Go Back
+ servings
Print Recipe
5 from 5 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 mins
Cook Time12 hrs
Total Time12 hrs 5 mins
Course: Breakfast/Brunch, Snack
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan Instant Pot Yogurt
Servings: 8
Calories: 178kcal


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


  • 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.
    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


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