Tapioca Yogurt

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

Course Healthy Snacks or Desserts

Cuisine American

Diet Vegan

Prep Time 30

Cook Time 30

Additional Time 6

Total Time 7

Servings cups

Calories 46kcal

Author Louisa

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.

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.

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.

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.