Vegan Yogurt Recipes: Easy, Delicious, and Healthy Ideas

Making your own vegan yogurt at home is a wonderful and rewarding experience that brings both health benefits and delicious flavors to your table. Whether you’re dairy-free, vegan, or just looking to add more plant-based options to your diet, homemade vegan yogurt recipes are incredibly versatile and easy to customize.

From creamy coconut yogurt to tangy cashew-based varieties, you’ll find that creating your own yogurt allows you to control the ingredients, avoid preservatives, and tailor the flavors to your liking.

Not only does homemade vegan yogurt serve as a nutritious breakfast or snack, but it also works beautifully as a base for smoothies, salad dressings, and even desserts. Plus, with just a few simple ingredients and a little patience, you can enjoy rich, probiotic-packed yogurt that supports gut health and tastes fantastic.

In this post, I’m excited to share several delicious vegan yogurt recipes, equipment tips, and creative ways to enjoy your homemade creations.

Why You’ll Love This Recipe

Vegan yogurt recipes offer a fantastic alternative to traditional dairy yogurts, especially for those with lactose intolerance, milk allergies, or anyone following a plant-based lifestyle. By making your own yogurt, you can avoid additives and artificial thickeners commonly found in store-bought versions.

Customizable flavors allow you to experiment with fruits, natural sweeteners, and spices to suit your taste buds perfectly. Plus, the probiotic cultures used in these recipes help promote a healthy digestive system and boost your immune function.

Best of all, these recipes are simple and require minimal ingredients, making them accessible for beginners and seasoned cooks alike. Whether you prefer a creamy coconut base or a smooth cashew variety, there’s a vegan yogurt recipe here for you to try and enjoy.

Ingredients

• 1 cup raw cashews (soaked for 4-6 hours or overnight)
• 1 cup coconut milk (full-fat canned for creaminess)
• 2 probiotic capsules or 2 tablespoons store-bought vegan yogurt (as starter culture)
• 1 tablespoon maple syrup or agave nectar (optional, for sweetness)
• 1 teaspoon lemon juice (for tanginess)
• 1/2 teaspoon vanilla extract (optional, for flavor)
• Pinch of salt

Equipment

• High-speed blender – essential for achieving a smooth yogurt base
• Glass jar or yogurt maker – for culturing your yogurt
• Cheesecloth or nut milk bag (optional) – for straining if you want thicker yogurt
• Thermometer – to monitor temperature for optimal fermentation
• Spoon or whisk – for mixing ingredients
• Warm place or oven with light on – to incubate your yogurt

Instructions

1. Soak the cashews in water for at least 4-6 hours or overnight. Drain and rinse thoroughly before use.
2. Blend the base: In a high-speed blender, combine the soaked cashews, coconut milk, maple syrup, lemon juice, vanilla extract, and salt. Blend until completely smooth and creamy.
3. Check temperature: Use a thermometer to ensure the mixture is warm but not hot, ideally between 100°F to 110°F (37°C to 43°C). This is crucial for the probiotics to thrive.
4. Add starter culture: Open the probiotic capsules and sprinkle the powder into the mixture, or add the vegan yogurt starter. Blend gently or stir with a clean spoon to incorporate evenly.
5. Incubate: Pour the mixture into a clean glass jar or yogurt maker. Cover loosely with a lid or cloth to allow airflow. Place it in a warm, draft-free spot or an oven with the light on. Let it ferment for 8-12 hours, depending on desired tanginess.
6. Refrigerate: After fermentation, the yogurt should thicken slightly and develop a tangy flavor. Refrigerate for at least 4 hours to set fully.
7. Optional straining: For thicker Greek-style yogurt, strain the yogurt through cheesecloth or a nut milk bag for 2-4 hours in the refrigerator.
8. Serve and enjoy: Mix well before serving. Add fresh fruit, granola, or use as a base for smoothies and sauces.

Tips & Variations

“For creamier yogurt, use full-fat coconut milk and soaked cashews. If you want a tangier flavor, extend fermentation time but avoid going beyond 24 hours to prevent over-souring.”

• Coconut Yogurt Variation: Replace cashews with 2 cups canned coconut milk and follow the same steps. Coconut yogurt tends to be lighter and slightly sweeter.
• Almond Yogurt: Soak 1 cup raw almonds, peel skins if desired, and blend with coconut milk for a nutty twist.
• Flavor additions: Stir in mashed berries, cocoa powder, or spices like cinnamon and cardamom after fermentation for creative flavors.
• Sweeteners: Use date syrup, brown rice syrup, or stevia if you prefer different natural sweeteners.
• Probiotic starters: If you don’t have probiotic capsules, use 2 tablespoons of a plain, unsweetened vegan yogurt as a starter.

Nutrition Facts

Serving Suggestions

Enjoy your vegan yogurt as a wholesome breakfast topped with fresh fruit, nuts, and a drizzle of agave syrup. It also makes a fantastic base for smoothies—just blend it with your favorite fruits and a handful of greens for a nutrient-packed start to your day.

Use vegan yogurt as a creamy dressing by mixing it with herbs, lemon juice, and garlic to dress salads or grain bowls. It can also replace sour cream in dips and sauces, adding tang without any dairy.

For dessert lovers, combine the yogurt with cocoa powder, maple syrup, and vanilla to create a luscious vegan chocolate mousse. Or layer it with granola and berries for a delightful parfait.

Interested in more delicious plant-based recipes? Check out our Vegetarian Greek Yogurt Recipes for Healthy, Tasty Meals, explore wholesome breads with the Vegan Bread Machine Recipe for Soft, Delicious Loaves, or satisfy your sweet tooth with the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Conclusion

Homemade vegan yogurt recipes are a fantastic way to embrace a healthier, plant-based lifestyle without sacrificing flavor or texture. With just a few simple ingredients and some patience, you can create creamy, probiotic-rich yogurt that suits your personal taste perfectly.

Not only does making your own yogurt save money, but it also gives you full control over what goes into your food, avoiding preservatives and unnecessary additives. Plus, the satisfaction of crafting your own delicious vegan yogurt is truly unmatched.

Whether you start with cashew-based, coconut milk, or almond variations, the possibilities for customization and creativity are endless. Dive into the world of homemade vegan yogurt today and enjoy all the benefits of this nutritious, versatile treat!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Simple Vegan Coconut Yogurt”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and tangy vegan yogurt made from coconut milk and probiotics. Perfect as a dairy-free breakfast or snack option.”, “prepTime”: “PT10M”, “cookTime”: “PT0M”, “totalTime”: “PT24H10M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 cans (13.5 oz each) full-fat coconut milk”, “2 probiotic capsules (vegan-friendly)”, “1 tablespoon maple syrup”, “1 teaspoon vanilla extract”, “1 tablespoon agar powder”, “1/4 teaspoon salt”, “1 tablespoon lemon juice”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Shake coconut milk cans well and pour into a saucepan.”}, {“@type”: “HowToStep”, “text”: “Add agar powder and salt, whisk to combine.”}, {“@type”: “HowToStep”, “text”: “Heat mixture over medium heat until it simmers, stirring constantly.”}, {“@type”: “HowToStep”, “text”: “Remove from heat and let cool to about 110\u00b0F (43\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Open probiotic capsules and stir contents into the cooled coconut milk.”}, {“@type”: “HowToStep”, “text”: “Add maple syrup, vanilla extract, and lemon juice; mix well.”}, {“@type”: “HowToStep”, “text”: “Pour mixture into a clean jar and cover with a cloth.”}, {“@type”: “HowToStep”, “text”: “Let ferment in a warm place for 24 hours.”}, {“@type”: “HowToStep”, “text”: “Refrigerate for at least 6 hours before serving.”}], “nutrition”: {“calories”: “200 kcal”, “proteinContent”: “2 g”, “fatContent”: “18 g”, “carbohydrateContent”: “5 g”}}