Instant Pot Cashew Yogurt (Vegan)
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4.9
165 reviews
Excellent
Instant Pot Cashew Yogurt (Vegan)
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This vegan cashew yogurt is made by blending soaked cashews with water and optionally arrowroot starch for thickness, then cooking the mixture gently until creamy. After cooling, it’s inoculated with vegan probiotics and incubated in an Instant Pot or warm environment to ferment into yogurt. The result is a smooth, dairy-free yogurt with a mildly tangy flavor and creamy texture.
Description
Instant Pot Cashew Yogurt is prepared by soaking raw cashews to soften them, then blending with water to a smooth milk-like base. Arrowroot starch can be added to achieve a thicker, creamier consistency. The mixture is heated lightly to allow natural thickening before cooling to incubation temperature. Vegan probiotic powder is stirred in, and the mixture is incubated around 105 to 110°F to promote fermentation, typically in a warm place or using the Instant Pot's yogurt function. This process develops a mild tang similar to traditional yogurt without dairy. Variations include adjusting cashew to water ratios for Greek-style thickness and using alternative incubation setups such as slow cookers or warm sunny spots. The method offers a plant-based yogurt option with customizable texture and firmness.
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Ingredients
- ¾ cup cashew see Notes for Greek-style, raw, whole
- 3½ cups water divided
- 1–2 capsules vegan probiotic aim for 20 to 30 billion live bacteria; see Tips above, the type with powder inside
- 2 tablespoons arrowroot starch for thicker yogurt; sub tapioca or cornstarch if needed, optional
Instructions
- If not using a high-speed blender, soak cashews overnight or soak in hot water for 2 hours. Drain and rinse.
- In a blender combine cashews with 1 cup water. Blend for 30 seconds to 1 minute, then stop to scrape down the sides, if needed. Blend for another minute or until completely smooth. Add remaining 2 ½ cups water (alter for Greek-style; see Notes), and blend to combine.
- If using arrowroot starch, add it to the blender, and blend for a few seconds to incorporate.
- Pour the cashew milk into a non-reactive sauce pan (stainless steel is fine), and bring it just to a low boil. Whisk frequently as the milk is coming to temperature. Be sure to scrape the bottom and corners of the pan where the cashew milk will thicken first. Once it's simmering, reduce the heat to maintain a simmer and cook until thickened and creamy, about 2 minutes. Remove from heat. NOTE: If not using a thickener, the cashew milk will still thicken slightly due to the natural starch content of cashews.
- Allow the milk to cool for about 30 minutes or until it reaches 100 to 110 degrees F. If you don't have a thermometer, use a clean spoon and taste the mixture, or drop a bit onto your wrist to test the temperature. If it feels barely warm (similar to body temperature) but not hot, it's safe to add the probiotic. If the mixture is too hot it will destroy the probiotics.
- Open the probiotic capsule(s), and sprinkle the powdered contents onto the cashew milk. Discard the capsule(s). Whisk the probiotic powder into the milk. Immediately pour into clean jar(s), but don't fill all the way to the rim. It's best to leave a bit of space so that the yogurt is not in contact with the lid. Cover with clean lid(s).
- *If not using an Instant Pot use one of the methods described in the Notes section below.* Otherwise, place the jars in the Instant Pot (no need to add water). Lock the lid and set to sealing. Press the Yogurt button, and use the +/- buttons to adjust the time. For less tangy yogurt, try 10 hours (this is the default time for some IP models). For extra tangy yogurt choose 12 to 14 hours of incubation. Don't disturb the yogurt during this time.
- When the timer beeps, remove the jars from the Instant Pot. Place on the countertop to cool for 30 minutes, then refrigerate. The yogurt will thicken more once chilled. Always use clean utensils when scooping out individual portions. Keep the yogurt refrigerated, and enjoy within 7 to 10 days.
Notes
- Soak cashews overnight or in hot water for 2 hours before blending to ensure smoothness.
- Maintain a steady incubation temperature between 105 and 110 degrees F for proper fermentation.
- For thicker Greek-style yogurt, increase cashews and reduce water volume accordingly.
- Alternative incubation methods include using insulated coolers, slow cookers, or warm indoor locations.
- Use vegan probiotics with live bacteria powder for effective yogurt culture.
Nutrition Information
Show Details
Serving
1cup
Calories
135kcal
(7%)
Carbohydrates
7g
(2%)
Protein
4.5g
(9%)
Fat
11g
(17%)
Cholesterol
0mg
(0%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Calcium
9mg
(1%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 135kcal | 7% |
| Carbohydrates | 7g | 2% |
| Protein | 4.5g | 9% |
| Fat | 11g | 17% |
| Cholesterol | 0mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 9mg | 1% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
4.9
165 reviews
Excellent
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