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So many things to love about homemade cashew yogurt. Firstly, cashew yogurt is super fast and easy to make when you use your Instant Pot. Secondly, cashew yogurt is full of probiotics and works for the GAPS diet or a dairy-free Paleo diet. It’s also vegan and Whole30. Thirdly … Instant Pot CASHEW YOGURT is SO SMOOTH and delicious!!! and needs NO thickener, with just 3 ingredients!
How can you beat that?
Instant Pot Cashew 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 the Instant Pot does all the work, in less than a day!
Dairy-free yogurt is yours. (That doesn’t taste like coconut.)
Cashews were the easy choice for this nut-based yogurt (although cashews are actually a fruit!). After being soaked for two hours, cashews become super creamy and smooth when puréed. Cashews are rich in flavor, high in good fats, protein and carbs, and packed with minerals.
And … I love the economy of this recipe because you can save a bit of the yogurt 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 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.
Probiotics and how long to ferment your yogurt
I give a range of times (how long to ferment) 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. 20-hour cashew yogurt is very tangy and bursting with probiotics.
If you like it less tangy, just ferment for a shorter period of time.
Whether or not to sweeten
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 — like pure maple syrup or raw honey.
Can’t go wrong; my kids do both. Sweetener is optional. With no sweetener, this yogurt is Whole30 friendly.
In the category of Other Uses for Yogurt, you can 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 probiotic 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! So be creative.
You can also just eat this yogurt plain. It’s 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! Instant Pot Cashew Yogurt makes it so easy and pleasurable to be dairy-free!
Instant Pot Cashew Yogurt (Vegan, Paleo, Whole30, GAPS, just 3 ingredients)
- 3 cups cashews or cashew pieces
- 2-½ cups filtered water 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.
- 1 packet vegan yogurt starter dairy-free (see Recipe Notes)
- stevia to taste, optional (see Recipe Notes); omit for Whole30 and add pureed or chopped dates if desired (after yogurt is done)
- 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!
Find the best liquid stevia here, and my favorite powdered stevia here.
- 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.
Lindsey Dietz says
You never cease to amaze! This is genius!
Megan Stevens says
SO generous. xoxo!!
My IP doesn’t have a yogurt button; can I still do cashew yogurt in my instapot.
Hi Melanie, do you have a model number so I can look it up?
Oh Snap! Let's Eat! says
Very cool! I would love to try this and see what it tastes like!
Megan Stevens says
I often feel that way when I’m reading recipes, just want to reach out and enjoy something. 🙂
Do you think that it would be kind to include inactive, but necessary time for the recipe. 10 min/12 minutes is a bit misleading! Obviously we know that it will take more, but in the summary at the top it might be nice to know about how many hours we are getting ourselves into before we decide to make this for dessert tonight or breakfast tomorrow!
Renee Kohley says
That almost looks as thick as ice cream! So indulgent! I can’t wait to try it! Now that I think of it, if you churn it it would make an amazing frozen yogurt! Gah!
Can the instant pot make cashew butter? I’m looking for a cleaner more batch recipe. Can’t wait to try this.
Hi there, no, the IP can’t make nut butter. It’s just a pressure cooker, that can also ferment.
Yvonne Janowski says
This recipe looks so interesting. I am on a dairy free diet and really miss yoghurt. I will have to try it out!
Megan Stevens says
Michele @ Thriving On Paleo says
Ah, smart to do this with a cashew puree so you don’t need thickeners. I shared a coconut milk yogurt the other day with my audience but several have asked about cashew milk and I will definitely point them to this post!
Megan Stevens says
I can not wait to try this cashew yogurt! I have been searching for a good dairy-free alternative to greek yogurt that doesn’t contain thickeners. Pinning to try soon!
Holley Marth says
I tried cashew yogurt for the first time a couple weeks ago, but haven’t seen it on the grocery shelf where I live, Now I can make it! Thanks
Kari Peters says
I’ve never made yogurt with cashews before, what a great idea!
Cristina Maria Curp says
Love homemade cashew yogurt! I make mine in the oven, cant wait to try this IP method!
Mira Fioramore says
I’m slowly transitioning to dairy-free so this is a life savour! Thank you
Jennifer C says
I’d like to try this but I don’t have the glass lid only the standard Instant Pot lid, will this work? Also do I vent it or not? Sorry I’m completely new to this. Thank you.
Hi and yes, that will work, and vent it. 🙂
Hello! This looks delicious! So, I don’t have a glass lid either so I’ll just put it in the pot that comes with the instant pot and the pressurized lid? Also, what do you mean by “vent it”? Do you mean keep the pot depressurized? I’m new to this as well so be as specific as possible! 🙂 Thanks!
Hey there, could one potentially use Forager’s cashew milk to get similar results? Thinking of thickness particularly…
Megan Stevens says
Hi and … I don’t know. It will culture, but there’s no way of knowing how thick it will be or what the texture will be like. I haven’t tried store bought milk with this recipe, and I do make the milk puree pretty thick for mine, although it doesn’t have to be.
I just did this with Forager’s cashew milk . I used a dry powdered yogurt starter (Cultures for Change Real Yogurt). Used my Instant Pot’s Yogurt setting on 10 hours…just opened the pot this morning and the contents are still liquid..doesn’t taste “yogurt-y” either. So Sad. )-; Not sure what went wrong…I did steam sterilize my Instant Pot first and boil the milk, and let it cool to 110 F before starting the yogurt program…Any ideas?
Thought: when making traditional IP yogurt you cook the milk to 185 then bring down to 115, at that point you add your starter. Thinking you kill the starter/culter/probiotics at the higher temperatures. Maybe it was when the starter was added.
Donna Welborn says
I don’t have an Instant Pot. Could I put this in the small jars in my yogurt maker/machine? I wonder how long it would take.
Kelly @ A Girl Worth Saving says
I’m getting over a cold and avoiding dairy and I so miss yogurt. I had no idea you could make it with cashews and in your Instant Pot to boot! I’m going to make this.
So simple and totally delicious. Love it !
I’ve been meaning to experiment with non-dairy yogurts in the IP too! Cashew is my first choice for experimenting – I’m glad you’ve had success with it!
Nicole Fraser says
I would love to slather this all over some crepes. It looks delicious and I love how easy it is to make!
Megan Stevens says
Yeeess!! That’s such a lovely way to use it…and then folded over and topped with macerated strawberries!
Joni Jessica says
So simple! Definitely going to try this!
Christina Nesbitt Shoemaker says
Looks so creamy and thick! You make it sound so easy! I’ll have to try this!
Tessa@ Tessa the Domestic Diva says
This is so darn simple, I HAVE to try it!! It looks thick? But no gelatin or anything? I have probiotics, but no starter, think that would work?
Megan Stevens says
Hi Tessa, probably, re the probiotics! I don’t know for sure. What always works is a living probiotic food, like sauerkraut or yogurt etc. This is the only homemade item I buy a starter for. Yes, no thickener; isn’t that fun?! 🙂 It’s more versatile since some can’t have gelatin and some can’t have tapioca etc.
I love cashew yogurt! Isn’t it great that it’s so easy to make!
Megan Stevens says
linda spiker says
Love this idea. So many great alternatives for those that live dairy free these days!
Megan Stevens says
I know, right?! I’m so happy for my dairy-free daughter! No deprivation here. 🙂
Raia Torn says
Wow, it looks so thick! I love homemade yogurt. We regularly make it, but I’ve not tried cashew yet. Does it taste much like cashews?
Megan Stevens says
Raia, it doesn’t taste much like cashews, actually, just creamy goodness and a bit tangy.
Great! I’ve just ordered the vegan starter packets. Tell me, do you prefer making the entire batch in the IP insert, or would some glass jars on the trivet also work?
Emily @ Recipes to Nourish says
How fun! I would never have thought to make cashew yogurt in the IP. Such a great idea Megan! I bet it’s so yummy with the fruit on top too!
Megan Stevens says
Thank you, Emily!! It is such a fun and quick process! Yes, the fruit and all the other options, so versatile and creative. 🙂 xo!
Katja Heino says
I love cashew yogurt. Can’t wait to try your recipe.
I made this and it turned out perfect. Great instructions, thanks! Any wisdom about how long this will keep in the fridge?
Sarah Green says
Are you supposed to boil this in the IP? I’ve made yogurt with milk in my IP and of course it boils and cools. But not so with cashewgurt? I followed instructions to make this w/o the boil since the directions didn’t indicate. I used 3 T of my organic whole milk yogurt. When done, I opened up the IP and there were a few small, round discolorations on the surface of the chahewgurt–pink and a yellow. Is this mold? It smells fine and looks delicious, but I’m a bit scared to try it! :/ I’m gonna put it in the refrigerator for now, but would like some advice on whether it’s edible or not. Thanks!
It sounds great and fine, but I can’t be sure without seeing it and the process/ingredients used. Sorry I got your comment late, because I’m getting used to a new commenting system, and missed yours. I hope you ended up making the right choice. With ferments we are usually safe if it smells clean, no fuzzy mold on top etc. Should have a nice tangy flavor. You are right: no boil, just a warm, steady temperature. Cashews can discolor a bit. Also, this is a short ferment, so mold would not develop that fast. I hope it all worked out for you and that you feel some certainty in the process and outcome.
Andrea Joy says
I will be trying this in a LUX model of the Instant Pot, which has no yogurt button. I have come across great “no boil” instructions, so I think I should be fine. However, I noticed that your timer setting is considerably LONGER than most other recipes I’ve seen. Most call for 8-10 hours, whereas you call for 16-20. Is the longer culturing/incubation time due to the cashew content?
Hi Andrea, thanks for your comments and question. The longer culturing time comes from my education in the GAPS Diet, which emphasizes probiotics for healing the gut. Longer culturing creates LOTS more probiotics and a tangier flavor. A less tangy yogurt means fewer probiotics. This is not necessarily bad, but it’s a matter of preference nutritionally and flavor-wise. So both approaches are fine; it’s an individual choice. Cheers!
I tried making this and used a touch of maple syrup as my sweetener and I used a probiotic capsule. It came out horribly. It is so sour and tasted like I dumped ACV in it. I set my instapot to 16 hours. Any thoughts?
Hi Karrie, thanks for your question. The recipe ingredients include using a starter culture (instead of the probiotic capsule you mention). The benefit of using the starter culture is that you’re controlling the outcome with certain probiotic species. Every kind of probiotic yields a different flavor. Also, if you added the maple syrup before culturing, you’ll need to follow the recipe and add sweetener after the fermentation has occurred. If you try again, I would also suggest you set your Instant Pot for a shorter period of time, if you don’t like your yogurt super tangy. The longer the yogurt cultures, the tangier it gets, because the probiotics keep proliferating, and their flavor is tangy. Best wishes!
Paula Rieders says
My instapot has the yogurt function but not a glass lid. Does that matter?
Hi Paula, no, that’s fine, as long as you can cover the pot in some way. A large dinner plate works fine, or a plate over a layer of cheesecloth/a thin dish towel will work well. 🙂
Paula Rieders says
Thank you Megan!! I am all ready to try!! I like Foragers but it is far too runny for my liking.
I just made a batch. I love the thickness but it is grainy and does not have any yogurt flavor at all. What did I do wrong?
Hi Paula, if it is grainy I think the cashews weren’t soaked long enough or didn’t puree fully, or both. No yogurt flavor means it needs to ferment better or longer, because the tart flavor is the flavor of the probiotics. This may reflect various things: the quality of the probiotic, the temperature of the ferment etc.
Erin Koss says
Best non-dairy yogurt I’ve made yet! So easy. No extra fillers and so thick and creamy! And you were right; straight out of the pot warm is soooo good. Took everything I had to put in fridge. Thanks again, Megan for sharing you special skills from the kitchen. Much love, Erin
Thank you Erin! It’s always so helpful to hear from those who’ve made a recipe. I’m so glad you enjoyed it! Much love back!
Laura Wehrley says
Hi Megan- can the cashews be salted?
Hi Laura, if you buy salted cashews, it would be good to rinse them well. Otherwise your yogurt will be salty, and the salt producers use is not sea salt, so not super healthy. I think this recipe will be fine with rinsed salted cashews, but if you have the choice, choose unsalted. Thanks for the question. 🙂
Can I use probiotic pills broken open as the yogurt starter for this? If so how many would I use?
Hi Claire, I’m sorry I received your question late. If you get this~ in some cases, yes. The things to be aware of are just one: that you have a good quality probiotic that’s alive and two: different strains actually have different flavors, so it’s possible to create a kind of funky-flavored yogurt by using a probiotic strain or combination that’s not usually used for making yogurt. If you try to stick to the common strains used for making yogurt, then this will be good. Lactobacillus bulgaricus, Lactobacillus Acidophilus and Streptococcus thermophilus are 3 commonly used strains. Thanks for the great question.
So good! Thank you! How long should this last in the refrigerator? Our first batch was eaten in a few days but the second batch seemed to go bad within maybe 5 days. Any thoughts?
Hi Christine, sorry to get your question late. I’d say that 5 days is the early side of how long the yogurt lasts, and that maybe something got into that batch (like double dipping a spoon or some other “contamination”). I’m not sure how long the yogurt will last if given the chance because we do eat ours within the week. Perhaps I can update this at some point.
Hi! I’m following the Low-Fodmap/GAPS diet recommended on one of your blogs. Is there another nut instead of cashews that would work? And/or do you know of a good coconut yogurt recipe for the Instant Pot? Thank you so much!!! I love reading your blog! Thanks for sharing so much with us!!
Hi Tamara! I’m so sorry. It looks like I wasn’t alerted to about 3 of the comments in this thread and am just now seeing your question. Maybe you figured it out, but if not: Pecans, Pine nuts, Walnuts and Macadamia nuts would be best, especially pine nuts or macadamia’s because they purée beautifully and creamy like cashews when soaked first. You could do part walnuts or pecans with pine nuts or macadamias, and that would be SO yummy. 🙂 Cheers and hope you get to make this!
Can you use 1 capsule of pro biotic in lieu of a starter??
Hi Jen, in some cases, yes. The things to be aware of are just one: that you have a good quality probiotic that’s alive and two: different strains actually have different flavors, so it’s possible to create a kind of funky-flavored yogurt by using a probiotic strain or combination that’s not usually used for making yogurt. If you try to stick to the common strains used for making yogurt, then this will be good. Lactobacillus bulgaricus, Lactobacillus Acidophilus and Streptococcus thermophilus are 3 commonly used strains. Thanks for the great question.
Hi, I’m definitely going to try this! My question though is, how long can you safely keep the yoghurt for, that you keep behind each time to use as the starter for the next batch? Keep in the fridge only, I presume? Not the freezer? I’m new to the DIY fermentation game…
Hi Cherie, good question. Really the cashew yogurt lasts only 5-7 days, so this is true for the starter as well. It needs to be used right away to make your next batch; otherwise you’ll need to use the probiotic dry starter again. Wish that wasn’t true! You can try freezing it, but there will be attrition, or death of probiotics, so not ideal.
I have kept my yogurt longer than 5-7 days, more like couple of weeks. It still seems to be ok. My start did get yucky though. Maybe I should make 1/2 a recipe, since I’m the only one eating it. Thanks for the wonderful recipe.
Just made my first batch. Came out great. Very tasty. Perfect for yogurt or sour cream substitute.
Super glad Mark. Thanks so much for sharing! 🙂 Enjoy!
I’d like to do a flavored yogurt. Do I just put in some fresh or frozen fruit with it in the pot? Thanks!
LaMay Axton says
Have you ever made oatmilk yogurt in your instant pot? I’m desperately looking for instructions/recipe for this. I tried it once and it didn’t work at all. I tried the cold way. I need your help pretty pretty please.
Hi! Thank you for sharing this recipe and method! I put my cashews soaking and then went to my local Co-op for some vegan yogurt starter. They didn’t have any today, but will have it in on Tuesday. So, I bought some plain forager’s cashew yogurt and put that in instead. I have it going in my instant pot and hoping for the best. I will try it again with the yogurt starter when I have it. I’ll let you know how this batch turns out 🙂
and it turned out wonderfully! So excited as I had epic fails with making almond milk yogurt. I’ve just tucked it into mason jars and into the fridge to cool. Will have for breakfast a little later. Yay!!!!
So glad, Suzanne! Such a money saver and with no additives! Yay!! and enjoy! 🙂
I know you have experience dealing with “tender” digestive systems. What would be your guess that I will be able to tolerate cashews (not truly a nut) even though I cannot tolerate tree nuts?
I suppose the best way to find out would be to just try them…..
Coconut milk sent me to the bathroom within five minutes of drinking it. 🙁
Hi Gudrun, you may also be sensitive to fruits, as I am. Cashews are a fruit, so if nuts and coconut both bother you, I suspect that cashews will as well.
Do you have the nutritional information for this recipe?
My Instant Pot has 2 different levels for ferment low and high. Any idea which I should use for this recipe?
Low temperature for this recipe, Dawn. 🙂
You say 1 packet of yogurt starter. Are all packets the same size? What size is a packet supposed to be for this recipe
Hi Rosa, essentially, yes, all yogurt starter packets are designed to make one batch of yogurt. Most packets weigh very little, less than .02 ounces. When you buy them, they’re often in a container that contains 4 starters. You can use one starter for each new batch of yogurt, or you can use leftover yogurt from your last batch as the starter. If you’re using bulk probiotic that you know to be effective for making yogurt, 1/16th of a teaspoon (or even less) works well.
How long does it stay good in the refrigerator? How long can you keep the 3 TBL of starter for the next batch?
Thanks, can’t wait to try it!
Hi Kim, cashew yogurt keeps well for 5 days, and maybe longer. The starter can be taken from this batch, so same thing: 5 days, maybe longer. Hope you enjoy!
Leslie Snow O'Neal says
Hi, my question is about the nutritional information. Is the information at the end of the recipe for 1 serving? Or for a whole recipe? I’m specifically interested in the protein.
Yes, Leslie, one serving. 🙂
Leslie Snow Oneal says
GOOD NEWS! I’ve been looking for a yogurt – type – something or another that I can make and eat for breakfast! I’m sensitive to so many prepared foods and this will be perfect. HOORAY!!!! thanks so much for responding.
Oh, I’m so glad for you; enjoy!