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Vegan yogurt in white bowls topped with slices of strawberries and blueberries.
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5 from 41 votes

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.
Prep Time5 minutes
Cook Time12 hours
Total Time12 hours 5 minutes
Course: Breakfast/Brunch, Snack
Cuisine: Fermented foods
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 178kcal
Author: Vaishali · Holy Cow Vegan

Equipment

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

Ingredients

  • 2 cups raw cashews
  • 2 cups filtered water
  • 2 probiotic capsules or 2 tablespoon yogurt with live, active cultures (I used PB8 vegetarian capsules)
US Customary - Metric

Instructions

  • Soak the cashews with the water for at least 30 minutes.
  • 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.
  • Place the bowl inside the liner or inner pot of the Instant Pot.
  • 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.

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