Homemade Vegan Yogurt
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.This easy 5-minute homemade Vegan Yogurt has the perfect balance of creaminess and tang, just like traditional plain yogurt. It’s a yummy dairy-free recipe made with cashews, vinegar, and lime that’s thick and creamy. If you’re looking for a homemade vegan yogurt, this is it!
There’s nothing better than starting the day with a bowl of creamy vegan yogurt, especially when I toss on some granola and fresh fruit. For me, it’s such a delicious breakfast that’s easy to put together, and my boys love it! Lately they’ve been asking for their peanut butter yogurt bowl every morning, but I switch it up with a fun layered vegan yogurt parfait too. It’s the same yogurt base, but when I stack it in layers, they always say it tastes better that way.
Honestly, my homemade vegan yogurt is just as good as regular plain yogurt, and way easier to make. I like that I can toss everything in the blender and it’s ready to chill in just a few minutes. Plus, I know exactly what’s in it, no weird stuff like you find in some store-bought ones.
👩🏽🍳 Why I Love This Recipe
As a certified health coach and mom of three boys, I’m always looking for simple ways to mix up our breakfast routine. This vegan yogurt gives me tons of easy options. I blend it with strawberries and a little honey for a quick strawberry milkshake, layer it with chia seeds, granola, and berries for a fun yogurt bowl, or stir in some berry jam to make a fruity version. It works for all of us, and I can prep a week’s worth of breakfasts in under 30 minutes using this one yogurt recipe.
The key to getting a creamy texture and the tang you expect from plain yogurt is soaking the cashews. It’s a step I never skip. Once they’re soaked, they blend into a soft white paste that looks and smells a lot like yogurt, especially when mixed with vinegar, water, and lime juice. If I want a sweeter version, I just stir in a little sugar, maple syrup, or honey. Yum!
Once a month, I host a brunch with my friends, and this yogurt always ends up being one of the favorites on the table. They spoon it over waffles, pancakes, fresh fruit, and just about everything else. Even though they enjoy it as much as I do, they’re always surprised it’s completely dairy-free and only takes me five minutes to make. I hope you give this recipe a try!
🥘 Ingredients
You really don’t need much to make your own vegan yogurt at home. I keep it super simple with just a few ingredients I always have in the pantry. Here’s what I use to make it:
Raw cashews: I use raw cashews as the base because they blend up super creamy after soaking. They provide the thick texture I’m looking for.
Blanched slivered almonds: A couple of tablespoons of these help lighten the texture a bit. They also add a mild flavor that works fantastic with the cashews.
Lime juice: Lime juice gives the yogurt its tang. I always use fresh if I have it, but bottled works fine too.
Distilled white vinegar: This is what gives the yogurt the extra bite. It balances the flavors and helps mimic that classic plain yogurt taste.
🔪 How To Make
This isn’t the kind of yogurt that needs a probiotic starter or 24 hours in a warm spot. It’s just a quick blend and chill in the fridge to thicken. Here is how I make it:
Blend the ingredients: I place everything into my blender and blend it until the texture turns smooth and creamy. I make sure there are no bits left and the mixture is completely blended through.
Chill the yogurt: I transfer the blended mixture to a container with a lid and place it in the fridge. I let it sit overnight so it can thicken and set.
💭 Expert Tips
My #1 Secret Tip for making this homemade vegan yogurt is to always soak the cashews, no matter what blender I’m using. Skipping this step can leave the yogurt grainy and the flavor a little off, so I make sure to soak them overnight or boil them if I’m short on time.
Other Tips To Keep In Mind:
- Use lime juice: I find that freshly squeezed lime juice gives a brighter flavor than bottled. If I have limes on hand, I always go with fresh.
- Use the right vinegar: I only use distilled white vinegar for this. Other vinegars like apple cider are sweeter and will change the flavor.
- Taste and adjust: If I want it a little sweeter, I add maple syrup or a bit of sugar after it’s blended. I always taste it first to see what it needs.
- Use a clean container: I store the yogurt in a clean glass jar or container with a lid. This keeps it fresh longer and helps it set properly in the fridge.
- Don’t add fruit until serving: If I’m adding fruit or flavorings like jam or vanilla, I stir those in just before serving. That way the base stays plain and versatile.
📖 Variations
I’ve tried a bunch of different vegan yogurt variations over time, and I can say they all work just fine. These are the ones I come back to the most, so I definitely recommend giving them a try.
Strawberry yogurt: I blend the finished yogurt with a handful of fresh or frozen strawberries and a touch of maple syrup.
Vanilla yogurt: I stir in a teaspoon of pure vanilla extract and a little sweetener like maple syrup or sugar. It’s simple and goes great with granola or fresh fruit.
Peanut butter yogurt: I mix in a spoonful of peanut butter and a drizzle of maple syrup. It makes a thick, protein-packed snack that my kids love with sliced bananas.
Chia yogurt pudding: I stir in a tablespoon of chia seeds and let it sit for about 30 minutes. The seeds absorb the yogurt and make a thick pudding that’s easy to serve for breakfast or pack up as a snack.
🍽 Serving Suggestions
You can serve this homemade cashew yogurt so many ways, and I’m always finding new ones. Here are a few of my favorites that I make all the time for me and the kids:
Granola: I love topping the yogurt with a scoop of granola for a quick, filling breakfast. Sometimes I go for my crunchy high-protein granola one, and other times I keep it lighter with a baked low-calorie granola version.
Smoothies: Who can say no to a delicious yogurt smoothie in the morning? They’re filling, nutritious, and healthy. I just swap the milk for yogurt in our usual mixed berry smoothie and it turns out extra thick and creamy
🧊 Storage Directions
Refrigeration: I store the yogurt in an airtight container in the fridge and use it within 5 to 7 days. The lime juice and vinegar help keep it fresh, but I try not to let it sit longer than that.
Freezing: I don’t freeze this yogurt because the texture changes too much once it thaws. It’s best made fresh and eaten throughout the week.
❓Recipe FAQs
Can I skip soaking the cashews?
I really don’t recommend skipping the soaking. Soaked cashews blend up much smoother and the yogurt tastes better too. If I forget to soak them overnight, I just boil them for 30 minutes to soften them.
Do I need a yogurt starter or probiotic capsule to make this?
No, you don’t need any special starter or probiotic powder for this recipe. This yogurt is made by blending soaked cashews and almonds with vinegar and lime juice, which gives it that tangy taste. It’s not the kind that ferments, so you can skip all the complicated steps and just chill it in the fridge.
Can I use apple cider vinegar instead of distilled white vinegar?
I’ve tried it, and the flavor is just not the same. Apple cider vinegar has a little sweetness to it, which changes the overall taste of the yogurt. Distilled white vinegar is more neutral and gives the sharp flavor I’m looking for in a plain yogurt.
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📋 Recipe Card
Homemade Vegan Yogurt
This easy 5-minute homemade Vegan Yogurt has the perfect balance of creaminess and tang, just like traditional plain yogurt. It's a yummy dairy-free recipe made with cashews, vinegar, and lime that's thick and creamy. If you're looking for a homemade vegan yogurt, this is it!
Servings: 5
Calories: 241kcal
Ingredients
- 1 1/2 cups raw cashews , soaked overnight (see note, includes nut free idea)
- 2 tablespoons blanched slivered almonds , soaked overnight (see note, includes nut free idea)
- 1 cup plus 1 tablespoon water
- 3 tablespoons lime juice (see note)
- 2 tablespoons distilled white vinegar (see note)
Equipment
Instructions
- Place all ingredients in a blender and blend until smooth
- Put in an airtight container and let set in the fridge overnight.
Notes
- My #1 Secret Tip for making this homemade vegan yogurt is to always soak the cashews, no matter what blender I’m using. Skipping this step can leave the yogurt grainy and the flavor a little off, so I make sure to soak them overnight or boil them if I’m short on time.
- Use lime juice: I find that freshly squeezed lime juice gives a brighter flavor than bottled. If I have limes on hand, I always go with fresh.
- Use the right vinegar: I only use distilled white vinegar for this. Other vinegars like apple cider are sweeter and will change the flavor.
- Taste and adjust: If I want it a little sweeter, I add maple syrup or a bit of sugar after it’s blended. I always taste it first to see what it needs.
- Use a clean container: I store the yogurt in a clean glass jar or container with a lid. This keeps it fresh longer and helps it set properly in the fridge.
- Don’t add fruit until serving: If I’m adding fruit or flavorings like jam or vanilla, I stir those in just before serving. That way the base stays plain and versatile.
Nutrition
Calories: 241kcal | Carbohydrates: 13g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Sodium: 8mg | Potassium: 292mg | Fiber: 2g | Sugar: 3g | Vitamin C: 3mg | Calcium: 24mg | Iron: 3mg
