This vegan cashew yogurt is thick, tangy and delicious with healthy probiotic cultures. It has all the benefits of regular yogurt, but it's even healthier!
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.
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
Homemade Cultured Cashew Yogurt
Ingredients
- 1 cup raw cashews or cashew pieces
- 1 cup filtered or distilled water (this helps the cultures grow faster than chlorinated tap water would)
- 1 tablespoon vegan yogurt for use as a starter. Be sure to use one with live, active cultures, OR
- 2 vegetarian probiotic pills (if not using the vegan starter. I use the Now PB8 Probiotic Acidophilus capsules, which are vegan.)
Instructions
- Place the cashews and water in a blender and blend to a very smooth paste.
- Place the cashew paste in a ceramic or glass bowl. Microwave for 10-15 seconds or until slightly warm. You can skip this step, but I like that it gives the bacteria a head start.
- Stir in the starter or, if using probiotic pills, open the capsules and empty the powder into the cashew paste. Cover the bowl with cling wrap and place in a warm spot, like a cold oven with the pilot light on, or, in hotter temps, on the countertop.
- Let it stand for six hours or overnight. The set yogurt should be very thick and tangy.
Notes
- You need either the probiotic pills or the starter yogurt, not both.
Nutrition Information
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Maria Gross says
Thanks for really tasty yogurt that I managed to pull off at the spur of the moment! I did not want to use a microwave so I made sure that the water the cashews were soaked in was hot. I have an electric oven so no pilot light possible. But I took it down to my home's boiler in the basement and parked the mason jar right on top of it with a taco warmer (an insulated cloth pouch) right over the bottle. I was able to serve it for dinner the next evening after 12 hours. Tangy and delicious.
Question: If I want to make the yogurt with 2 cups of cashews how many probiotic pills should I use? It's 2 for 1 cup ... is it 4 for 2 cups of cashews? Thanks.
Maria
Vaishali says
Hi Maria, that's a really good question. I would say that you would need to add 2 more capsules if you doubled the recipe. So happy you made the recipe--love the ingenuity! 🙂
Gc says
Hi... Should I presoak the icashew nuts for a few hours or I can blend that straight?
Vaishali says
Depends on your blender. If you have a high powered one no need to soak. Otherwise soak for at least 30 minutes.
JJ says
I had to get creative with this because I don't have an instant pot or a gas oven and it's October, so... But what I DO have is a pet warming mat that I bought in case the winter gets cold like last year-still clean and unused. So I wrapped my glass container of cashew blend up in the warming mat, set it to 110°, and about ten hours later, et Voila! Yogurt!
Vaishali says
Hahah I love the creativity. 😀 What a great idea.
Robbie Jones says
Thank you for posting this, because you gave me the idea of using my seed germination mat! 🙂
dyanne allegrini says
I tried this last night in my VitaMix.. It wasn't a paste at all but very runny.. I put it in my cold oven with the light on for a hours and it was still runny when I took it out at 10pm.. I put it in the fridge and it has firmed up a little but not much.. I used Kite Hill plain unsweetened as my starter.. Any suggestions what to add to it to use as a salad dressing? Not sure what I did wrong but I'll try again.. Thanks for any tips or help you can provide.
Vaishali says
Hi, was it rather cold where you are? That can slow down the development of the yogurt, even with the oven light on, and you would need it to stay out for longer. I haven't used Kite Hill but if it has live cultures it should have worked. Or try making the yogurt in the Instant Pot, which takes the guesswork out of the equation (search for it using the search box).
To turn it into a salad dressing you can try whisking it with a touch of balsamic vinegar, nutritional yeast, garlic powder, salt and ground black pepper.
Marjie says
I used my homemade cashew yogurt for my starter and now the new yogurt is trying to rise. It still smells good and looks like the first yogurt that I had made. Any suggestions? Do you think that if I get some more store yogurt that it may still work out? I only made it yesterday and so it has only been on the counter for 24 hours.
Anu says
OMG!!! Is this some kind of sorcery? I made this in an electric yogurt maker and it's fabulous!!! Eating out of the jar with a spoon!
Vaishali says
Awesome! 🙂
M.K. says
I love this Yogurt. I make it every week. I leave it for 19hrs in my oven with light on. But this means, for almost 2 days I can't use my oven. The day I want to make the yogurt, I don't turn on the oven, because otherwise, it will end up being too warm. Then of course when I make the yogurt for 19hrs I can't use my oven. I was wondering if I could use a yogurt maker. I found this at Amazon. It doesn't have a time control, but I think it was the cheapest yogurt maker. 🙂
Dash Bulk Yogurt Maker Machine with One Touch Display
I am open to any other ideas. Thank you again.
Anu says
I made this for the first time in a yogurt maker and it turned out great. Mine is a cheap one I got from a resale shop.
Marianne says
I made this yesterday and let it sit in oven over night, which was close to 20 hours, as I made it early. I think that might have been too long as it tastes too tart. Any thoughts? I can use it in recipes but not with just fruit.
Love your recipes!
Vaishali says
Hi Marianne, leaving it in the oven too long will definitely make it tangier. I usually leave mine in the oven with the light on for about 12-16 hours, depending on how warm or cold it is outside. Taste it to see if it's tangy enough for your liking, then refrigerate immediately to stop if from fermenting further.
If your yogurt turns out too tangy, use it in cakes--I love yogurt in cakes and it helps make them really tender and moist. I have a turmeric cake on the blog I just posted last week, and also a white chocolate raspberry cake and a vegan lemon yogurt bundt cake. Search them up using the search engine on the blog. Or you can make a south Indian style yogurt rice, which is quite a treat.
Finally, a tangy yogurt is great in raita--I have a vegan cucumber raita recipe on the blog!
Marianne says
I already made your lemon bundt cake delicious.
But my question is could less time in oven make it taste better?
I think 20 hours might have been too long. Going to try it again.
Marianne
Shelley says
I'm so glad somebody asked about this...I just tried the recipe last night (which looked beautiful btw), put it in the oven to do its magic, and completely forgot about it until now (about 3:30 p.m.). Looks like there might be a bundt in my future...darn!
Treena says
Hello I’m happy to have found your recipes. 🙂 Is it possible to make this in a crockpot? We don’t have a working oven or anything warmer than room temperature. Thanks
Vaishali says
Hi Treena, if you have a multicooker like an Instant Pot, most have a yogurt function. But in a crockpot, at least the one I have, you can't vary the temp except from high to low, and even the low setting on a crockpot would be too high for the bacteria in yogurt. Recipes for crockpot yogurts that I've seen online don't seem to do anything different from what you'd do in a stove--ie. they ask you to heat the milk in the crockpot, cool it, then stir in the starter and leave it in a cool crockpot.
If you don't have a working oven, and if it's cool at room temperature where you are, I'd recommend heating the cashew milk on the stovetop until it until lukewarm (not hot, as that would kill the bacteria). Stir in the starter, swaddle the container in a blanket to keep it warm, and leave in the warmest spot in your house.
sanchi says
can I use any other nuts or ingredient to prepare the yoghurt? I believe too many cashews will add in a lot of calories.
Tynesha says
Hi! I would like to say I love this recipe. It’s so easy and it’s tastes amazing!
I just have a question, I made it twice now. The first time I used a cultured almond/cashew yogurt and results were thick and creamy which is what I wanted. The second time I tried using 2 probiotic pills and it came out still runny and a more tangy taste. Do you know why this would be?
Thanks again for this recipe!
Michele says
Your probiotic may also have contained prebiotic, which does not work for yogurt culturing.
Marianne says
How many billion should the probiotic be? I checked amazon Canada and there are several different ones. I can’t wait to try this.
Thank you!
Vaishali says
I checked the bottle of PB8, which is the brand I use and recommend, and it says that a 2-capsule serving has 14 billion.
Sasha says
I usually don’t stop to comment on blog site recipes, but I had to thank you for getting my 2021 off to such an epically yummy start!! 🙂 The vegan yogurts in the stores are so expensive and full of extra sugars, so I’d only eaten them as treats. This actually gives me good protein and helps my stomach. I can’t believe how easy this is, and it’s made my morning smoothies taste so much better!!
I left it closed in my cold oven overnight, but I was worried it wouldn’t come out right b/c there was no light (as mentioned in the instructions...lol I’m new at this). But, it turned out creamy and tangy! Thank you! Will be looking at more of your recipes! HNY!
Vaishali says
Hi Sasha, that's awesome to hear! Thanks for letting me know. 🙂
Viji Vishwas says
Hi Vaishali,
I came across your page when looking up homemade vegan yogurt, and boy, what a find! Love your blog, and love your pet peeves even more 😀
Question on the cashew yogurt, I have been using forager yogurt, but am trying to recreate something as close to Indian yogurt as possible. Forager is great, but lacks the tangy taste. Any pointers on what can help with that?
TIA
Vaishali says
Hi Viji, 🙂 welcome to the blog! I find that leaving the yogurt out at room temperature longer usually makes it tangier--sometimes too tangy, in my experience. 🙂 Have you tried that? I sometimes use both Forager and a probiotic pill and that usually gives me quite a tangy result.
Viji Vishwas says
Ah, ok. So when I make it next time, are you suggesting to add the forager (assuming it has live cultures), and a pill or two of the probiotics?
Vaishali says
Yes, about a tablespoon of the forager and a probiotic pill would work.
Viji Vishwas says
I have made the yogurt twice so far. Put it in my yogurt maker for 8 hours. It’s so thick and tangy. Thanks so much for the recipe!
Marlene says
I was skeptical about this process, but it totally worked! I can't believe I made my own homemade vegan cashew yogurt just putting it into my oven overnight! Thank you for sharing. I'll try 3 capsules of the Jamieson probiotic next time, but my result was very thick and sour yogurt (12 hours overnight). I may never buy yogurt again after learning this!
amy d. says
Hello, I see that you recommend filtered or distilled water, but would it work with regular tap? Where I live, the water is not chlorinated but IDK what else they do to it. Thanks!!!
Vaishali says
Hi Amy, I would assume any drinking water that's not chlorinated should be fine.
Nina says
Hello. I am planning to make this today. Can I substitute the vegan yogurt with vegan sour cream?
Vaishali says
What dish are you planning on making?
MaryLou says
I understand that you use vegan yogurt as a starter because you are getting this recipe towards vegans, but if a person is not vegan could you make a cashew yogurt by using a regular milk yogurt starter? One reason I ask is that I've been making my own yogurt for a long time but with regular milk and I was curious about making it with cashew or almond milk instead. It would save me having to go to the store to buy a vegan yogurt if I could just use some of the yogurt I already have made with whole milk.
Vaishali says
Hi MaryLou, that's a good question. I can't be 100 percent sure as I haven't tried this, but I would assume that any culture with probiotics should work,at least in theory. You could experiment with a small quantity of cashews. If it works for you I'd love to know!
Susy says
I tried this recipe for yogurt and it’s not tangy or much flavor at all. Is there anything I can do to make it tangy now? I used a starter with live cultures.
Joanna Riccobono says
It's probably your starter. The probiotic powder I used is amazon.com/gp/product/B01E7R4F48/ and it provided super tangy results. I've made 5 batches so far, subsequent batches were made from leftover yogurt from previous batches. The warmer the location you can let it sit in and the longer you let it sit for the tangier it gets. I wouldn't go longer than 18 hours though, that was much too tangy for me.
Vaishali says
I clearly stated PB8 VEGETARIAN capsules which come in the green bottle and do not have gelatin. They make other probiotics as well and you looked at the wrong one.
Smriti says
Hi I want to try this vegan yogurt but I am not getting prebiotic pills and more over I don't have oven can I use gas top for that?
Vaishali says
Can you get a small amount of vegan yogurt that’s probiotic to use as a starter? And don’t leave it on the stove! A warm place at room temperature would work.
Hannah says
Hi, Thank you so much for this recipe. I tried it last night in my instapot, and was wondering if you have ever encountered spots of pinkish coloring? I scraped off the top and it looks like it is just in the top layer and so I’m eating the rest. It is tangy.
Gc says
Hi... Should I presoak the icashew nuts for a few hours or I can blend that straight?
Jez says
Hi, do you think it would be possible to use the same strategy with oats?
Carmen de San Juan says
Hi Vaishali! thank you for sharing your recipe! IT SOUNDS SUPER HELTHY AND DELICIOUS!
I have a question, I'm using vegan yoghurt starter which is streptococcus thermophilus and lactobacillus delbrueckiiwith and other probiotics but I am not sure what kind of container to use.. to keep the warmth I'm tempted to use a thermos ut don't know if metal or stainless steel can kill the culture.
Thank you!
Rachelle says
I tried the cashew yogurt, after about 6 hours it didn’t have any tangy taste, it was the same taste it had. What could have happened.
Vaishali says
You need to keep it in a warm spot and give it time to fernent. It will take more or less time depending on temps and conditions where you are.
Anonymous says
Same here - I got no fermentation after many hours. I will continue to leave it in a warm place (the counter, since I don't have a stove with a pilot light, but it's only about 70 degrees in the house). Is there a chance that it will spoil? Thanks
Vaishali says
Hi, cool temps can delay fermentation or it's also possible that the probiotic capsules you are using are no longer effective. Try and find a warmer spot -- perhaps close to a radiator? -- and watch for a few more hours. If it is spoilt it will taste and smell like it is and not like fresh yogurt. In that case discard it.
Susan says
I just made the cashew yogurt in IP using a water bath for 9 hrs as a commenter advised. So easy and now I'm on to round two of your Biryani and this time I get to add non dairy yogurt! Thank you!!
Susan says
I found when I added the cashew yogurt to the Biryani, after cooking the biryani, the yogurt 'broke' or separated. It didn't look very appetizing, but didn't affect the taste. I was pleased with the yogurt's consistency prior to adding to finished dish, however. It may have been more useful to just make the cucumber raita, I am guessing. By the way, I combined two of your biryanis to use what I had...and added edamame, mushrooms, carrots, french green lentils. Delish!!! I love your recipes to help me prepare Indian foods as a vegan!
Christine says
If I made this recipe and added fruit and maple syrup to it, could it still be used as a starter for future yogurt batches? Or does it need to be plain to be used as a starter? Thanks!
Vaishali says
Plain.
Litic says
Hello, Vaishali:
Thank you for posting this recipe. I ordered the probiotic you suggested in the recipe because I wanted a tangy cashew yoghurt. Could I have a slight clarification for Steps 3 and 4? In step 3, you say to cover the bowl in cling wrap and place in a warm spot, and, in step 4, you say to let stand 6 hours or overnight. Would it be 6 hours or overnight in the warm spot just to get tangy? I was thinking at one point I would want to move it to a refrigerator so that it could thicken.
Jennifer says
I’ve been looking for a cashew yogurt recipe, so thanks! Because of the shopping situation I can’t make it yet...gotta save the cashews for something else.
When I can stock up at TJs again, I want to try this.
Question though: before I started cutting down on soy, I would make two quarts of yogurt every other week. I used soy milk heated then cooled, Belle and Bella vegan starter, and my eurocuisine yogurt maker. Is there any reason why I can’t make this recipe in the yogurt maker? I see it’s not necessary, but I’m very fond of the the whole ritual.
Vaishali says
I am sure you can, but I can't help you with how to since I haven't used a yogurt maker.
Amy Morrison says
Hi! I'm very excited to find this recipe and will try tonight, using Forager cashew plain yogurt (not my fave, but does the trick). I'm wondering if I'm successful if I can keep using the yogurt I have made as the starter/probiotic and never have to buy yogurt again? Or would you recommend a fresh batch of probiotics each time it gets made?
Thanks so much!
NL says
Hi Amy! I've made this yogurt multiple times using the yogurt I made (also used Forager cashewgurt) as a starter..it worked perfectly!
Rekha says
Hi Vaishali,
Thank you for sharing your recipe! I've made cashew yogurt twice and it came out great! The first time, I didn't pay close enough attention to the water amount or the time (I let mine ferment for 12hrs, which was super tangy and perfect for avial), then I did it for 9hrs and it was just right (for my preference). The only change I made was to use one probiotic pill (renewlife ultimate Flora). I used the IP yogurt setting and did a water bath, and this helped set my yogurt (I've had issues in the past using the oven or finding a warm enough spot).
Again, thanks for this recipe. It's helped me veganize a few Kerala style dishes.
Melissa Davis says
Left mine for 6 hours, very bubbly on top but didn’t thicken. Thoughts?
Vaishali says
It will thicken when you refrigerate.
gaea redwood says
hi, I love Forager brand cashew milk and coconut cashew milk products. My fav is the plain yogurt which is perfect for recipes including raita and curries, cornbread and biscuits. I thought why not use it as a starter isn't that the old way? and stir it into the last of Forager milk before it can go bad.
How does that sound? With the shortages right now and long lines at WF I am going to try it.
thanks so much
peace ~
Vaishali says
Yes, you can definitely try it, although the yogurt might not be very thick.