Almond milk yogurt tastes amazing and is easy to make at home with or without an Instant Pot. 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 yogurt!
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 yogurt at home.
The flavor of this almond yogurt surprised me, honestly. 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.
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Why You'll Love It
This healthy non-dairy yogurt:
- is SO creamy, pure, and rich-tasting.
- cuts down on single-use plastic containers.
- can be more or less tangy, depending on your preference.
- is unsweetened other than 1 tablespoon of maple syrup to help it culture, so it's also suitable for use in savory dishes like vegan mashed potatoes!
- contains no gums.
- can be sweetened and flavored any way you like. From jam to fruit puree to maple syrup, add your favorite sweetener to individual servings for total flexibility.
Ingredient Notes
- Raw Almonds - pretty much self-explanatory.
- Maple Syrup - almonds are lower in carbohydrates than cashews, so this yogurt needs a touch of added sugar to help it culture. Feel free to use another type of sugar if you don't have maple syrup on hand.
- Probiotic or Yogurt Starter - This is important! I use this high-potency, multi-strain probiotic by Jarrow. For the most consistent results I recommend using this exact brand if possible. With this particular probiotic you'll only need ONE capsule because each capsule contains 50 billion live bacteria. Per batch of yogurt aim for around 40 to 50 billion live bacteria. The probiotic must contain L. acidophilus and B. lactis.
- Arrowroot Starch - I almost always have arrowroot in the pantry because it's great for thickening desserts, soups, and sauces. You may substitute corn starch or tapioca if needed.
- Agar Agar Powder - this seaweed-based vegan "gelatin" is such a useful ingredient! I use it to create healthy desserts, like these lightened-up lemon bars, and to create the best, crumbly Vegan Feta Cheese. Agar keeps for a long time in the pantry. If you decide to omit it, the yogurt will still taste great but will be quite a bit thinner, more like kefir.
See recipe card below for quantities and complete instructions.
Instructions
Making almond yogurt at home is easier than you might think. Here's an overview of the process.
- Begin by making almond milk. Blend 1 cup of raw almonds with 2 cups of fresh water and a tablespoon of maple syrup.
- Strain the milk with a nut milk bag. TIP! Don't discard the pulp; use it to make almond pulp energy balls or granola bars.
- Add 1 more cup of water plus the arrowroot and agar. Whisk to dissolve, then bring the mixture to a slow simmer, whisking frequently.
- Once the milk has thickened and simmered for about 1 minute, remove from heat. Let cool for about 30 minutes or until it has reached 105 degrees F. Open the probiotic capsule(s) and sprinkle the powder onto the milk (discard the capsule). Whisk to combine.
- Immediately pour into clean lidded jars (see tip below for an easy way to ensure the jars are clean).
- Place in the Instant Pot, if using, lock on the lid, and use the Yogurt function to set the time. See below for other incubation methods.
Hint: if using an Instant Pot to culture the yogurt, there's no need to add water to the pot.
Substitutions
- Maple Syrup - as mentioned above, a small amount of sugar helps the yogurt culture since almonds are naturally very low in sugars and carbohydrate. Feel free to substitute cane sugar if you don't have maple syrup.
- Arrowroot - corn starch or tapioca starch may be used instead.
- Agar - if you don't mind thinner yogurt with a consistency more like kefir, feel free to omit the agar. There isn't a comparable vegan substitute.
Equipment
- Blender - A high speed blender like a Vitamix works best to create almond milk, but don't fret if you only have a standard blender. To help the blender along, soak the almonds overnight or in hot water for about 2 hours before blending.
- Nut milk bag - You'll need a way to strain the almond milk. I use these nylon nut milk bags. They're inexpensive, sturdy, and easy to clean. A fine mesh strainer lined with cheesecloth is another option.
- Instant Pot - if you have an IP with the yogurt function, you're golden! It makes the process of making yogurt so very simple. Don't have an Instant Pot? See the next section for multiple other ways to culture the yogurt.
How to Make Yogurt Without an Instant Pot
The goal is to keep the almond milk at a fairly constant 105 to 110 degrees F during the culturing period. While an Instant Pot with yogurt function makes this easy, it's certainly not the only way! Here are a few alternative methods:
- Fill an insulated cooler with warm water (110 degrees) up to the necks of the jars, and keep the cooler closed.
- Place the jars in a draft-free spot in the house. Wrap them with a towel, and wrap a heating pad around the towel. Set it on low, cycling it on and off if needed so that it doesn't get too warm.
- Pre-heat a slow cooker, then turn it off. Line it with a towel, and set the jars on the towel. Cover with the lid and another towel for added insulation. Occasionally turn on the "warm" function if needed.
- Find a warm, sunny spot in the house. Wrap the jars with a towel, and place in the sun.
Storage
Store the jar(s) of yogurt in the refrigerator and use within 1 week.
As with any yogurt a small amount of water may separate during storage. Either discard it, or stir it back into the yogurt.
Top Tips
Make sure your utensils and other equipment are clean, but there's no need to sterilize everything before making yogurt with this process. Just use good common sense to avoid contamination.
- Any rogue bacteria that made it into the milk via the blender or nut milk bag will be destroyed during heating.
- Avoid double dipping of spoons or dipping fingers into the almond milk once it has been heated.
- And here's a quick trick to make sure your jars are extra clean: simply add a splash of vinegar to clean jars, tighten the lids, and give them a good shake. Let the jars stand for a few minutes while the almond milk is cooling. Then dump the vinegar and rinse the jars very well. Voila! Clean jars and perfect yogurt every time.
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Homemade Almond Milk Yogurt (Vegan)
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!**Please read the post above for important tips on selecting a probiotic and culturing the yogurt.**Yield: makes 3 cups (24 fl oz) of yogurt
Ingredients
- 1 cup whole raw almonds
- 3 cups water, divided
- 1 tablespoon maple syrup
- 3 tablespoons arrowroot starch
- scant ½ teaspoon agar powder
- 1 to 3 capsules vegan probiotic (the type with powder inside); aim for 40 to 50 billion live bacteria (must contain L. acidophilus and B. lactis) - I recommend Jarro-dophilus high potency, multi-strain, allergen-free.
Instructions
- If not using a high-speed blender, soak almonds overnight or in hot water for about 2 hours. Then drain and rinse.
- In a blender combine almonds with 2 cups of water and the maple syrup. Blend for 30 seconds, then stop to scrape down the sides, if needed. Blend for another minute.
- Using a nut milk bag, strain the almond milk into a medium/large non-reactive sauce pan (stainless steel is fine). Squeeze out as much liquid as possible (save the pulp for another use; see ideas in Notes below). To the pot add the remaining 1 cup water, arrowroot starch, and agar, and whisk to dissolve. Do NOT add the probiotic yet.
- Place the pot over medium heat, and slowly bring the milk to a simmer. Whisk frequently as the milk is coming to temperature. Once the milk has reached a low simmer, reduce heat to low and cook for about 2 minutes, whisking constantly. This activates the arrowroot and agar. Once the mixture has thickened, remove from heat.
- Allow the mixture to cool for about 30 minutes or until it reaches 100 to 110 degrees F. You may want to whisk it several times during cooling to keep it smooth. If you don't have a thermometer, use a clean spoon and taste the mixture, or drop a bit onto your wrist to test the temperature. If it feels warm (similar to body temperature) but not hot, it's safe to add the probiotic. If the mixture is too warm it will kill the probiotics.
- Open the probiotic capsule(s), and sprinkle the powdered contents onto the almond milk. Discard the capsule(s). Whisk the probiotic powder into the milk. Immediately pour into 2 clean glass pint jars or 1 quart jar, but don't fill the jars all the way to the rim. It's best to leave a bit of space so that the yogurt is not in contact with the lid. Cover with clean lid(s).
- *If not using an Instant Pot use one of the alternate methods described in the Notes section below.* Otherwise, place the jars in the Instant Pot (no need to add water), secure the lid, and click it into the locked/sealed position. Press the Yogurt button, and use the +/- buttons to adjust the time. For less tangy yogurt, try 10 hours (this is the default time for some IP models). For tangier yogurt choose 12 to 14 hours of incubation (I do 12 hours). Don't disturb the yogurt during incubation.
- When the timer beeps, remove jars from the Instant Pot. Allow to cool to room temperature, then refrigerate. Always use clean utensils when scooping out individual portions. Storage: Keep the yogurt refrigerated, and enjoy within 7 days. As with any yogurt a small amount of water may separate during storage. Either discard it, or stir it back into the yogurt.
Notes
Almond Pulp
Save the almond pulp for later, and use it to make these quick and easy chocolate energy balls.
Ways to Make Yogurt Without an Instant Pot:
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:
- Fill an insulated cooler with warm water (110 degrees) up to the necks of the jars.
- Place the jars in a draft-free spot in the house. Wrap them with a towel, and wrap a heating pad around the towel. Set it on low, cycling it on and off if needed so that it doesn't get too warm.
- Pre-heat a slow cooker, then turn it off. Line it with a towel, and set the jars on the towel. Cover with the lid and another towel for added insulation. Occasionally turn on the "warm" function if needed.
- Find a warm, sunny spot in the house. Wrap the jars with a towel, and place in the sun.
Estimated Nutrition (per serving)
Calories: 165kcal
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.
Did you try the recipe?I LOVE hearing from you! Comment below to let us know.
monika
Can I replace the tapioca with something else? I am low-carb.
Thank you.
Lori
Hi Monika,
I've only tested the yogurt with the additional starch, so I'm not sure how the consistency will be if you omit it. I would expect it to be more like kefir. You could also experiment with reducing the starch by half. The amount of carbohydrate added would be minimal. Do let us know if you give it a try!
Raewyn
Dis there value in leaving almond skins on?
Lori
Hi Raewyn, only that it's easier to simply toss the almonds in the blender and then strain with a nut milk bag, as opposed to blanching and removing all of the skins.
Brian
I have a VitaMix blender and when I blend nuts/seeds/fruit there usually isn't any pulp. Makes for a much smoother mix.
Would this have an affect on the yogurt?
Thanks
Lori
Hi Brian,
I also use a Vitamix. With skinless nuts/seeds like cashews I don't have pulp, but since I used almonds that have their skins intact the milk definitely needed to be strained. I usually end up with about 1 cup of pulp fiber after making the milk.