Vegan Instant Pot Cashew Yogurt

finished cashew yogurt in small jar

The Spruce / Leah Maroney

  • Total: 7 mins
  • Prep: 2 mins
  • Cook: 5 mins
  • Fermenting: 8 hrs
  • Yield:
Nutritional Guidelines (per serving)
293 Calories
26g Fat
12g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings:
Amount per serving
Calories 293
% Daily Value*
Total Fat 26g 34%
Saturated Fat 13g 66%
Cholesterol 0mg 0%
Sodium 21mg 1%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 7g
Vitamin C 1mg 4%
Calcium 34mg 3%
Iron 4mg 22%
Potassium 347mg 7%
*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 vegan cashew yogurt is so easy to make and is so worth the wait! It’s only 3 ingredients and there’s no straining, squeezing, or weird thickeners. Most nut-based yogurts contain locust bean gum or carrageean to thicken the yogurt but, the cashews are the only thickener you need!

The nuts get so tender from soaking in the water that you don’t even have to strain out the pieces. You just need a high-powered blender to process the soaked nuts with the coconut milk. Add in a little yogurt starter or plant based yogurt and let it sit in a warm place for 8 hours and you’ve got delicious, vegan yogurt. You can add in vanilla extract, honey, or your favorite fruit jams. The coconut milk adds a little sweetness on its own so it’s actually delicious without any extra sugar!

Whether you’re dairy-free, vegan, or just looking to change up your breakfast routine, you’ll love this yogurt. And you’ll love that you made it from scratch! 

Ingredients

  • 1 cup raw cashews
  • 2 to 3 cups water for soaking
  • 1 cup

    canned coconut milk

  • 1 tablespoon

    plant-based yogurt with live cultures (or 1 tablespoon yogurt culture starter)

Steps to Make It

  1. Gather your ingredients.

    ingredients for cashew yogurt
     The Spruce / Leah Maroney
  2. Put the cashews in a medium sized bowl. Cover with water completely. Soak the cashews at room temperature for at least 6 hours or up to overnight. The longer you soak the smoother your yogurt will be. 

    cashew nuts soaking in water
     The Spruce / Leah Maroney
  3. Drain and rinse the cashews and add them to a blender. Add in the coconut milk and blend until completely smooth. 

    blended cashew nuts and coconut milk for yogurt
    The Spruce / Leah Maroney
  4. Place the cashew mixture into a microwave safe bowl. Microwave for 2 minutes. Stir and then cool to between 90 F and 110 F.

    heated cashew yogurt
    The Spruce / Leah Maroney
  5. Stir in the yogurt or culture starter. You can also stir in any flavorings such as honey, ginger, chocolate or berries if you are adding them at this time. 

    cashew yogurt with yogurt starter whisked in
    The Spruce / Leah Maroney
  6. Add 3 cups of water to the instant pot. Heat on sauté for 1 to 2 minutes or until the water is warm but not boiling. (If you have a "yogurt" setting on your Instant Pot you can simply skip this step and just set the jars into the pot, cover, and set the yogurt setting for 8 hours or overnight.)

  7. Add the yogurt to jars and cover with lids. Place in the water bath and put the lid on the instant pot, keeping it turned off. Cover the instant pot with its lid and then wrap the lid with a few clean towels for insulation. Let sit for at least 6 hours or up to 24. Remove jars and place them in the refrigerator for further the thickening. 

    cashew milk yogurt in instant pot
    The Spruce / Leah Maroney

Recipe Variations

  • To make a larger batch, simply double the ingredients of this recipe.
  • Create your own flavors with minced candied ginger, pureed berries, melted vegan chocolate, maple, or vanilla. Simply stir these into the blended warm liquid when you add the culture.
  • Add 2 tablespoons chia seeds before fermenting to thicken and add fiber and make a more pudding-like dish.
  • Place containers in a slow cooker or a small drinks cooler filled with warm water instead of an instant pot to insulate while your yogurt ferments.