Homemade cultured cashew yogurt is deliciously tangy, creamy, light in calories, and made with just 2 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 includes instructions for making extra thick Greek-style vegan yogurt!
I consider myself pretty new to the Instant Pot. In fact, this is the very first Instant Pot recipe I'm sharing on the blog (woohoo)! I held off on buying one because we don't have much storage or counter space, but about 5 months ago, I finally gave in. And one of the very first things I wanted to try with my new Instant Pot was homemade vegan yogurt.
I started with soy yogurt, and that first batch blew my mind! The flavor was so pure and clean. I would even describe it as "crave-able," not to mention CHEAP!
My favorite brand of store-bought vegan yogurt is around $6 for 24 ounces (3 cups), which is pretty much the opposite of cheap. But homemade vegan yogurt only costs about $2.50 per quart (4 cups)!
If you're interested in making soy yogurt, Becky over at Glue & Glitter has a great tutorial.
After several batches of tasty soy yogurt, I started playing with cashew yogurt in an attempt to replicate Forager, my favorite brand. It's not that I don't want to support them, but I want to enjoy yogurt every day! So having a more affordable option is desperately needed.
Actually, last summer, before I got the Instant Pot, I experimented with homemade cashew yogurt a few times. I left it on the kitchen counter overnight to culture. 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. Other than the fact that we're blending our own milk and briefly heating it on the stove, making cashew yogurt is every bit as easy as making soy yogurt from boxed milk.
Blend the Cashew Milk
A high-speed blender like Vitamix makes the creamiest cashew yogurt, but a standard blender will also work.
If using a regular blender, it helps to soak the cashews first. Place cashews in a bowl, cover with water, and let sit at room temperature overnight. Alternatively, you can quick-soak the cashews in hot water for about 2 hours. Then, drain and rinse. If using a high-speed blender, there's no need to soak.
Begin by blending ¾ cup raw cashews with 1 cup of water until completely smooth (for vegan Greek yogurt, you'll use different amounts).
I run my Vitamix on high for about 2 minutes to make extra sure I end up with the smoothest consistency. If you under-blend the cashews you'll end up with a slightly grainy looking yogurt, which is fine and certainly doesn't hurt anything.
For ultra smooth yogurt, be sure to run the blender longer than you might expect. In fact, the mixture will start to warm up, and that's okay.
Next, add the remaining 2.5 cups of water to the blender, and blend for a few seconds to combine.
Option: Add a Thickener
This step is completely 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 slightly thicker yogurt, add 2 tablespoons of arrowroot or tapioca starch to the freshly blended cashew milk, and blend to combine.
*See updated section below to learn how to make vegan Greek-style yogurt. No tapioca starch needed!
Heat the Cashew Milk
This step is quick and easy but very important. It helps the cashew yogurt in a few ways:
- It kills any unwanted bacteria that may have made it into our cashew milk via the blender or the nuts themselves.
- The naturally occurring starch in cashews thickens when heated.
- If including the optional tapioca starch, it has to be heated in order to thicken.
Pour the cashew milk into a non-reactive sauce pan, and bring it just to a simmer (stainless steel is fine). 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 30 seconds, immediately remove the pan from heat. Allow the mixture to cool until it reaches 100 to 110 degrees Fahrenheit. For me, this typically takes about 30 minutes.
Don't have a thermometer? No problem! 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
Open one to two capsules of vegan-friendly probiotic (read more about selecting a probiotic in the Tips section below), and sprinkle the powder onto the cashew milk. The amount needed depends on the strength of the probiotic. Aim for at least 30 to 40 billion live bacteria.
Whisk to incorporate the powder, 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).
This vegan yogurt starter from Cultures for Health is a great option but not as widely available as probiotic capsules. If you choose to use yogurt starter you'll want to experiment with saving yogurt from each batch to use as the starter for subsequent batches. Otherwise making yogurt will get pricey! The process of using yogurt as a starter works with soy, but I haven't tested it yet with cashew yogurt.
Set the Instant Pot
Place the jars inside the Instant Pot (no need to add water), put the lid on, and turn it 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 of incubation. I typically do 13 hours.
See the Tips below for the best time of day to start this process!
Tips for the Best Cashew Yogurt
Use new capsule(s) of probiotic each time.
Typically you can use a small amount of yogurt from an existing batch as the culture for the next batch. But I've read that with certain non-dairy yogurts this doesn't always work. So for cashew yogurt and for the sake of consistency, I choose to use fresh capsules of probiotic each time.
Choose the right probiotic.
I always keep a bottle of Jarro-dophilus in the fridge, so it's easy to just grab a new capsule (or two, depending on the strength). I've been using their products for almost 20 years, so I'm comfortable with the brand, and it's easy to find.
I recommend one of the high potency, multi-strain Jarro-dophilus products like the one linked above. It contains L. acidophilus and B. lactis, two strains important for making yogurt.
Use clean jars.
Either run them through the dishwasher before making a batch of yogurt, or simply fill them with boiling water, let stand for a few minutes, then pour out the water.
Cover the jars, and leave a bit of space between the lid and the yogurt.
I've successfully made yogurt in the Instant Pot leaving the jars uncovered, but if you've recently made spicy or very fragrant food in your Instant Pot, those odors can impact the flavor of your yogurt. Covering the jars keeps odors out.
Trust your nose and eyes.
I haven't experienced a batch of "bad" yogurt yet, but it can happen. Just remember, yogurt should smell tangy and appealing, not sour or "off." Dirty utensils or jars can introduce bad bacteria, which can grow during the culturing process. If in doubt, throw it out.
Don't skip the step of heating the cashew milk.
It is possible to skip this step and have everything turn out fine, but it might also lead to a ruined batch of yogurt. So don't be tempted to skip this step just for the sake of saving a few minutes. Heating it is also activates the starch in the cashews and improves the texture.
Begin the process around or after dinner time.
You want to be available when the Instant Pot timer beeps, so you can transfer the jars of yogurt to the counter to cool and then to the refrigerator. If you plan to culture the yogurt for 13 hours, for example, and you add approximately 40 minutes to that for the time it takes to blend, heat, and cool the cashew milk, you can see why overnight works best.
If you only plan to culture the yogurt for 10 hours, starting the process early in the morning works fine. The downside is that your Instant Pot will be tied up all day and unavailable for other tasks.
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.
I hope you LOVE this easy cashew yogurt as much as we do! And what's not to love? It:
- has only 135 calories per cup! Compare that to those tiny servings of store-bought yogurts. *Of course, the caloric value changes if you make Greek-style yogurt.
- cuts down on single-use plastic containers.
- can be more or less tangy, depending on your preference.
- is 100% unsweetened, which means it's perfect for use in savory dishes, too!
- is naturally creamy, not gelatinous like some store-bought yogurts with additives.
- can be sweetened any way you like. From jam to fruit puree to maple syrup, add your favorite sweetener to individual servings for ultimate flexibility.
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If you try this Homemade Cashew Yogurt I would love to hear from you. Be sure to leave a comment and a star rating below!
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Instant Pot Cashew Yogurt
Ingredients
- ¾ cup raw whole cashews See Notes for Greek-style.
- 3 ½ cups water, divided
- 1 to 3 capsules vegan probiotic (the type with powder inside); aim for at least 30 to 40 billion live bacteria (see Tips in post above) I like Jarro-dophilus high potency, multi-strain, allergen-free; find it in the refrigerated section of most health food stores.
- 2 tablespoons arrowroot or tapioca starch, optional This produces a slightly thicker yogurt but is completely optional.
Instructions
- If not using a high-speed blender, soak cashews overnight or in hot water for about 2 hours. Then 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 at least 1 more minute or until completely smooth. Add remaining 2 ½ cups water (alter for Greek-style; see Notes), and blend to combine.
- If using arrowroot or tapioca, 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 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 happens. Simmer for about 30 seconds, then remove from heat. NOTE: If not using a thickener, the mixture will still thicken slightly due to the starch in the cashews.
- Allow the mixture 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 seems 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.¼
- 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 2 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. 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. The yogurt will thicken even more once chilled. Always use clean utensils when scooping out individual portions. Keep the yogurt refrigerated, and enjoy within 7 to 10 days.
Notes
Ways to Make Yogurt Without an Instant Pot:
The goal is to keep the cashew 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.
Instructions for Greek-style yogurt:
This ratio is very flexible, so feel free to experiment until you reach the desired thickness. A good starting place is to increase the amount of cashews to 1 ¼ cups, and decrease the water to 3 cups total.Estimated Nutrition (per serving)
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. For the most accurate nutrition information we recommend calculating it yourself to reflect the specific ingredients used in your dish.
Dom
Have made the cashew once with success and another time not as successful but I think it was because I left it out too long after it was in instant pot for 13/14 hrs.
Anyhoo I have a batch coming out now and just tried making almond milk and culturing with probiotic capsules only. Fingers crossed. Let me know if anyone has tried other alternate yogurts. Am interested in perfecting the cashew and then varying flavor pairings.
Anne
Hi, thanks for this recipe! I do have one correction which is that I could not get the cashew mixture to sour even after 15 hours. I know it's not the probiotics because I've used them before to make dairy yogurt and they worked just fine. After doing some research I realized that cashews do not have enough sugar to feed the bacteria, so you need to add about 1 tablespoon maple syrup (or other sugar) to the cashew mixture before starting the fermenting process. I tried this again with maple syrup and it worked great! The cashew yogurt was tart (as yogurt should be). The yogurt was not sweet despite having added sweetener. Just thought I would share in case there are others out there who have the same issue.
Lori
Great tip, Anne. Happy you had success and that adding the sugars encouraged the culturing process for you.
I've made this recipe countless times without any added sugar, so I do still think the probiotics play a role. It may be that the particular strains in the one you're using are different than the Jarrow brand I use. Difficult to say for sure. Anyway, thanks for sharing that tip!
Heather
Thank you for this great recipe! I’ve made it many times now and it always comes out perfectly! My last few batches have been made with yogurt saved from a previous batch, so that’s been working out well for me as opposed to using probiotics capsules or purchased vegan yogurt starters (I’ve done all three). Thank you again - my non-dairy eating sons are SO happy to be able to eat yogurt almost everyday now - cashew is their favorite!
Nikki
Hi Lori - I made this yogurt last night but it's not tangy enough. I think I used the wrong probiotics. These are the one's I used: https://bit.ly/3vlWt2P
Side note, the link to the Jarrow brand isn't active any more.
I'll try again with other probiotics. Thanks!
Lori
Hi Nikki,
Thanks so much for letting me know about the links. I just located Jarrow's new allergen-friendly probiotic and updated the links.
Also, sorry about the delay. WordPress put your comment in spam for some reason (probably the link). I'm so glad I happened to see it!
Taking a look at the Rainbow Light label I do think that's why it didn't get tangy. The cultures are pretty low.
I hope you're able to locate a more potent one that will give you proper results. If you live in a place where you can order online, maybe try the new link I added or the vegan yogurt culture linked in the post. Good luck!
Justin
thanks for the recipe. Any idea if the ultra should be set to low med or high temp?
Lori
Hi Justin,
Great question! I'm not familiar with the Instant Pot Ultra so I just did a little research on the temperature settings. It looks like low is the safest bet. It's about 5 to 10 degrees F lower than the standard yogurt temperature on the Duo (the model I use). But I suspect medium would also be fine and allow you to decrease the time.
Let us know how it goes!
Claire Kim
I was wondering if I could do this with just cashew milk from the store and yogurt with live cultures instead of making my own cashew milk and using capsules?
Lori
Hi Claire, I haven’t tested that, but my understanding is that the gums and additives in most store-bought milks interfere with the culturing process. If you could find one that is made from only cashews and water it might work, but I think those mills are difficult to come by. For most folks it’s probably easier to find raw cashews.
You *can* use yogurt as the culture, but the high potency of yogurt cultures or a good quality probiotic will produce the best, most reliable results. I hope that helps!
Emilee
I haven’t tried this recipe yet, but do you know if it will work if I soak the cashews in water overnight first, then drain and rinse? I like to activate nuts and seeds this way for easier digestion but don’t know if the absorbed water will throw off the ratios.
Lori
Hi Emilee, great idea. Yes, I think it will be fine. I would reduce the water a little, maybe by 1/2 cup, to account for the water absorbed. Let me know how it goes!
Heather
Do you have any suggestions if I wanted to lightly sweeten this yogurt? I was thinking maybe maple syrup and plan to add it after the yogurt is complete, but open to any other suggestions!
I'm so excited about this recipe -- my 4-year-old twins LOVE cashew yogurt (they're dairy-free) and it is SO expensive in the store. I have high hopes we can find success in making it at home!
Lori
Hi Heather, yes, adding maple syrup after it cultures is a perfect way to do it. You can also stir in fruit purees or jam (sort of like fruit on the bottom yogurt), granulated sweeteners, flavor extracts, and citrus zest.
I'm so glad you're excited about it! I still get excited about it every time I make a batch haha. 😀 Having a really good quality, high potency probiotic + allowing it to culture long enough are the two main factors for success.
Let me know how it goes, and reach out again if you have any questions!
Megan
A couple questions. First, why not boil it in the Instantpot, add the probiotic, incubate and then put it in jars? That is so I always made yogurt when I still ate dairy and it seems easier to me.
Second, do you think it would be possible to strain it in order to make a greek style yogurt?
Lori
Hi Megan, yes, you can probably do it that way, but I often make very spicy and flavorful dishes in the IP. So to avoid risk of those flavors contaminating the yogurt, I prefer to incubate it in clean jars. And since the yogurt will end up in some kind of storage container anyway, it just works well to have it there from the beginning. 🙂
Yes, I do think you can strain it, though I haven't tried that yet myself. An easier way to make it thicker is to simply increase the amount of cashews or decrease the water. I have done that with great results! In fact, I plan to edit the recipe to include that option. Let me know how it turns out for you!
Kathy Wright
I have made this twice. The first time I processed for 10 hours, and it wasn't tart at all. So I thought maybe I just needed to process longer. So 2nd time I did 12 hours. Still just tasted like blended cashews. Not sure what to do. Could it be the probiotic didn't work? I bought it new on Amazon, but not the brand you recommended.
Lori
Hi Kathy, yes unfortunately that does sound like an issue with the probiotic. A different brand may be the answer, or you may want to order yogurt starter. If you live near a health food store or a store similar to Whole Foods, where you can find probiotics in a refrigerator near the supplements, that's a good option. Sorry to hear you ran into trouble. Once you get a good probiotic you'll be all set! Oh, just one other thing... make sure you're not adding it to the cashew milk while it's still too hot.
Michelle
Just to be sure, no water goes into the Insta pot, the mason jar just sits on the stainless steel insert, is that correct? I have an IP mini ultra with the yogurt setting and I am dying to try this, thank you!
Lori
Hi Michelle, that’s correct. I’ve actually done it both ways, with no discernible difference. If you do try it with water just make sure it’s lukewarm when it goes in. Otherwise it will cool the jars down before the IP has a chance to warm it up. Hope that helps. Let me know how it goes! 🙂
Mike
Lori,
I just wanted to leave a note of appreciation for you sharing this fantastic recipe. Like you, my partner's favorite store-bought non-dairy yogurt is Forager. Tired of paying $6 for a container that was at times hard to get during the coronavirus lockdown, we tried to find a recipe that approached Forager flavor and consistency. And, well, you nailed it! My partner likes it even more than Forager because it is milder and we have full control over the ingredients. It also matches the nutrition content and creaminess of the store-bought option. The arrowroot powder worked as described, and wasn't too hard to find. I make dairy yogurt myself and this is a very similar process (we use the regular oven with the oven light or the bread proof setting during the 13 hour incubation period). The ratio of cashews to water also makes this a much more affordable option than Forager. This recipe is going into regular rotation around our house.
Thank you! Thank you! Thank you!
Lori
Mike,
Ah, day made! Thank you SO much for the lovely review. Happy the recipe is helping to keep tasty vegan yogurt on the table! 😀
Susan Wright
I don't have an instant pot so how do I make this
Lori
Hi Susan, that information is just above, in the Notes section of the recipe. You'll do everything as described in steps 1-6, then use one of the alternate methods for keeping the yogurt warm in step 7.
Abby
Hi - I’m looking forward to trying this recipe. Do you think it would work if I added vanilla extract? Would I add it at the end of the cooking or beginning? Thanks!!
Lori
Hi Abby,
Mmmm love vanilla! To be safe I would add it after culturing. You could stir it into the whole batch, or just add it to individual servings.
Lisa
Hi there, I have an instant pot that lacks the yogurt setting. It has porridge but not yogurt.
Any suggestions?
Lori
Hi Lisa,
In this case I think your best bet is to turn on the saute function briefly to preheat the insert, and fill it with just enough lukewarm water to reach the necks of the jars. (If you have a thermometer that's great! Aim for 110 degree water.) Then seal the lid and close the vent. Make sure the IP is off. It wouldn't hurt to wrap the outside in a heavy towel for insulation. Let it ferment overnight.
This will be similar to some of the other methods described in the notes. Good luck, and let us know how it turns out! 😀