3 Ingredient Vegan Greek Yogurt (easy, cheap & healthy!)

Glass jars of vegan yoghurt on wooden board.

3 Ingredient Vegan Greek Yogurt (easy, cheap & healthy!)

This creamy, thick vegan yogurt requires just three ingredients, a thermometer, and a yogurt maker—an affordable homemade alternative to store-bought yogurt.

Course Breakfast

Cuisine Greek

Prep Time 10

Cook Time 5

Total Time 5 10

Servings serves

Calories 122kcal

Equipment

Yogurt maker
Thermometer

Ingredients

4¼ cups unsweetened soy milk approx. 1 L (1000 mL; approx.960 g)
½ cup raw cashews approx. 57 g; quick‑soak: boil 10 min
¼ cup plant-based yogurt approx. 57 g; or 1 sachet dry yogurt starter (see notes)

Instructions

Cover cashews with water and refrigerate overnight (or quick-soak by boiling in water for 10 minutes). Drain well.
In a high‑speed blender, combine drained cashews with 1 cup of the soy milk; blend until completely smooth.
Pour blended mixture into a medium saucepan. Add remaining 3¼ cups soy milk and yogurt (or starter). Gently heat over low, stirring constantly, until the mixture reaches 86°F (use a thermometer) or feels warm on your wrist.
Transfer mixture into clean glass jars or your yogurt maker vessel. Cover and incubate at 110°F for 4 hours in a yogurt maker (or keep in a consistently warm spot, 4–6 hours total) until set and tangy.
Refrigerate for at least 2 hours to thicken fully.
Stir in 1 tsp vanilla extract and sweetener (maple syrup, agave, etc.) to taste.

Video

Notes

You can make this with any plant-based milk, but soy makes the thickest, creamiest Greek-style yogurt. Other milks—like almond—tend to yield a thinner consistency, and flavored milks will influence the taste.

It might seem odd to start homemade yogurt with store-bought yogurt, but once you reserve ¼ cup of your first batch, you can use it to culture future batches indefinitely. For convenience, a dry or frozen yogurt starter sachet also works great to introduce live cultures and achieve that tangy flavor.

Nutrition