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There are so many things I love about homemade cashew yogurt. Firstly, it’s super fast and easy to make when you use your Instant Pot! Secondly, it’s full of probiotics and works for the GAPS diet or a dairy-free Paleo diet. It’s also vegan. Thirdly…it’s SO SMOOTH and delicious!!! and needs NO thickener, with just 3 ingredients!
How can you beat that?
Instant Pot Yogurt (dairy-free)
I don’t know why it took me so long to start making yogurt in my Instant Pot. (Find the Instant Pot I use here.) It is seriously the easiest method ever! Just 3 ingredients in the blender–> one button, and it does all the work, in less than a day!
Dairy-free yogurt is yours. (That doesn’t taste like coconut.)
AND…I LOVE the economy of this recipe BECAUSE you can save a bit each time you make this recipe, to reinoculate your next batch. This approach saves money: while I love the beautiful dairy-free yogurt culture I link to below, this recipe would get awfully pricey if it used a packet from the box for every batch of yogurt. I give exact details in the Recipe Notes below for how to keep your yogurt going without using a packet each time.
Sweetening the yogurt? I like to use the teeniest bit of stevia before the yogurt cultures, so it’s ready to eat when it’s done, and I don’t need to add any maple syrup or honey; that’s me. You can do that; I give directions below. OR if you love and prefer an unrefined liquid sweetener, you can drizzle that on once the yogurt’s done.
Can’t go wrong; my kids do both. Sweetener is optional.
In the category of Other Uses for Yogurt, you can also lavishly coat this yogurt with honey or maple syrup and gobs of berries or other fruit for a beautiful dessert! SO easy, but seriously decadent. And this yogurt, if made with the smaller amount of water, as I mention below (2 cups), can be used to fill a cake or where ricotta would be used in desserts, like to fill crepes. Lastly, this yogurt can be used in savory recipes, of course! Be creative in your dairy-free dishes where you’d use a cheese like ricotta or cottage, and use this cashew yogurt (the thickest version) instead. It can be spiked with fresh chives, garlic, herbs and spices, green onions etc. SUCH an exciting recipe with OPTIONS!
I give a range in the recipe. You can ferment the yogurt for up to 20 hours for extra probiotics. Your yogurt will get tangier the longer it ferments. Choose your ferment time based on the flavor you prefer and how high in probiotics you want your yogurt to be.
Eat this yogurt plain. It’s actually super lovely and special when it’s just finished and still warm– so thick and creamy and other-worldly. Warm or cold, eat plain; top a waffle!, top with berries; use as a dip; you know what to do!
May this change your life forever in all the good ways probiotic foods do! It’s never been so easy and pleasurable to be dairy-free!
- 3 cups cashews, or cashew pieces
- 2-1/2 cups filtered water
- 1 packet yogurt starter dairy-free (see Recipe Notes)
- stevia, to taste, optional (see Recipe Notes)
- Place cashews and water in insert bowl of Instant Pot for 2 hours, to soak.
- Transfer cashews and water to blender. Blend 50 seconds on medium-high speed, until smooth, scraping sides of blender jar down once, if needed.
- Add yogurt starter (and optional stevia), and blend again briefly to combine, 5-10 seconds.
- Pour puree back into insert pot of Instant Pot.
- Plug in Instant Pot. Secure pot with insert inside. Cover insert with clear glass lid.
- Press Yogurt button. Use the up arrow button to manually select 16 hours (or up to 20 hours).
- Yogurt is fully cultured when beeper goes off. Eat warm, or chill first, refrigerating any leftovers.
Find dairy-free, vegan yogurt starter culture here.
- NOTE: You don't have to keep buying this starter!! Save 3 tablespoons from each batch to start your next batch! What a money-saver!
- Optional~ If you want to sweeten your yogurt ahead of time, very subtly, stevia does a good job and keeps this treat high in protein, high in fat and but low in insulin-producing sugars. Stevia does not interfere with the culturing process. You can still drizzle a little honey or pure maple syrup over the yogurt when you're ready to eat it, if you wish. That teeny bit of stevia is undetectable but makes the finished product perfect for our needs. I use 10-15 drops of the liquid stevia, or a couple of sprinkles of the stevia powder; stir in before culturing, so your warm, cultured yogurt is ready to eat!
- If you prefer not to use stevia, you can leave your yogurt unsweetened; or add maple syrup or honey afterward.
You can make this yogurt thicker or thinner by using less or more water in the recipe! You can use as little as 2 cups water in the recipe for a really thick yogurt, or use as much as 3 cups water for a thinner yogurt.