vegan yogurt recipe

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.

Zero waste homemade almond yogurt made with just almonds, water and a starter. No additives, no starch used!!

Almond yogurt

almonds ((180 grams))

yogurt starter

Bring 2 cups water to a rolling boil. Add almonds and turn off the heat. Rest them for 2 minutes and remove them to a colander. Pour cold water over the almonds and rinse them well.

The skins will loosen. Peel them and rinse them. Soak them in 3 cups of clean water for 6 hours.

After 6 hours, discard the water and rinse them well to get rid of the enzyme-inhibitors and anti-nutrients.

Transfer them to a clean grinder. I use the chutney grinder jar. Pour half cup water and begin to blend until smooth. Keep adding water as need to get a thick paste like consistency. The mixture has to as smooth as possible. You may adjust the amount of water while you blend. Check my pictures for consistency and texture.

Transfer this to a steel bowl. Heat 1 cup water in a pot until hot enough. Turn off and place the bowl of almond mixture in the water and keep stirring until it becomes warm. This takes some time about 4 to 5 minutes.

Spoon this to a clean dry glass or ceramic container. Add your yogurt starter. If using powdered starter, dissolve it in 1 tbsp water and then stir it.

Cover and keep this in a warm place for 3 to 8 hours depending on the temperature. When almond yogurt is ready you will notice a faint smell of the cultures. If this is your first try, keep checking every 3 hours so you know when it is done perfectly. If you leave it too long it will begin to ferment and rise. It can become inedible.

Serve almond yogurt fresh. You can also refrigerate for 2 to 3 days.

Easy homemade vegan coconut yogurt! Made with just two ingredients: probiotic powder and full-fat canned coconut milk. You'll have delicious vegan coconut yogurt in 24-48 hours.

Homemade Coconut Yogurt

full-fat coconut milk

Place the canned coconut milk into a bowl and whisk until smooth.

Add in the probiotic powder and whisk again.

Transfer to a sterilized glass jar. Cover loosely with a thin layer or two of cheesecloth. Secure at top.

Place on a countertop or warm spot for 24 hours.

Test with a clean spoon. If it&#8217;s not tangy, replace cheesecloth and test again after 12 more hours and up to 48 hours.

Once desired tanginess is reached, cover and place into refrigerator to thicken up.

Serve plain or with suggested toppings in this post.

Top 3 vegan yogurt recipe recipes from across the web

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Vegan Yogurt Recipe

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Homemade Coconut Yogurt

Top 3 vegan yogurt recipe recipes from across the web

The most viewed vegan yogurt recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Yogurt Recipe

Almond yogurt

Homemade Coconut Yogurt

The most viewed vegan yogurt recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine