Cheese
    • Vegan Cream Cheese
    • Oat Milk Recipe
    • Cashew Milk

    Recipe

    a bowl of vegan yogurt topped with granola and fresh raspberries

    Vegan Yogurt Recipe

    Author: Melanie McDonald
    4.93 from 63 votes
    An easy cultured vegan yogurt recipe that's smooth, tangy, exceptionally thick & creamy & just perfect for dolloping on anything and everything!
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 10 minutes
    Fermentation time 10 hours
    TOTAL TIME: 10 hours 10 minutes
    Servings: 6 servings of about ½ cup (60ml)

    Ingredients
      

    • 1 cup / 140 g raw cashew nuts
    • 1 standard can / 400ml / 13.5 oz light canned coconut milk (no other milk will work) * see notes
    • 2 tablespoons vegan yogurt , be sure it is one with live probiotic cultures. Almost all are but double check. Note that you only need store bought yogurt the first time you make it then you use your own homemade yogurt for subsequent batches
    • 2 tablespoons maple syrup , or agave or the same amount of white or cane sugar (do not omit - and don't worry, the yogurt will not taste sweet)

    RECOMMENDED EQUIPMENT

    • Blendtec Blender
    • Instant Pot
    • 0.25 Litre Weck Jars With Lids
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • Make sure everything you will be using is scrupulously clean. I run my glass jars, and lids through the dishwasher on the hottest setting. You can also wash them in hot soapy water and put them on a baking tray in an oven at 135 °C (275°F) for 15 to 20 minutes or clean the jars in hot soapy water, rinse them, then put them still drippy and wet into the microwave. Microwave them on high for 45 seconds (do not put metal lids in the microwave - Soak them in boiling water). I also wash my blender jar in hot soapy water, then rinse and fill with boiling water from the kettle, let it sit for a few minutes then pour it out.
    • Put the cashews in a small bowl and cover them completely with boiling water. Leave them to soak for 20 to 30 minutes. Don't skip this step.
    • Run a kettle of boiling water through your sieve then drain the cashews really well and add them to a blender. Add the coconut milk, yogurt and maple syrup, then blend until it is completely smooth.
    • Decant the mixture into clean and dry jars. Any combination of jar sizes that will hold a total of about 600ml (just under 3 cups). I like to use small ones so I have individual sized servings. If you plan on using an Instant Pot make sure before you start filling the jars that they will fit easily together inside the metal inner bowl.
    • If using an Instant Pot - Place the uncovered yogurt filled jars into the metal inner pot of the Instant Pot. Do not use the trivet and do not add any water to the pot. The jars should be in direct contact with the bottom of the pot and have no lids or other covering on them. Place the lid of the Instant Pot on and close it, then close the steam vent. Press the yogurt button (check that the display says "normal" and not "boil", then adjust the time depending on how long you would like your yogurt to ferment. I suggest a minimum of 10 hours. That will give you a nice thickness and a slight tang. 11.5 hours will give you a more pronounced tang and is how long I leave mine. Do not disturb the Instant Pot/yogurt during this time. You can check it after 10 or 11 hours though. Use a spoon to take a little bit from one jar (without stirring it up first)and taste it. Put the Instant Pot back on again for another hour or two if it's not quite tangy enough.
    • If you don't have an Instant Pot - Cover the filled jars with cheesecloth, clean fluff-free dish towels/cloths, any clean breathable fabric, or paper towels and elastic bands or string to hold it in place. To culture successfully you need to keep the yogurt at a consistent temperature of anywhere between 29 ° C (85 ° F) and 46 ° C (115 ° F).
      If your house is 29 °C (85 °F) or more you can leave the covered jars on your countertop away from direct sunlight.
      If your house is cooler than that, turn your oven to 200 ° C (400 °F) for just 1 minute and no longer. Then turn it off and turn the oven light on. Place the covered jars on a baking tray (for stability) in the oven on the top shelf, with just the oven light on. Do not open the door while it is culturing or you will let the heat out. Also make sure that no-one turns the oven on. A note stuck to the door is a good idea.
      Do not disturb the yogurt while it is culturing. At 38 ° C (100 °F) the yogurt will take between 10 to 12 hours to culture, thicken nicely and get a good tang. If the temperature is cooler than that it will take longer and if it's warmer then it will happen more quickly. I suggest testing it by scooping a tiny bit out and tasting it after about 10 hours have passed, then add on more time if you want it to be tangier.
      Remember that at anything much below a temperature of 29 ° C (85 ° F), culturing the yogurt could be problematic, and anything much over 49°C (120 °F) and the good bacteria will be killed. The yogurt will not culture if that happens. To be absolutely sure that conditions will be right I suggest having a practice run before. Check the temperature of your oven with a thermometer after your oven has preheated for the 1 minute and the light has been turned on. If you find it isn't in the right temperature range there are more suggestions in the recipe notes for ways to incubate.
    • Once the yogurt has incubated and has reached the right amount of tanginess for you, cover securely with a lid and refrigerate thoroughly. Do not stir it. For best results it needs to be undisturbed until completely chilled. It will thicken more as it chills and will continue to thicken the longer you leave it before eating.
    • Remember to save a few tablespoons of your yogurt so that you can use it to culture your next batch of homemade vegan yogurt.
    • If you prefer a sweet yogurt, add more sweetener after the yogurt has fermented and chilled.

    NOTES

    *The milk you use must be light canned coconut milk.  Light coconut milk gives the best and most consistent results. You absolutely cannot use homemade coconut milk, coconut milk from a carton, diluted full fat canned coconut milk, or any other type of plant milk for this recipe. They will not work.  I do not recommend using full fat canned coconut milk because it tends to cause separation issues and makes the yogurt way too thick (almost solid) when chilled. 
    For slightly thinner yogurt you can safely increase the amount of light coconut milk to 480 ml / 2 cups. 
    Use glass jars
    For this recipe I recommend incubating the yogurt in glass jars. I do not recommend you make it in one big pot, like the Instant Pot's inner pot. This is because this yogurt gets the very best texture when it is completely undisturbed while it incubates and chills. If you stir it or disturb it you will lose the lovely thick, creamy texture. 
    Temperature
    If you don't use an Instant Pot or yogurt maker which will control the temperature and keep it consistent, I would highly suggest you check the temperature of the yogurts location with a thermometer. It is really important that the yogurt stays consistently between 29 ° C (85 ° F) and 46 ° C (115 ° F). 
    Here are some suggestions for ways to keep your yogurt warm so it incubates successfully:
    • Warm house? - If your house is around 29 °C (85 °F) or more you can leave the covered jars on your countertop away from direct sunlight and in a spot where they won't be disturbed.
    • In your oven oven - Preheat your oven to 200 ° C (400 °F) for 1 minute then turn it off. Sit your jars on a baking tray for stability then place them in the oven on the top shelf with the oven light on.
    • Use your home heating - Place your jars of yogurt near (but not too near) the furnace, radiator, fireplace, stove.
    • On top of your fridge/fridge freezer - This is usually a nice warm spot and works well if you don't have built in appliances.
    • In the airing cupboard - If you are in the UK in an older style house you might well have one of these.
    • A warm closet - I have forced air heating in my house and the closets have vents into them and get really warm.
     
    To culture successfully you need to keep the yogurt at a consistent temperature of anywhere between 29 ° C (85 ° F) and 46 ° C (115 ° F). I recommend checking the temperature is ok with a thermometer if you can't use an Instant Pot or yogurt maker. 
    Success Tips
    • Follow the recipe exactly. Vegan yogurt is finicky. If you make any changes at all it might not work as well or even at all.
    • Be sure to soak the cashews even if you have a high powered blender. We want this super-duper smooth.
    • Canned light coconut milk should be used to make this vegan yogurt recipe. I don't recommend using full fat coconut milk as it will make the yogurt too firm and also tends to separate. Don't be tempted to buy full fat canned coconut milk and dilute it yourself to make "light" coconut milk. That does not work in this recipe.
    • Blend everything absolutely thoroughly.
    • Do not omit the sweetener. It is necessary for the bacteria to feed on. Don't worry, your yogurt won't taste sweet because it's all consumed by the time the yogurt has fermented. 
    • Ensure the yogurt you use to "seed" your yogurt is a cultured/live one. Most are but double check. If you don't like the results using a particular brand of yogurt try another one next time. Better quality yogurts will give better results.
    • Makes sure everything is very very clean.
    • For this recipe I recommend incubating the yogurt in glass jars. I do not recommend you make it in one big pot, like the Instant Pot's inner pot. This is because this yogurt gets the very best texture when it is completely undisturbed while it incubates and chills. If you stir it or disturb it you will lose the lovely thick, creamy texture.
    • If using an Instant Pot do not set your jars on the trivet. They need to be directly in contact with the inner pot. Don't use the trivet at all.
    • Don't use metal utensils, pots or bowls as there's a small chance prolonged contact with them could harm the bacteria in the yogurt.
    • Try not to disturb the yogurt in the jars. It gets much thicker if you leave it well alone.
    • If you've got an Instant Pot with a yogurt function use it. It makes this process so easy!
    • I like to make my yogurt just before I go to bed. That way the incubation time happens while you sleep.
     
    If separation occurs
    There is a chance that despite your best efforts you might get some separation occurring. If it's a just a really small amount of separation in the bottom of the jar, just stir it in and pop the jar back in the fridge. Often that's enough to get it to stay nicely homogenized. 
    If there's a lot of separation you have 2 options:
    1. Scoop off the creamy top and put it in a clean jar and discard the watery part. 
    2. Strain it. Line a sieve with cheesecloth and sit it over a bowl. Pour in the yogurt and cover the top with a clean, fluff-free cloth or more cheese cloth. Place the whole thing in the fridge for 24 hours. The liquid will slowly drip down and out into the bowl leaving you thick and creamy yogurt in the sieve. Once 24 hours have passed, scoop the creamy yogurt into a lidded jar. 
     
    Nutritional information is calculated without the optional maple syrup 

    NUTRITION

    Serving: 0.5cup / 60 mlCalories: 182kcalCarbohydrates: 9gProtein: 4gFat: 14gSaturated Fat: 6gSodium: 56mgPotassium: 154mgFiber: 1gSugar: 1gCalcium: 9mgIron: 2mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    Hungry For More?

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    • Raspberry Oat Bars
    • Corn Flour Pancakes
    • Vegan Brunch Recipes
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      Recipe Rating




    1. Janice says

      September 07, 2022 at 1:27 pm

      5 stars
      I bought a yogurt maker a number of years ago so that I could make some non-dairy yogurt, but it didn't work. I'm allergic to dairy, eggs, & gluten, so I have a challenge. At that time, there really wasn't any vegan yogurts that were worth eating. So saying all that, I just tried my first jar of yogurt from your recipe. It wasn't what I expected, I thought it would be tangy, but it is delicious!!! I just had to go back and get a second jar! I'll be stocking up on "light" coconut milk in the can so I can keep making it! I only wish the recipe made two more jars of yogurt, as my yogurt maker holds seven. Thank you sooo much for sharing this recipe!

      Reply
    2. Ginny Bates says

      July 24, 2022 at 12:57 pm

      5 stars
      Hi! I'm the one who had no maple syrup, used white sugar, and ended up with lovely though very sweet yogurt.
      I tried again yesterday. I still doubled the recipe. I used a scant one tablespoon of white sugar. My Vitamix blended the cashews and milk beautifully smooth but in the process, overheated the mixture (I checked with a thermometer before adding my starter). Being in a hurry, I added nearly a cup of soy milk from a carton in the fridge. It was a soy beans and water only formula. I was a little skeptical about what I had done but figured the yogurt could always be used for smoothies with frozen fruit. I did culture a long time - something like 18 hours. It was tangy like we prefer, thick, and NOT sweet! Hooray! An added benefit is that the soy milk addition gave me more yogurt for fewer calories. Raita with cucumber (which is wonderful not only as an Indian condiment, but terrific mixed with cold rice in the summer for a light meal) is in my future.

      Reply
    3. Carol says

      July 16, 2022 at 9:21 am

      Can this be done in a crockpot?

      Reply
      • Melanie McDonald says

        July 16, 2022 at 12:43 pm

        I've never tried. I would guess though that the minimum temperature of a crockpot would be too hot to culture yogurt.

        Reply
    4. Lesie says

      July 04, 2022 at 7:57 am

      Do you think this would work using a probiotic instead of a vegan yogurt?

      Reply
      • Melanie McDonald says

        July 04, 2022 at 11:59 am

        I've never tried it that way.

        Reply
    5. Janice says

      June 21, 2022 at 6:48 am

      My yogurt is slightly runny and thin and tastes heavily of cashews. I left it in the Instant Pot for 16 hours. Do you know what could cause this? I see in the comments that you said if it's thin it could be that the starting yogurt may not been stored properly so the probiotics were not active. That's frustrating because how would I know that when buying it? I'm eating it because it's not bad at all just different from the result my friend got. Do you have any suggestions for success in the future? I'll be making it again! Thank you so much!

      Reply
    6. Gail Nelson says

      June 13, 2022 at 10:43 pm

      Hi,
      Can you use honey instead of maple syrup?

      Reply
      • Melanie McDonald says

        June 14, 2022 at 11:35 am

        This is a vegan recipe. Honey isn't vegan.

        Reply
    7. Carin says

      May 20, 2022 at 7:58 am

      5 stars
      I have been searching for a coconut yogurt that actually works and this one is it! I did strain mine since I prefer a thicker yogurt. The recipe was super simple with fantastic results. This is a keeper!

      Reply
    8. Dee says

      May 16, 2022 at 5:26 pm

      How long is a new batch of starter good for? Does it go bad?

      Reply
      • Melanie McDonald says

        May 16, 2022 at 6:54 pm

        You don't need starter for this recipe.

        Reply
    9. GinnyB says

      May 03, 2022 at 7:53 am

      4 stars
      I doubled the recipe and cultured in two 1-liter Weck jars. I used regular granulated sugar as I didn't have any maple syrup. After twelve hours, the yogurt was beautifully thick and creamy but tasted quite sweet. I let it culture another six hours, at which point it was nicely tangy but still kind of sweet. After chilling overnight, my DH and I both tasted it. We liked it very much but decided it would only work for sweet applications. I'll have to continue using my homemade soy yogurt for things like raita and other savory sauces, etc. Do you think using one large jar for each batch had anything to do with the final sweetness, despite the long culturing time? Also, I weighed the cashews to be sure and used Thai Kitchen lite coconut milk.

      Reply
      • Melanie McDonald says

        May 03, 2022 at 10:05 am

        I think probably doubling the recipe and using big jars might be the reason. The bigger the jar the longer the heat will take to permeate the yogurt so the longer it will take to ferment properly.
        Also during fermentation, the bacteria eat the sugar. Maybe yours just didn't ferment long enough.
        Did you use a measuring spoon to measure the sugar? If not there could have been a tiny bit too much.
        Having said that, maple syrup isn't as sweet as sugar which is why it's my preferred choice for this recipe. So even if the bacteria haven't eaten all of the sugar during fermentation it won't be as sweet as it would with sugar. When I make it I can't detect any sugar sweetness, just natural very slight cashew/coconut milk sweetness.
        Hope that helps!

        Reply
    10. Lois Davies says

      April 11, 2022 at 12:18 am

      Hi there!
      Thank you so much for this recipe. I recently got a yoghurt maker and have been excited to try it. I followed the recipe exactly, sterilised everything, did it in small batches in glass jars and left it for 11 hours, but it didn't solidify (still liquidy, albeit sour). Any thoughts on what I've done wrong? Perhaps I should use more of the vegan yoghurt (?) but did add the recommended two tablespoons. I hope you can help - I'm keen to get it right! Thank you! From London, UK

      Reply
      • Melanie McDonald says

        April 11, 2022 at 2:19 pm

        The fact it's sour is a good sign. Maybe it just needed longer? Check your manual and see how long it says to culture the yogurt for. It could run at a different temperature to an Instant Pot's yogurt setting. I'd try again and leave for an extra couple of hours. You could also up the cashews a bit and reduce the light coconut milk to make it thicker. Just keep the total quantity roughly the same.

        Reply
    11. JR says

      April 06, 2022 at 12:09 pm

      HI! Thank you for this recipe! If we do not do this perfectly the first time (I.e. Temperatures are slightly off) is there a danger or risk if we still consume the yogurt? Or is it just a taste/consistency issue? New to yogurt making and don't want the store brands! Thank you!!

      Reply
      • Melanie McDonald says

        April 06, 2022 at 3:20 pm

        It should be fine as long as you store it in the fridge once it's ready. You can tell if yogurt is off by smelling it. As long as it smells fresh and yogurty, and not funky, and there is no mold present then it should be fine.

        Reply
    12. Leanne says

      April 03, 2022 at 8:27 am

      Would you please try this using almonds or sunflower seeds? Allergic to cashews. Thanks.

      Reply
    13. BatSheva says

      January 24, 2022 at 5:50 am

      I have an excalibur food dehydrator. What tempurature is the best to make the yogurt on so that it will stay thick? It goes from 95 and up F.

      Reply
      • Melanie McDonald says

        January 24, 2022 at 12:10 pm

        The best temperature to ferment yogurt is between 29 ° C (85 ° F) and 46 ° C (115 ° F). I believe the Instant Pot yogurt setting is about 43°C (110 °F). I've never used a dehydrator though so I have no idea how well it will work for yogurt.

        Reply
    14. SJTK says

      January 06, 2022 at 10:52 am

      I have an instant pot but it doesn't have a yogurt button. Is there another way I can make it in the instant pot?

      Reply
      • Melanie McDonald says

        January 06, 2022 at 11:31 am

        I don't know but I doubt there is a setting on the Instant Pot that's cool enough without the yogurt button. They would all be way too warm and kill the good bacteria that are necessary to ferment it.

        Reply
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