This dairy-free cashew yogurt is the rich and creamy treat you’ve been needing in your life. Pair it with fresh fruit and granola for the ultimate gut-friendly breakfast or snack!

Using just 3 ingredients (one of them is water), transform plain old cashews into a magnificently creamy yogurt replacement. If the natural flavor isn’t for you, try adding in your favorite fruit jams, vanilla, cacao powder, or even coffee to shake things up!

As an added bonus, you’ll find no saturated fats contained in this yogurt. Cashews are actually packed with unsaturated fats that are extremely beneficial for heart health. Who knew?!

Making your own yogurt may sound intimidating, but don’t let that stop you! With a few simple tricks, you’ll be well on your way to creating a delicious dairy-free replacement. Your tastebuds and stomach will thank you!


Prep time: 10 minutes
Rest time: 7 hours
Total time: 7 hours 10 minutes
Cost: $3.71 recipe | $0.46 serving

Vegan Yogurt

Serves 8


  • 2 cups raw cashews, soaked overnight ($3.44)
  • 1 ½ - 2 cups water*
  • 3 tablespoons yogurt culture** ($0.27)


  1. Soak cashews in room temperature water overnight. Alternatively, soak them in boiled water for 1-2 hours.
  2. Once softened, add cashews to a high-speed blender with water (use 1 ½ cups for a thicker consistency or the full amount for more of a regular yogurt consistency).
  3. Blend on high until the mixture is smooth and creamy, stopping to scrape down the sides a few times throughout.
  4. Transfer the mixture to a non-reactive saucepan (like stainless steel) and slowly heat it to 110 degrees F (40 degrees C). If it heats past 110 degrees F, let it cool until it reaches this temperature so the probiotics aren’t killed off.
  5. Using a clean wooden or rubber utensil, mix in your yogurt culture or the contents of your probiotic capsules, then transfer to a clean glass jar and cover. Keep the jar around 110 degrees F — in your oven with the light on, wrapped in warm blankets or towels, or in an instant pot set to “yogurt” mode.
  6. Leave it to ferment for about 7-8 hours, or overnight. The longer you leave it, the tangier and thicker it will be.
  7. Transfer cashew yogurt to your fridge to chill before serving with fruit, granola, etc. It should keep for around 7-10 days in your fridge.

*For a thicker, Greek yogurt consistency, use 1-1 ½ cups of water. Use the full 2 cups if you’d like more of a regular yogurt consistency.
**Use a non-dairy yogurt starter, a high-quality vegan yogurt, or vegetarian probiotic capsules (enough to equal ~40 billion CFU in total).
If you have an instant pot, use the yogurt setting and leave your jars in for about the same time.

Nutrition: 1 of 8 servings
Calories 180 | Total Fat 14.3g | Saturated Fat 0.3g | Cholesterol 0mg | Sodium 3.9mg | Total Carbohydrates 9.8g | Dietary Fiber 1.1g | Total Sugars 1.5g | Protein 5.9g | Calcium 12.0mg | Iron 2.2mg | Potassium 214.5mg |

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