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Tigernut YOGURT (Paleo, AIP, Vegan)

Naturally sweet and dairy-free, Tigernut Yogurt is Paleo, Vegan, AIP and free of coconut, grains and nuts. This delicious probiotic and prebiotic treat takes just 15 minutes to assemble and is done culturing in one day or overnight.
Course Breakfast, condiment, Side Dish, Snack
Cuisine American, middle eastern
Keyword aip, dairy-free, paleo, sweet potatoes, tiger nut, tiger nut flour, vegan, yogurt
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Servings 3 cups
Calories 52kcal
Author Megan
Cost $4


  • yogurt maker or Instant Pot
  • small saucepan


  • 1/2 cup tiger nut flour
  • 1/2 to 2/3 cup white sweet potato smashed and packed to measure (from 1 medium sized white sweet potato, fully baked and peeled, OR peel, cube and simmer sweet potato until cooked)
  • 2 cups water
  • 1 to 3 teaspoons gelatin for Paleo OR ¾ to 1-½ teaspoons agar-agar powder (or 3 to 4-½ teaspoons agar flakes) for Vegan and if preferred, depending on desired thickness
  • 1 vegan yogurt starter packet from Cultures for Health (For AIP and if preferred, use quality probiotic capsules instead; you'll empty out 3 capsules.)


  • PALEO and AIP GELATIN VERSION: Place water, sweet potato, tiger nut flour and gelatin in blender. Purée until smooth, about 30 seconds on medium speed.
    sweet potato measured and tiger nut flour measured, both ready to use in the recipe
  • Pour purée into a medium size saucepan. Heat to 110° F. Sprinkle yogurt starter over the surface, and whisk in.
  • VEGAN AGAR VERSION: Add water to a small saucepan. If using the flakes, sprinkle agar-agar over the surface. Let it sit undisturbed for 5 minutes, until the flakes are rehydrated. If using the agar powder, whisk it in so it doesn't settle to the bottom. Then simmer for a full 5 minutes, stirring occasionally, until agar is fully dissolved. (Including cooling time, this cooking time allows the agar to maintain a total of 10 minutes at the required 190° temperature it needs to gel). Allow to cool slightly, for 10 to 15 minutes.
  • Place agar-agar water, sweet potato and tiger nut flour into blender. Purée until smooth, about 30 seconds on medium speed. Pour purée into a saucepan. Check temperature, and as needed, heat to 110° F. Sprinkle vegan yogurt starter over the surface, and whisk in.
    an instant-read thermometer in pot of yogurt
  • BOTH VERSIONS: Pour into container for fermenting: Instant Pot insert, small yogurt dishes, a 4-cup mason jar (it won't fill it) or a ceramic bowl. Place into yogurt maker, Instant Pot or consistently warm environment.
    yogurt poured into instant pot for culturing
  • Cover, and ferment for desired about of time, 10 to 16 hours, depending on how tart you like your yogurt (or up to 24 hours if you're using probiotic capsules). (The tarter it is, the higher the probiotics.) This yogurt can be made in one day, or overnight.
  • Chill for a minimum of 6 hours or up to 24 hours, so the yogurt fully thickens.
  • Tigernut Yogurt does not need to be sweetened, but if desired, garnish with pure maple syrup, fresh berries or other toppings. (The Vegan version made with agar-agar may separate a bit when stored in the fridge, so stir it with a spoon before eating it.)
    overhead view of tigernut yogurt in jar with spoon and jam swirled in


Calories: 52kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1572IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg