You might also like this recipe for vegan Instant Pot yogurt. I love this vegan cashew yogurt so much, it has pretty much replaced the quick, non-cultured yogurt I’d blend up in the past to eat or add to various dishes. I loved yogurt in my pre-vegan days and I’ve never really been able to wrap my head around storebought vegan yogurts, which just don’t taste right and their texture is almost always completely off. Call me picky. So the last time I bought a cashew yogurt off the shelf that had live cultures, I decided to try making my own. Partly so I didn’t have to spring six bucks for a small tub of yogurt, and partly so I didn’t have to rush to Whole Foods each time I needed some. I also wanted a thicker yogurt, and the storebought ones are too thin for my liking. I loved the result, and I started to make my own, using some of the storebought yogurt as a starter. This is really a very simple recipe – all you need are the cashews and the starter (any vegan yogurt with live bacterial cultures will do), a bowl, and a blender, and you’re all set. The result is a thick, creamy, tangy yogurt that tastes gorgeous. Check to get new recipe updates by email.
I love eating this yogurt by the spoonful, but I especially love stirring in some berries, or using it to top granola. It also works great in Indian curries, raitas and biryanis, when the recipe calls for yogurt. Try making some today. It takes minutes, and it is, like any homemade yogurt, a gift that keeps on giving. You’ll never need store-bought again.
Storage instructions
Refrigerate: refrigerate the yogurt after it’s set. You can store it this way for up to a week. Freeze: the yogurt can be frozen in an airtight container for up to two months.
Recipes to make with vegan yogurt
Recipe card
