Vegan Yogurt in 5-Minutes
This Vegan Yogurt recipe is creamy and delicious and can be ready in only 5-minutes. It is perfect for breakfast, snacks, or simply dolloping on desserts or waffles.
I love having healthy options for breakfast, and this dairy-free yogurt is a terrific one to keep on hand for breakfast on the go. Top it with fresh fruit and granola, and it will keep you full for hours. I have a terrific Homemade Gluten-Free Granola recipe that is perfect as a topping.
In the past, I have always felt that making vegan yogurt was so difficult because the cultured versions can be quite finicky and, if not done perfectly, come out too thin, thick, or clumpy. But, thankfully, that’s not the case with this easy and quick version. If you want to try to make a cultured version in your Instant Pot, this Instant Pot Dairy-Free Yogurt from The China Study Cookbook is a great option.
Is yogurt vegan?
Traditional yogurt is usually made with milk, so it’s not vegan. However, there are many dairy-free options available at the grocery store these days made with soy milk. Even better, make it yourself in your own kitchen and use only wholesome ingredients for the healthiest, most delicious flavor!
Does vegan yogurt have probiotics?
Most regular and vegan yogurts do have some sort of probiotic in them which is one of the reasons that making cultured yogurt can be so finicky and difficult to get the right consistency. Even the Instant Pot Yogurt version on this website uses Solgar Vegetable Capsules as a culture.
If you want to, you could even add the probiotic capsules to this recipe, but I don’t really see a need for them. Some folks may just want a probiotic boost, but if you’re eating a healthy whole-food plant-based diet, there is likely no real benefit since your gut bacteria should likely be healthy already.
Ingredients needed
There are very few ingredients needed for this dairy-free yogurt recipe. I am guessing it is very likely that you already have most, if not all, of them in your kitchen.
- Cashews- The creamy rich texture and flavor are provided by raw cashews that have been soaked.
- Frozen fruit- Any frozen fruit will work such as peaches, mango, or berries.
- Tofu- Silken firm tofu is the version I prefer for making yogurt because it’s nice and creamy. For more information on the different types of tofu and how to use them, this Easy Vegan Tofu Recipes should be helpful because it goes into a lot of detail.
- Sweetener- You can omit the sweetener altogether if desired. I like to use a little agave nectar. Another good option is maple syrup.
- Lemon juice- Yogurt needs a slightly tangy flavor, and lemon juice is perfect for achieving that.
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
How to make vegan yogurt
Seriously, this is one of the easiest recipes you will ever make and since we aren’t using a quirky probiotic, it is super simple to get the texture right without even trying hard.
- Begin by soaking the cashews in warm water for about 20-30 minutes. Even if you have a high-powered blender like my Vitamix 5200 Series, don’t skip this step. Soaking helps with full flavor and creamy texture. Drain the water from the cashews before using them.
- Add all the ingredients to your blender or food processor, beginning with the softest items like the tofu and soaked cashews. Put the frozen fruit in last so it starts at the top because it makes the blending process easier on your appliance.
- Blend on high until the yogurt is nice and smooth.
Frozen fruit ideas
I like to use frozen peaches for this recipe. Other great options include mango, blueberries, strawberries, or pineapple. Technically, you could use one of the frozen fruit blends with more than one type of fruit like a tropical blend, however, I personally like to stick to one fruit flavor at a time.
Sweetener variations
Sweetener is completely optional, and you don’t have to add it at all. Personally, I feel like it needs a little sweetener, and I like to use agave nectar. However, it doesn’t take much and even maple syrup would be a good option.
Topping options
These are some of my favorite toppings for vegan yogurt, but you don’t actually need them at all. They just make it more filling.
- Fresh berries and fruit
- Granola
- Raw rolled oats
- Nuts like crushed walnuts or pecans
- Fresh mint leaves
- Canned fruit (without syrup)
- Fruit jam
- Maple syrup
- Homemade Caramel Sauce
Storage
Store this dairy-free yogurt in an airtight container in the refrigerator for about 5-7 days. It will get thicker as it chills in the refrigerator. This does NOT freeze well because freezing completely changes the tofu texture.
Serving suggestions
This yogurt is so versatile and, besides serving for breakfast or snacks, it is terrific dolloped on other desserts and recipes like these.
More vegan breakfast ideas
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
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Vegan Blender Yogurt
Ingredients
- 2.5 cups frozen fruit such as peaches mango, or berries
- 1/2 cup raw cashews soaked
- 12 ounces silken tofu firm
- 1 tablespoon lemon juice
- 3 tablespoons sweetener such as agave or maple syrup optional
Instructions
- Begin by soaking the cashews in warm water for about 20-30 minutes. Even if you have a high-powered blender like my Vitamix 5200 Series, don’t skip this step. Soaking helps with full flavor and creamy texture. Drain the water from the cashews before using them.
- Add all the ingredients to your blender or food processor, beginning with the softest items like the tofu and soaked cashews. Put the frozen fruit in last so it starts at the top because it makes the blending process easier on your appliance.
- Blend on high until the yogurt is nice and smooth.
- It can be eaten immediately but chilling it for a couple of hours or more will cause the consistency to thicken up better. Eat as is or top with fresh fruit and or granola. See other topping suggestions below.
Video
Notes
- Fresh berries and fruit
- Granola
- Raw rolled oats
- Nuts like crushed walnuts or pecans
- Fresh mint leaves
- Canned fruit (without syrup)
- Fruit jam
- Maple syrup
- Homemade Caramel Sauce
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Hello – I like my yogurt plain and tangy. Can this recipe be made without adding fruit?
I haven’t tried it without fruit, but sure give it a try. I would love to hear how it turns out.
Hi. I have PB2 Cashew Powder in my pantry. Could I use that instead of raw cashews? Thanks.
Debra- I haven’t tried the powder before, so I can’t say for sure. Let us know if you give it a try.
I just made this and it’s delicious. I forgot to add lemon juice but it still turned out so yummy. I did cut the recipe in half and used silken tofu because I couldn’t find firm silken in the store. I also used frozen fruits I had on hand which was passion fruit, blueberries, and mango. I need quick and easy and this was perfect. Thank you.
Hi Elaine- Awesome! I love the fruits you used! So glad it turned out well for you. Thanks for the great feedback.
Where’s the instructions about using an instapot ? There’s the list of ingredients, instructions ( 1-4 ) but no mention about the instapot?
ie : 3. Blend on high until the yogurt is nice and smooth.
4. It can be eaten immediately … 🤷♀️
Did I miss something?
Hi Lois- We have two different recipes on the website for yogurt. One is this one that is made in a blender, and the other is this Instant Pot Yogurt from Dr. LeAnne Campbell.
Delicious and easy to make. I used frozen strawberries and left out the optional sweetener. Thank you Terri for another wonderful recipe.
Hi Darlene- Frozen strawberries are an excellent idea, and I’m glad that you liked this recipe. I need to make this again soon. Peaches are great in it too. 🙂
What can be used instead of Lemon Juice? I’m allergic to all Citrus products.
Laura- I think you could use apple cider vinegar or white wine vinegar to replace the lemon juice in the recipe.
I wonder if anyone has tried it with fewer cashews – it looks delicious, but I’d like to lower the fat content…
Hi there…. What if you can not get the silken tofu….can I use the soft tofu instead?
Yes, you sure can. Silken tofu would be just fine.