This vegan cashew yogurt is thick, tangy and delicious with healthy probiotic cultures.
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.
You can also make vegan yogurt in the Instant Pot.
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
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.
Recipe notes
- You need either the probiotic pills or the starter yogurt, not both.
Sasha
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
Hi Sasha, that's awesome to hear! Thanks for letting me know. 🙂
Viji Vishwas
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
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
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
Yes, about a tablespoon of the forager and a probiotic pill would work.
Viji Vishwas
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
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.
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
Hi Amy, I would assume any drinking water that's not chlorinated should be fine.
Nina
Hello. I am planning to make this today. Can I substitute the vegan yogurt with vegan sour cream?
Vaishali
What dish are you planning on making?
MaryLou
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
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
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
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
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
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
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
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
Hi... Should I presoak the icashew nuts for a few hours or I can blend that straight?
Jez
Hi, do you think it would be possible to use the same strategy with oats?
Carmen de San Juan
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
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
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
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
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
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
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
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
Plain.
Litic
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
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
I am sure you can, but I can't help you with how to since I haven't used a yogurt maker.
Amy Morrison
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
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
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.