Tapioca Yogurt (Best Vegan Yogurt)

This tapioca yogurt is creamy, delicious, and chock full of probiotics! It only needs 4 ingredients and no special equipment.

Looking for the best vegan yogurt recipe to give the yogurt section at the grocery store a run for its money?

You’ll be surprised how easy it is to make a great non-dairy yogurt at home using only 4 ingredients!

Choose between using a pressure cooker or the oven with this easy homemade vegan yogurt recipe.

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Got extra yogurt? Drop the spoon because you can also use it to make the most amazing whole wheat pancakes and smoothie!

Why You’ll Love This Tapioca Yogurt Recipe

• Homemade vegan yogurt is budget-friendly! Make a big batch and reserve some to use as a starter for your next one.
• This vegan tapioca yogurt makes the perfect base for different yogurt varieties. Customize it with add-ins and come up with your own delicious flavors!
• This is the best vegan yogurt recipe to make because it only needs 4 ingredients. It also includes an oven method if you don’t own a pressure cooker.

Ingredients And Substitutions 

Raw cashews – For the yogurt’s thick and creamy texture.

Almond milk – You can use other kinds of non dairy milk like soy milk. You can even combine coconut milk and almond milk for a dairy-free yogurt with rich, velvety texture!

Tapioca starch – The best vegan yogurt has a thick, rich texture, so you’ll also add in tapioca starch/tapioca flour. Agar agar is another popular thickener for vegan yogurt.

Plain almond milk yogurt – It might seem counterintuitive to use store-bought yogurt for your homemade vegan yogurt, but this will be our convenient source of probiotics. You can also use a yogurt starter culture.

Blueberries, strawberries, granola, and coconut sugar – The toppings and sweeteners for this almond milk yogurt recipe to give it an irresistible flavor and a bit of texture are up to you! Stir in cacao powder or plenty of vanilla bean flecks to give your yogurt a chocolate or vanilla flavor.

Tips For Making This Recipe

Sterilize Your Jars and Lids

Wash the jars and lids in hot soapy water. Rinse, then place them in a pot with enough water to cover them. Bring the water to a boil for 10 minutes, then turn off the heat. The jars should be warm when you fill them.

Whisk the Mixture Continuously

Whisk continuously to break the lumps of tapioca starch in the yogurt.

Cool Down the Mixture for the Probiotics

You can place the saucepan in an ice bath to quickly cool the dairy free milk mixture for the probiotics. Stir continuously, then remove the pan from the ice bath once it reaches 110°F.

Best Vegan Yogurt Recipe FAQs

More Delicious Dairy Free Recipes

• Red Hot Berry Protein Parfait
• Vegan Cookies and Cream Ice Cream
• Dairy Free Chocolate Coconut Cream Pie
• Vegan Whipped Cream
• Vegan Ranch

I found this recipe for Vegan Lemon Curd that I HAVE to try!

Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!

Tapioca Yogurt

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This tapioca yogurt is creamy, delicious, and chock full of probiotics! It only needs 4 ingredients and no special equipment.

Louisa

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Additional Time 6 hours hours

Total Time 7 hours hours

Equipment

• Blender
• Wooden spoon
• Whisk
• Mixing Bowl
• Jars with lids
• Instant Pot
• Cooking thermometer
• Baking stone
• Baking sheet

Ingredients

• 1/4 cup raw cashews, soaked overnight
• 4 cups almond milk
• 2 tbsp tapioca starch
• 1 cup plain almond milk yogurt
• Blueberries (optional topping)
• Strawberries (optional topping)
• Granola (optional topping)
• Coconut sugar (optional topping)

Instructions

• Blend the cashews, almond milk, and tapioca starch until smooth.
• Transfer the mixture to a saucepan over medium heat, stirring constantly until it thickens and reaches 180°F. This will take around 30 minutes.
• Set the saucepan aside to cool for 30 minutes or until it reaches 110°F.
• Transfer 2 cups of mixture to a mixing bowl and add in the store-bought almond milk yogurt. Stir to combine and return the mixture into the saucepan. Stir to combine.
• Pour your homemade vegan yogurt mixture into the sterilized jars, making sure to leave some space to keep the yogurt from touching the lids when you cover the jars.

Instant Pot Instructions:

• Place the jars of tapioca yogurt in the Instant Pot. Seal with the lid.
• Press the Yogurt button and adjust the time as needed. You can choose between 10 to 14 hours of incubation.
• Once the timer beeps, remove the jars and cool to room temperature.

Oven Instructions:

• Turn on the oven at 170°F for 10 minutes.
• Turn the oven off and keep the door closed for about 50 minutes.
• Place the filled and covered jars into the warm oven, leaving it off but turning the oven light on. You can also use a baking stone to retain the oven’s heat.
• Close the oven and leave the almond milk yogurt jars inside for 6 hours.
• Transfer the jars to the fridge.

Notes

• Wash the jars and lids in hot soapy water. Rinse, then place them in a pot with enough water to cover them. Bring the water to a boil for 10 minutes, then turn off the heat. The jars should be warm when you fill them.
• Whisk continuously to break the lumps of tapioca starch in the yogurt.
• You can place the saucepan in an ice bath to quickly cool the dairy free milk mixture for the probiotics. Stir continuously, then remove the pan from the ice bath once it reaches 110°F.

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