Are you a fan of yogurt but want to avoid dairy? Look no further because making homemade yogurt is the best and most affordable option compared to store-bought alternatives.

One of my personal favorites is cashew yogurt made with the Instant Pot.

The creaminess of cashews adds a rich texture to the yogurt, making it a perfect substitute for dairy-based yogurts.

A glass bowl has cashew yogurt and in the center a spoon is inserted.

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I teach you the easiest way you can prepare your own non-dairy yogurt with or without a vegan yogurt starter kit! With this method, there is zero compromise from the original version.

Your guest would be hard pressed to believe this is indeed dairy-free yogurt!

I have tried the store-bought starter kits that come with live bacterial cultures in the past and had 50% success with those.

With my recipe using the instant pot, you can easily create delicious and healthy plant-based yogurts such as almond milk yogurt, coconut yogurt, and even cashew yogurt.

My kids love these homemade yogurts because they are packed with flavor and free from any artificial ingredients or preservatives. Plus, making your own yogurt allows you to control the sweetness level according to your taste preferences.

If you're new to homemade vegan yogurt and trying this for the first time, don't worry! The process is simple and requires minimal ingredients.

All you need is your choice of plant-based milk, a starter culture (such as a probiotic capsule or previous batch of yogurt), and an instant pot.

Try this cashew yogurt recipe today, and let me know if you like it as much as I do!

Jump to:

Why I love this
Ingredients
Method
How to make vegan yogurt without Instant Pot?
How do I make vegan Greek yogurt?
Top tips
Related recipes
📖 Recipe
Comments

Why I love this

It's affordable, healthy and fulfilling to create your own plant-based yogurt.
There are no preservatives or artificial ingredients added. It's as fresh as it gets.
With your own vegan cashew yogurt, you get to enjoy the yogurt at the right sweetness without excess sugar.
It's thick and tangy, filled with probiotics.
It's a great source of plant-based protein and healthy fats.

Ingredients

A wooden board has cashews and a bowl of vegan culture.

Raw cashews
Previous batch of yogurt or probiotic capsule: Be sure to use one with live, active cultures. Or use the two PB8 Probiotic Acidophilus capsules, which are vegan.
Water

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.

Method

Soak raw cashews in warm or hot water for at least 1 hour. Drain and rinse the soaked 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.

A pot is filled with blended cashew milk.

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.

A pot of cashew milk is on the stove top.

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.

A bowl of cashew cream is in the instant pot.

Add in your starter culture a previous batch of yogurt or a probiotic capsule. Mix well. And place them inside the instant pot.

Instant pot displaying yogurt fermenting time.

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.

How to make vegan 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.

How do I make vegan Greek yogurt?

To make Greek-style, thicker yogurt, add a little more cashews or decrease the water amount. The yogurt will be thicker, making it perfect for a creamy and tangy Greek-style option.

Top 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!