Homemade vegan Greek yogurt that is thick, luxuriously creamy, and perfectly tangy! No special equipment required – just 4 ingredients.
A blend of cashews and rich coconut milk equals Vegan Greek Yogurt that is as thick and rich as regular Greek yogurt. It sticks to your spoon and doesn’t slide off. Tangy, impossibly creamy, and begging to be swirled with fresh fruit, topped with granola, and devoured in 30 seconds flat.
The real magic here is the probiotics. They take our rich and creamy dreamy base and turn it onto tangy Vegan Greek Yogurt overnight. Yes, OVERNIGHT! And could anything be more magical than waking up to Vegan Greek Yogurt?
Reasons to love this recipe:
- This yogurt is made with 4 ingredients and no special equipment!
- It’s packed with probiotics.
- Can be made as mild or tangy as you like.
- Keeps in the fridge for up to 2 weeks. Perfect for meal prep!
Though this recipe is very easy, it is fairly scientific and requires accuracy. I can’t recommend any substitutions to the ingredients.
- Raw cashews – use whole, not pieces
- Coconut milk – from a can. Do not use lite.
- Probiotics – in capsule form. More on probiotics below.
- Tapioca starch
How to make vegan Greek yogurt:
Soak the cashews: The night before, place the water and cashews in a large bowl. Cover, and place in the fridge to soak overnight, at least 8 hours.
Blend: In a blender, combined drained cashews, coconut milk, and tapioca starch. Blend until very smooth, scraping down the sides as needed.
Simmer: Transfer the mixture to a pot and bring it to a simmer, stirring constantly. The yogurt will thicken as it heats. Once simmered, remove from the heat and let cool.
Add probiotics and ferment: Once the yogurt is no longer warm to the touch, add in the probiotics. Stir with a silicone whisk well to mix. Do not use metal as this may kill the probiotics. Cover with cheesecloth and set on the counter to ferment between 12-36 hours.
How do you know when the yogurt is done?
Give the yogurt a taste test, using a plastic or wooden spoon, at the 12 hour mark. If your yogurt is tangy, fermentation is happening! At this point, you can transfer it to the fridge, or continue to let it ferment on the counter.
Use your taste as a guide. If you like a more sour yogurt, let it keep fermenting, testing every 4-12 hours until desired taste is achieved.
What probiotics to use:
For this vegan Greek yogurt, you’ll need probiotics in capsule form. They need to be the style of capsules that can be opened, not hard pills.
I find this type of probiotic at most grocery stores. There are some shelf stable options, but check the refrigerated section. You’ll have the best luck here of finding the right kind of capsules.
All probiotics have different CFU’s, which is essentially how many “probiotics” are in the capsule. In general, the more the better. You will have better success of your yogurt fermenting and it will ferment quicker the more CFU’s in your probiotic. I like to shoot for between 200 billion and 300 billion total CFU’s per recipe. You’ll need to check your bottle of probiotics and adjust the number of capsules accordingly.
Here are some brands I have used with good results and the number of capsules you’ll need for this recipe:
- Soloray Urgent Care Probiotics: 2-3 capsules.
- Now Probiotic 10 – 8-12 capsules
- Flora Super 8 Hi-Potency – 4-6 capsules
Can I use yogurt starter?
I do not recommend using yogurt starter as I haven’t had good results with it. However, some readers have used it with success.
This yogurt will keep for up to 2 weeks in the fridge. Store it in a lidded container or smaller individual serving jars.
More homemade vegan staples:
- Easy Vegan Butter
- Dairy Free Cream Cheese
- Best Ever Baked Tofu
- How to Cook Jackfruit
- Cashew Sour Cream
This Homemade Vegan Greek Yogurt recipe is a revelation! Thick and tangy yogurt that is made with only 4 simple ingredients!
- 1 cup raw cashews, (soaked in water overnight and drained)
- 2 cans coconut milk
- ¼ cup tapioca starch
- 3 capsules high quality probiotic
- Combine the drained cashews, coconut milk, and tapioca starch in a blender. Blend until silky smooth.
- Transfer the mixture to a saucepan and bring to a simmer. Remove from the heat and let cool.
- Add to a glass bowl (no metal!) and stir in the probiotic with a wood, plastic, or glass utensil.
- Cover the bowl with cheesecloth and secure it with a rubber band. Let ferment at room temperature overnight or until desired tanginess is achieved.
This yogurt is ready overnight, but can be left longer depending on your desired level of tanginess. I like my yogurt tangy, so I usually let it sit on the counter for 36 hours. Give it a taste every 12 hours until you have reached your perfect level of tangy perfection.
- Serving Size: ⅙th recipe
- Calories: 376
- Sugar: 1g
- Sodium: 18mg
- Fat: 35g
- Saturated Fat: 24g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 0mg
Keywords: cashew, coconut, probiotic, tapioca starch, easy, dairy free, gluten free, paleo