Who would think that making Vegan Soy Yogurt is as simple as putting two ingredients together? Not only is this homemade vegan yogurt recipe easy and delicious, but the amazing health benefits of eating live active cultures are phenomenal!
What you need to Make Vegan Yogurt:
- Pure Soy Milk - it must have ONLY two ingredients, Water and Soybeans. Trader Joe's and WestSoy are both high in soy protein content and work great. Not all stores carry plain 2-ingredient soy yogurt, but you can get the WestSoy yogurt on Amazon directly from the manufacturer.
- Instant Pot (with yogurt function) - having a VERY low consistent heat is essential to predictable outcome. I'm guessing since you're reading this, you already have an Instant Pot, but just in case you don't... this is the Instant Pot I have, it has a yogurt function. Homemade yogurt miiiight be the main reason I got an Instant Pot!
- Vegan yogurt starter - this can be soy store-bought yogurt such as SILK yogurt, Non-Dairy Yogurt Cultures, or Probiotic Capsules.
How to Make Vegan Yogurt - 3 Easy Ways:
#1) Store-bought yogurt as vegan yogurt starter -
Measure 1 Tablespoon of store-bought soy yogurt into the bottom of two glass pint jars. Pour pure soy milk into jars and stir until mixed very well.
Place jars into instant pot and turn on yogurt setting for 12-14 hours. Refrigerate yogurt for 8+ hours to further thicken, and enjoy!
#2) Non-dairy yogurt cultures as vegan yogurt starter -
Take 1 packet of Real Yogurt Starter (or equivalent amount of other non-dairy yogurt starter) and pour it into 1 quart of pure soy milk. Replace the cap and shake well.
Pour mixture into two pint jars and place in the instant pot on yogurt setting for 12-14 hours. Refrigerate yogurt for 8+ hours to further thicken, and enjoy!
#3) Probiotic Capsules as vegan yogurt starter:
Empty contents of one probiotic capsule (25 Billion CFU) into one quart of pure vegan soy milk. Replace cap and shake well.
Pour mixture into two glass pint jars and place in the Instant Pot on the yogurt setting for 12-14 hours. Refrigerate yogurt for 8+ hours to further thicken, and enjoy!
Vegan Yogurt Starters
For those of us who don't always have access to store-bought yogurt, or might be allergic to certain additives, the vegan yogurt starters are great! They have a long shelf life and are always there when you are craving yummy homemade yogurt!!
Here are Amazon links to two different kinds I've used with success:
Probiotic Capsules as Starter
The ratio of probiotics to soy milk is important, as well as the type of probiotics used. The brand I've used with success is sold on Amazon New Rhythm Probiotics. All you need is one capsule!
If you try a different brand, you’ll want to make sure you use 25 billion CFU of probiotics per quart of soy milk. Check the label of your probiotics to determine how many capsules are needed to equal 25 billion—the probiotics will be labeled with the CFU per serving but sometimes it takes more than one capsule to equal a serving.
Also, be sure to keep your probiotics in the refrigerator. Over time the probiotics can become more or less effective and are especially susceptible to any kind of heat.
What is homemade Vegan Yogurt like?
After refrigerating until well chilled, (at least 6 hours or preferably 12 hours so that the flavors and texture can really have a chance to develop) you will have a rich, creamy, tangy yogurt that is the consistency of a thicker drinkable yogurt.
You can strain the yogurt to make it thicker - just place a double layer of Bounty paper towels in a large colander and carefully pour the yogurt into the paper towel. Allow to drain into a bowl for anywhere between ~1-4 hours, depending on how thick you want your yogurt. Use a spoon to gently transfer the strained yogurt back into the jars.
I actually prefer using paper towels instead of a cheesecloth for straining yogurt because it does not get stick in the paper towel at all!
What you can do with Vegan yogurt:
- Eat it sweet:
- Swirl in this simple berry sauce
- Drizzle it with lots of vegan chocolate sauce
- Favorite Jam mixed in
- Agave or syrup added
- Piled high with fruit and vegan granola
- In vegan parfaits
- In smoothies
- Eat it savory/plain:
- Use it in Vegan Salad Dressings
- Add it to a cream soup, such as this vegan miso sweet potato soup
- Creamy Pasta recipe base
- Cook or bake with it
Vegan yogurt making tips and tricks:
Make your own Vegan Yogurt Starter:
Save just a couple of tablespoons from each batch of yogurt and that can be the starter for your next batch! After more than three rounds of this, your culture may become dilute, so just start fresh after that.
Making your own vegan yogurt starter is another way to save!
Free up your Instant Pot by making your yogurt at night:
Make your yogurt starting in the evening making sure it will run through whenever is convenient for you the next morning to pull it out and put it in the fridge. 12 hours is the minimum, but you can run it longer if you like it tangier.
Or... have your yogurt ready for breakfast
Use the Instant Pot during the day to make the yogurt, then place it in the refrigerator overnight. It will be ready for breakfast!
For thicker Greek-style vegan yogurt:
You can strain the yogurt to make it thicker - just place a double layer of Bounty paper towels in a large colander and carefully pour the yogurt into the paper towel. Allow to drain into a bowl for anywhere between 1-4 hours, depending on how thick you want your yogurt. Use a spoon to gently transfer the strained yogurt back into the jars.
I actually prefer using paper towels instead of a cheesecloth for straining yogurt because it does not get stick in the paper towel at all!
Why I use the jars:
You can make your yogurt right in the instant pot, but besides the fact that people say the metal in the pan can cause problems with the culture growth, jars are just plain easier. Make it in the jar, culture it in the jar, chill it in the jar, store it in the jar, eat it in the jar.... Yeah you get the idea. Simple, clean, and sterile. And less dishes!!!
Please note: This recipe is only for making vegan soy yogurt. Other non-dairy milks require different steps.
Can I use a Slow Cooker to make this vegan yogurt?
I have made vegan yogurt in a slow cooker or rice cooker with some success on the 'keep warm' or 'warm' setting. However, too much heat will kill the live active cultures and the yogurt will not thicken properly. So this is a bit of a tricky business. If you still want to try it, here are a few tips.
If you are using a Slow Cooker or Crockpot, line the bottom of the crockpot with at least two thick doubled up dish towels. Place filled jars on top of it and leave the lid off of the slow cooker.
You can cover with a paper towel or something but you need to let the heat out, otherwise it will get too hot and kill the cultures!! Turn the temp to 'warm' and set yourself a timer for 12 hours.
Follow the chilling directions above!!
Other vegan recipes you will love:
- Easy Breakfast Tofu Scramble
- The Ultimate Green Smoothie
- Cocoa Banana Chia Seed Pudding
- 2 Ingredient Banana Oat Cookies
If you’ve tried this Vegan Yogurt Recipe or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!
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Recipe
Easiest Vegan Soy Yogurt
Ingredients
- 1 quart Plain Soy Milk , (Must have only two ingredients-soybeans and water! I use WestSoy and Trader Joe's Brands)
- 2 Tbsp. Commercial Vegan Soy Yogurt , (Coconut yogurt, almond etc. DO NOT WORK. I use Silk Soy Yogurt)
- OR 1 Packet Vegan Yogurt Starter such as Bella and Bella or vegan REAL Yogurt by Cultures for Health
- OR the contents of One 25 Billion CFU Probiotic Capsule, such as New Rhythm
Special equipment
Instructions
- Grab two clean pint jars.
- Measure 1 tablespoon Commercial Vegan Soy Yogurt (no subs.) into the bottom of each pint jar. Pour Plain Soy Milk (also no subs.) to fill both pint jars evenly. Mix well. OR FOLLOW STEP 3 BELOW FOR USING YOGURT STARTER OR PROBIOTIC CAPSULE
- OR Pour 1 packet Vegan Yogurt Starter OR dump the contents of 1 Probiotic Capsule (25 Billion CFU) into 1 Quart Plain Soy Milk. Shake well!!! Pour into the two pint jars
- Place both jars in clean Instant Pot, close instant pot lid and vent and turn on Yogurt setting for 12+ hours*
- When yogurt has finished culturing, remove jars (do not stir!!) and place in Refrigerator for 6-12 Hours. Now serve your amazing yogurt with fruit syrup or jam mixed in for sweetener or use plain in cooking/baking!!
Recipe video
Notes
Vegan Yogurt Making TIPS and Tricks:
Make your own Vegan Yogurt Starter: Save just a couple of tablespoons from each batch of yogurt and that can be the starter for your next batch! After more than three rounds of this, your culture may become dilute, so just start fresh after that. Making your own vegan yogurt starter is another way to save! Free up your Instant Pot by making your yogurt at night: Make your yogurt starting in the evening making sure it will run through whenever is convenient for you the next morning to pull it out and put it in the fridge. 12 hours is the minimum, but you can run it longer if you like it tangier. For thicker Greek style vegan yogurt: You can strain the yogurt to make it thicker - just place a double layer of Bounty paper towels in a large colander and carefully pour the yogurt into the paper towel. Allow to drain into a bowl for anywhere between 1-4 hours, depending on how thick you want your yogurt. Use a spoon to gently transfer the strained yogurt back into the jars. I actually prefer using paper towels instead of a cheesecloth for straining yogurt because it does not get stick in the paper towel at all! Why I use the jars: The metal in the pan can cause problems with the culture growth and jars are just plain easier - less dishes! Please note: This recipe is only for making vegan soy yogurt. Other non-dairy milks require different steps.Can I use a Slow Cooker to make this vegan yogurt?
I have made vegan yogurt in a slow cooker or rice cooker with some success on the 'keep warm' or 'warm' setting. However, too much heat will kill the live active cultures and the yogurt will not thicken. So this is a bit of a tricky business. If you still want to try it, here are a few tips. If you are using a Slow Cooker or Crockpot, line the bottom of the crockpot with at least two thick doubled up dish towels. Place filled jars on top of it and leave the lid off of the Slow cooker. You can cover with a paper towel or something but you need to let the heat out, otherwise it will get too hot and kill the cultures!! Turn the temp to 'warm' and set yourself a timer for 12 hours. Chill vegan yogurt for 6-12 hours and enjoy!Nutrition
Karen
I am super interested in trying this— but adapting it for larger volumes. I currently make regular skim milk yogurt, a gallon at a time, in my crockpot. Different steps in the beginning, but once the starter is added to the milk the crock is taken out of the crockpot and put in the oven overnight with only the oven light on for heat. The longer it sits, the firmer it gets—10-12 hours seems to be the sweet spot. Judging from comments about the instapot being “barely warm”—this might work for soy yogurt as well?
Rebecca
I hear you on larger volumes! My family loves this and it disappears fast. I can fit three quart jars in my instant pot at a time if I put the lid on carefully, so that is my usual recourse. I know other bloggers have had success with oven light methods with soy yogurt, so it is certainly worth a try. I would start with room temp or lightly warmed soy milk (obviously not so hot that it would kill the culture) and see how it goes... Would love to hear back from you once you've had a chance to try it!
Gail
I’m anxious to give this a try. Do you do a quick release or natural release when it’s done in the instapot? TYA
Rebecca
There is no pressure involved when using the yogurt setting on the instapot. You also don't need to worry whether the pressure release valve is opened or closed. It makes no difference in the outcome! It's such a low heat (really barely warm!) that now pressure is needed!
Nancy
I tried the probiotic yogurt and it was to tart for me what do you recommend to sweeten it up like silk vanilla yogurt
Rebecca
Yes, it is a bit tart! I usually swirl in berry preserves or agave or syrup! The family loves it that way! Hope that helps!
Dan
Thanks for the multiple examples of how to make the soy yogurt, and the comments from your readers are great info too. My question is, have you tried any thickeners? Some people say you can add things like arrowroot or cornstarch etc. But I don't know at what stage people are adding the powders. Is it at the beginning before starting the instant pot or the end of the process when the yogurt is done and stirring it in. Just wondering if you have tried them.
Rebecca
Thx for your comment! Sorry, I haven't tried using thickeners yet. I'm thinking of experimenting with Guar Gum. Let us know if you experiment!
Shama
AND, I forgot to add, that I have an electric pressure cooker like an instant pot, but it’s a different brand and doesn’t have a yogurt setting. I was going to do the “keep warm” setting, but found out that would make it too hot and kill it, so I just did it like you say to do with a crock pot and it turned out great!
Rebecca
Yeay! Good to know the keep warm setting works well with the lid open, towel in, etc.!!!
Shama
Just made my first batch and LOVE it! Wow, it’s so good and super easy. I used the store-bought plain silk yogurt as starter. Then I mixed some homemade jam into it and YUM! My husband and I ate one pint jar of it for breakfast.... ????????????
Rebecca
Glad it worked great for you Shama!! LOL, one pint jar doesn't sound like too much for two people! I think I could eat one all by myself!! 😉
Rebecca
Robert thanks for sharing about this. Protein content does seem to be very important! I hadn't tried EdenSoy so it's nice to know that one works as well! The buttermilk sounds great!! 😉 I haven't used dry soy milk to thicken the yogurt but it seems like it might work...I just might have to give that a whirl!! It's so fun learning the intricacies of this simple yet engaging process!
Robert Rivard
Rebecca, this recipe is wonderful. Thank you. I made my first batch of yogurt using the New Rhythm probiotics you recommend and WestSoy plain unsweetened soy milk overnight. It's been in the fridge for just 10 hours today but I couldn't wait another two for the full 12 hours resting time. Things turned out perfectly. The yogurt is really thick and creamy with a delightful sweetish tang. Perfect right out of the jar. I made it in a 1 quart mason jar that fits my Dash Greek Yogurt maker and let it incubate for 15 hours plus an extra 15 minutes for good luck. So simple and all I had to wash to clean up was the wooden spoon used to stir the soy milk and the probiotic powder from New Rhythm. Love that the milk does not have to be heated. Can't thank you enough!!
Rebecca
Thanks for letting me know how it turned out for you!! Nice to know it also works in a yogurt maker since I hadn't tried that!! Happy yogurt eating!! 😉
Robert Rivard
You're welcome, Rebecca. Since posting, I read online that the higher the protein per serving, the thicker the soy yogurt will turn out. So I ordered some Organic EdenSoy plain unsweetened (in the yellow box). It has 12 grams of protein per serving. After incubating for 16 hours, resting in the refrigerator for about 24 hours the results were much thicker and creamier. One way I like to use it is by putting 3 tablespoons in an 8 oz glass and toping up with just enough water to make "buttermilk". It has the same texture as buttermilk but with a hint of mild mustard. Do you ever use dry soy milk to thicken yogurt and can it be added to the soy milk before incubating? Not sure I want to try that and ruin success!!
Allison
Do you think this would work with homemade soy milk? I'd skip the lecithin and use just water and soy. I have a milk maker that I usually make almond milk in, but have already found that does NOT work for yogurt!!
Janice
I tried it! I have a Soy Joy machine that I used to make milk with just soy beans and water. But it did NOT work for yogurt. As far as I could tell, the milk was too thin and that’s why it didn’t work. I think my sister-in-law has done it with homemade milk, though. Probably she made it by hand and was able to make it more concentrated. I’ll ask her.
Rebecca
Thanks Janice! Yes, let us know! Several people have asked me about this and I know it has to be possible! Just gotta find that sweet spot combination!! 😉
Rebecca
I've heard of it working, but I haven't tried it myself. From what I've researched, the success of this simple method has something to do with the protein content of the soy milk used. So if you could make a more concentrated soy milk, it just might work!! Please let me know what happens if you do try it!!
Janice
Here’s what my sister-in-law said: “I soak 1 cup dry soybeans overnight, It will be a little more than 2 cups wet soybeans. Blend with about 10-12 cups water. I blend with 5-6 cups first, then pour the milk through a fine screen. Blend the stuff cannot go through the screen again with the rest of the water, pour through the screen. Mix the milk together. Put in a big pot, let it boil at least 15 mins. I usually let it boil 30 mins, so I put about 12 cups water. After boiling for half hour, it will be less, about 8 cups milk.
Rebecca
Thanks for that info! Very good to know!!
Janice
Soy milk with probiotics works for me! I do 1/2 gallon milk and 50 to 100 BILLION (not million) CFU, and it turns out just like in your picture! We love it! It only costs me 25 cents for that much probiotics and then I can make yogurt anytime I want without buying or saving yogurt.
Rebecca
Janice, thanks for the info! That was a typo, because I've tried the Billions without success, but I'm thinking it might be the types I've tried. What brand works for you? I'll give it a try!!! Thanks again for sharing! 😉
Janice
This is the one I use. https://smile.amazon.com/NewRhythm-Probiotics-Technology-Resistant-Refrigeration/dp/B071DZQLPQ/ref=sr_1_7_s_it?s=hpc&ie=UTF8&qid=1521163344&sr=1-7&keywords=probiotics
Rebecca
Ok, I'm trying it! Love that it isn't SO expensive. I'll update the post after I've had a chance to try it! Thx!