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.
Dom says
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 says
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 says
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 says
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 says
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 says
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 says
thanks for the recipe. Any idea if the ultra should be set to low med or high temp?
Lori says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
I don't have an instant pot so how do I make this
Lori says
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 says
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 says
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 says
Hi there, I have an instant pot that lacks the yogurt setting. It has porridge but not yogurt.
Any suggestions?
Lori says
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! 😀