Instant Pot Cashew Yogurt

Homemade 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 tips for making a thicker vegan Greek-style yogurt!

Why You'll Love It

This non-dairy cashew yogurt recipe:

• has only 135 calories per 8 ounce 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 your preference.
• is 100% unsweetened, which makes it perfect for savory dishes, too, like vegan mashed potatoes!
• 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.

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 a lot of 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 simple, clean, and delicious. I would even describe it as crave-able, not to mention affordable!

If you're interested in making soy yogurt, Becky over at Glue & Glitter has a great tutorial.

UPDATE: I now have two more yogurt recipes for you to try - Almond Milk Yogurt and Tofu Yogurt!

Cost Comparison

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 vegan yogurts are around $7 for a large, 24 ounce container (3 cups). But homemade vegan yogurt only costs about $2.50 per quart. That's 4 cups!

Why This Recipe Works

Last summer, before I bought an 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.

How to Make Cashew Milk 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 using a regular blender, it helps to soak the cashews first. Place cashews in a bowl, cover with water, and let sit overnight at room temperature. Alternatively, you can quick-soak the cashews in hot water for about 2 hours, then drain. 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; more on this below).

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 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 yogurt. No extra starch needed!

Heat the Cashew Milk

This step is quick and easy but very important. It helps in a few ways:

• 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, and bring 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 1 minute, immediately remove the pan from heat. Allow the mixture to cool until it reaches 100 to 110 degrees Fahrenheit. I've timed this repeatedly, and it 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 or 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 number of capsules needed depends on the strength of the probiotic. Aim for 20 to 30 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. It's also more expensive, so if you use yogurt starter you'll want to save a small amount of yogurt from each batch to use as the starter for your next batch. Using yogurt as a starter definitely works with soy, but I haven't tested it yet with cashew milk yogurt.

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 of incubation. I typically do 12 or 13 hours.

See the Tips below for the best time of day to start this process!

Troubleshooting

Make sure your utensils and other equipment are clean, and pay close attention to each step to avoid contamination.

• Heating the cashew milk is critical. This kills any unwanted bacteria or mold spores that may have made it into the milk via the blender, cashews, or air. Heating also activates the starches which thickens the yogurt.
• Avoid double dipping spoons or dipping fingers into the cashew milk once it has been heated.
• 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 the odors out.
• 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 your first batch doesn't work, don't give up! Review your process and environment, and identify potential ways bacteria made it into the yogurt or what else may have gone wrong.
• 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) place the pot in a safe spot where there isn't a lot of activity and air flow.

Most importantly, don't let these tips scare you away from making yogurt at home. Once you get the hang of the process, it really is easy!

My job is to share as much information as possible to help you make perfect yogurt every time!

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 a Yogurt Maker

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 as 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 extra 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, some liquid might separate during storage. Either discard it, or stir it back into the yogurt.

You Might Like

• Tofu Yogurt
• Almond Milk Yogurt
• Vegan Yogurt Cake
• Mango-Mint Yogurt Smoothie
• 2-Minute Easy Vegan Yogurt Oats 
• Mashed Sweet Potatoes With Yogurt
• Oil-Free Vegan Aquafaba Mayo
• Healthy Oil-Free Granola

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! ⭐️⭐️⭐️⭐️⭐️

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