Homemade Almond Milk Yogurt In Instant Pot

4.60 from 5 votes

Homemade almond yogurt is better than store-bought alternatives because it does not have processed chemicals and contains all-natural ingredients.

Prep Time10

Cook Time0

Resting time10

Total Time10 10

Course: Breakfast

Cuisine: American, world

Diet: Vegan

Allergen: Dairy free, Gluten free

Difficulty: Easy

Servings:

Calories: 213kcal

Soak the almonds overnight or for 8 hours. Drain, rinse, and deskin the almonds.
1 cup almonds
Place the skinned almonds in a high powder blender (Blendtec) and add 2 cups hot water.
Blend for a minute or until it gets a smooth liquid consistency.
Add 1 more cup of hot water and blend again for 60 seconds. Now the almond milk is ready.
Add the almond milk to a small bowl and let it settle down close to room temperature for 5 minutes.
Stir once and add 1 ½ tablespoon vegan plain probiotic yogurt (homemade or store-bought).
Mix well and close the lid.
Transfer the glass bowl to a dry inner pot (in other words, do not put water in the Instant Pot)
Lock the lid, open the vent, and press the Yogurt button. The default time for yogurt setting in the Instant Pot is 8 hours. However, I always do it longer, like 10 -12 hours.
If you are not using an Instant Pot, then place them in whatever incubation method you are using (oven, dehydrator, etc.)
As the timer expires, take the glass bowl of yogurt out and refrigerate.
Homemade Almond Milk Yogurt is ready! Enjoy!

- If you like a thicker consistency, add only 3 cups water. Otherwise, increase one more cup of water.

- If you ever notice that your non-dairy yogurt has separated while stored in the refrigerator, stir it up with a whisk or spoon until all ingredients are fully combined. You'll be able to create a perfectly blended and creamy texture just like before!

- Instead of a plain vegan yogurt starter, you can use probiotic capsules with no other changes in the procedure.