vegan 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

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.

This Homemade Vegan Yogurt (Cultured and Creamy) will absolutely change your life! It tastes identical to store-bought dairy yogurt, tastes absolutely delicious, and can be used in so many ways from breakfasts to dips to dinners! The process to make it is pretty foolproof, and doesn't require any special tools or ingredients!

Homemade Vegan Yogurt (Cultured and Creamy)

cashews (soaked overnight)

apple cider vinegar

sea salt

½ cups clean filtered water

probiotic capsules (I used JustThrive)

First, rinse off your soaked cashews completely. In a high powered blender, add the cashews, apple cider vinegar, filtered water, and the sea salt. Blend until completely smooth and clean. I blended for about 3 minutes on high.

Pour the contents into a very clean and dry glass bowl or tall jar. Open your probiotic capsules and pour the powered contents inside the cashew yogurt mixture. Using a wooden or silicone spoon, stir the probiotic powder into the mixture and stir/mix into it for about 2 minutes, until fully incorporated.

Cover the bowl/jar with some cheesecloth or even a clean dry paper towel and secure with a rubber band. Place in a warm, dry place. If you live in a tropical country, you can leave it on your counter top. If you don't, place it in your oven with the oven OFF and the oven light on (do not place right after cooking something, this will be too hot). Leave the yogurt undisturbed as much as possible for 24-48 hours. You should begin to smell a slight yogurt-y smell after about 24 hours. I recommend leaving it for the full 48 hours.

The yogurt should be much thicker now. Stir to combine fully. If you hear a carbonated sound that is normal, it's a part of the fermenting process.

Cover the jar/bowl or transfer to a new clean jar/bowl and cover and place in your fridge. It should also thicken up in the fridge and you can start using it now! It'll last in your week for at least two weeks.

If you want your yogurt any thinner, strain/drain it in cheesecloth or paper towel or a fine mesh colander for about 30 minutes to strain off any extra liquid. If you want greek yogurt, see the notes below.

Enjoy with any combination of you want including yogurt, maple syrup, vanilla extract and fruits!

If you like vegan yogurt but don't want to spend your money on store-bought yogurt, I got the perfect solution for you. This vegan yogurt with coconut milk is insanely easy to make. And it's super delicious and very budget-friendly!

Vegan Yogurt

full fat canned coconut milk

powdered agar agar ((it serves as a thickener))

Pour two cans of full fat canned coconut milk into your instant pot. Make sure to use an Instant Pot with a yogurt function. I used the Instant Pot Duo 6 Quart for my coconut yogurt.

Carefully open a vegan probiotic capsule and pour its content into the instant pot. You should have a total of 50 billion active cells. If you have probiotic capsules with less active cells, just use several capsules to reach 50 billion.&nbsp;

Also add the agar agar powder. Use 1/2 to 1 teaspoon depending on how thick you want your yogurt.&nbsp;

&nbsp;Stir with a whisk or spoon until well combined.

Press the "Yogurt" button on your Instant Pot and set it to 19 hours using the "+" and "-" buttons. Then let the Instant Pot do its thing.

After 18 hours open the Instant Pot. Please note that the yogurt will still be pretty thin and runny. Don't worry, that's normal. It will get considerably thicker when it's cooled down for at least another 24 hours in the fridge.

After opening the lid, transfer the coconut yogurt into small glass jars or plastic containers.

Store them in the fridge for at least 24 hours. The longer you store the yogurt the thicker it will get.

Serve the coconut yogurt with fresh berries or granola.

Learn how to make your own vegan yogurt! Making your own yogurt is cheap, easy, requires no prep work, and the result is creamier and healthier than you could ever imagine.

Homemade Vegan Yogurt

soy milk

sachet yogurt starter

Heat the milk. Pour the milk into a large pan and place over medium to medium-high heat. Warm the milk to right below boiling, about 180°F. Stir the milk gently as it heats to make sure the bottom doesn&#x27;t scorch and the milk doesn&#x27;t boil over. This heating step is necessary to change the protein structure in the milk so it sets as a solid instead of separating.

Cool the milk. Let the milk cool until it is just warm to the touch, at least to 105°F. Stir occasionally to prevent a skin from forming.

Thin the yogurt with milk. Scoop out about half a cup of warm milk into a bowl. Add the yogurt starter and whisk until perfectly smooth.

Whisk the thinned starter into the milk. While whisking gently, pour the thinned starter into the warm milk. This inoculates the milk with the yogurt culture.

Transfer the pot to the:a) turned-off oven. Cover the pot and place it in a turned-off oven — turn on the oven light or wrap the pot in towels to keep the milk warm as it sets (ideally around 110°F, though some variance is fine).b) yogurt maker. Pour the milk into the bowl of the yogurt maker, set the temperature to 105F and let it set.

Wait for the yogurt to set. Let the yogurt set for at least 10 hours and up to 14. The longer yogurt sits, the thicker and more tart it becomes. If this is your first time making yogurt, start checking it after 8 hours and stop when it reaches a flavour and consistency you like. Avoid jostling or stirring the yogurt until it has fully set.

Cool the yogurt. Once the yogurt has set to your liking, remove it from the oven/turn off the yogurt maker. If you see any watery whey on the surface of the yogurt, you can either drain this off or whisk it back into the yogurt before transferring to containers. Whisking also gives the yogurt a more consistent creamy texture. Transfer the yogurt to storage containers, cover, and refrigerate. Homemade yogurt will keep for up to 2 weeks in the refrigerator.

<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!

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

Raita is a cooling yogurt-based Indian sauce with cucumber and mint. This vegan version is quick and easy to make and tastes just like the original!

Vegan Raita: Indian Cucumber and Mint Yogurt Sauce

vegan plain and unsweetened yogurt

sour cream

cucumber

tbsp onion

mint

cayenne

tsp cumin

1/2-1 tsp salt,

Mix everything togeter in a mixing bowl, starting...

Mix everything togeter in a mixing bowl, starting with 1/2 tsp of salt. Taste and adjust seasonings as desired.

Eat immediately or make in advance, store in...

Eat immediately or make in advance, store in a sealed container in the fridge.

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

To make homemade soy yogurt you’re gonna need only two ingredients: soy milk and a starter. So simple and cheap.

Soy Yogurt

soy milk (1 liter)

agar agar powder

soy yogurt (125 grams)

Pour the soy milk in a saucepan, add the agar agar, stir and heat the mixture to 90º C or 195º F, but be careful because it shouldn&#8217;t boil. You can use a thermometer, but it&#8217;s not necessary.

Pour the mixture in a bowl and let it cool to 40 or 50ºC (105º F or 120º F). If you don&#8217;t have a thermometer you can put your finger in the mixture and when it&#8217;s hot but not burn it&#8217;s ready.

Add the starter (soy yogurt or yogurt starter powder), stir and pour the mixture into glass jars or containers.

Turn off the oven, place the glass jars or containers (without lids) inside and let stand for at least 8 hours. You mustn&#8217;t open the oven during this process.

Now you can cover the jars or containers and keep the yogurt in the fridge.

I did a batch this week end.  I used 1/2 pint mason jars, Sous Vide at 110 F. for 24 hours, could probably shorten the bath time as the yogurt seemed to be firm set at around 12 to 14 hours.  The yogurt set hard much like a Greek yogurt.  I did not add any sweetener or vanilla as I wanted to compare the taste to a plain dairy yogurt.  This seems to be a bit tartar than commercial yogurt but brightened up with a bit of honey.

Works great and it’s just so easy to make yourself, you will save a lot of plastic, even if you make the plant milk yourself.

Hi Iosune I made the yoghurt last night and was pleasantly surprised that it had set when I woke up but, it resembles more of a pannacotta texture rather than creamy yoghurt texture. Is that normal? Is there anyway of making it more creamy as I popped it in the blender and now it's more of a yoghurt drink 🙈
Thank you x

The easiest way to make thick and creamy soy yogurt that comes out better and better with each batch!

Soy Yogurt- The Best Vegan Yogurt

32 oz. container of unsweetened PLAIN soy milk

probiotic capsules with 2.4 billion CFUs

Add the contents of a new factory sealed container of soy milk directly into a clean instant pot.

Add the probiotic (or starter from your previous batch).

Stir well with a whisk until completely blended.

Push the yogurt button on the Instant pot and use the + sign to change the time to 15 hours.

Place the lid on top and make sure the valve is turned to vent to allow humidity to escape.

Wait 15 hours and come back when the yogurt timer beeps.

Use a spoon to drain off any water that formed at the top of the yogurt.

&nbsp;Let it cool to room temperature and transfer to sealed containers.

Save ½ cup of yogurt with nothing added for your next batch.

This creamy and thick vegan yogurt recipe is so easy! You can enjoy this yogurt made with plant based milks for breakfast, for a snack or even add it to smoothies. 

How to Make Creamy and Thick Vegan Yogurt

Quart Soy or Oat Milk, Unsweetened

Ounces Full Fat Coconut Cream

Tablespoons Agar Agar*

Cup Boiling Hot Water

Lemon

Tablespoons Maple Syrup

Pour 1 quart of plant-based milk into a saucepan and heat over medium heat. Stir continuously.

While your milk is heating, whisk together the lemon juice, maple syrup, agar-agar, and boiling hot water.

Once your milk is lightly simmering, turn off the heat. Be careful not to burn the milk.

Immediately add the milk and the water-agar mixture to a blender and blend on low for about 1 minute. *If you do not have a heat-safe blender: Combine in the pot and bring to a simmer. Whisk until all the agar is dissolved and evenly mixed. 

Allow the milk mixture to slightly cool for 10 minutes.

Add in the full-fat coconut cream and your starter cultures and blend well. Mixing by blending in a blender is the best option. (You can use a yogurt starter culture packet or two tablespoons of already made vegan yogurt).

Once your milk is inoculated with probiotic microbes you are ready to incubate! Dispense the milk mixture into the clean jars for your yogurt maker. Be sure the lids are off, turn it on and let it incubate for 12 hours.

When your yogurt is done incubating, you can give each jar a good stir. Then put lids on and place in the refrigerator. Once cooled, add in some fruit if you&#8217;d like and enjoy!

It’s possible have a metric recipe? Thanks

Hi!! I absolutely love this recipe and was wondering if you have tried pectin in place of agar? I was told that it could help with an even thicker yogurt. 

Thank you!!

Thanks for the answer! I thought it would be just like dairy yogurt and that I had found the key to infinite vegan yogurt, alas!

I am thrilled to find this recipe. Others seemed really fiddly but this one is very straightforward with ingredients I love. I've been making mine with organic JOI almond milk base, which just includes almonds. It makes more than my incubator can hold so I've usually just set the overflow near our woodstove, which has been going all winter. But it's 60 degrees today so I'm on the hunt for ways I can incubate without the machine. Also today I'm trying it using some from my previous batch as a starter. I hope it works!

Love your responsiveness.  Thanks again.  I will persevere!

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

Skip the store-bought varieties, &amp; make this easy vegan coconut yogurt at home with a base of just 2 ingredients and endless flavor options!

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The most viewed vegan 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

Homemade Vegan Yogurt (Cultured and...

Vegan Yogurt

Homemade Vegan Yogurt

Easy Vegan Yogurt

Instant Pot Coconut Yogurt

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

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