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Vegan Yogurt Made from Cashews and Coconut Milk Recipe

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4.2 from 7 reviews

This homemade vegan yogurt recipe uses cashews and light canned coconut milk to create a creamy, tangy dairy-free yogurt that's perfect for breakfast or snacking. Cultured either in an Instant Pot or using a traditional warm incubation method, this yogurt is naturally sweetened with maple syrup and can be tailored to your preferred tartness. It's an easy, all-natural way to enjoy probiotic-rich vegan yogurt at home.

Ingredients

Base Ingredients

  • 1 cup (140 grams) raw cashew nuts
  • 1 standard can (400ml / 13.5 oz) light canned coconut milk
  • 2 tablespoons vegan yogurt (as starter culture)
  • 2 tablespoons maple syrup (or agave, or same amount of white or cane sugar; do not omit)

Instructions

  1. Clean Equipment: Thoroughly sanitize all jars and lids by running them through the dishwasher on the hottest setting, washing in hot soapy water and baking at 135 °C (275°F) for 15-20 minutes, or microwaving wet jars for 45 seconds. Soak metal lids in boiling water to sterilize. Also clean the blender jar with hot soapy water and rinse with boiling water before use.
  2. Soak Cashews: Place cashews in a small bowl and cover completely with boiling water. Soak for 20 to 30 minutes to soften, which is essential for smooth blending and fermentation.
  3. Blend Ingredients: Rinse the soaked cashews under boiling water in a sieve, then drain and add to a blender. Add the light coconut milk, vegan yogurt starter, and maple syrup. Blend the mixture until completely smooth and creamy.
  4. Prepare Jars: Decant the blended mixture into clean, dry glass jars with a total volume of about 600ml (approximately 3 cups). Ensure jars fit easily inside the inner pot of your Instant Pot if using one. Do not use the metal Instant Pot insert for culturing.
  5. Culture in Instant Pot (Optional): Place the uncovered jars directly on the bottom of the Instant Pot’s metal inner pot—do not use a trivet or add water. Close the Instant Pot lid, close the steam vent, press the yogurt button, and set to 'normal' mode. Adjust fermentation time to at least 10 hours for a mild tang, or up to 11.5 hours for a stronger tang. Do not disturb during culturing except to sample after 10 hours if desired.
  6. Alternate Culture Method: If not using an Instant Pot, cover jars with cheesecloth or clean breathable fabric secured with elastic bands. Keep the jars at a steady temperature between 29 °C (85 °F) and 46 °C (115 °F). If room temperature is less than 29 °C, preheat the oven at 200 °C (400 °F) for 1 minute, turn it off, turn on the oven light, and place jars on the top rack inside. Avoid opening the oven door during incubation. Fermentation typically takes between 10 to 12 hours; longer if cooler, shorter if warmer.
  7. Refrigerate: Once yogurt has reached your desired tanginess, securely cover with lids and refrigerate thoroughly without stirring. Yogurt will thicken further as it chills, so allow time before serving.
  8. Save Starter: Save a few tablespoons of the finished yogurt to use as a starter culture for your next batch.
  9. Sweeten if Desired: Add extra sweetener such as maple syrup after fermentation and refrigeration if you prefer a sweeter yogurt.

Notes

  • Use only light canned coconut milk for best texture and fermentation results; other milk alternatives may not work well.
  • Maintaining a consistent incubation temperature between 29 °C and 46 °C is critical for successful culturing.
  • Do not disturb the yogurt during fermentation to allow proper thickening and tang development.
  • Always sanitize all equipment to prevent contamination and ensure proper fermentation.
  • If you do not have an Instant Pot, use your oven with just the light on for a stable warm environment.
  • Do not omit the sweetener as it helps the fermentation process.
  • Ensure jars are not covered during incubation to allow breathing; cover only afterward for refrigeration.

Find it online: https://recipeplenty.com/vegan-yogurt-made-from-cashews-and-coconut-milk-recipe/