Learn how to make the easiest vegan yogurt (without a starter) with just 4 simple inexpensive ingredients in under 5 minutes! It’s thick, creamy and tangy just like regular yogurt. This high protein dairy free yogurt makes the perfect healthy breakfast or snack!
I was always a HUGE yogurt lover. Who remembers yogurt tubes?! My mom would pack those for me in my lunch box as a treat once in awhile and in the summer, she’d freeze them for dessert.
As we grew up, yogurt was always just a easy grab and go breakfast. Then I got into making overnight oats with yogurt and making a museli type of thing. Basically, yogurt was a big part of my life.
So when I first went vegan 9 years ago, I completely cut it out and there was no such thing as (a good) vegan yogurt. Good thing back then, it was all about smoothie bowls and banana ice creams or else I would have missed it so much more haha.
I had my first vegan yogurt when I went off to university in 2016. It was in my residents cafe, I spotted a ‘dairy free’ yogurt by Yoso and honestly? It was actually pretty good but SO expensive. I was on a yogurt kick again but the small yogurt cup wasn’t worth how much it cost so had the idea to try and make my own.
I didn’t have an instant pot back then, just a blender for my smoothies and a mini fridge in my small dorm room. In my smoothies, I always put some tofu for extra protein and because it made it really thick and creamy– so I had the idea of switching up the ratios in my smoothie to make it more of a yogurt consistency and okay, not to be dramatic but that was the day my life was changed cause we got vegan ‘yogurt’ ya’ll.
Vegan Yogurt Ingredients
It started off with 3 simple ingredients: tofu, lemon juice and frozen fruit. Over the years, I slowly adapted the recipe to make it better, thicker, creamier and more yogurt-y. All you need is:
- Tofu: Fresh tofu is best here as it doesn’t leave a strong tofu-soy flavour. Either soft, medium firm or firm depending on the style of tofu you’re going for (see below).
- Frozen Fruit: I typically will use a ‘denser’ fruit and a ‘lighter’ fruit. Denser fruits like bananas and mango for creaminess and lighter fruits like berries for flavour.
- Cashew Butter: Makes it super creamy like actual yogurt! Coconut cream also works really well here for a nut-free version.
- Lemon: Don’t skip it, it adds the tang that yogurt needs.
- Protein Powder (Optional): Although optional, I highly recommend adding just a bit of protein powder for texture. Plus, if you use vanilla protein powder it adds a touch more sweetness and flavour.
And if you want to sweeten the yogurt, you can also add some sweetener like dates or maple syrup.
How to Make Vegan Yogurt
The best thing about this vegan yogurt is that you don’t need any fancy equipment and it’s not complicated to make. In fact, it’s the easiest thing to make, like ever.
Add everything to a blender. Blend. Enjoy. Easy as 1, 2, 3!
Tips & Tricks to Making Vegan Yogurt
Here are some tips and tricks I’ve picked up over the years to make your ideal yogurt.
Type of Tofu to Use
This depends on what kind yogurt consistency you’re going for. I typically use soft tofu that comes out of the tub. Fresh tofu that comes in the tub doesn’t have that strong soy flavour.
- Regular yogurt: Use soft tofu. If you can only find silken, add a bit less and increase the cashew butter by 1-2 tbsp.
- Thick greek style yogurt: Use medium firm or firm tofu. With this style of yogurt, I highly recommend using a high speed blender so it’s not gritty.
Types of Fruits to Use
For best results, use a mix of denser creamy fruit and a lighter fruit.
- Denser fruit: banana, mango, peaches, nectarines, jackfruit (yes, it’s actually very food)
- Light fruit: blueberries, cherries, strawberries, black berries, etc
Banana is my top choice because it’s the most ‘neutral’ tasting and pairs with any fruit and flavour. That being said, if using banana’s I wouldn’t prep it ahead of time because the taste can get a little off. If you want to prep this soy yogurt ahead of time, don’t use bananas.
Blender vs. Food Processor
I use my Vitamix which blends the yogurt perfectly. I tested this with my food processor and a cheaper blender and found it to be a tad more runny because of how much longer I had to blend it. However, if you let it sit in the fridge it should firm up again.
Best Protein to Use
I recommend a neutral or vanilla plant based protein. I’ve also used chocolate protein for a chocolate-yogurt type of deal which is also really delicious!
How to Store Homemade Dairy Free Yogurt
As long as you don’t use bananas, this dairy free yogurt keeps in the fridge for 2-3 days in a air tight container or jar. Give it a good stir before eating.
Vegan Yogurt FAQ
What is vegan yogurt made of?
Depending on the brand, vegan yogurt is typically made of either cashews, soy milk or coconut. I’ve also seen some oat milk yogurt’s coming out! This recipe uses both cashews and soy but you can easily make it nut-free by replacing it with some coconut cream instead.
Where to buy dairy free yogurt?
Unlike years ago, dairy free yogurt is sold everywhere! In Canada, I’ve seen it at Walmart, Nofrills, Loblaws, Freshco, Food Basics and every health food store with a refrigerator section. If you’re in the US, you probably have a lot of options too!
Does vegan yogurt have probiotics?
Store bought vegan yogurt do contain probiotics. This recipe does not, but you can add probiotic capsules (just the inside stuff) and blend it in if you want to add some healthy bacteria. This is the brand I’ve used!
Is vegan yogurt healthy?
Generally, yes. Some have a lot of added sugar but if you get the plain it’s sugar free and you can jazz it up with your favourite toppings. This recipe for dairy free yogurt is definitely healthy though! It’s high in protein, naturally sweetened and has real fruits in it.
Favourite dairy free yogurt brands (Canada):
If you are looking for a store-bought vegan yogurt, I highly recommend Liberte and So Delicious. President’s Choice and Silk is great for baking. I haven’t had Yoso since university but I remember loving their yogurt cups. Maybe I’ll do a dairy free yogurt review/comparison soon!
I’ve shared this recipe on Instagram for years and have had so much positive feedback so I hope you love it too! It’s:
- thick, creamy & tangy
- high in protein
- has the consistency of real yogurt
- made with healthy ingredients
- naturally sweetened
- super customizable
- incredibly easy to make
& just do dang delicious. I’ve had this yogurt bowl almost everyday for the past 4-5 years (as long as I had my blender with me heha).
This is the perfect quick and easy breakfast or snack that is actually satisfying because of the healthy added fats and high protein content. I love topping it off with some cereal, granola, nuts, seeds, oats, more fruit and cacao nibs if I’m feeling fancy. Back in the day, I used to also top it off with ‘raw cookie dough’ made with oats and dates.
This soy yogurt also pairs really well with other breakfast food like muffins, banana bread, pancakes and waffles. You can also use it for overnight oats and muesli too! I haven’t tested this (yet), but I think it could also work in baked goods where yogurt is used too since I have replaced blended silken tofu and bananas in place of yogurt with great results like my Vegan Lemon Cupcakes.
If you recreate this Vegan Yogurt recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Easy, inexpensive & high protein dairy free yogurt ready in minutes! This homemade vegan yogurt is thick, creamy, tangy and makes for a healthy breakfast or snack.
- 1 block soft tofu (200g)
- 1 tbsp cashew butter (16g // or sub coconut cream for nut free)
- 1 cup frozen fruit (about 120–150g total)
- 1/4 wedge of lemon or 1 1/2 tbsp lemon juice (20g)
- 1/2 block medium firm or firm tofu (200g)
- 1 tbsp cashew butter (16g)
- 1 cup frozen fruit (about 120–150g )
- 1/4 wedge of lemon or 1 1/2 tbsp lemon juice (20g)
- Blend all the ingredients together until smooth and creamy.
- Serve right away or place into an air tight container in the refrigerator for up to 3 days.
- Helpful Equipment: high speed blender (I use a Vitamix)
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) for the regular yogurt using bananas and blueberries without add-ins.
- Category: breakfast
- Method: blending
- Cuisine: vegan, gluten free, north american
- Serving Size: 1 sserving
- Calories: 335
- Sugar: 18.2
- Sodium: 4.1mg
- Fat: 15.3
- Saturated Fat: 1.7
- Unsaturated Fat: 6.2
- Trans Fat: 0
- Carbohydrates: 34.1
- Fiber: 4.1
- Protein: 20.3
- Cholesterol: 0
Keywords: vegan yogurt, dairy free yogurt, soy yogurt, homemade healthy yogurt
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