3-Ingredient Vegan Yogurt
This creamy, thick vegan yogurt requires just three ingredients, a thermometer, and a yogurt maker. It's an affordable homemade alternative to store-bought yogurt.
Servings 6 servings (about ¾ cup each)
Calories 122kcal
Equipment
- Yogurt maker
- Thermometer
- Blender
Ingredients
- 4¼ cups 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 packet 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 blender, combine drained cashews with 1 cup of the soy milk; blend until completely smooth.
- Pour remaining 3¼ cups soy milk into a medium saucepan, then add blended cashew mixture. Gently heat over low, stirring constantly, until it reaches 86°F/30°C (use a thermometer). Remove from heat and stir in the yogurt (or starter).
- Transfer mixture into your yogurt maker, then incubate for 4 to 6 hours until set and tangy.
- Refrigerate for at least 2 hours to thicken fully.
- Optional: stir in vanilla and maple syrup to taste, or keep plain for savory cooking.
Video
Notes
Use soy milk or a high-protein plant milk. Regular oat, almond and rice milk won’t set. Save ¼ cup of each batch to start the next one. Keeps in sealed jars in the refrigerator for about a week.
Nut-free: leave out the cashews, skip steps 1 and 2, and heat all the soy milk with the starter.
If your yogurt maker has a temperature setting, set it to 108°F/42°C.
Nutrition
Calories: 122kcal | Carbohydrates: 7g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 0.2mg | Sodium: 72mg | Potassium: 302mg | Fiber: 1g | Sugar: 2g | Vitamin A: 355IU | Vitamin C: 0.1mg | Calcium: 237mg | Iron: 2mg