Instant Pot Vegan Yogurt: Three Versions

Make your own vegan yogurt with no additives, with organic soy milk or from whole soy beans. For the versions with whole soy beans, you will need a Vitamix or Blendtec blender to cook the soy milk right in the blender (on soup function). The addition of cashews adds a sweet creaminess and will also result in a thicker, creamy greek-style yogurt.

Instant Pot Vegan Yogurt

Three versions of soy yogurt – soy milk, soy milk & cashews, soybeans and cashews

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Servings: 8

Ingredients Method Notes

Ingredients

  

Organic Soy Milk – Easiest – Option 1

• 1 box organic soy milk no additives – soy beans and water only, not even salt
• 1 yogurt starter – 1 packet of vegan yogurt starter or 4 tablespoons of vegan yogurt 1 tablespoon per 1 cup

Soy Milk/Cashews – Option 2

• 0.5 box organic soy milk
• 60 g cashews or more to make it thicker
• 2 cups water
• 1 yogurt starter

Whole Soybeans/Cashews – Option 3

• 60 g soy beans rinsed (1/3 cup)
• 60 g cashews 1/2 cup, between 45g and 60g
• 2 cups HOT water
• 2 cups cold water
• 1 Yogurt starter – 1 packet of vegan yogurt starter or 4 tablespoons of vegan yogurt 1 tablespoon per 1 cup

Method

 

Option 1

1. Whisk yogurt starter into soy milk. If using powdered starter for first batch, whisk a smaller amount of soy milk with the powder so that powder will dissolve, then add the rest of the milk and whisk again.
2. Place the soy milk straight into the instant pot liner, or place in glass jars. (You have to have the right size jars to fit into the smaller Instant Pot.)
3. Set yogurt button time for anywhere between 8 or 9 to 11 hours. The longer it sits, the tangier the yogurt. I set mine at 9.5 hours.
   

Option 2

1. If you want more of a greek-style yogurt, start off with half soy milk and half cashew milk.
2. I recommend starting with 60 g of cashews to 2 cups of water, and increase the cashews if you want a thicker cream. Blend cashews and water until well-blended, then mix with the soy milk and yogurt starter.
3. Set yogurt button time for anywhere between 8 or 9 to 11 hours. The longer it sits, the tangier the yogurt. I set mine at 9.5 hours.
   

Option 3

1. Option 3 only works with a Vitamix or Blendtec that can handle soup function. Add soy beans and HOT water into the Vitamix. Blend with soup function (~5:45 to 6 minutes). Be careful when removing lid as contents are boiling hot.
2. Add cashews and room temp or cold water, blend on smoothie setting.
3. Let cool to about room temp or a little cooler (fridge temp). (Don’t add starter while the mixture is hot.)
4. Whisk in yogurt starter.
5. Set yogurt button time for anywhere between 8 or 9 to 11 hours. The longer it sits, the tangier the yogurt. I set mine at 9.5 hours.
   

Notes

*1 serving = 4 oz

*If yogurt separates with a layer of water on top or bottom, just stir it in, it is normal for it to separate. It will be obvious if the yogurt starter or your yogurt has gone bad – it will have a funkier smell and may look a little gray-ish.

*For yogurt starter, it is probably okay to use non-vegan plain yogurt as the starter, but the first batch may come out a little weird. By second batch it should be fine. I also find in general that the first batch is a little runny, and the second batch gets much better texture.

*Once you have your first batch done, you can easily size up servings – just make sure to set aside however many tablespoons you need. I was making 10 servings at a time instead of 8, but then I was not eating it fast enough and some yogurt went bad so I’m back to 8 maximum.