Vegan Soy Cashew Yogurt (Instant Pot or Stove)

This vegan soy cashew yogurt is rich, creamy, and budget-friendly. No coconut milk, no thickeners, only whole food ingredients. As mild or as tangy as you want!

Prep time: PT15M

Cook time: PT720M

Total time: PT735M

Rating

5 stars (3 reviews)

Keywords

easy breakfasts, dairy-free, blender recipes, cold dish

Ingredients

1 double-strength batch Homemade Soy Milk (see Note 1)
1 cup raw cashews
1/2 cup storebought vegan yogurt (only required for first batch; see Note 2)

Cuisine

Global Cuisine

Steps

Start by cooking soy milk according to the recipe, then cool it down to lukewarm (120 °F or lower; doesn’t have to be exact). This pasteurizes the soy milk and ensures a safe environment for the yogurt bacteria to thrive. See Note 1 if using storebought soy milk.
Add cooled soy milk, cashews, and yogurt starter culture to a clean blender jar. Blend on high speed until very smooth.
Pour the mixture into a large glass bowl or container.
Cover loosely with a lid or plastic wrap. This prevents condensation from dripping onto the yogurt as it ferments.
Now follow the instructions below for either the Yogurt Maker method, Instant Pot method, or Oven method. Once the yogurt has fermented to your liking, stir it until it reaches a smooth and even consistency.
Yogurt Maker Method
- Place the container in your yogurt maker and turn it on. Set the timer to your preferred fermentation time (see Note 3).
Instant Pot Method
- Pour 1 cup of warm water back into the now-empty Instant Pot and set it up with a trivet. Put the covered yogurt mixture on top of the trivet.
- Secure the lid on the Instant Pot. (You can leave the steam vent on the lid in either the venting or sealing position.) Select the "Yogurt" setting again and set it to Normal mode. Adjust the time to anywhere between 8 to 24 hours (see Note 3).
Oven Method
- If you don’t have a yogurt maker or Instant Pot, don’t worry. Just preheat your oven to the coolest temperature setting (around 170 °F to 200 °F) for 5 minutes, then turn it off. Stick your hand in there to make sure it feels warm but not hot; if it feels hot, let it cool down a bit before adding the yogurt.
- Then set your container of yogurt on one of the oven racks and leave it inside with the door closed for 12 to 24 hours. This method is less precise because every oven differs in its insulation capabilities, and you may want to turn on the oven for a few seconds every couple of hours just to make sure it stays warm enough.

Nutitrion

Serving Size: 1 serving
Calories: 201 kcal
Carbohydrates: 13 g
Protein: 10 g
Fat: 13 g
Saturated Fat: 2 g
Sodium: 5 mg
Sugar: 4 g
Unsaturated Fat: 10 g

Reviews

Lisa on 2026-03-22 (5 stars):
I’ve been vegan for 10 plus years and have a yogurt maker. I also have a soy milk maker. I’ve tried for years to make my soy yogurt thicken. It’s been like water until I found this recipe. I did 1.5 cups of soybeans to 6 cups of water in my machine after the Myoko soaking method, I made soy milk, I cooled until 120 degrees, then filtered through a nut milk bag. I kept 4 cups in one bowl and then poured remaining in another bowl. I added 1/2 cup of silk plain vanilla almond milk yogurt, the 4 cups of soy milk and 1 cup of cashews back to my milk machine and processed on cold cycle, I poured in my yogurt maker and turned on and checked 12 hours later. It’s perfect- I can’t believe how thick it is! I added 2 cups of water to the second bowl and made 4 cups of soy milk. This recipe is a keeper. Thank you so much for sharing. I now have my own homemade Greek yogurt.
Michelle on 2026-02-06 (5 stars):
I have been making soy yogurt in my IP for a while now, and I have had great success straining to get a Greek yogurt style consistency. I then use some of the whey to start my next batch but am still playing around with the amount of whey to use. I tried this recipe this week and am completely thrilled with the flavor. The yogurt, however, was much thinner than my normal consistency. I had difficulty straining the whey because the yogurt just flowed through the cheesecloth. I put the yogurt back in the refrigerator and will try again using a nut milk bag. Since the flavor is so good, I will just eat thinner yogurt this week, but I am curious what you think about the consistency…