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    Home > Fermented Foods

    Vegan Instant Pot Yogurt

    Posted: Jun 3, 2021 ยท Updated: Sep 30, 2021

    Jump to Recipe Pin Recipe
    Images of vegan yogurt made in Instant Pot with text inlay that says "vegan Instant Pot yogurt"

    Making vegan yogurt in an Instant Pot takes the guesswork out of a process that tends to depend on things beyond your control, like the weather. And it couldn't be easier. Here's my foolproof, two-ingredient recipe for a cultured vegan Instant Pot yogurt that's creamy, thick like Greek yogurt, tangy, probiotic and delicious.

    Photo of Vegan Instant Pot Yogurt in a white bowl with strawberries and blueberries and a drizzle of maple syrup.

    I know so many of you, like me, love making your own vegan yogurt at home. A few years back I posted a probiotic cashew yogurt recipe that's easy, delicious, and beats the heck out of paying a small fortune to buy a tub of vegan yogurt at the supermarket. So many of you have made it since, loved it, and continue to make it.

    But one thing that often emerges in comments is concerns about the varying times it takes for the yogurt to set. Even in the cozy atmosphere of an oven with the light turned on, it is not easy to predict when the yogurt will be ready. Because that time really depends to a great degree on factors outside your control: how cold or warm it is outside, which affects how cold or warm it is even inside your temperature-controlled home.

    That's why, today, I want to share with you a recipe that takes all of that guesswork out of making vegan yogurt: my Instant Pot Vegan Yogurt.

    This is such an easy recipe that you'll probably never go back to making yogurt the old-fashioned way again. All you need to do is blitz up the cashews with water, warm the cashew cream for a minute in the microwave until it's lukewarm, and then put it in the Instant Pot and forget about it.

    I love this Instant Pot vegan yogurt and I've pretty much switched to making my yogurt this way now. It turns out thicker, for one, and it is perfectly tangy and creamy. If you try it, I wanna know, so be sure to leave a comment below.

    Contents
    • Why you'll love this Vegan Instant Pot Yogurt
    • Ingredients
    • How to make vegan yogurt in the Instant Pot
    • FAQs
    • Recipes with vegan yogurt
    • Vegan Instant Pot Yogurt
    Photo of two white ramekins with vegan yogurt made in the Instant Pot and served with berries and a drizzle of maple syrup.

    Why you'll love this Vegan Instant Pot Yogurt

    • It's creamy. It's smooth and delicious with a fluffy, delightful texture.
    • It's tangy, and you can control how tangy you make it.
    • It's thick, with the consistency of Greek yogurt. Perfect for snacking or for adding to recipes.
    • It's delicious. It tastes exactly as yogurt should, even better!
    • It's probiotic. This yogurt has live probiotic cultures so a serving of it each day will keep your tummy happy.
    • It's foolproof. There's no guesswork based on the weather and the temperature. The IP does all that for you.
    • It needs just two ingredients. In addition to the cashews you will just need probiotic capsules or a couple of tablespoons of any other yogurt with live, active bacterial cultures.
    Photo of a thick spoonful of vegan Greek yogurt made in the Instant Pot and served with strawberries, blueberries and maple syrup.

    Ingredients

    • Raw cashews. Always make yogurt with raw, not roasted, cashews for good results. You can use cashew pieces, which are more economical than whole cashews, it makes no difference in this recipe as they are blended into a cream.
    • Filtered water. You don't need to buy bottled water, although that is fine too, but water put through whatever filter you have at home would work. The purer the water is, and freer of chemicals, the easier it is for the microorganisms in the yogurt to flourish.
    • Probiotic capsules: I use PB8 vegetarian capsules, which you can easily buy online. Make sure you open the capsule and stir in only the powder. Alternatively, you can use an existing yogurt with live bacterial cultures, if you have one at hand. You just need two tablespoons.
    Overhead shot of two ramekins with vegan Instant Pot Yogurt with berries and maple syrup.

    How to make vegan yogurt in the Instant Pot

    There's barely a recipe here, but the instructions are important to follow along carefully, so please do so for the best results.

    You will begin the process by soaking 2 cups of raw cashews or cashew pieces with 2 cups of filtered water for at least 30 minutes. I don't care how high-powered your blender is, soaking the cashews makes a really smooth yogurt, so do it. Do not drain the water.

    Cashews soaking in a blender for vegan yogurt.
    Soak cashews for at least 30 minutes or more. Blend into a very smooth cream.

    Next put all of it in the blender and blitz into a really smooth, silky cream. Remove the cream to an oven-safe bowl that will fit inside the Instant Pot liner. I use a glass Pyrex bowl.

    Warm the yogurt in the microwave for 30 seconds. Stir, then warm for 30 more seconds. The yogurt will be slightly lukewarm, which will create a nice, cozy atmosphere for the bacteria to start growing.

    Stir in the powder from two probiotic capsules (open each capsule and use the powder inside only). I always use the PB8 vegetarian brand, which I buy online. It works great.

    Photo of cashew cream for vegan yogurt with two probiotic capsules.
    Open probiotic pills and stir the powder into the cashew cream.

    You can also use a yogurt as your starter. Any vegan or non-vegan yogurt will do, but it has to have active live cultures so make sure you read the info on the container. A homemade probiotic yogurt is great too. Stir in the yogurt starter into the cashew cream instead of the probiotic capsule powder.

    Once the powder or starter has been stirred into the yogurt, place it inside the steel liner of the Instant Pot. Click the lid on, and press the "yogurt" function. Set the time to 12 hours for a tangier yogurt, or 10 hours for a less tangy version. I usually do 12 hours.

    Cashew cream in pyrex bowl inside Instant Pot inner pot or liner.
    Place the cashew cream inside the inner pot or liner of the Instant Pot.

    The IP will begin to count up rather than count down, the way it usually does: in other words, it will begin counting the time from 0 seconds on and work its way up to 12 hours (or 10 hours if that's what you set it for).

    When the IP indicates the yogurt is ready, open the lid and voila, amazing vegan yogurt. If you don't want the yogurt to get more tangy, refrigerate immediately.

    Photo of thick vegan yogurt made in the Instant Pot inside a glass bowl.
    Voila! Thick, tangy, vegan Instant Pot yogurt!

    FAQs

    After I make this yogurt, can I use it as a starter for the next batch?

    Yes, absolutely. Just use two tablespoons of the yogurt as a starter to begin your next batch. No need to use probiotic capsules each time.

    I am allergic to nuts. Can I substitute the cashews?

    Yes, you can use full-fat coconut milk to make this yogurt. You can also use soy milk but the yogurt will need a thickener in that case. You can stir a teaspoon of thickener like agar agar into the milk before you heat it.
    That said, I much prefer the cashew yogurt, which tastes closest to the real thing and has the perfect for baking cakes and other desserts.

    How do I store the yogurt?

    The yogurt should be refrigerated immediately after you remove it from the IP, especially if it's as tangy as you want it. If you leave it out at room temperature the yogurt will continue to ferment and get tangier.
    On the flip side, if your yogurt isn't still as tangy as you want it to be (although it should be quite tangy after 12 hours in the IP), leave it on the counter for a couple more hours and taste to make sure it tastes as you want it to before you refrigerate.
    You can freeze the yogurt or a small batch of the yogurt to use as your next starter.

    Recipes with vegan yogurt

    This yogurt, with fresh berries or other fruit and a drizzle of maple syrup, is divine as a snack or dessert. Here are some more ideas for how you can use it.

    • Vegan Mango Lassi
    • Vegan Lemon Yogurt Bundt Cake
    • Vegan Harissa Meatballs with Cilantro Yogurt Sauce
    • Vegan Cucumber Yogurt Rice

    Vegan Instant Pot Yogurt

    A foolproof, two-ingredient recipe for a cultured vegan Instant Pot yogurt that's creamy, thick, tangy, probiotic and delicious. It takes the guesswork out of making yogurt.
    4.91 from 10 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Breakfast/Brunch, Snack
    Cuisine: Fermented foods
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Vegan Instant Pot Yogurt
    Prep Time: 5 mins
    Cook Time: 12 hrs
    Total Time: 12 hrs 5 mins
    Servings: 8 servings
    Calories: 178kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Equipment

    • Instant Pot
    • Oven-safe bowl that will fit inside IP liner

    Ingredients 
    US Customary - Metric

    • 2 cups raw cashews
    • 2 cups filtered water
    • 2 probiotic capsules or 2 tablespoon yogurt with live, active cultures (I used PB8 vegetarian capsules)
    Prevent your screen from going dark

    Instructions

    • Soak the cashews with the water for at least 30 minutes.
      Cashews in blender for vegan yogurt
    • Blend into a very smooth paste. Remove to an oven-safe bowl.
    • Place the bowl in the microwave for 30 seconds, stir, then return and heat for 30 seconds more.
    • Open the probiotic capsules and stir the powder into the cashew cream. If using yogurt starter instead, stir that in.
      Cashew cream for yogurt with probiotic pills
    • Place the bowl inside the liner or inner pot of the Instant Pot.
      Vegan yogurt inside instant pot inner pot or liner
    • Put the Instant Pot lid on and press the "yogurt" button. Set the timer to 12 hours for a tangy yogurt, or 10 hours for a less tangy one.
    • Once the IP beeps and the indicator shows that the yogurt is ready, remove the yogurt from the liner. Refrigerate immediately to stop the yogurt from fermenting further.
      Vegan Instant Pot Yogurt in a glass, oven-safe pyrex bowl

    Nutrition

    Calories: 178kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 7mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. Kay

      January 07, 2022 at 8:31 pm

      Which IP is best for making yogurt?

      Thank you,

      Kay

      Reply
      • Vaishali

        April 21, 2022 at 10:40 am

        I have a six quart duo but any model would be fine for this, I think.

        Reply
    2. Julie Fish

      November 29, 2021 at 12:51 pm

      I can't wait to try thiws yogurt recipe. I love dairy free yogurt made with coconut milk. Do you have a recipe for that?

      Reply
      • Vaishali

        April 21, 2022 at 10:40 am

        You can make this yogurt with coconut milk.

        Reply
    3. Trina Pyke

      November 03, 2021 at 8:00 pm

      what is the strength of the probiotics?

      Reply
      • Vaishali

        April 21, 2022 at 10:41 am

        Two capsules have 14 billion cultures.

        Reply
    4. Monisha Reddy

      October 17, 2021 at 9:25 am

      Tried it but the finished product tastes exactly like the original - not like yogurt at all
      Any tips ?

      Reply
      • Vaishali

        October 18, 2021 at 11:23 am

        Sounds like your probiotics were ineffective. Which brand did you use? If they've been sitting around for a while they'd have lost their potency.

        Reply
        • Maria

          November 09, 2021 at 6:44 am

          Is there an alternative for microwave?

          Reply
          • Gerry

            May 15, 2022 at 7:45 am

            I did mine for a little over 10 hrs as I enjoy more mild yogurt. Your picture looks very thick, mine just seems a little thicker than it did last night. It's hard to tell if it worked. I halved the recipe. I wonder if I should I have microwaved for less time? It was steaming a bit out of the microwave but not super hot (I don't have a thermometer), I was able to put a drop on my hand and didnt feel too hot before I stirred in probiotic capsule.

            It doesnt taste bad, I'm thinking I can eat it anyway? I'm thinking it's safe? I don't know if it really fermented. I'd love your thoughts and thanks for this recipe!

            Reply
            • Gerry

              May 16, 2022 at 1:26 pm

              4 stars
              I ate it and I'm alive so I think it was ok ๐Ÿ˜‰

              Reply
              • Vaishali

                May 16, 2022 at 2:25 pm

                Hi Gerry, glad that worked. ๐Ÿ™‚ The only reason I can think of -- apart from temperature-- is that the probiotic you used may may not have been very active. After 12 hours the yogurt should be tangy and thick--it will thicken up further in the fridge. When it's fermented it should taste just like yogurt.

                Reply
    5. Shana

      July 21, 2021 at 1:55 pm

      What else can I do in pls e of heated my in the microwave? We do not use the microwave .. can we heat it in the oven or on the stove ? And for how long or yo what temperature do you suppose ?

      Reply
      • Vaishali

        July 21, 2021 at 5:17 pm

        Hi, you can warm it up directly in the liner of the IP up to 110 degrees F, or on the stovetop. You will need to wash out the IP liner though as the yogurt itself has to be made in a container placed inside the liner.

        Reply
      • JJ

        October 26, 2021 at 11:19 am

        I don't have a microwave either, I just used warm water to start with.

        Reply
        • Vaishali

          October 26, 2021 at 11:58 am

          Great tip. Thanks for sharing!

          Reply
    6. Laura

      July 12, 2021 at 3:02 pm

      Hi Vaishali,
      First, I subscribed to your blog over 18 months ago and have made several of the recipes you've posted. With regards to this recipe, I was wondering if I could make a nut-free version from coconut milk. I would use a pure, canned version with no additives. Any thoughts on this? Would I need to add a thickener like konjac powder to achieve Greek yogurt consistency?

      Reply
      • Vaishali

        October 26, 2021 at 12:00 pm

        Hi, yes, you can definitely make the yogurt with coconut milk. And also yes, you might need a thickener. Cashew itself acts as a thickener in the cashew yogurt, but coconut wouldn't do that.

        Reply
    7. Janni Brenn

      June 30, 2021 at 9:34 am

      5 stars
      My Lux Mini doesn't have a yogurt setting! I've prepared the cashews and probiotics... but now what to do?

      Reply
      • Vaishali

        June 30, 2021 at 10:08 am

        I havenโ€™t tried this before but hereโ€™s a suggestion that should work: instead of preheating the cashew cream in the microwave, place it in a glass bowl and then in the IP set to the sautรฉ function. Let it heat until the cashew cream is lukewarm, around 110 degrees. Then turn off the IP, place the lid on with vent in closed position and let the yogurt stand 12 hours (IP should remain off all this time).

        Reply
        • Gerry

          May 02, 2022 at 7:03 pm

          I'm so excited to see a cashew milk recipe without any thickener. When you say let stand for 12 hours, do you mean with the the yogurt setting after heating up the mixture? Also can I place my container direcly (without the trivet) if heating using the sautee function instead of the microwave?
          Thank you again!

          Reply
          • Vaishali

            May 02, 2022 at 9:47 pm

            Hi Gerry, yes for 12 hours on the yogurt setting in the Instant Pot! You can place the container directly in the IP liner without a trivet. And yes, you can use the saute function in the IP to heat the cashew milk.

            Reply
    8. Carmen

      June 29, 2021 at 8:49 pm

      I like that it's made with cashews and want to try this, but don't have a microwave. I would need to use the stove to heat it up. Wondering how hot does it need to get? thanks!

      Reply
      • Vaishali

        June 30, 2021 at 8:18 am

        Hi Carmen, just very mildly lukewarm.

        Reply
    9. Marge

      June 25, 2021 at 1:14 am

      I am wanting to purchase an IP which I want to make vegan yogurt in so I happy to see your recipe. I just don't know which size I want. I'd prefer the smaller size (3qt) IP for my pressure cooking and rice making, but will it work for making yogurt if I need to find a bowl to fit inside the container? Can you help me out?

      Reply
      • Vaishali

        June 25, 2021 at 8:43 am

        Hi Marge I have a 6 qt Instant Pot which works well for this. If you get the 3 qt you could use a smaller bowl and, if necessary, halve the yogurt recipe. Instructions would remain the same.

        Reply
    10. Narelle

      June 20, 2021 at 5:24 pm

      5 stars
      Can you use flavoured yoghurt as the starter or should it always be plain Greek yoghurt if using that instead of probiotic capsules? Thank you.

      Reply
      • Vaishali

        October 26, 2021 at 12:02 pm

        Hi Narelle, don't use dairy yogurt or flavored yogurt--use cashew or other probiotic nondairy yogurt that is not flavored.

        Reply
        • Alexis

          October 26, 2021 at 12:20 pm

          Hi Vaishali,
          I would like to try mixing the cashews with the soy milk 1:2 cups to get a naturally thicker soy yogurt. Have you ever tried this?

          Reply
          • Vaishali

            October 26, 2021 at 12:29 pm

            Hi Alexis, I haven't but I think it's a great idea.

            Reply
    11. Julia

      June 13, 2021 at 3:01 pm

      5 stars
      Vaishali, this turned out perfectly creamy and tasty! Thank you very much!

      Reply
      • Vaishali

        June 15, 2021 at 10:49 am

        So happy you made it, Julia!

        Reply
    12. Julia

      June 10, 2021 at 12:13 pm

      Is there no need to put water into the instant pot bottom?

      Reply
      • Vaishali

        June 10, 2021 at 4:16 pm

        Hi, no need for water in the IP liner.

        Reply
    13. Rodnie

      June 03, 2021 at 7:50 pm

      I will definitely give this cashew version a try. I have been making soy yoghurt for well over a year now - no thickeners needed provided one uses a soy milk made from beans and not isolate and with a high enough % of beans to water. I use a brand called Vitasoy Protein Plus Soy milk (19% beans). I use a regular yoghurt maker and leave for 24 hours, changing the water once to keep it warm. I only needed to use the probiotic capsules once! The bottle stays unused in my fridge. Two to three tablespoons of yoghurt is sufficient starter to fill the jar to one litre. It just got better and better and now is beautifully tangy.

      Reply
      • Vaishali

        June 04, 2021 at 10:15 pm

        Thanks, Rodnie, those are awesome tips!

        Reply
    14. Drew

      June 03, 2021 at 1:00 pm

      What is the approximate serving size?

      I prefer to make yogurt in Mason jars. Have done this many times in the Instant Pot. Do you see any problems with that approach here?

      Reply
      • Vaishali

        June 03, 2021 at 6:09 pm

        About a third of a cup. And I think making this in mason jars is a great idea.

        Reply
    15. Ruchama

      June 03, 2021 at 12:00 pm

      Hello: This looks like a useful recipe. We do not have an instant pot; however we do have a yogurt maker. Could this yogurt be made by pouring the mixture into the cups in the yogurt maker. If so, could you give me a hint on the volume of the mixture is so we know whether to make a whole recipe or just a half or ???

      Reply
      • Vaishali

        June 03, 2021 at 6:11 pm

        Hi Ruchama, this makes about four cups in volume before it is placed in the IP. It thickens and loses some of that moisture during the fermentation process. I think it would definitely work in a yogurt maker, the ingredients are very similar to my non-IP vegan yogurt recipe and some readers have tried that in a yogurt maker and succeeded.

        Reply
    16. Jamila Wright

      June 03, 2021 at 11:21 am

      hello, would love to try this but i have a sensitivity to cashews and almonds. Can i use Macadamia nuts instead?

      Reply
      • Vaishali

        June 03, 2021 at 6:12 pm

        Hi Jamila, I think macadamia nuts should work just fine here.

        Reply
    17. Saltman52

      June 03, 2021 at 11:17 am

      I've been making this using flax milk, which has 8 grams protein/serving vs. soy milk's 9 grams. It works well most of the time, but oddly not always, even with the exact same starting ingredients. I'll give it a try with cashews instead.

      Reply
      • Vaishali

        June 03, 2021 at 6:14 pm

        Awesome, let me know if you try! That's interesting that it doesn't always work out the same. This recipe has been working for me the handful of times I've tried it now. Do you use probiotic pills or a starter yogurt? I'm wondering if the starter yogurt, which might have different concentrations of the cultures at different times, could be making the difference, if that's what you're using.

        Reply
      • Julia

        June 10, 2021 at 7:42 pm

        Do you set vent for seal, or leave it open?

        Reply
        • Vaishali

          June 10, 2021 at 8:35 pm

          It doesn't matter either way. I have left the vent on whenever I've made this, but leaving it open won't make a difference.

          Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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