Homemade cashew yogurt is deliciously tangy, creamy, light in calories, and made with just 2 ingredients. This cashew 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!
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!
That first batch of soy yogurt 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)!
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, you know? Yogurt shouldn't feel like an indulgence. So having more affordable options 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. And it was surprisingly successful! But something about the process didn't sit right with me. I wanted it to feel safer and more predictable.
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. Let me show you how...
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, I recommend soaking 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 3/4 cup raw cashews with 1 cup of water until completely smooth. 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. But for ultra smooth yogurt, be sure to run the blender for a bit 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.
Heat the Cashew Milk
This step is quick and easy and helps our cashew yogurt in three 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 you included the optional starch, it also needs to be heated in order to work its thickening magic.
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, you're ready to add the probiotic.
Add the Culture
Open one capsule of vegan-friendly probiotic, and sprinkle the powder onto the milk (see my brand recommendation in the Tips below). 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! This process works with soy, but I haven't tested it yet with cashew yogurt. As soon as I have a chance I'll update this post with the results.
The 6 quart Instant Pot will hold 4 pint jars, which means you can culture two batches of yogurt at a time!
Set the Instant Pot
Place the jars in the Instant Pot, 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 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. I've done it before! 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.
- Use a new capsule 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 also read that with certain non-dairy yogurts it doesn't always work. So for cashew yogurt and for the sake of consistency, I choose to use a fresh capsule of probiotic each time. But as you'll often hear me say, feel free to experiment! I always keep a bottle of Jarro-dophilus in the fridge, so it's easy to just grab a new capsule. I've been using their products for almost 20 years, so I'm comfortable with the brand, and it's easy to find. But if you have another vegan-friendly probiotic you're used to, that's great. Or try this yogurt starter.
- 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.
If you're interested in making soy yogurt, Becky over at Glue & Glitter has a great tutorial. And it's SO easy, you guys. All you need is a box of plain, unsweetened soy milk (the aseptic, shelf-stable type) plus probiotic or starter. The catch to making soy milk yogurt is that the milk needs to be made from soybeans and water only, no gums or other additives. Becky's post tells you everything you need to know!
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.
- 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.
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!
You might also like:
Mango-Mint Yogurt Smoothie
Yogurt-Balsamic Dressing
2-Minute Easy Vegan Yogurt Oats
Oil-Free Vegan Aquafaba Mayo
Instant Pot Cashew Yogurt
Ingredients
- 3/4 cup raw whole cashews
- 3 1/2 cups water, divided
- 1 vegan probiotic capsule (the type with powder inside) I like Jarrow Formulas 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 1/2 cups water, and blend to combine.
- If using a thickener, 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 will happen. Simmer for about 30 seconds, then remove from heat. NOTE: If not using a thickener, the mixture will still thicken slightly thanks 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.
- Open one probiotic capsule, and sprinkle the powdered contents onto the cashew milk. Discard the capsule. 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. I find 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).
- Place the jars in the Instant Pot, 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 typically do 13 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. 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.
Useful Equipment
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.
Hi, I'm Lori. I share approachable vegan recipes, everything from gluten-free and oil-free recipes to decadent, veganized classics!
Hi there, I have an instant pot that lacks the yogurt setting. It has porridge but not yogurt.
Any suggestions?
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! 😀