Homemade Cashew Yogurt

4.75 from 4 votes

3-ingredient homemade cashew yogurt is so easy to make. It's creamy, tangy, and delicious. Use in place of yogurt. Vegan, healthy, and versatile.

Prep Time10

Cook Time30

Resting time:10

Total Time40

Course: Breakfast, Condiment, Snack

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: servings

Calories: 183kcal

1 cup raw cashews
2 cups plus 2 tablespoons distilled water
2 tablespoons unsweetened yogurt with live and active cultures or 2 vegan probiotic pills

Soak cashews: Transfer the cashews and distilled water to a small saucepan. Bring the water to a simmer over medium-high heat. As soon as bubbles start appearing on the water’s surface, turn off the heat. Cover the saucepan with a tight-fitting lid and remove it from the stove. Set aside for 30 minutes.
Make cashew milk: Transfer the cashews and water from the saucepan to the canister of a blender. Blend on high until a smooth milk forms.
Add starter: Transfer the cashew milk to a medium ceramic or glass bowl. Add the starter yogurt and mix well to combine. (If using probiotic capsules, empty the powder into the bowl and mix.)
Insulate: Place the bowl inside an unheated oven with the pilot light on, or inside the inner pot of an Instant Pot. For the Instant Pot, press the ‘yogurt’ button on the right, and set the timer to 10 hours. For the oven, set aside for 6 to 8 hours. The set yogurt will be thick, creamy, and tangy.
Other warming options: Cover the bowl with a large dish towel, cling wrap or reusable silicone lid and wrap it inside a warming pet blanket, or place it on the countertop in warmer temperatures, or leave it next to a broiler for 6 to 8 hours.
Storage: Serve immediately or refrigerate the cashew yogurt in an airtight container for up to two weeks.

For thicker yogurt, use less distilled water (about 1 cup total).
For tangier yogurt, ferment it for longer before refrigerating the yogurt. Refrigeration stops the fermenting process and the yogurt thickens as it cools.
For a less tangy yogurt, use 1 tablespoon yogurt starter instead of 2 tablespoons.
Do not use sweetened yogurt as a starter. This will slow down the fermentation process. Use any unsweetened yogurt with live active cultures, or probiotic capsules.
Probiotic pill recommendations: See 'Shop Yogurt Essentials' in the blog post.
Storage: Refrigerate for up to 2 weeks. Use homemade cashew yogurt as a starter for making more yogurt within 7 days of making.