Homemade Vegan Yogurt
Homemade vegan yogurt is easier to make than you think! Follow the steps below and you’ll be treated to easy and delicious yogurt in just two days.
When I decided to make my own vegan yogurt at home, I admit part of me was a bit hesitant. Making yogurt seems like a science, and while I have a ton of kitchen gadgets on hand I do not have a yogurt maker, or any experience in yogurt making. But, after doing a bit of reading and seeing just how easy it is to make vegan yogurt at home, I had to do it for myself, and I’m glad I did! Making vegan yogurt is easier than you think!
This homemade vegan yogurt recipe really only needs two ingredients: raw cashews, and probiotic capsules. The raw cashews will be soaked in water overnight and blended with clean water until it reaches a creamy consistency. Then, we break open the probiotic capsules and pour them into the cashews to ferment the cream to turn it into yogurt. Making vegan yogurt is safe and easy to do at home. Once it’s fully fermented, just refrigerate the yogurt until chilled and then eat it for breakfast! I ate mine with some fruit, almonds, and coconut flakes.
This vegan yogurt recipe tastes as good if not better than store-bought vegan yogurt. Most vegan yogurts in stores are made with either cashews or coconut instead of milk. I haven’t tried this method with coconut yet, but I can assure you that this vegan cashew yogurt tastes absolutely delicious! Just follow the below steps closely and you’ll have your own vegan yogurt on hand very soon.
HOW DO YOU MAKE VEGAN YOGURT?
This vegan yogurt recipe is made with cashews, probiotics, and a bit of lemon juice for added tang. Here’s what you’ll do:
Soak cashews in water overnight so they soften.
Blend the cashews in a food processor with filtered water until completely smooth.
Transfer the cream to a bowl and break open the probiotic capsules. Add the probiotics to the bowl and stir until combined.
Cover the bowl loosely with a towel and store in a warm place for 24 hours.
That’s it! At this point you can drain the yogurt through a cheesecloth if you prefer a thicker consistency. Store the yogurt in the fridge and enjoy it chilled. You can also add some vanilla and maple syrup for added flavor.
IS IT SAFE TO MAKE YOGURT AT HOME?
Yes, making vegan yogurt at home is safe and easy. You shouldn’t have any issues with the finished yogurt being spoiled or tasting ‘off’, but if there are any funny issues, it’s best to toss it and try again.
DO I NEED ANY SPECIAL EQUIPMENT?
Nope! This recipe does not require a yogurt maker, or anything special that you don’t already have in your kitchen. But, do not use a metal bowl or metal stirring utensils for this yogurt recipe. I’ve heard that metal could cause a bad reaction during the fermenting process.
I also recommend grabbing a cheesecloth so you can drain the yogurt, which makes it thicker and creamier.
ANY TIPS FOR MAKING VEGAN YOGURT?
Here are a few things I picked up while making this yogurt at home:
Do not use a metal bowl or metal stirring utensils for this recipe. Apparently metal could cause a bad reaction during the fermenting process. I made my yogurt in a glass bowl and stirred it with a wooden spoon.
Allow the yogurt to sit in a warm place, undisturbed, for at least 24 hours. You can extend the rest time to 48 hours if you have the patience for it (surprise: I did not). Resting the yogurt in a warm place activates the probiotics so that the yogurt ferments to its full potential. I placed my bowl in my turned-off oven with the door closed.
Strain the fermented yogurt through a cheesecloth if you’d like it to be thicker. I let mine sit in the cheesecloth for about 20 minutes. This made my yogurt nice and creamy, and not watery.
Use probiotic capsules, not pills. You’ll open up the capsules and pour the contents into the cream. Don’t try this with crushed probiotic pills as it likely won’t work.
RECIPE
Active Time: 15 mins / Rest Time: 24 hrs / Yield: about 2 c yogurt
INGREDIENTS
2 c raw cashews, soaked in water overnight
1 1/2 c water
3 probiotic capsules (not pills!)
1 tbsp fresh lemon juice
1 tbsp vanilla (optional)
2 tbsp maple syrup (optional)
DIRECTIONS
Drain the soaked cashews and transfer them to the bowl of a food processor or blender. Add the 1 1/2c clean water and blend until completely smooth.
Transfer the cream to a glass or ceramic bowl (not metal). Break open the probiotic capsules and pour the contents into the cream. Discard the casing. Add the lemon juice and give everything a good stir with a wooden spoon (again, not metal).
Cover the cream loosely with a towel and store in a warm place for at least 24 hours. I placed mine in my turned-off oven and kept the door closed. You can check on the yogurt while it’s fermenting, but there’s no need to stir it. Over time, the yogurt will naturally thicken. You can ferment the yogurt for up to 48 hrs for even better flavor and consistency.
Remove the yogurt from the oven and give it another stir. If it’s not thick enough to your liking, strain it through a cheesecloth for 10-20 minutes. This process should be quick, and what you’re left with should be the consistency of creamy yogurt.
Store the yogurt in the fridge, covered, and allow it to thoroughly chill.
Add the vanilla and maple syrup to the finished yogurt, if desired. Adjust for taste, and enjoy!