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
- 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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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
Hello! Can we use some of this recipe as a starter to avoid buying starters or other yogurt in the future?
Great question. Yes, you can. However, the starter can supposedly become diluted over time, so I usually use new starter every few times.
I think the serving size is 2 capsules (25 billion each x 2= 50 billion) and there are 60 capsules in a jar for a 30 day supply. So I think you can still use 1 capsule
So excited to try this! I had a couple of quicks questions--
1. For the instant pot method--- do you leave the glass jars without a lid when placing them in the Instant pot?
2. Any water bath or trivet needed at the bottom of the Instant Pot prior to placing jars inside?
Thank you! 🙂
Thanks for the questions. No need for lids or trivet in the instant pot! Have fun!
What happens if you use a soy milk with more than just water and soy? If you use smaller glass jars would that decrease the time?
Thanks for the questions. Sometimes soy milk with additives will not grow cultures properly. Carrageenan seems to mess with the process also. However, I know of a few people who have been successful with a sweetened soy milk that didn't have many other ingredients. I like very predictable outcomes, so I just stick with the plain soy milk that has no additives and all is well! Smaller jars does decrease the necessary time a bit, but erring on the side of more, not less time is best. Hope that helps!
This sure was easy! I used the Bella and Bella yogurt starter added to the container of Westsoy soy milk and just poured it into the container of the Cuisinart yogurt machine, set on 8 hours, and it came out perfect! Thank you so much for this recipe!
Thanks for your comment! I love how easy making vegan yogurt is! Such a fun deal!
Excellent! I had tried another soy yogurt recipe where you heat the soy and it turned out terrible. Glad to find this one. I used a scoop (it came with the powder) of the custom probiotics dairy free starter to 1 quart Westsoy along with 1 T. maple syrup and whisked and then incubated for 8 hours at 104 degrees and it was a bit tart but I added 1 T. + more maple syrup. Chilling overnight and can't wait to taste tomorrow. Because it was so sour I'll probably add less powdered starter to next batch (or just use a couple T. of this yogurt). I'm excited to give this to my daughter!
Thanks so much for sharing your experience! Glad you are enjoying making yogurt!
Thank you for your quick reply. I usually use some Silk Soy Plain Yogurt as my starter, then some of my IP yogurt as long as I keep it going. The Silk is hard to find and with the Coronavirus I’m not getting out. I tried Cultures For Health before and it didn’t work for me. I will order the probiotic from amazon and try it. Yes, IP soy yogurt is the best! Thank you! Be safe...be well.
The probiotic you recommended is 50 billion not 25 billion. Do I use the whole 50 billion Rhythm brand capsule /32oz soymilk? I use Eden Soy. No additives.
Thanks for the comment! I think they've changed how much is in one capsule. Once capsule in the quart of soy milk and shake it up before pouring into jars to put in the instant pot. That's exactly how I do it and it's sooo yummy and so much fun! Enjoy!
Which of the three methods do you prefer? Which starter results in a thicker yogurt? Have you ever tried adding other ingredients to make the yogurt thicker? I used to make yogurt, but never tried it with soy milk or cultures in packets or capsules. Also never used the yogurt function yet on my IP, excited!
Thanks for the questions! I usually use the probiotic method. If for some reason I'm out of probiotics, then I use the silk yogurt method. Straining the yogurt would make it thicker, but other additives or thickeners can cause issues with the process... It does, however, thicken a little after chilling. Hope you enjoy making it! It's one of my family's favorites!
What if you do t have the yogurt button??
If you don't have the yogurt button on your instant pot then you probably don't have the yogurt function. In the blog post, I also give directions for making this recipe in a crockpot, but it's a little more tricky with not as consistent results. Others have commented that they have used a rice cooker on the 'warm' setting but I would still probably be very cautious about overheating the soy milk and killing the culture. It takes a very low heat to help the cultures grow without killing them... Hope that helps!