Vegan Yogurt in 5-Minutes

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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.

overhead shot of blue bowl filled with vegan yogurt and topped with granola and fruit

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.

2 glasses with stems filled with vegan yogurt

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!

bright blue bowl filled with dairy free yogurt and topped with mint and fruit

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.

ingredients for vegan yogurt frozen peaches, lemon juice, tofu, cashews, sweetener

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.

  1. 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.
  2. 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.
  3. Blend on high until the yogurt is nice and smooth.
vitamix blender filled with frozen fruit, cashews, tofu, lemon juice

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.

decorative glasses with stems filled with vegan yogurt and gluten free granola

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.

yogurt in bowl in front and glasses in background

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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If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!

overhead shot of blue bowl filled with vegan yogurt and topped with granola and fruit
4.63 from 8 votes

Vegan Blender Yogurt

This Vegan Yogurt Recipe is creamy and delicious and can be ready in only 5-minutes flat! It is perfect for breakfast, snacks, or simply dolloping on desserts or waffles.
Prep: 5 minutes
Total: 5 minutes
Servings: 4

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

Frozen Fruit Ideas:

I like to use frozen peaches for this recipe. Other great options include mango, blueberries, strawberries, or pineapple. 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.

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 doeNOT freeze well because freezing completely changes the tofu texture.

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
Instant Pot Cultured Yogurt is another yogurt option from The China Study Cookbook.

Nutrition

Serving: 3/4 cup | Calories: 226kcal | Carbohydrates: 26.6g | Protein: 2.5g | Fat: 10.4g | Sodium: 33mg | Fiber: 2.5g | Sugar: 20.2g

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.

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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…

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15 Comments

  1. 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.

  2. 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?

  3. Delicious and easy to make. I used frozen strawberries and left out the optional sweetener. Thank you Terri for another wonderful recipe.

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