Creamy, dairy-free, and gently tangy, this homemade cashew yogurt is perfect for breakfast bowls, smoothies, or savory dishes. With just a few ingredients and a little patience, you'll have thickening, spoon able vegan yogurt that tastes clean and fresh.
If you like homemade dairy free yogurt try my almond milk yogurt, coconut milk yogurt and soy yogurt recipes.
Jump to:
Why You Will Love This Cashew Yogurt
- Ultra creamy with no gums or thickeners
- Made with simple pantry ingredients
- Easy to ferment in the Instant Pot
- Perfect for sweet or savory recipes
- Great alternative to store-bought vegan yogurt
- It's thick and tangy, filled with probiotics.
- It's a great source of plant-based protein and healthy fats.
Once you make it at home, those tiny cups of yogurt from the store won't feel as exciting anymore.
Ingredients note
Raw Cashews: Always use raw, not roasted. Soaking helps them blend silky smooth.
Water: Adjust slightly for thickness; less water gives a thicker yogurt.
Starter Culture: You can use plain vegan yogurt or probiotic capsules for best results.
Yogurt Starter Quantity: About 1½ tablespoons plain yogurt works well.
Make sure all ingredients are fresh and at room temperature before fermenting.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Variations
- Sweeter Yogurt: Add maple syrup or agave after fermentation.
- Thicker Yogurt: Use slightly less water or simmer a few extra minutes.
- Flavor Options: Stir in vanilla, cardamom, or blend with fruit after chilling.
- Savory Style: Skip sweeteners and use it for raita or dips.
- Vegan yogurt starter: Use probiotic capsules which is also good for this recipe.
How to make Cashew Yogurt
- Soak 1 cup raw cashews in warm or hot water for at least 1 hour. Drain and rinse well.
- Add soaked cashews and 2 cups water to a high-speed blender. Blend until completely smooth.
- Add 1 more cup water and blend again, scraping down the sides so all cashews are fully incorporated.
- Transfer the cashew mixture to a pot and place it on medium-low heat.
- Bring it to a gentle boil, whisking continuously to prevent sticking.
- Scrape the bottom and corners of the pan often this is where thickening starts first.
- Once it begins to simmer, cook until thick, creamy, and glossy. Turn off the heat.
- Let the mixture cool to about 100°F.
- No thermometer? Let it cool for 25 minutes and test a drop on your palm it should feel warm, not hot.
- Transfer to sterilized jars or bowls.
- Add the starter culture and whisk gently to combine.
- Place jars in the Instant Pot, press the Yogurt button, and set for 8-12 hours to ferment.
After fermentation, move the yogurt to the fridge for at least 4 hours before serving.
How to make Cashew yogurt without Instant Pot?
Don't have an instant pot? No problem! You can still make homemade vegan yogurt without one.
Simply follow the same steps as above, but instead of using an instant pot for fermentation, you can use a yogurt maker or even a warm oven.
Or place them in a warm place covered with a towel for 8-12 hours.
The process may take longer, so be patient and check the consistency of the yogurt after 8 hours.
Uma' tips
- Heating cashew milk on low heat ensures that it doesn't burn and creates a thick and creamy texture.
- Be sure not to cool the boiling milk mixture to room temperature before adding the starter culture or the old batch of yogurt.
- Make sure to sterilize all equipment and jars for safe and clean fermentation.
- Yogurt should smell tangy and slightly acidic when it's ready.
- Make sure your cultures are vegan by reading the ingredients list carefully.
- Add some maple syrup to the yogurt for a great snack.
- I have tried several times using the previous or existing batch cultures for making vegan yogurt. However, I find that using probiotic capsules yields a more consistent and successful result. Give it a try!
Storage
- Store cashew yogurt in an airtight container in the fridge.
- Keeps well for two weeks,
- Yogurt will continue to thicken slightly as it chills.
Cashew yogurt Recipe FAQ
It may need more cooking time or less water. Proper whisking and heating help with thickening.
Anywhere between 8-12 hours, depending on how tangy you like it.
Yes, but you'll need a consistently warm place to ferment.
Yes, you can use the same Instant Pot for both boiling and fermenting cashew milk.
First, cook the blended cashew milk using Sauté (Low), whisking constantly until it thickens and gently simmers. Once done, cancel the heat and allow the mixture to cool to about 100°F before adding the starter culture. If the milk is too hot, it can prevent proper fermentation.
After adding the culture, select the Yogurt setting and ferment for 8-12 hours. Chill in the fridge for a few hours to help the yogurt set and thicken further.
More Dairy Free Yogurt Recipes
Did you love this recipe? Rate it ⭐⭐⭐⭐⭐!
And let me know in the comments what you loved about it.
📖 Recipe
Homemade Cashew Yogurt Recipe (Instant Pot)
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 cup cashews
- 3 cup water
- 1 ½ tablespoon plain yogurt - Be sure to use one with live, active cultures. Or you can use probiotic pills, see next ingredient
- 2 PB8 Probiotic Acidophilus capsules
Instructions
- Soak raw cashews in warm or hot water for at least 1 hour. Drain and rinse the soaked cashews.1 cup cashews
- Blend together 1 cup of soaked cashews with 2 cups of water until smooth in a high-speed blender.
- Add 1 cup water to the blender and bring in all the remaining cashews from the sides.
- Transfer the cashew cream to a pot and place them on a medium-heat stove.
- Bring the cashew mixture to a boil on low heat, whisking continuously.
- Ensure that you scrape the bottom and corners of the pan, as the cashew milk tends to thicken there first.
- Once it begins to boil, (simmer and cook until thickened and creamy) switch off the heat.
- Let it cool down to 100°F. You can use a kitchen thermometer to check the temperature. (If you don't have the thermometer, let it cool for 25 minutes take a spoon and check the milk temperature by pouring on onto your palm. If you dont feel it is too hot, it's about 100F.)
- Transfer the mixture into sterilized jars or bowls.
- Add in your starter culture a previous batch of yogurt or a probiotic capsule. Mix well. And place them inside the instant pot.1 ½ tablespoon plain yogurt
- Select the "Yogurt button" on your instant pot and set the time for 8-12 hours. This kicks off the fermentation process.
- After the incubation period, refrigerate for at least 4 hours before serving.
- Enjoy your creamy and delicious homemade cashew yogurt! You can add any desired flavors or toppings, such as fresh fruit, granola, or honey. Store in the refrigerator for up to a week.
Notes
- Heating cashew milk on low heat ensures that it doesn't burn and creates a thick and creamy texture.
- Be sure not to cool the boiling milk mixture to room temperature before adding the starter culture or the old batch of yogurt.
- Make sure to sterilize all equipment and jars for safe and clean fermentation.
- Yogurt should smell tangy and slightly acidic when it's ready.
- Make sure your cultures are vegan by reading the ingredients list carefully.
- Add some maple syrup to the yogurt for a great snack.
- I have tried several times using the previous or existing batch cultures for making vegan yogurt. However, I find that using probiotic capsules yields a more consistent and successful result. Give it a try!
First, cook the blended cashew milk using Sauté (Low), whisking constantly until it thickens and gently simmers. Once done, cancel the heat and allow the mixture to cool to about 100°F before adding the starter culture. If the milk is too hot, it can prevent proper fermentation.
After adding the culture, select the Yogurt setting and ferment for 8–12 hours. Chill in the fridge for a few hours to help the yogurt set and thicken further.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Comments
No Comments