Vegan Soy Cashew Yogurt (Instant Pot or Stove)

1. Start by cooking soy milk according to the recipe, then cool it down to lukewarm (120 °F or lower; doesn’t have to be exact). This pasteurizes the soy milk and ensures a safe environment for the yogurt bacteria to thrive. See Note 1 if using storebought soy milk.
2. Add cooled soy milk, cashews, and yogurt starter culture to a clean blender jar. Blend on high speed until very smooth.
3. Pour the mixture into a large glass bowl or container.
4. Cover loosely with a lid or plastic wrap. This prevents condensation from dripping onto the yogurt as it ferments.
5. Now follow the instructions below for either the Yogurt Maker method, Instant Pot method, or Oven method. Once the yogurt has fermented to your liking, stir it until it reaches a smooth and even consistency.

Yogurt Maker Method

1. Place the container in your yogurt maker and turn it on. Set the timer to your preferred fermentation time (see Note 3).

Instant Pot Method

1. Pour 1 cup of warm water back into the now-empty Instant Pot and set it up with a trivet. Put the covered yogurt mixture on top of the trivet.
2. Secure the lid on the Instant Pot. (You can leave the steam vent on the lid in either the venting or sealing position.) Select the "Yogurt" setting again and set it to Normal mode. Adjust the time to anywhere between 8 to 24 hours (see Note 3).

Oven Method

1. If you don’t have a yogurt maker or Instant Pot, don’t worry. Just preheat your oven to the coolest temperature setting (around 170 °F to 200 °F) for 5 minutes, then turn it off. Stick your hand in there to make sure it feels warm but not hot; if it feels hot, let it cool down a bit before adding the yogurt.
2. Then set your container of yogurt on one of the oven racks and leave it inside with the door closed for 12 to 24 hours. This method is less precise because every oven differs in its insulation capabilities, and you may want to turn on the oven for a few seconds every couple of hours just to make sure it stays warm enough.