Instant Pot Cashew Yogurt (Vegan)

yogurt and mango puree layered in a small jar

Instant Pot Cashew Yogurt (Vegan)

Prep Time 5

Cook Time 5

Culturing Time 13

Total Time 13 10

Servings:4 servings

Author: Lori Rasmussen, My Quiet Kitchen

Two-ingredient cashew yogurt is deliciously light, tangy, creamy, and so very easy to make. If you've been intimidated to try homemade yogurt, let me assure you there's nothing to fear! An Instant Pot with the yogurt function makes it easy, but even without an Instant Pot you can still have affordable, vegan yogurt at home.

**Be sure read the post above for important tips on selecting a probiotic and culturing the yogurt.**

Ingredients
US Customary | Metric

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.

Video

Notes

Be sure to review the Tips and Troubleshooting sections in the post above.

How 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 vegan Greek-style yogurt:

This ratio is very flexible, so feel free to experiment until you reach the desired thickness.

Increase the amount of cashews to 1 ¼ cups, and decrease the water to 3 cups total.

Nutrition