Homemade cashew yogurt is deliciously tangy, creamy, light, and made with just 2 wholesome ingredients. This vegan yogurt recipe has no gums or added sugar, and can also be made without an Instant Pot. A few key tips and ingredients will ensure yogurt success every time. Also, don't miss my tips for making a thicker vegan Greek-style yogurt!
Jump to:
- Why You'll Love It
- Is it cheaper to make your own yogurt?
- Ingredient Notes
- How to Make Cashew Yogurt
- Option: Add a Thickener
- Heat the Cashew Milk
- Add the Culture
- Set the Instant Pot
- How to Make Vegan Greek Yogurt
- How to Make Yogurt Without an Instant Pot
- FAQ
- Top Tips and Troubleshooting
- Ways to Use Cashew Yogurt
- Recipe Video
- Recipe
- 💬 Comments
Why You'll Love It
This dairy-free cashew yogurt:
- has just 135 calories per cup. Compare that to those tiny servings of store-bought yogurts. Of course, the caloric value changes if you make the Greek-style option.
- cuts down on single-use plastic containers.
- can be more or less tangy, depending on how long you let it culture.
- is 100% unsweetened, which makes it perfect for savory dishes, too!
- is naturally creamy, not gelatinous like some store-bought yogurts with gums and thickeners.
- can be sweetened and flavored any way you like! Add fruit, extracts, spices, and sweeteners to individual servings for ultimate flexibility.
When I first published this recipe I was new to the Instant Pot. In fact, this was the very first Instant Pot recipe I shared on the blog! I held off on buying one because we don't have a lot of storage or counter space. Now I can't imagine life without it.
One of the first things I couldn't wait to try with my new Instant Pot was homemade vegan yogurt.
I started with soy milk yogurt, and that first batch blew my mind! The flavor and consistency were just so good. I would even describe it as crave-able, not to mention affordable!
Prior to buying the Instant Pot, I experimented with homemade cashew yogurt a few times. I left it on the kitchen counter overnight to culture based on advice in other recipes. It was surprisingly successful, but something about the process didn't sit right with me.
I wanted it to feel safer and more predictable. And since household temperatures fluctuate depending on the season, it was never going to be foolproof.
So I did some research on making dairy yogurt in the Instant Pot and combined that with what I've learned about making soy yogurt, and voila! A creamy, dreamy, 2-ingredient cashew yogurt recipe!
UPDATE: I now have two more vegan yogurt recipes for you, Almond Milk Yogurt and Tofu Yogurt!
Is it cheaper to make your own yogurt?
After several batches of tasty soy yogurt, I started experimenting with cashew yogurt in an attempt to replicate Forager, my favorite brand. It's not that I don't want to support them, but my husband and I want to enjoy yogurt every day! So I really needed a more affordable option.
Most store-bought non-dairy yogurts are around $8 for a large, 24 ounce container (3 cups). But homemade vegan yogurt only costs about $3 per quart. That's 4 cups!
Ingredient Notes
- Raw Cashews - in the U.S., even nuts that are labeled "raw" have been steam treated for food safety. So technically they aren't raw, but that's what you want to look for on the package label or bulk bin at the store.
- Probiotic or Yogurt Starter Culture - This vegan yogurt starter from Cultures for Health is one option but not as widely available as probiotic capsules. We always have a good quality probiotic in the fridge, so that's what I use. Look for one that contains L. acidophilus and B. lactis. For years I used a high-potency, multi-strain probiotic by Jarrow, but it's difficult to find these days. Now I recommend this one by NOW Foods. Other comparable products are fine, too. Also make sure it's dairy-free and in vegan capsules.
- Arrowroot Starch - I almost always have arrowroot in the pantry because it's such a useful, gluten-free thickener. Feel free to substitute corn starch or tapioca if that's what you have.
See the recipe card at the bottom of the post for amounts and full instructions.
How to Make Cashew Yogurt
First, you'll make cashew milk. A high-speed blender like Vitamix creates the creamiest cashew yogurt, but a standard blender will also work if you soak the cashews first.
To soak cashews: place in a bowl, cover with water, and let sit overnight at room temperature. Alternatively, you can quick-soak the cashews by covering with boiling water and letting them sit for about 2 hours. Then drain, rinse, and drain again.
Blend the cashew milk: Blend ¾ cup raw cashews with 1 cup of water until completely smooth (for vegan Greek yogurt, you'll use different amounts; more on this below).
Add the remaining 2.5 cups of water to the blender, and blend for a few seconds to combine.
Tip: I run my Vitamix on high for a total of about 2 minutes to ensure the smoothest consistency. If you under-blend the cashews you may have slightly grainy looking yogurt, which is fine and certainly doesn't hurt anything.
In other words, run the blender longer than you might expect. In fact, the mixture will start to warm up, and that's okay.
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Option: Add a Thickener
This step is optional, and honestly, I don't usually do it. I don't mind my yogurt a bit on the thinner side, but if you prefer a thicker yogurt, add 2 tablespoons of arrowroot starch (or tapioca or cornstarch) to the freshly blended cashew milk, and blend to combine.
Heat the Cashew Milk
This step is quick and easy but very important for a few reasons:
- Simmering the cashew milk destroys any bad bacteria that may have come from the blender or the nuts.
- The naturally occurring starch in cashews thickens when heated. Since cashews aren't high in protein, like soy milk is, we need to activate that starch to help thicken the yogurt.
- If you include the optional tapioca starch, it also needs to be simmered in order to thicken.
Pour the cashew milk into a non-reactive sauce pan (stainless steel is fine), and bring to a simmer. Whisk frequently as the milk is coming to temperature. Be sure to scrape the bottom and corners of the pan, where most of the thickening occurs.
After simmering the cashew milk for about 1 minute, immediately remove the pan from heat. Allow the mixture to cool until it reaches 100 to 105 degrees Fahrenheit. I've timed this repeatedly, and it takes about 30 minutes.
If you don't have a thermometer, grab a clean spoon, and either taste the cashew milk or place a drop on the back of your wrist. If it feels warm, similar to body temperature, but not hot, it's time to add the probiotic.
Add the Culture
If you're using probiotic, open one or two capsules, and sprinkle the powder onto the cashew milk. The number of capsules needed depends on the strength of the probiotic. Aim for 20 to 30 billion live bacteria. Otherwise, add a good size dollop of yogurt or other culture.
Whisk to incorporate, then immediately pour the mixture into clean jars. This recipe makes just under 4 cups of yogurt, so I usually use 1 quart jar (32 oz) or 2 pint jars (16 oz).
Set the Instant Pot
Place the jars inside the Instant Pot (no need to add water), cover, and turn the lid to the locked/sealed position. Press the Yogurt button. My particular Instant Pot defaults to 10:00 hours on the yogurt function. Use the + and - buttons to adjust the time.
If you prefer a less tangy yogurt, start with 10 hours. For tangier yogurt you'll want to experiment with 12, 13, or even 14 hours. I typically do 12 or 13 hours.
How to Make Vegan Greek Yogurt
The easiest way to make a super thick, Greek-style cashew yogurt is to simply decrease the amount of water, increase the cashews, or do a little of both.
Remember, cashews contain starch that naturally thickens when heated. So when the ratio of cashews to water increases, so does the thickness of the yogurt.
For a thicker Greek-style yogurt, use 1 ¼ cups cashews, and decrease the total amount of water to 3 cups. This ratio is flexible. After you try it once, feel free to adjust the amounts until you get the consistency exactly how you like it.
How to Make Yogurt Without an Instant Pot
While a yogurt maker or Instant Pot with the yogurt function makes the process super easy, it's certainly not the only way to make yogurt at home!
The goal is to keep the cashew milk around 100 to 110 degrees F. Here are a few alternative ways to do it:
- 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 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.
FAQ
Store-bought non-dairy milks often contain stabilizers, gums, and oils, which can interfere with the fermentation process and prevent the yogurt from setting properly. For this reason it's best to use simple homemade non-dairy milks for yogurt.
Using jars keeps things clean and simple. You don't want food odors from your last batch of spicy curry tainting the yogurt, right? The lidded jars keep out unwanted food odors and bad bacteria that could potentially be in the Instant Pot. Yogurt cultured in the Instant Pot will need to be transferred to a storage container anyway. So, in my experience, using jars just makes sense.
Store the 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 and Troubleshooting
Make sure your utensils and other equipment are clean, and pay close attention to each step to avoid contamination.
- Begin the process after dinner, so your Instant Pot isn't tied up all day.
- Consider using a new capsule of probiotic each time. Many people like to use a small amount of yogurt from an existing batch as the culture for the next batch. That works as long as it contains enough live active cultures.
- Heating the cashew milk is a critical step. This kills any unwanted bacteria or mold spores that may have made it into the milk via the blender or nut milk bag. Heating also activates the starches which thickens the yogurt.
- Avoid double dipping of spoons or dipping your fingers into the milk while it's cooling.
- Trust your nose and eyes. Yogurt should smell tangy and appealing, not sour or "off." Bad bacteria can make it into the yogurt any number of ways, and then multiply during the culturing process. If in doubt, throw it out.
- If the yogurt develops a pinkish color, often referred to as "pink mold," this indicates contamination with bacteria, and the yogurt should be discarded.
- If that happens, don't give up! Review your process and environment, and identify potential ways the bacteria made it into the yogurt.
- Remember, different buildings and environments have varying levels of bacteria and mold in the air. You may need to take extra precautions with the next batch. Sterilize the jars, lids, and all utensils. And while the milk is cooling (before adding the probiotic), cover with a sterile lid or place the pot in an area where where there isn't much activity or air disturbance. Note that covering the pot will trap heat, causing it to take longer to cool to 100-105°F.
Most importantly, don't let all of these tips scare you away from making yogurt at home. Once you get the hang of the process, it really is easy!
Ways to Use Cashew Yogurt
Recipe Video
If you try this cashew yogurt recipe I would love to hear from you! Leave a comment and star rating below to let us know! ⭐️⭐️⭐️⭐️⭐️
Recipe
Instant Pot Cashew Yogurt (Vegan)
Ingredients
- ¾ cup raw whole cashews - see Notes for Greek-style
- 3½ cups water, divided
- 1-2 capsules vegan probiotic (the type with powder inside) - aim for 20 to 30 billion live bacteria; see Tips above
- 2 tablespoons arrowroot starch, optional - for thicker yogurt; sub tapioca or cornstarch if needed
Instructions
- If not using a high-speed blender, soak cashews overnight or soak in hot water for 2 hours. Drain and rinse.
- In a blender combine cashews with 1 cup water. Blend for 30 seconds to 1 minute, then stop to scrape down the sides, if needed. Blend for another minute or until completely smooth. Add remaining 2 ½ cups water (alter for Greek-style; see Notes), and blend to combine.
- If using arrowroot starch, add it to the blender, and blend for a few seconds to incorporate.
- Pour the cashew milk into a non-reactive sauce pan (stainless steel is fine), and bring it just to a low boil. Whisk frequently as the milk is coming to temperature. Be sure to scrape the bottom and corners of the pan where the cashew milk will thicken first. Once it's simmering, reduce the heat to maintain a simmer and cook until thickened and creamy, about 2 minutes. Remove from heat. NOTE: If not using a thickener, the cashew milk will still thicken slightly due to the natural starch content of cashews.
- Allow the milk to cool for about 30 minutes or until it reaches 100 to 110 degrees F. 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 barely warm (similar to body temperature) but not hot, it's safe to add the probiotic. If the mixture is too hot it will destroy the probiotics.
- Open the probiotic capsule(s), and sprinkle the powdered contents onto the cashew milk. Discard the capsule(s). Whisk the probiotic powder into the milk. Immediately pour into clean jar(s), but don't fill 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 methods described in the Notes section below.* Otherwise, place the jars in the Instant Pot (no need to add water). Lock the lid and set to sealing. 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 extra tangy yogurt choose 12 to 14 hours of incubation. Don't disturb the yogurt during this time.
- When the timer beeps, remove the jars from the Instant Pot. Place on the countertop to cool for 30 minutes, then refrigerate. The yogurt will thicken more once chilled. Always use clean utensils when scooping out individual portions. Keep the yogurt refrigerated, and enjoy within 7 to 10 days.
Notes
- 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)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
CBS says
When you say “cover jar with the lid” does that mean loosely or screw the lid on and tighten it? I’ve made yogurt before with inconsistent results. I’m excited to try your recipe!
Lori Rasmussen says
I just screw the lid on in a normal way, not necessarily loose or tight. But either way, this won't affect the culturing process.