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.
- 2 cups raw cashews
- 2 cups filtered water
- 2 probiotic capsules or 2 tbsp yogurt with live, active cultures (I used PB8 vegetarian capsules)
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.
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