The first time I tried vegan yogurt, I was blown away. It was super creamy with a bit of tang, yet had no dairy. How could this be?! I started researching what made yogurt yogurt and came up with a great new vegan yogurt recipe to share. It’s everything I love about the best vegan yogurt, without all the sugar and dairy.
Ingredients For Plant-Based Yogurt
My recipe does not need a yogurt starter, and instead contains just 6 whole food, plant-based ingredients:
- Cashews: Rich in fatty acids that are great for heart health
- Coconut cream/full-fat coconut milk: Lowers blood pressure and cholesterol
- Fresh lemon juice: Aids in digestion, helps improve the quality and appearance of skin
- Pure maple syrup: A delightfully nutty, natural sweetener
- Vanilla extract: Adds a pleasant flavor (check out my book, Simple Green Meals for DIY Vanilla Extract!)
- Sea Salt: Helps brighten the other flavors for the best taste
You can also top with simple, fresh fruit (berries are a great choice!) freeze-dried fruit, or coconut whipped cream. Looking for a protein packed yogurt then try some homemade nut or seed butter mixed in with your yogurt.
How to Make Vegan Yogurt
In this vegan yogurt recipe, all you need is a blender and refrigerator to achieve the best vegan yogurt blend.
- After soaking the cashews overnight, add all the ingredients to a blender and puree until smooth. You may need to stop blending and scrape down the sides of the blender container a few times to make sure you get every last gritty bit blended smoothly.
- Once it is thick and smooth, refrigerate while assembling the desired toppings. This is a fun after-school snack or a great breakfast if using the parfait toppings. It even serves as a great, light dessert if chilled and topped with fruit compote (recipe below).
Digestive Aids in Homemade Yogurt
While I kept this recipe simple, you can also make turn yogurt into a digestive aid by adding in a probiotic. Though gut health is often overlooked, it’s a super important practice. I actually dedicate an entire challenge to learning about and improving gut health in the Rawk the Year community.
If you’re looking to boost your yogurt with a probiotic, I recommend using a vegan friendly probiotic brand. Also, make sure the probiotic is a capsule instead of a pill, so you can break it open and stir in the powder.
Per the US Library of Medicine guidelines, be sure to speak with your physician about the right probiotic for you.
Best Vegan Yogurt Brands
If you’re not ready to make this vegan yogurt recipe yet but still want to try this incredible new concept, I’ve got you covered. Here are some of my fav store bought brands… and you can still top with granola, freeze-dried fruit and more!
- Trader Joe’s cultured coconut milk vegan yogurt
- Whole Foods 365 Brand almond milk yogurt
- So Delicious Oat milk and coconut milk yogurt alternatives
- Kite Hill almond milk yogurt and coconut milk yogurt
- Forager cashew yogurt
- Nancy’s oat milk yogurt
As always, read ingredient labels on any yogurt brand before buying. Yogurt can contain high amounts of added sugar, as well as thickening agents.
Have you ever attempted your own yogurt recipe before? Drop a comment below letting me know how it turned out!
Vegan Yogurt FAQs
My 6 ingredient recipe is super straight forward: cashews, coconut milk, lemon juice, maple syrup, vanilla extract and a bit of sea salt. That’s it! If you want a tart yogurt, just omit the maple syrup and vanilla.
I love making my own since it is so easy and I know exactly what’s in it, Yet if you’re looking for a good store bought brand, I recommend Forager, 365 brand or So Delicious.
It is if you make it yourself! My recipe contains only plant based, whole food ingredients. I even share how to add probiotics in that are vegan as well. If you choose the store bought route make sure you read your labels. That’s the best way to get all of what you want and none of what you don’t.
More Healthy Breakfast Recipes
If you want to switch up your morning smoothie routine then give one of these nourishing options a try:
- Hearty Protein Bars: These are easy to make ahead of time then grab on the go for a filling snack/meal.
- Almond Butter Muffins: My kids and I both love these delicious, jelly filled muffins for a a warm breakfast.
- Baked Oatmeal: This is actually a super simple recipe to make at the start of a busy week, then store in single servings to use when you need it.
- Pumpkin Pancakes: Making a batch of pancakes then freezing cutting into sticks and freezing is my go-to mom hack. Now I always have pancakes on hand for the kids, without the mess of making them every time!
I hope you love this awesome plant based yogurt as much as I do! Don’t forget to rate + review the recipe once you’ve tried it; I can’t wait to hear your feedback.
Place pre-soaked cashews, coconut milk, lemon juice, maple syrup, vanilla and sea salt into a blender.
Puree until smooth and creamy. Stop and scrape down sides as needed. If mixture is too thick, add a little more coconut milk or 1-2 tablespoons of water.
Refrigerate 1 hour before serving to chill.
If desired, add 1/2 cup of fruit compote (recipe below) + 1/4 cup granola to each serving of yogurt.
- To make fruit compote: place 2 cup fresh or frozen mixed berries in a bowl with 2 tablespoons maple syrup, 1 tablespoon fresh lemon juice, and 1/2 teaspoon vanilla extract. Gently toss. Let stand for 5-10 minutes.
- To make tart yogurt, simply omit the maple syrup and vanilla extract.
- To add in a probiotic, gently break open a vegan probiotic capsule and add in during the puree stage.
Calories: 223kcal, Carbohydrates: 15g, Protein: 6g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Sodium: 25mg, Potassium: 233mg, Fiber: 1g, Sugar: 5g, Vitamin A: 0.2IU, Vitamin C: 2mg, Calcium: 18mg, Iron: 2mg