Homemade Vegan Yogurt (Cultured and Creamy)

By Jessica Hylton - - Updated

This Homemade Vegan Yogurt (Cultured and Creamy) will absolutely change your life! It tastes identical to store-bought dairy yogurt, tastes absolutely delicious, and can be used in so many ways from breakfasts to dips to dinners! The process to make it is pretty foolproof, and doesn’t require any special tools or ingredients!

Vegan yogurt in a bowl, topped with berries and granola.

 

Wow. What a time to be alive where I can make homemade yogurt in my home with no special tools and ingredients, despite what I’ve always heard. Making yogurt from scratch has been a dream of mine. Not, a day dream. I wasn’t writing poems or doodling “Mrs. Yogurt” in my notebooks. It’s just something I’ve always wanted to try. When I took a taste of it though? I might as well have been. Let’s just say this – there’s nothing like that first spoonful of your fresh, creamy, homemade vegan yogurt.

Previously, every time I looked it up, I read that I would need this tool, and that tool, and don’t forget a yogurt maker! A yogurt maker? Who wants to buy a whole yogurt maker? I already have like eight other kitchen gadgets I haven’t used in a year. Then, when I turned vegan, the only way to get vegan yogurt at first was through a starter kit and I wasn’t into it. Years later and life simplified, here we are. Making the most mind blowing and creamy vegan yogurt with water, cashews, probiotics, apple cider vinegar and a blender.

A spoon scooping out some vegan yogurt from a glass.

So much to say yet so little time before I bore you. Long story short – make this homemade vegan yogurt. It doesn’t just taste like yogurt – it IS yogurt. It’s a near foolproof, cultured, fermented, good gut bacteria loaded yogurt that’ll satisfy both your tastebuds and your stomach. In fact, I had a mild case of food poisoning from a bad batch of beans that nothing would fix. A few tablespoons of this? I felt so much better. 

How to Make Homemade Vegan Yogurt

The process is so straight forward, you might think you’re doing something wrong at first. You’re not. Unless, of course you are, which if you follow my directions, you aren’t :). Blend all the ingredients together, then pour it into a glass bowl or tall jar. Emphasis on glass, I’ll get more into that under “tips”. Now add in your probiotics (open the capsules), then using a wooden spoon or a silicone spatula, stir it in for a good 2 minutes (go pull up a Youtube video, that’ll help).

Top down shot of vegan yogurt in a brown bowl.

Cover the bowl or jar with a cheesecloth, or in my case since I ran out, paper towel, and a rubber band. Now, it’s fermenting time! Let it ferment in a nice warm place. I live in the tropics, so it’s always warm! So my countertop did just fine. If you don’t, leave it in your oven with the stove OFF and the oven light on.

Allow the bacteria to culture and everything to ferment for 24-48 hours. I found my sweet spot was around 40 hours, so I  just let it sit for the full 48 hours. Feel free by the way to check on it during this process. Everything should look fine, and after about 24 hours, you should start to slightly smell a light yogurt-y sour (not spoiled) smell. Then it’s like a full blown smell by the time 48 hours comes around. Stir, taste, and use like you want

 

Tips (including making greek yogurt)

Okay, so there are a few ways you can do this wrong. I’ll try and point them all out here, and will also include them in the instructions down below, too.

  • Make sure you really blend all your ingredients together. You don’t want any chunks of cashew, in fact, you don’t even want it to look like there was cashew here before, friends. It certainly doesn’t taste like it, so if you blend right, you’ll be on your way to just general amazing vegan yogurt. I blended mine for a good 3 minutes in a high powered blender, so just ensure yours is so blended it already resembles a creamy, no grains, no strains, product.Side shot of vegan yogurt in a glass.
  • Make sure you’re using fresh ingredients and that you soak your cashews. Don’t use anything that’s going bad because it’ll come out in the fermenting process.
  • Use a great probiotic. I use JustThrive and have been for over two years now and let me tell you – #goals. I can’t do without this probiotic. While this isn’t sponsored, my good friends over at JustThrive let me know that you can get 15% off if you use the code JESSICA15 which um, YES that’s an incredible deal so definitely go use it! I’m pretty sure mine turned out so great because I was using a top notch probiotic that truly works.
  • Do not, I repeat, do not, use metal. Metal can react negatively to the good bacteria and can just kill your entire process. I’ll admit I’ve never tried it with metal and safe to say, just avoid it. That’s why I prefer to add the probiotic powder into the mixture after it leaves the blender, and to use wood and silicone to stir it in a glass bowl. I would also suggest not using a wooden bowl since it’ll seep in and make the bowl smell like yogurt for, well, ever.
  • Don’t disrupt your yogurt in the making too often. I would try not to touch it for at least the first 24 hours, and thereafter maybe check on it only like once or twice.
  • The consistency of this yogurt is nice and thick, but not greek yogurt thick. I did make some greek yogurt from it (my goodness that was delicious) and it’s very easy to make. Just place some or all of the yogurt in a cheesecloth, tie it, and let it hang over a bowl for 2 hours in the fridge. That will get rid of all the excess liquid, making it thicker. Don’t go overnight though, or you’ll end up making cheese like I did. Which, is a whole other post because after I stirred in some nutritional yeast, sun dried tomatoes and some herbs, I was in vegan cream cheese heaven.

A spoon dipping into a bowl of vegan yogurt, topped with berries and granola.

Ways to Use Homemade Yogurt

There are so many ways to use this Homemade Vegan Yogurt. Here are a few of my favourite ways:

  • In a bowl, with maple syrup stirred in, some vanilla extract, and fruits and granola. So good!
  • As an oil substitute  in our favourite vegan mug brownie :). I tested this one several times, just for you.
  • In your favourite Indian sauce recipes, such as swirled into my Chickpea Tikka Masala, my Indian butter tofu and my Indian Butter Cauliflower.
  • For a vegan Tzatziki
  • To make labneh
  • Into any assortment of sauces and dips
  • To your favourite veggie burgers
  • Use anywhere instead of sour cream

Okay, my ode to yogurt is over! Enjoy the recipe friends!

A bowl of vegan yogurt, topped with berries.

Homemade Vegan Yogurt (Cultured and Creamy)

This Homemade Vegan Yogurt (Cultured and Creamy) will absolutely change your life! It tastes identical to store-bought dairy yogurt, tastes absolutely delicious, and can be used in so many ways from breakfasts to dips to dinners! The process to make it is pretty foolproof, and doesn't require any special tools or ingredients!
by: Jessica in the Kitchen
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Course Breakfast, Snack
Cuisine American
Ingredients
  • 2 cups cashews soaked overnight
  • 2 teaspoons apple cider vinegar
  • pinch sea salt
  • 1 ½ cups clean filtered water
  • 3 probiotic capsules I used JustThrive
Instructions

Instructions

  • First, rinse off your soaked cashews completely. In a high powered blender, add the cashews, apple cider vinegar, filtered water, and the sea salt. Blend until completely smooth and clean. I blended for about 3 minutes on high.
  • Pour the contents into a very clean and dry glass bowl or tall jar. Open your probiotic capsules and pour the powered contents inside the cashew yogurt mixture. Using a wooden or silicone spoon, stir the probiotic powder into the mixture and stir/mix into it for about 2 minutes, until fully incorporated.
  • Cover the bowl/jar with some cheesecloth or even a clean dry paper towel and secure with a rubber band. Place in a warm, dry place. If you live in a tropical country, you can leave it on your counter top. If you don't, place it in your oven with the oven OFF and the oven light on (do not place right after cooking something, this will be too hot). Leave the yogurt undisturbed as much as possible for 24-48 hours. You should begin to smell a slight yogurt-y smell after about 24 hours. I recommend leaving it for the full 48 hours.
  • The yogurt should be much thicker now. Stir to combine fully. If you hear a carbonated sound that is normal, it's a part of the fermenting process.
  • Cover the jar/bowl or transfer to a new clean jar/bowl and cover and place in your fridge. It should also thicken up in the fridge and you can start using it now! It'll last in your week for at least two weeks.
  • If you want your yogurt any thinner, strain/drain it in cheesecloth or paper towel or a fine mesh colander for about 30 minutes to strain off any extra liquid. If you want greek yogurt, see the notes below.
  • Enjoy with any combination of you want including yogurt, maple syrup, vanilla extract and fruits!
NOTES
*Total time doesn’t involve the fermenting time.
 

Tips (including making greek yogurt)

Okay, so there are a few ways you can do this wrong. I’ll try and point them all out here, and will also include them in the instructions down below, too.
  • Make sure you really blend all your ingredients together. You don’t want any chunks of cashew, in fact, you don’t even want it to look like there was cashew here before, friends. It certainly doesn’t taste like it, so if you blend right, you’ll be on your way to just general amazing vegan yogurt. I blended mine for a good 3 minutes in a high powered blender, so just ensure yours is so blended it already resembles a creamy, no grains, no strains, product.
  • Make sure you’re using fresh ingredients and that you soak your cashews. Don’t use anything that’s going bad because it’ll come out in the fermenting process.
  • Use a great probiotic. I use JustThrive and have been for over two years now and let me tell you – #goals. I can’t do without this probiotic. While this isn’t sponsored, my good friends over at JustThrive let me know that you can get 15% off if you use the code JESSICA15 which um, YES that’s an incredible deal so definitely go use it! I’m pretty sure mine turned out so great because I was using a top notch probiotic that truly works.
  • Do not, I repeat, do not, use metal. Metal can react negatively to the good bacteria and can just kill your entire process. I’ll admit I’ve never tried it with metal and safe to say, just avoid it. That’s why I prefer to add the probiotic powder into the mixture after it leaves the blender, and to use wood and silicone to stir it in a glass bowl. I would also suggest not using a wooden bowl since it’ll seep in and make the bowl smell like yogurt for, well, ever.
  • Don’t disrupt your yogurt in the making too often. I would try not to touch it for at least the first 24 hours, and thereafter maybe check on it only like once or twice.
  • The consistency of this yogurt is nice and thick, but not greek yogurt thick. I did make some greek yogurt from it (my goodness that was delicious) and it’s very easy to make. Just place some or all of the yogurt in a cheesecloth, tie it, and let it hang over a bowl for 2 hours in the fridge. That will get rid of all the excess liquid, making it thicker. Don’t go overnight though, or you’ll end up making cheese like I did. Which, is a whole other post because after I stirred in some nutritional yeast, sun dried tomatoes and some herbs, I was in vegan cream cheese heaven.

Nutrition

Calories: 357kcal | Carbohydrates: 19g | Protein: 12g | Fat: 28g | Saturated Fat: 5g | Sodium: 12mg | Potassium: 426mg | Fiber: 2g | Sugar: 4g | Vitamin C: 1mg | Calcium: 27mg | Iron: 4mg
by Jessica

leave a comment

Recipe Rating




63 comments

  1. amy dziemian says:

    Hello, Why does the water have to be filtered? I don’t have a water filter…and don’t want to purchase bottled water. Thanks!

    • Gavin | Jessica in the Kitchen says:

      Hi Amy thanks so much for reading! Filtered water is safest to use when cultivating the yummy bacteria for the yogurt. I hope this helps!

  2. Rosemary Tintle says:

    I need to know what strength probiotic. I have looked over the site and comments and can not see it published. When I went to purchase, there are so many strenghhs.

    • Gavin | Jessica in the Kitchen says:

      Hi Rosemary! Thanks so much for reading. It’s more important to get a good quality probiotic than a higher count, that being said anything above 1 million is good.

  3. Cat Bishop says:

    5 stars
    So excited to find this recipe. Day one….hoping it all goes as planned:)

    • Gavin | Jessica in the Kitchen says:

      Awesome we really hope you enjoy it! Thanks so much for reading!

  4. Jerry says:

    5 stars
    Made it, came out great! But, after leaving in the oven with the light on for 48 hours, there was a “crust” that developed. I mixed it into the rest, but I still have little lumps. Any idea how to avoid developing that top slightly rubbery layer on top? Thanks!

    • Gavin | Jessica in the Kitchen says:

      Hi I know Jessica already spoke to you about this. I’m so happy that you enjoyed it. Thanks for the positive review!

  5. Anne Livingston says:

    Hi I’m not sure if anyone has asked this already, apologies if they have. Can the yoghurt be used to start a new batch? My friends in Italy make their own yoghurt daily using the culture from the previous day’s batch

    • Gavin | Jessica in the Kitchen says:

      Hi Anne we haven’t actually experimented with using one batch to make another yet so I’m not able to advise you.

  6. Wanda says:

    5 stars
    Is the nutritional facts based on the yield of 1 recipe? So 2 cups of cashews, vinegar, probiotics, etc amount to 357 calories by the end of the fermentation?

  7. Mark says:

    Thanks for the recipe!

    Would it be possible to ferment it in a yogurt maker, please?

    I have one which holds the temperature at about 110°

    At this time of year where I live it’s often below 70°at night.

    If so would I adjust the time (down) from 40 hours?

    Thanks!

    • Gavin | Jessica in the Kitchen says:

      Hi Mark thanks so much for reading. We haven’t actually tested that so I wouldn’t be able to advise you on this.

  8. Kristin says:

    5 stars
    Do you have the recipe somewhere for your vegan cream cheese that you made from the fermented yogurt that strained too long that’s mentioned here? I can’t seem to find the post you are referring to. Thank you!!

    • Hi Kristin! I don’t have a recipe for it. I realise saying “is a whole other post” was confusing haha I meant like “that’s a whole other story!”. I just eyeballed it like a tablespoon or so of nutritional yeast and a few chopped slices of sundried tomatoes, herbs and some salt. I hope this helps so much!

  9. Alexis says:

    Hi! I know this is an older recipe, but I have been really interested in making my own yogurt. I always make my own oat milk (my favorite!) and I was wondering if there was a way I could do this with oat milk? Or if you have another recipe? I will definitely try this recipe someday, but cashews a expensive where I live!

    • Gavin | Jessica in the Kitchen says:

      Hi Alexis! Thanks so much for reading. We actually haven’t tried using oat milk for this so we couldn’t recommend it. I’ll try to get an alternative if there is one for this recipe to you. I hope you have a great day.

  10. Amy Roberts says:

    Hello!

    I finally got round to making this today, and I’m very excited about it. It’s now sitting on my worktop for the next 24-48 hours and from the taste I had for leftover sun the blender, it’s going to be very yoghurty, yay!

    My only question, I used a mini food processor by Ninja, which can normally blend to smooth, but I’d say the cashew yoghurt was 95% smooth, fine for me, but I know my daughter will likely disapprove. I plan to blend it with fruit when we eat it so that she won’t notice and won’t cast aside home made yoghurt forever. But may I ask what blender you use please?

    Thank you for your brilliant recipe by the way! All the ones I’ve found so far are coconut based and my little lady doesn’t like coconut, so it’s a no go for us. So happy to finally have found an alternative!

    • Gavin | Jessica in the Kitchen says:

      Hi Amy Thanks so much fo reading! We hope everything works out, and we’re so happy that we were able help you find an alternative. We actually used a blendtec for this recipe. I hope you and your family have a great day.

shares

Send this to a friend