Raw Vegan Yogurt Recipe

By
Jennifer Murray
Jennifer Murray
Former head chef at a Kauai restaurant and co-author of three cookbooks dedicated to vegan or raw food diets.
Learn about The Spruce Eats' Editorial Process
Updated on 02/16/23
Tested by
Tracy Wilk
Photo of Tracy Wilk
Tested by Tracy Wilk
Tracy Wilk is a professional pastry chef, recipe developer and chef instructor, and, most importantly, a firm believer in sprinkles.
Learn about The Spruce Eats' Editorial Process
Raw vegan yogurt

The Spruce Eats / Bahareh Niati

Prep: 10 mins
Cook: 0 mins
Fermentation Time: 24 hrs
Total: 24 hrs 10 mins
Servings: 4 servings
Nutrition Facts (per serving)
241 Calories
25g Fat
5g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 241
% Daily Value*
Total Fat 25g 33%
Saturated Fat 4g 20%
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 5g 2%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 3g
Vitamin C 0mg 2%
Calcium 30mg 2%
Iron 1mg 7%
Potassium 123mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This raw food version of plain yogurt can be enjoyed in many ways. You can flavor it for a simple yogurt. It can be served with homemade raw vegan granola or some fresh fruit. The process is the same as ​raw nut cheese recipes, but with a different nut-to-water ratio for a thinner, more spoonable result.

As with store-bought yogurt, a little water will settle at the bottom of this yogurt. It is the more sour part of the equation but is perfectly safe to consume. The water adds a tangy flavor if that suits you. Otherwise, you may want to scoop the yogurt off and pour out the water. 

Add fruit, nuts, or a drizzle of raw vegan sweetener (agave nectar or maple syrup or whatever you like) and enjoy a delicious raw vegan breakfast or snack!

“Making homemade yogurt is easier than you may think, and this dairy free version is a great way to get started. I chose to use cashews for their mild flavor and “meatiness” and it came out delicious. I let mine sit for about 24 hours before adding a little bit of lemon for more tang.” —Tracy Wilk 

vegan yogurt/tester image
A Note From Our Recipe Tester

Ingredients

  • 1 cup macadamia nuts, or cashew nuts, soaked in water for 2 hours, then drained

  • 1 cup water

  • 1 tablespoon lemon juice, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make raw vegan yogurt

    The Spruce Eats / Bahareh Niati

  2. Place the nuts in the blender with half of the water. Blend for 20 seconds.

    Nut and water mixture in a blender

    The Spruce Eats / Bahareh Niati

  3. Add the remaining water. Blend until a creamy, smooth consistency is reached.

    Creamy nut and water mixture in a blender

    The Spruce Eats / Bahareh Niati

  4. Transfer the mixture to a clean glass jar and cover with plastic wrap, held on with a rubber band. Leave in a warm place to ferment, 16 to 24 hours. The longer it sits, the more fermentation that will occur.

    Raw yogurt in a glass jar topped with plastic wrap and a rubber band

    The Spruce Eats / Bahareh Niati

  5. Stir in lemon juice, if using, and refrigerate to chill.

    Raw yogurt with lemon juice added

    The Spruce Eats / Bahareh Niati