Homemade Raw Vegan Yogurt Recipe

Healthy vegan breakfast
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  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Fermentation Time: 24 hrs
  • Yield: 2 cups; about 4 servings
Nutritional Guidelines (per serving)
119 Calories
10g Fat
7g Carbs
3g Protein
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Nutrition Facts
Servings: 2 cups; about 4 servings
Amount per serving
Calories 119
% Daily Value*
Total Fat 10g 12%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 111mg 5%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 3%
Protein 3g
Calcium 16mg 1%
*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 a  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. You may want to scoop the yogurt off and pour out the water. It is the more sour part of the equation, but it adds a tangy flavor if that suits your needs. 

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


  • 1 cup macadamia nuts or cashews, soaked for 2 hours
  • 1 cup filtered water
  • 1 tablespoon lemon juice, optional

Steps to Make It

  1. Place the nuts in the blender with half of the water. Blend for 20 seconds and add the remaining water. Blend until a creamy, smooth consistency is reached.

  2. 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 for 16 to 24 hours. The longer it sits, the more fermentation will occur. Stir in lemon juice, if using and refrigerate to chill.