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.
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.
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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 does NOTfreeze 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.