Homemade Vegan Yogurt

4.67 from 3 votes

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!

Prep Time5

Total Time5

Course: 30 Minutes or Less, Breakfast, Snack

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 241kcal

Author: Anjali Shah

Equipment

Regular Blender

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)

US Customary - Metric

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