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–+ servings
a bowl of vegan yogurt topped with granola and fresh raspberries

Vegan Yogurt Recipe

Author: Melanie McDonald
4.70 from 39 votes
An easy cultured vegan yogurt recipe that's smooth, tangy, exceptionally thick & creamy & just perfect for dolloping on anything and everything!
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 grams) raw cashew nuts
  • 1 standard can (400ml / 13.5 oz) light canned coconut milk (this recipe won't work well with any other milk)
  • 2 tablespoons vegan yogurt , It must contain live probiotic cultures. Note that you only need store-bought yogurt the first time you make this recipe. For subsequent batches, you can use your homemade yogurt.
  • 2 tablespoons maple syrup , or agave or the same amount of white or cane sugar (do not omit)

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 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 it with boiling water, 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 boiling water through your sieve then drain the cashews and add to a blender. Add the light coconut milk, yogurt, and maple syrup. Blend until completely smooth.
  • Decant the mixture into clean and dry glass jars. You cannot make this in the metal Instant Pot insert. Any combination of jar sizes that will hold a total of about 600ml (just under 3 cups). Make sure the jars you choose fit easily together inside the metal inner bowl of the Instant Pot before you start filling them.
  • 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. 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, then add on more time if you want it to be tangier.
    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 your chosen location with a thermometer. It is really important that the yogurt stays consistently between 29 ° C (85 ° F) and 46 ° C (115 ° F). If it doesn't the recipe will not work. 
  • 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 and not before.

NOTES

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.

NUTRITION

Serving: 0.5cup / 60 ml | Calories: 182kcal | Carbohydrates: 9g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Sodium: 56mg | Potassium: 154mg | Fiber: 1g | Sugar: 1g | Calcium: 9mg | Iron: 2mg
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