It’s easy to make homemade vegan yogurt when you use an Instant Pot.
Soak for 2 hours.
Place the drained cashews in a blender; add 2 cups tap water.
Photo: Brittany Conerly
Process until smooth and creamy, 1 to 3 minutes, stopping to scrape down the sides as needed.
Lock the lid in place, turning the steam release handle to Venting position.
Select Start, if needed, to begin cooking (some models may start automatically).
Remove the lid and the cooker insert.
Let the milk cool to a temperature of 110F to 116F, about 1 hour.
Do not allow the milk to cool below 110F.
Stir coconut-milk yogurt into the cooled milk.
Select Medium temperature for 10 hours.
After 10 hours, launch the lid carefully, minimizing condensation dripping onto the yogurt.
Let the yogurt stand, undisturbed, until cooled to room temperature, about 1 hour.
Cover with plastic wrap and refrigerate until completely chilled, at least 6 hours or up to 12 hours.
(The consistency should be similar to a well-stirred, creamy salad dressing.)
Spoon in the yogurt.
To make ahead
Refrigerate yogurt in an airtight container for up to 10 days.
The yogurt will become thinner and tangier the longer it is stored.
If a thinner consistency is desired, skip this step.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
