This Homemade Vegan Greek Yogurt recipe is a revelation! Thick and tangy yogurt that is made with only 4 simple ingredients!
Homemade Vegan Greek Yogurt sounds way more intimidating than it needs to be. Really, it’s pretty simple. You need coconut milk, cashews, tapioca starch, and a high quality probiotic. Yes, this vegan Greek yogurt recipe is that easy!
The real magic here is the probiotics. They take our rich and creamy dreamy base and turn it onto tangy Vegan Greek Yogurt overnight. Could anything be more magical than waking up to Vegan Greek Yogurt?
Probiotics are more than just a scary name. They are good bacteria that have some serious health benefits like improving your digestion and strengthening your immune system. Probiotics naturally occur in fermented foods like sauerkraut and yogurt. They can also be used to catalyze the fermentation of these products which is why we use a few capsules in our recipe. Grab a bottle out of the refrigerated section of your health store, and make sure to store it in your fridge once you bring it home. You should keep a bottle on hand so you can make this yogurt all day every day.
Never use a metal spoon or utensil for preparation of this Vegan Greek Yogurt Recipe. Metal kills all the magical fermenting ninja powers of the probiotic and will leave you with tangy-less yogurt. Grab a wood, plastic, or glass utensil for stirring.
Another reason this Vegan Greek Yogurt recipe is a winner? Protein!
Most vegan yogurts have zero protein. Not a gram in sight. This Homemade Vegan Greek Yogurt Recipe is loaded with protein and healthy fats that will keep you full until lunch. Add some fruit and granola for some carbs and you have a complete breakfast. Look at us checking off all our health goals. And taste goals.
Homemade Vegan Greek Yogurt Recipe
This Vegan Greek yogurt recipe is gluten-free, oil-free, and it is for 4 servings.
- A cup raw cashews, soaked in water overnight and drained
- 2 cans coconut milk
- 1/4 cup tapioca starch
- 3 capsules high quality probiotic
- Combine the drained cashews, coconut milk, and tapioca starch in a blender. Blend until silky smooth.
- Transfer the mixture to a saucepan and bring to a simmer. Remove from the heat and let cool.
- Add to a glass bowl (no metal!) and stir in the probiotic with a wood, plastic, or glass utensil.
- Cover the bowl with cheesecloth and secure it with a rubber band. Let ferment at room temperature overnight or until desired tanginess is achieved.
This yogurt is ready overnight but can be left longer depending on your desired level of tanginess. If you like your yogurt tangy let it sit on the counter for 36 hours. Give it a taste every 12 hours until you have reached your perfect level of tangy perfection.