Vegan Yogurt
This Vegan Yogurt is creamy, smooth, and made with simple plant-based ingredients—no additives, no fermenting, and no special equipment. Fully customizable in thickness and flavor, this homemade dairy-free yogurt is perfect for breakfasts, snacks, smoothies, and cooking, and it stores beautifully in the fridge.
Ingredients
- For the Vegan Yogurt
- 1 1/2 cups unsweetened plant milk soy, almond, cashew, or oat
- 1/2 cup raw cashews or coconut cream
- 1 –2 tbsp fresh lemon juice or apple cider vinegar
- 1 –2 tbsp maple syrup or agave optional
- 1/2 tsp vanilla extract optional
- Pinch of salt
- Optional for Thickness
- 1 –2 tsp cornstarch or tapioca starch
- Optional for Adjusting Texture
- 1 –3 tbsp water or additional plant milk
Instructions
- Measure all ingredients and have them ready.
- If not using a high-speed blender, soak cashews in hot water for 10 minutes, then drain.
- Add plant milk, cashews (or coconut cream), lemon juice, sweetener, vanilla, and salt to a blender.
- Blend on high until completely smooth and creamy.
- Taste and adjust sweetness or acidity as needed.
- For thicker yogurt, blend in cornstarch or tapioca starch.
- Transfer yogurt to a jar or airtight container.
- Chill for 30–60 minutes before serving for best texture.
Notes
- Unsweetened plant milk gives you full control over flavor.
- Yogurt thickens slightly as it chills.
- Stir before using if separation occurs.