dairy free yogurt

An easy cultured vegan yogurt recipe that&#039;s smooth, tangy, exceptionally thick &amp; creamy &amp; just perfect for dolloping on anything and everything!

Vegan Yogurt Recipe

/ 140 g raw cashew nuts

vegan yogurt

maple syrup

Make sure everything you will be using is scrupulously clean. I run my glass jars, and lids through the dishwasher on the hottest setting. You can also wash them in hot soapy water and put them on a baking tray in an oven at 135 °C (275°F) for 15 to 20 minutes or clean the jars in hot soapy water, rinse them, then put them still drippy and wet into the microwave. Microwave them on high for 45 seconds (do not put metal lids in the microwave - Soak them in boiling water).  I also wash my blender jar in hot soapy water, then rinse and fill with boiling water from the kettle, let it sit for a few minutes then pour it out.

Put the cashews in a small bowl and cover them completely with boiling water. Leave them to soak for 20 to 30 minutes. Don&#039;t skip this step.

Run a kettle of boiling water through your sieve then drain the cashews really well and add them to a blender. Add the coconut milk, yogurt and maple syrup, then blend until it is completely smooth.

Decant the mixture into clean and dry jars. Any combination of jar sizes that will hold a total of about 600ml (just under 3 cups). I like to use small ones so I have individual sized servings. If you plan on using an Instant Pot make sure before you start filling the jars that they will fit easily together inside the metal inner bowl.

If using an Instant Pot - Place the uncovered yogurt filled jars into the metal inner pot of the Instant Pot. Do not use the trivet and do not add any water to the pot. The jars should be in direct contact with the bottom of the pot and have no lids or other covering on them. Place the lid of the Instant Pot on and close it, then close the steam vent. Press the yogurt button (check that the display says &quot;normal&quot; and not &quot;boil&quot;, then adjust the time depending on how long you would like your yogurt to ferment. I suggest a minimum of 10 hours. That will give you a nice thickness and a slight tang. 11.5 hours will give you a more pronounced tang and is how long I leave mine. Do not disturb the Instant Pot/yogurt during this time. You can check it after 10 or 11 hours though. Use a spoon to take a little bit from one jar (without stirring it up first)and taste it. Put the Instant Pot back on again for another hour or two if it&#039;s not quite tangy enough.

If you don&#039;t have an Instant Pot - Cover the filled jars with cheesecloth, clean fluff-free dish towels/cloths, any clean breathable fabric, or paper towels and elastic bands or string to hold it in place. To culture successfully you need to keep the yogurt at a consistent temperature of anywhere between 29 ° C (85 ° F) and 46 ° C (115 ° F). If your house is 29 °C (85 °F) or more you can leave the covered jars on your countertop away from direct sunlight.If your house is cooler than that, turn your oven to 200 ° C (400 °F) for just 1 minute and no longer. Then turn it off and turn the oven light on. Place the covered jars on a baking tray (for stability) in the oven on the top shelf, with just the oven light on. Do not open the door while it is culturing or you will let the heat out. Also make sure that no-one turns the oven on. A note stuck to the door is a good idea. Do not disturb the yogurt while it is culturing. At 38 ° C (100 °F) the yogurt will take between 10 to 12 hours to culture, thicken nicely and get a good tang. If the temperature is cooler than that it will take longer and if it&#039;s warmer then it will happen more quickly. I suggest testing it by scooping a tiny bit out and tasting it after about 10 hours have passed, then add on more time if you want it to be tangier. Remember that at anything much below a temperature of 29 ° C (85 ° F), culturing the yogurt could be problematic, and anything much over 49°C (120 °F) and the good bacteria will be killed. The yogurt will not culture if that happens. To be absolutely sure that conditions will be right I suggest having a practice run before. Check the temperature of your oven with a thermometer after your oven has preheated for the 1 minute and the light has been turned on. If you find it isn&#039;t in the right temperature range there are more suggestions in the recipe notes for ways to incubate.

Once the yogurt has incubated and has reached the right amount of tanginess for you, cover securely with a lid and refrigerate thoroughly. Do not stir it. For best results it needs to be undisturbed until completely chilled. It will thicken more as it chills and will continue to thicken the longer you leave it before eating.

Remember to save a few tablespoons of your yogurt so that you can use it to culture your next batch of homemade vegan yogurt.

If you prefer a sweet yogurt, add more sweetener after the yogurt has fermented and chilled.

<p><em>Easy, inexpensive &amp; high protein dairy free yogurt ready in minutes! This homemade vegan yogurt is thick, creamy, tangy and makes for a healthy breakfast or snack. </em></p>

Easy Vegan Yogurt

block soft tofu (200 grams)

fruit

lemon

block medium firm or firm tofu (200 grams)

cashew butter (16 grams)

vanilla protein powder (highly recommended) (16 grams)

tsp vanilla extract (5 grams)

probiotic capsule, insides only

Blend all the ingredients together until smooth and creamy.

Serve right away or place into an air tight container in the refrigerator for up to 3 days. 

Hi lisa! This recipe is actually a genius idea! Because i love yogurt but sometimes it's quite high in fat and this recipe really helps me use up my tofu that has been sitting in my fridge for quite some time 😅 and also high protein which i loveee. The viscosity and texture are on point, it is also quick and easy. I'm definitely adding this to my daily menu noww

This is has become my morning go to! It’s so easy to whip up and I always have the ingredients on hand too! Probably going to be telling anyone and everyone about this for ages to come!! And the lemon really does add that lil extra something. Couldn’t thank you enough for sharing this it really is a game changer for me!!!

When I went vegan, I struggled for so long to find a high protein, good tasting yogurt. Most plant based alternatives were often high in fat, didn’t taste good and didn’t offer the nutritional values I was looking for. I first saw Lisa making her yogurt bowls on YouTube and tried to recreate. But my life changed when she posted this recipe. This has become my go to breakfast, especially in the hot summer! It tastes amazing, it’s high in protein and it’s so easy to customize! Thank you Lisa! I absolutely love your recipes.

This stuff is amazing, tastes like frozen yogurt and is super high protein!!

I think this is so much better than the store-bought version of vegan yoghurts! I love the intense flavour of the frozen blueberries combined with the tofu :) I am looking forward to your next recipes😍

Love love love this recipe!!! Super good and tasted just like real dairy yogurt! I shared it with my friends and they all love it as well! Very easy and simple recipe - highly recommend everyone to try it!!

So simple yet so refreshing and delicious! I love the thick creamy texture and the ability to choose any flavour!

The ingredients are so simple and the consistency is great! Tastes better then store bought yogurt and will be my breakfast from here on out. 

I did not have cashew butter so I used peanut butter and it turned out great! Would definitely recommend to give this recipe a try.

so easy and delicious! the possibilities are endless. give this a shot! you don’t need a fancy / expensive blender.

simple and delicious! I subbed 1/3 c raw cashews for cashew butter and it came out great. Thanks!

soooooo yummyyy!!!! i made a half batch for breakfast and it was really nice. Great with fruit, chia seeds, granola and peanut butter on top. Kept me full throughout the day and i will defs make again

My high powered blender is on the fritz, but I’ve been wanting to make this recipe for ages so finally did it today in my high powered food processor. Probably not quite as smooth as you’d get in a blender but still pretty good and it tastes delicious!! I used silken tofu that needed to be used up, frozen banana and mango and vanilla protein powder. I had no cashew butter so used peanut butter because I didn’t want it to taste like coconut. Everything vegan in Australia tastes like coconut and I’m so over it! Can taste a little peanut but I love that anyway. This is better than  vegan yoghurts you can buy here in Aus. And it’s actually got protein!! Only thing I’d say is how is this one serving? I can only eat half but tomorrow’s breakfast is in the fridge :)  Love it. Thank you.

I used firm tofu, frozen strawberries, almond butter and lemon. Wow!  Super impressed. High volume, high protein and dairy free meal or snack. Absolutely delicious. I love greek yogurt and this really hit the spot with its thick texture. Thank you so much!

Instant Pot Coconut Milk Yogurt is a simple recipe using only 3 ingredients to make a creamy, thick, dairy-free yogurt.

Instant Pot Coconut Milk Yogurt

full fat coconut milk* (see notes)

yogurt starter (or 1 tablespoon of plain coconut milk yogurt*)

beef gelatin

Set Instant Pot

To heat the coconut milk up, hit the Yogurt function on your Instant Pot. Hit yogurt again until it reads boil.

Heat

Pour in the coconut milk and gelatin or agar agar and whisk well to incorporate. Use a digital thermometer to watch the temperature of the yogurt. You want it to reach 110-115 degrees. This only takes a few minutes. Once that temperature has been reached, turn the Instant Pot OFF.

Strain

Strain the coconut milk mixture over a mesh strainer lined with cheesecloth.

Whisk

Whisk in the powdered starter (or 1 tablespoon of plain coconut milk yogurt) until well combined.

Pour

Pour the yogurt mixture back into the inner pot to incubate. Alternatively, you can pour your yogurt mixture into a heat-safe glass jar(s) and place it on the trivet of the Instant Pot. Just be sure to add 1 cup of warm water to the inner pot as well.

Incubate

Place the lid on the Instant Pot and then set the incubation time. To set the incubation time, hit yogurt function and then adjust function until the time reads 24:00 (be sure pressure is at normal and not low--if at low hit yogurt again.)  You can then use your +/- buttons to adjust the time if you desire a different amount of time for incubation.

Refrigerate

Once the yogurt has been incubated, remove from the Instant Pot and place the inner pot or jar of yogurt, undisturbed into the refrigerator for at least 8 hours.

Stir and Serve

After the 8 hours, whisk the yogurt to incorporate the fat solids and liquids together and serve as desired. At this point, you can add in sweetener or your choice.

https://www.youtube.com/watch?v=7hxxkA_4sX8

FINALLY! How to make creamy, thick DAIRY FREE Homemade Yogurt in the Instant Pot!

Full Printable Recipe: 

Instant Pot Coconut Milk Yogurt Recipe: 
1 can full fat coconut milk]
¼ teaspoon yogurt starter or 1 tablespoon of plain coconut milk yogurt
2 teaspoons beef gelatin or powdered agar agar

FIRST: BE SURE TO SANITIZE YOUR INSTANT POT!!! Do this by pouring in 3 cups of water and then setting the pressure to 15 minutes on high. Do a quick release, drain water, dry the inner pot, and proceed with the recipe. 

To heat the coconut milk up, hit the Yogurt function on your Instant Pot. Hit yogurt again until it reads boil.
Pour in the coconut milk and gelatin or agar agar and whisk well to incorporate. Use a digital thermometer to watch the temperature of the yogurt. You want it to reach 110-115 degrees. This only takes a few minutes. Once that temperature has been reached, turn the Instant Pot OFF.
Strain the coconut milk mixture over a mesh strainer lined with cheesecloth.
Whisk in powdered starter (or 1 tablespoon of plain coconut milk yogurt) until well combined.
Pour the yogurt mixture back into the inner pot to incubate. Alternatively, you can pour your yogurt mixture into a heat safe glass jar(s) and place on the trivet of the Instant Pot. Just be sure to add 1 cup warm water to the inner pot as well.
Place the lid on the Instant Pot and then set the incubation time. To set the incubation time, hit yogurt function and then adjust function until the time reads 24:00. Be sure pressure is at normal and not low--if at low hit yogurt again. You can then use your +/- buttons to adjust the time if you desire a different amount of time for incubation.
Once the yogurt has been incubated, remove from the Instant Pot and place the inner pot or jar of yogurt, undisturbed into the refrigerator for at least 8 hours.
After the 8 hours, whisk the yogurt to incorporate the fat solids and liquids together and serve as desired. At this point, you can add in sweetener or your choice.

Products Used: 
(This includes amazon links. As an Amazon Associate I earn from qualifying purchases.)

Instant Pot: https://amzn.to/2MB526f
Coconut Milk: https://amzn.to/2N8QzOv
Vegan Yogurt Starter: https://amzn.to/2JHqVhC
Agar Agar: https://amzn.to/2PGlxiB
Gelatin: https://amzn.to/3262dOA
Strainer: https://amzn.to/2N8ws2R
Cheesecloth: https://amzn.to/2YBf7q3
Digital Thermometer: https://amzn.to/2pDzUto

Instant Pot  Coconut Milk Yogurt

Making Instant Pot Coconut Yogurt is fool-proof and way cheaper than buying yogurt at the store. Plus, you have full control over the thickness, flavor, and probiotic levels!

Instant Pot Coconut Yogurt

maple syrup (do not sub

yogurt

THICKENER:

Pour the coconut milk and maple syrup into...

Pour the coconut milk and maple syrup into the pot of the Instant Pot. Whisk well, then press the “Yogurt” button, and then adjust the setting until you see “boil.” Let the Instant Pot run through the process (it’s getting the milk up to a temperature of around 185°), whisking occasionally. No need to place the lid on the Instant Pot during this stage.

When the Instant Pot beeps that it is...

When the Instant Pot beeps that it is finished, allow the milk to cool until it is between 100º and 110º. This can take upwards of an hour.

If using starter yogurt: When the milk is...

If using starter yogurt: When the milk is at the correct temperature, ladle out about 1/2 cup of the warm milk into a small bowl, and whisk with the 3 tablespoons plain starter yogurt until smooth. Pour the mixture back into the Instant Pot and whisk well.

If using freeze-dried yogurt culture: When the milk...

If using freeze-dried yogurt culture: When the milk is at the correct temperature, sprinkle on one packet of the starter culture and then whisk very well to combine.

If using a thickener, sprinkle on top of...

If using a thickener, sprinkle on top of the warm milk, and then whisk very well to combine.

Close the lid of the Instant Pot (no...

Close the lid of the Instant Pot (no need to seal), and press the “Yogurt” button. Adjust the setting until you see the time display. Set for the desired amount of fermentation time. Eight hours is bare minimum, but I *much* prefer yogurt that has been fermented closer to 24-36 hours. This results in a naturally thick and tangy yogurt—very like regular Greek yogurt. Plus, it has more probiotics!

When the fermenting time is up, transfer the...

When the fermenting time is up, transfer the yogurt to a glass storage container (I use a wide mouth quart jar) and keep in the fridge. It will thicken up considerably as it cools.

https://www.youtube.com/watch?v=nVHV-PrMJpg

Making Instant Pot Coconut Yogurt is fool-proof and way cheaper than buying yogurt at the store. Plus, you have full control over the thickness, flavor, and probiotic levels!

GET THE RECIPE: https://wholefully.com/instant-pot-coconut-yogurt/

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Making your own yogurt is so much cheaper than buying it at the store, and almost as easy! In the blog post, you'll find:

– Why the Instant Pot is the easiest way to make your own yogurt
– The full recipe for Instant Pot coconut milk yogurt
– How to customize the thickness and flavor of the yogurt to your tastes
– Why a longer fermentation time makes for better yogurt
– Two ways to start your yogurt

SEE THE FULL POST: https://wholefully.com/instant-pot-coconut-yogurt/

Subscribe to the Wholefully YouTube Channel: https://www.youtube.com/c/wholefully?sub_confirmation=1

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SEE MORE OF WHOLEFULLY HERE:

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Contact Wholefully: hello@wholefully.com

A simple homemade Almond Yogurt made using just four ingredients and a super simple method- for a thick, creamy dairy-free yogurt.You can following one of two methods for making your homemade yogurt depending on what ingredients you prefer and are easier to source, although my preferred method is method one for consistency.

Homemade Dairy-free Almond Yogurt

almonds (150-160 grams)

water (1 L)

packet powder yogurt starter (5 grams)

Method 1: 1/2 tbsp arrowroot powder & 1/2 tbsp agar agar

Method 2: 1/2 tBsp corn starch & 1/2 tsp xanthan gum

Sterilize all tools you will use and don’t use metal spoons/spatula as they can cause a reaction with the warm milk, and it won&#039;t turn into yogurt. To sterilize the tools, wash them with hot soapy water and then put them in the oven (no plastic parts) for 10 minutes at 160ºC/325ºF to fully dry.

Step 1: Sterilize tools

Make fresh almond milk by blending the almonds with fresh water. I describe in detail how to make your own almond milk in this blogpost. However, this usually takes between 1-2 minutes to thoroughly blend into rich, creamy almond milk.*

Step 2: Make the Almond milk

Pour the almond milk into a saucepan. Mix the arrowroot and agar agar (or cornstarch and xanthan gum) with a bit of cold almond milk and stir thoroughly to make sure they are dissolved into a slurry. Add the mixture to the saucepan. 

Heat on a low-medium heat until the milk reaches about 85ºC/185ºF. Stir occasionally, so the milk doesn&#039;t stick to the bottom of the pot.

Depending on the exact temperature of your stove, heating the milk can take up to 30-40 minutes as this process needs to happen slowly at low-medium heat. 

Once the temperature reaches 85ºC/185F, switch off the heat. If you don't have a thermometer, switch off the heat before the milk starts boiling (right about when the simmering small bubbles start changing into bigger ones).

Set aside and leave the milk to cool down to about 45ºC/113ºF. This can take another 30-40 minutes. 

If you don't have a thermometer, you can dip your pinkie (clean!) in the warm milk and try to keep it there for 7-10 seconds before it starts to hurt. Be careful with this and touch the mixture lightly before plunging your finger into it, so you don't get burnt. The temperature needs to lower to about 45ºC/113ºF so that the heat doesn't kill the yogurt starter. 

Once the milk has cooled down, add your starter of choice and stir gently. If using a powder starter, first dissolve it with a bit of the milk to create a 'surry' and then pour in the pot.

Sieve the mixture to remove any lumps and possible bits of the almonds. Pour in your desired sterilized jar(s). I like to pour individual portions into small pots to grab and go whenever I want.

Place the glass jar(s) in a warm environment (wrapped with a warm blanket) to &quot;incubate&quot; overnight (for best results - incubate for 12 hours). The longer it ferments, the tangier the yogurt will taste.

After the incubation period, refrigerate for another 6 hours. If you want the yogurt very thick and sour, you can incubate it for up to 24 hours before moving it to the fridge. Enjoy! Keep in the fridge for 4-5 days.

Step 3: Prepare the Almond Milk Yogurt

https://content.jwplatform.com/videos/I9N3McJU.mp4

Super simple homemade dairy free almond yogurt with just few ingredients. Creamy, thick tangy and super easy dairy free yogurt recipe.

Homemade Dairy-Free Almond Yogurt

Looking for a healthy treat? Make this Easy Dairy-Free Frozen Yogurt Bark with just four ingredients.

Easy Frozen Dairy-Free Yogurt Bark with Berries

vanilla extract (optional)

fruits

Mix yogurt, sweetener, and vanilla

Mix together yogurt, sweetener and vanilla extract.


Prep baking tray

Line a baking tray with parchment paper. Spread yogurt mix on the baking tray evenly.


Add sliced fruit

Top with sliced fruits and/or toppings of your choice.


Freeze

Place in the freezer for at least 2 hours, or until firm.


Serve and enjoy

An easy, foolproof recipe for homemade keto coconut yogurt. With just 3 ingredients &amp; an Instant Pot, you&#039;ll have delicious keto yogurt in no time!

Instant Pot Keto Yogurt

(14 ounce) coconut cream (or coconut milk)

agar agar flakes

probiotic capsules

Set your instant pot to SAUTE. Add in the 2 cans of coconut cream and wait for them to come to a rolling boil uncovered (no need for the lid). This takes about 3-5 minutes.

Once the coconut cream is boiling, hit CANCEL on your instant pot. Add in the agar agar flakes and whisk vigorously to combine.

Let the mixture cool to 110ºF using an instant read thermometer. If you don&#39;t have an instant read thermometer, you want the mixture warm enough to touch without it burning you. If it is too hot, it will kill the bacteria in the probiotic capsule. I set a timer for 30 minutes, which is how long it usually takes for it to cool enough.

Once the mixture is cooled to 110ºF, open the 4 probiotic capsules and pour them on the coconut cream mixture in the instant pot. The coconut cream will already be slightly thickened from the agar agar flakes. Whisk again to fully combine the probiotic capsule powder.

Close your instant pot with its lid, and press the YOGURT button. You may need to press it a few times until it says 24:00, meaning 24 hours. The yogurt is going to take between 18-24 hours. I like to set it for 24 hours so I have a long window to get the coconut yogurt the next day.

Somewhere between 18-24 hours, your coconut yogurt is done! Open the lid, and transfer the yogurt to jars or air tight containers to cool. The yogurt will still be on the liquidy side. Coconut milk yogurt firms up *significantly* after cooling in the fridge, so don&#39;t panic that it&#39;s not &quot;yogurt thick&quot; in the warm stage. Includes recipe links, a printable menu + grocery list template! If it tastes like it has that yogurt tang, you&#39;ve made yogurt! I love these half pint Kerr mason jars or these 4-ounce Ball mason jars. Both are freezer friendly too!

The coconut yogurt will keep for at least 30 days in the refrigerator, or at least 1 year in the freezer.

As always, lots of tips, FAQs and substitution info in the Recipe Notes below!

https://content.jwplatform.com/videos/v63HtwwX.mp4

The foolproof method to making keto and dairy free coconut yogurt in your instant pot using canned coconut milk. Just 3 ingredients!

Keto Instant Pot Coconut Yogurt.mp4

Coconut yogurt is a great dairy-free and vegan yogurt recipe. Top it with blood oranges and cacao nibs for a delicious breakfast recipe.

Coconut Yogurt with Blood Oranges and Cacao Nibs

beef gelatin (or 1 tsp agar powder)

water

40.5 oz full-fat coconut milk (from 3 (13.5 ounces) cans)

tsp probiotics (approx 3 - 4 opened capsules)

blood oranges (peeled and sliced)

coconut flakes

cacao nibs

almond

Pour the water in a wide, shallow bowl and sprinkle the gelatin or agar powder on top. Let it bloom for 5 minutes.

Heat the coconut milk in a pot on medium-high heat. Gently simmer until the temperature reaches 180 degrees fahrenheit, then turn off the heat. Add the gelatin or agar powder to the pot and stir for several minutes, or until all the powder has dissolved.

Let the pot cool to 110-115 degrees fahrenheit. This will take 30 minutes or more. Alternatively, place the pot in an ice-water bath to expedite the process.

Once the coconut milk has cooled, pour 1 cup into a small bowl. Add the maple syrup and probiotic powder and whisk until there are no clumps of probiotic powder. Pour this cup back into the pot and whisk thoroughly.

Pour the coconut milk yogurt into the jars of your yogurt machine. Turn the machine on and cook for 7-9 hours. The longer you cook, the more tangy the yogurt becomes.

Once the coconut yogurt is done, it will still be fairly liquid at this stage. Refrigerate for 2-3 hours to firm up.

Before serving, stir the contents of the yogurt jar as a slight film may form on top. Add the yogurt to a bowl and top with blood oranges, coconut flakes, cacao nibs and almond slices.

This  vegan cashew yogurt is thick and tangy and delicious with healthy probiotic cultures. 

Homemade Cultured Cashew Yogurt

raw cashews (or cashew pieces)

Place the cashews and water in a blender and blend to a very smooth paste.

Place the cashew paste in a ceramic or glass bowl. Microwave for 10-15 seconds or until slightly warm. You can skip this step, but I like that it gives the bacteria a head start.

Stir in the starter or, if using probiotic pills, open the capsules and empty the powder into the cashew paste. Cover the bowl with cling wrap and place in a warm spot, like a cold oven with the pilot light on, or, in hotter temps, on the countertop.

Let it stand for six hours or overnight. The set yogurt should be very thick and tangy.

Oh, I am SO glad I found this recipe!! I have been making yogurt from coconut milk, and have not been very happy with it. I've had to add gelatin and have always ended up with 85% liquid and only a little yogurt on the top.  But this cashew yogurt is much easier to make, and the whole thing comes out a creamy tangy yogurt! I heated the cup of water to boiling and addedthe cashews, then let it sit for 1/2 hour. Put it in the blender and once it was creamy, checked to make sure it wasn't over 110 degrees F, so I wouldn't kill the yogurt culture. I added the 1T yogurt and separated it into the different jars of my yogurt maker. Next time I will double the recipe. I put it in my yogurt maker, and forgot about it, ha ha! So it was in for about 20 hours, and is very very tart. Will check it next time around 8 hours. Thank you so much for sharing this wonderful recipe!

I’ve made this several times (vegan yogurt as a starter) and the last batch was incredible and thick. All of the batch’s were good, but the best batch was left on my drier and for 12-16 hours. It’s incredibly thick and tart. Thank you for the recipe!

Leave it for longer. Six hours is a minimum for yogurt. The longer you ferment the more yogurty it will be. I run mine for 12 hours. I also use the yogurt function on my instant pot. I just jar the yogurt in sterilized glass jars with lids and put the jars in the instant pot. No water in the bowl. Just dry. Put the lid on and go about your day. I run mine overnight.

Hello Vaishali, This is a wonderful cashew yogurt recipe!!  It turned out even thicker than I had imagined and not as tangy as store-bought, and really creamy!  Thank you!!

This is a very good recipe, but it would  be helpful to include the temperature needed before adding probiotics or yogurt.  If cashews are blended in Vitamix, they can get TOO hot, over 130 degeres.  Is the correct temperature the same as for dairy yogurt  making?  108-112 degrees F?

Top 9 dairy free yogurt recipes from across the web

The most viewed dairy free yogurt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Yogurt Recipe

Easy Vegan Yogurt

Instant Pot Coconut Milk Yogurt

Instant Pot Coconut Yogurt

Homemade Dairy-free Almond Yogurt

Easy Frozen Dairy-Free Yogurt Bark ...

Instant Pot Keto Yogurt

Coconut Yogurt with Blood Oranges a...

Homemade Cultured Cashew Yogurt

Top 9 dairy free yogurt recipes from across the web

The most viewed dairy free yogurt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Yogurt Recipe

Easy Vegan Yogurt

Instant Pot Coconut Milk Yogurt

Instant Pot Coconut Yogurt

Homemade Dairy-free Almond Yogurt

Easy Frozen Dairy-Free Yogurt Bark ...

Instant Pot Keto Yogurt

Coconut Yogurt with Blood Oranges a...

Homemade Cultured Cashew Yogurt

The most viewed dairy free yogurt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine