Have you ever wondered how to make vegan yogurt at home?Yogurt is one of the most nutrient-dense and beneficial foods for intestinal health. However, most yogurts on the market are prepared with cow’s milk and include lactose, which is incompatible with vegans and people who have a digestive system that is sensitive to lactose. Smooth, tangy, incredibly thick and creamy cultured vegan yogurt that’s excellent for dolloping on anything and everything! With or without an Instant Pot, this dish is simple to prepare. Follow PowerPAC plus to learn more!!!
Is yogurt vegan?
The majority of store-bought yogurt is manufactured with dairy, mainly cow’s milk but occasionally sheep or goat milk. This indicates that it is not vegan. However, there are an increasing number of excellent vegan yogurts available in stores. Coconut milk, oat milk, almond milk, cashew milk, and soy milk are among the plant-based milks used.
Does vegan yogurt have probiotics?
Most vegan yogurts contain the same gut-friendly probiotics as non-vegan yogurts, and this recipe, which is “seeded” with probiotics from store-bought yogurt and then cultured, is no exception. You can start the culturing process using a teaspoon of your own homemade yogurt in subsequent batches, eliminating the requirement for store-bought yogurt.
What ingredients and equipment do I need?
Do you have any idea how to create vegan yogurt without using probiotics or special yogurt starters? I’ll reveal my secrets to you. The following are the ingredients you’ll need for my vegan yogurt recipe, as well as why you’ll need them:
- Light canned coconut milk – I prefer light canned coconut milk because it consistently produces rich, luscious, thick, and creamy yogurt without a strong coconut flavor. Other than that, I don’t recommend using any other milk.
- Raw cashew nuts – These offer a delicious cashew flavor while also thickening and creaming the yogurt.
- The starter is a little amount of store-bought vegan yogurt. It has the living cultures that will help your yogurt ferment. This is only required the first time you make it. Instead of using store-bought vegan yogurt, you can use a small amount of your own homemade vegan yogurt in successive rounds.
- Maple syrup is my preferred sweetener because it is the most natural, but agave nectar or white/cane sugar can also suffice. It’s required for the bacteria to survive. It won’t add sweetness to your yogurt.
You’ll also need some lidded glass jars. I use empty jam jars that have been cleaned. This dish should not be made in one large pot or in the inner pot of an Instant Pot.
Do I need an Instant Pot to make vegan yogurt?
The optimal environment for making this vegan yogurt recipe is an Instant Pot with a yogurt button. It’s also the quickest approach. However, you are not required to use one. It’s easy to make even if you don’t have an Instant Pot, and instructions are supplied.
How to make vegan yogurt
(See the printed recipe card for for measurements and directions.) Do you want to learn how to create the greatest vegan yogurt there is? It’s a lot easier than you may think, and you can cook it with or without an Instant Pot. Here’s how you do it:
Step 1 – Soak the cashews in boiling water.
Step 2 – Add them and the other ingredients to a blender and blend until completely smooth.
Step 3 – Decant into jars.
Step 4 – Place in an Instant Pot on the yogurt setting or leave in a warm place to ferment.
Step 5 – Before serving, allow it cool completely. It will be very thick when you take it out of the fridge. It will get thicker the longer you leave it there.
- Make sure you follow the recipe to the letter. Vegan yogurt may be fickle. If you make any changes, it’s possible that it won’t operate as well, if at all.
- Even if you have a high-powered blender, soak the cashews first. We want this to be silky smooth.
- Don’t leave out the sweetener. It is required for the bacteria to survive. Don’t worry, your yogurt won’t taste sweet because all of the sugar has been absorbed by the time it has fermented.
- This vegan yogurt recipe should be made with canned light coconut milk. I don’t advocate using full fat coconut milk because it makes the yogurt excessively stiff and can lead to separation. Don’t fall prey to the temptation of buying full-fat canned coconut milk and diluting it to make “light” coconut milk. This isn’t going to work in this recipe.
Vegan cashew yogurt is not only simple to make and delicious, but it also has a healthy amount of fat and protein. This meal is suitable for breakfast, dessert, or cake.