Vegan Yogurt doesn’t have to be expensive, complicated, or out of reach. It can be made at home with 4 ingredients and very little hands-on time.
Course Healthy Snacks or Desserts
Cuisine American
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Additional Time 8 hourshours
Total Time 9 hourshours
Servings 8cups
Calories 1kcal
Author Holly Waterfall
Ingredients
1/4cupraw cashews
4cupsalmond milk
2Tbsptapioca starch
1cupplain almond milk yogurt
Instructions
Blend the cashews, almond milk, and tapioca starch.
Once smooth, transfer to a small pot or large saucepan and stir constantly at medium heat, allowing it to thicken and come to 180 degrees F. This took about 30 minutes or so.
Once it’s come to temperature, let the mixture cool to 110 degrees F. This took about another 30 minutes.
Transfer 2 cups of mixture to glass bowl or measuring cup. Add your store-bought almond milk yogurt and stir to combine. Then just pour is back into the remaining mixture on the stove and stir it up.
Now you can transfer entire mixture to sterilized jars (3 16-ounce jars or 6 8-oz jars would work).
At this point, you can put the jars in an electric pressure cooker or the oven.
PRESSURE COOKER INSTRUCTIONS: Add 2 cups of water to the pressure cooker. Add the rack that came with the pressure cooker. Place jars on top (you can layer a rack on top of the jars if you’re using short jars.) Add the lid and use the yogurt cycle.
STOVE INSTRUCTIONS: Preheat oven to 200 degrees F with a baking stone in the bottom. Heat for 30 minutes (you can sterilize your jars now!), and turn oven off. Wrap jars with thick towels on a baking sheet. Place in oven (turned off) for 6-8 hours to culture. Cap the jars and refrigerate for at least 8 hours.
Sweeten as desired with fruit, maple syrup, or sweetener of choice.