Last Updated on 23rd April 2022 by
Craving for some vegan yogurt in the middle of a productive day? Let us satisfy your cravings.
You might hesitate to eat yogurt because of its dairy products if you’re a vegan, but did you know that vegan yogurt exists? Yes, they do, and I will teach you how to make your own!
It doesn’t matter if you have lactose intolerance or are vegan; yogurt is a treat you should not cross out in your daily menu. You may find dairy-free yogurts in about every flavor conceivable on supermarket shelves, but the good news is that you can create your vegan yogurt at home, and it’s not as difficult as you would think. Not to mention, you will save money.
What Is Vegan Yogurt
Yogurt is one of the most popular and nutritious foods today, and it is increasingly being produced vegan, as I’ve noticed. Many individuals make their vegan yogurt at home, including me, to avoid the dairy in store-bought yogurt, sugar, and other animal products.
So, what is vegan yogurt?
Vegan yogurt is a fermented form of soy or hemp milk. Coconut milk and soy milk are the most frequent alternatives for dairy milk in most yogurt recipes, as they are already thick and creamy. As an alternative, you can use a variety of other plant milk, such as almond milk, cashew milk, or oak milk.
What Is Vegan Yogurt Made From
Making vegan yogurt and dairy yogurt is almost the same, except for the ingredients used. Using plant-based milk instead of cow’s milk is the main difference between vegan yogurt and regular yogurt.
I commonly use soy milk when I make my vegan yogurt, which lowers cholesterol. I heat soy milk and then chill it to generate thick curds to manufacture vegan yogurt. I then add probiotics to the soy milk for the gut, allowing the yogurt to ferment. After that, I apply vegetable oil to enhance its texture and other plant-based thickeners such as tapioca flour, agar, or carrageenan, a seaweed derivative.
Like traditional cow’s milk yogurt, I cultivate some vegan varieties with dairy-free probiotics. Vanilla and strawberry are among the various flavors available in vegan yogurts. Yogurts made with soy milk and coconut milk have a richer flavor and texture than Greek-style yogurt.
How To Make Vegan Yogurt
Now that we know vegan yogurts exist and can even be made at home, how do we do it?
Dairy-free vegan yogurt is an option for those who choose not to consume dairy products. As mentioned, soy and coconut milk and plant milk, such as almond milk, cashew milk, or oak milk, is used as a foundation for this product.
If you want to try making this in your kitchen, you’ll need almond, soy, or coconut milk, a probiotic pill, and a sweetener. If you like or prefer a thicker consistency of yogurt, you’ll need to add unflavored gelatin or agar powder. This ingredient is only optional, but I highly suggest it.
How to make vegan yogurt is like making regular yogurt, with the difference that the starter is made from a cultured vegan culture rather than dairy. Live active cultures, or good bacteria that transform lactose into lactic acid, can be found in the starter—tangy taste and thick, creamy texture result from this process.
The primary component of this vegan yogurt recipe is soy milk, which is created by soaking soybeans in water and then crushing them with the soaking water to make a slurry and then flavoring and sweetening the resulting liquid recipe. If you’re allergic to soy or don’t like it, you may substitute almond or coconut milk for soy.
Since there is no need to heat anything to a set temperature, creating vegan yogurt is considerably easier than producing dairy-based yogurt. Stir in the starting culture after a few hours of room temperature incubation after warming your milk replacement either on the stove or in the microwave.
This is an optional procedure, but I use vegan gelatin to thicken the yogurt, providing the yogurt base stability when frozen. To avoid clumps in your milk replacement, I suggest that if you’re using gelatin, let it sit for five minutes after you’ve mixed it. Plain gelatin powder is required for this recipe, and if you only have pre-flavored packets, I suggest you only use half of that quantity.
After letting it sit, chill it for a few hours, and it’s already good to be eaten as a snack.
How To Make Vegan Yogurt In Instant Pot
Compared to regular yogurt, vegan yogurt is a tasty and dairy-free option. As mentioned, the primary ingredient for the yogurt base in this recipe is vegan milk. And if you’re allergic to soy, you may use coconut milk or almond milk as an alternative. It will still taste amazing afterward, even paired with fresh fruit and honey.
Since making vegan yogurt at home can save you money, one suggestion I can give you to simplify your life is to try making it in an instant pot.
Making yogurt in the oven may be time-consuming and laborious for some, so the good news I have is that preparing your dairy-free yogurt in an Instant Pot is as simple as opening your refrigerator.
For this recipe, I will use coconut milk instead of soy milk. You can use canned coconut milk, full-fat coconut milk, and even coconut cream. All the outcomes have a similar texture, but the flavor is slightly different. The best-tasting coconut milk or cream is full-fat canned coconut milk or cream with no additives.
Cashew milk or soy milk are good alternatives if you don’t want to use coconut milk. You’ll need to add a thickening mixture like gelatin again to ensure that it holds together. The addition of a decent vegan yogurt culture is possible. Like the soy milk recipe, mix everything in your instant pot and your vegan probiotics, chill for a few hours, and it’s ready to serve.
Vegans and vegetarians and those who cannot consume dairy products can enjoy dairy-free yogurt. Weight-loss programs can also benefit from this food type’s low-calorie and low-fat nature. Aside from the time and effort required and making yogurt, the benefits are well worth it. No store-bought yogurt can compare to a bowl of rich, creamy homemade yogurt for breakfast or in a smoothie. Plus, making your yogurt saves money.
I'm Pauline, a retired patisserie chef, mother of four and now a full time food blogger! When i'm not cooking i love long walks, reading thriller novels and spending time with my grandkids. Head to my about me page to learn more about the woman behind the food! You can find my Facebook here