The Finest Immediate Pot Vegan Yogurt

As we speak I’m excited to share with you my recipe for straightforward 3-ingredient Immediate Pot vegan yogurt made with out soy or coconut. This surprisingly easy dairy free yogurt recipe yields a yogurt that’s deliciously easy and creamy, with a thick texture resembling Greek yogurt.

It’s made with no thickeners like xanthan gum, arrowroot powder, agar agar, cornstarch, and so forth. Even higher, it’s filled with gut-friendly energetic yogurt cultures that give it that traditional, barely tangy taste just like unsweetened dairy yogurt.

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How This Vegan Immediate Pot Yogurt Recipe Was Born

The thought of this vegan Immediate Pot yogurt recipe got here to me after I noticed an Instagram reel by the good Miyoko Schinner, by which she made a cashew-oat yogurt from mixing uncooked cashews and rolled oats in some water.

Miyoko strained the ensuing cashew-oat milk base utilizing a nut milk bag, then cooked it on stovetop till it thickened.

After that, she cooled it, added a yogurt tradition, and let it ferment on her kitchen counter at room temperature for a number of hours.

I’ve tried making a number of dairy-free yogurt recipes earlier than, and, whereas I used to be in a position to obtain that traditional tart yogurt taste, I had hassle getting my yogurt to thicken.

Even when I used thickeners like arrowroot powder or xanthan gum, the feel nonetheless left a lot to be desired.

Nonetheless, after seeing Miyoko’s methodology, I knew instantly that I needed to strive it. It simply made sense that this yogurt was so thick: the starch within the oats does a terrific job as a built-in thickening agent.

Since I’m all the time searching for methods to make issues simpler, I made a decision to discover a strategy to make this vegan yogurt and not using a nut milk bag.

I do know that plenty of folks use these on a regular basis to make plant-based milk, however to me, the thought sounds too messy and complicated.

Fortunately, I found out a simple workaround. I soaked the cashews and the oats upfront to get them additional comfortable, then blended them slightly longer than I normally would for smoothies or creamy vegan sauces.

I additionally knew that I wished to adapt this recipe for my Immediate Pot. Up till then, I’ve by no means used the yogurt button on it, however after studying up on the way it labored, I felt assured to offer it a strive.

The consequence? It labored like a appeal!

That is how my vegan Immediate Pot yogurt recipe was born. I made it numerous occasions over the previous few months, and every time it comes out implausible.

Finally, I made a video of how I make this yogurt for my YouTube channel. Surprisingly for me, that video shortly grew to become far more in style than another of my YouTube movies.

To this present day, I get feedback from folks saying that they tried my recipe with nice outcomes, which for me as a recipe developer, is like music to my ears ?

One remark saved popping up: folks have been asking if I had a written model of this vegan yogurt recipe. So this is the reason I made a decision to write down at the moment’s publish.

What I Love About This Vegan Immediate Pot Yogurt

1. It has an amazingly creamy, thick texture, but it’s made with none add-on thickeners like arrowroot starch, xanthan gum, agar agar, cornstarch, and so forth.
2. It’s made with simply three easy components: uncooked cashews, rolled oats, and water (+ yogurt starter tradition, see FAQ under).
3. It’s made with no coconut, no soy (allergy-friendly!) and no store-bought plant-based milk of any sort.
4. It’s made with out utilizing a nut milk bag. Much less effort, much less mess = a win win!
5. It has actual probiotics!
6. It has no added sugar.
7. The culturing course of is a breeze because of utilizing the yogurt operate of my Immediate Pot.
8. This recipe makes A LOT of yogurt, which comes out less expensive in comparison with the identical quantity of dairy-free store-bought yogurt: solely about $.32 per serving!
9. I can add any mix-ins I would like after the yogurt is finished – fruit, nuts, seeds, granola, maple syrup, and so forth.
10. I can use this yogurt in any recipes that decision for unsweetened plain yogurt – vegan ranch, tzatziki, parfaits, add a dollop to spicy curry, and so forth.

In the event you’re new to cooking with an Immediate Pot, I extremely suggest trying out my easy 5-step information to utilizing an Immediate Pot for novices.

What I Use to Make Vegan Yogurt within the Immediate Pot

Substances:

• 2/3 cup rolled oats (finest if natural)
• 1/2 cup uncooked cashews
• 4 cups filtered water
• 2-3 tablespoons of store-bought unsweetened plain vegan yogurt with stay energetic cultures (like Forager)

Gear:

Need to watch me make this vegan Immediate Pot yogurt as an alternative of studying this publish? Try my video for this recipe on YouTube:

​FAQ

Right here you’ll discover solutions to questions on my vegan yogurt making course of which were requested essentially the most incessantly within the feedback part to my YouTube video for this recipe:

How does this Immediate Pot vegan yogurt come out thick with none extra thickeners?

The thickening occurs naturally because of the starch in rolled oats.

Most vegan yogurt recipes on the web use one of many two approaches (or each) to attain a thicker texture of their yogurt:

• They name for extra thickeners (cornstarch, arrowroot powder, agar agar, xanthan gum, and so forth.). Bother with a few of these is, if issues don’t go as deliberate, your yogurt could find yourself with an off-putting, gelatinous texture, or separate throughout fermentation.
• They use a higher-fat yogurt base like full-fat coconut milk, or nuts like cashews in larger focus. Nonetheless, if you wish to make lots of yogurt, it will possibly get fairly dear.

This is the reason I like the mixture of oats and cashews on this recipe:

• Oats are low cost, and do a terrific job thickening the yogurt because of their starch;
• Cashews might not be tremendous low cost, however I solely use 1/2 cup of them on this recipe, which by itself isn’t too costly.

Because the blended oat and cashew milk combination is heated on the range, the warmth prompts the starch. The consequence – beautiful, thick yogurt with out extra thickeners.

What do I take advantage of as a yogurt starter tradition?

​For my first batch of this vegan Immediate Pot yogurt, I used 2-3 tablespoons of store-bought plain unsweetened vegan yogurt with stay yogurt cultures.

My favourite model for that is Forager. Different vegan yogurt manufacturers within the US that make unsweetened yogurt with stay cultures: Kite Hill, So Scrumptious, Innocent Harvest. 

You too can use business yogurt starter tradition like this one by Cultures For Well being when you’d like. Comply with the bundle directions to measure the quantities of probiotic powder wanted on your plant-based yogurt.

I’ve heard that some folks have had success utilizing probiotic capsules because the yogurt starter. I haven’t tried that myself, so I can’t provide you with recommendation about proportions, and so forth.

Nonetheless, I do know that when you go that route, be sure to make use of capsules which have PRObiotics solely, with out PREbiotics – these can intervene with the fermentation course of.

Do I would like to make use of a brand-new yogurt tradition each time I make this yogurt?

You possibly can, however you don’t need to. I used non-dairy yogurt from the grocery retailer to make my first batch of this yogurt, however for the next batches, I’ve been utilizing 2-3 tablespoons of my earlier batch.

Do I would like to make use of a nut milk bag to make vegan Immediate Pot yogurt?

There’s no want for a nut milk bag in my selfmade vegan yogurt recipe.

I pre-soak the oats and the cashews for not less than 2 hours so that they mix rather more easily. All the fiber stays in = the ensuing yogurt is even more healthy.

When do I add yogurt cultures to vegan yogurt?

The optimum temperature for yogurt fermentation is between 105-110°F.

If the milk temperature is larger than 115°F, the cultures shall be destroyed.

If the temperature is decrease than 100°F, the fermentation will occur a lot slower.

To chill the milk base to 105-110°F, you’ll be able to both go away the saucepan with it on the counter for 1-2 hours, or use an ice tub like I do in my video.

So as to add the vegan yogurt tradition, use a silicone spatula to softly fold it into the cooled milk.

What setting do I take advantage of on my Immediate Pot to make yogurt?

Most Immediate Pot fashions (besides the Lux mannequin) have a Yogurt setting:

This setting is optimized for the dairy yogurt: first it boils the milk to take away any pathogens, then it retains it on the optimum temperature for yogurt fermentation (about 110°F) for the quantity of hours that you simply set it for.

Since I’m not utilizing dairy milk to make this vegan yogurt, I don’t boil it within the Immediate Pot.

As a substitute, I heat it up on stovetop to thicken it, then cool it to 110°F, combine within the yogurt cultures, and put it into the internal pot of my strain cooker.

After that, I press the Yogurt button a number of occasions. The primary time, the display will present the phrase “Boil”, however I skip previous that since I’m not boiling my milk.

As a substitute, I press the button once more a couple of times till I see the timer, and set it for the specified time. Which brings up the query…

How lengthy does it take for this vegan yogurt to ferment within the Immediate Pot?

For a extra tangy yogurt, I set the timer for about 8-9 hours.

For a milder yogurt, the timer will be set for 6-7 hours.

In both case, be happy to test the tartness half-hour to an hour earlier than the time is up when you’d like. Simply take away the lid and provides it a style.

Take into account that this cashew-oat yogurt will proceed to ferment within the fridge, though a lot slower. You possibly can count on it to change into extra tart in a number of days.

What if I don’t have an Immediate Pot?

You may make this 3-ingredient vegan yogurt with out an Immediate Pot. This may be achieved by utilizing a yogurt maker, a gradual cooker, or with none particular tools in any respect.

First, it’s essential to cool off thickened cashew-oat milk base to 105-110°F, then fold within the yogurt cultures.

No particular tools: Put the cashew-oat milk in an hermetic container, wrap in a thick towel or blanket, and go away in your countertop in a single day.

Examine the tartness within the morning, and let ferment longer if it isn’t tart sufficient on your liking.

Alternatively, put the hermetic container with the yogurt into your oven with the oven mild turned on, and go away for 6-8 hours or longer. Examine the tartness as wanted.

Gradual cooker: Add the milk straight into the bowl of your gradual cooker, or put it right into a Pyrex glass dish, put it into the gradual cooker, and pour 1-2 inches of water round it.

Set the gradual cooker on low setting, and prepare dinner for 5-7 hours.

KEEP IN MIND: some gradual cookers can attain a better temperature than 110°F even on low setting, which can kill the yogurt starter tradition. Ensure that to test how excessive the temperature of your gradual cooker can get.

Yogurt maker: Add the thickened non-dairy milk combination into the bowl of your yogurt maker, and observe the producer’s directions to ferment the yogurt.

Yogurt makers are set to take care of the perfect temperature for fermentation.

How can I inform if my vegan yogurt is finished?

You possibly can inform that your Immediate Pot vegan yogurt is finished by its taste and scent.

Will probably be barely tart (the longer you ferment it, the extra tart it’s going to get), and have a pleasing, barely bitter scent.

If it has a robust bitter or rancid odor, or developed an unnatural shade completely different from the unique shade of the yogurt base, it could be an indication that one thing went improper through the fermentation.

I encourage you to discard the spoiled yogurt and sanitize the tools you used.

What if my yogurt isn’t tart even after fermenting for 8 hours?

Let it ferment longer. Nonetheless, even when it’s simply barely tart, it’s going to get much more tart within the fridge after a number of days.

Can I add flavorings like maple syrup, fruit, and so forth. to this Immediate Pot vegan yogurt?

Sure, however be sure to take action solely after the yogurt is finished fermenting. In any other case, these mix-ins will intervene with the fermentation course of.

An Vital Observe About Making Yogurt within the Immediate Pot

Earlier than you add your yogurt base to the bowl of your Immediate Pot, be sure to clear the bowl very well to take away any bits of beforehand cooked meals which will have caught to its backside. I take advantage of a little bit of baking soda and water to wash it out.

Much more importantly, guarantee that the lid of your Immediate Pot, and particularly the silicone ring, don’t have any lingering meals smells. Take away the ring and wash the lid with dish cleaning soap, then rinse nicely.

As for the silicone ring, if it already has a robust meals scent, it is going to be subsequent to inconceivable to get it out. Consequently, this scent can switch to your yogurt and stink up the entire batch.

In my YouTube video, I inform a comic story about what can occur when you use a smelly silicone ring.

To keep away from the scent contamination, I’ve put aside a separate silicone ring that I take advantage of solely for making yogurt. You could find units of spare Immediate Pot silicone rings on Amazon – I take advantage of these ones.

Lots of people have talked about that they’ve had success making this yogurt with out the silicone ring in any respect.

Technically, there’s no want for it because the yogurt operate doesn’t require the Immediate Pot to be sealed. Subsequently, you’ll be able to omit the ring fully.

Have in mind: I seen that the yogurt does take longer to ferment with out the silicone ring (not less than 9-10 hours as an alternative of 7-8).

I’m guessing it’s because the heat doesn’t keep contained in the Immediate Pot in addition to when the ring is in place.

Find out how to Make 3-Ingredient Vegan Yogurt within the Immediate Pot

(It is a detailed description of my Immediate Pot yogurt making course of. For a printable recipe card with extra condensed directions, please scroll under.)

Firs, I add 2/3 cups of rolled oats to the pitcher of a excessive velocity blender. Then, I pour in 4 cups of filtered water.

In a measuring cup or a small bowl, I soak 2/3 cups of uncooked cashews in filtered water.

After that, I let the oats and the cashews soak for 1-2 hours. This can soften them to mix easily, which removes the necessity to use a nut milk bag.

Additionally, this makes the vitamins in cashews and oats extra bioavailable.

As soon as the time is up, I drain the cashews, and add them into the blender pitcher with the oats and the water.

I mix the combination till fully easy and creamy, for not less than 1 minute and so long as 5-6 minutes. The longer this combination is mixed, the extra easy the yogurt shall be.

If wanted, I scrape the perimeters of the blender pitcher with a silicone spatula.

Subsequent, I pour the ensuing cashew-oat yogurt base right into a clear medium-sized saucepan. I warmth it up gently on stovetop over medium warmth, stirring slowly with the identical silicone spatula.

IMPORTANT: Ensure that to stir the milk combination the entire time it’s heating up – in any other case, the perimeters and the underside will begin thickening a bit too quick and will even burn. This can create an disagreeable, lumpy texture of the ensuing yogurt.

After a couple of minutes, the milk combination will get steamy, and begin thickening fairly a bit.

As soon as it appears nearly as thick as I would like my yogurt to be, I take the saucepan off the warmth.

NOTE: the yogurt will proceed getting thicker because it cools off. For finest outcomes, be sure to take the milk off the warmth BEFORE it will get to your required consistency.

Subsequent, it’s time to chill off my non-dairy yogurt base to the fitting temperature. The yogurt cultures received’t survive in temperatures hotter than 110-115°F (43-46°C), so we have to carry our milk combination to about 110°F (43°C).

To do this, I can both go away the milk on the counter and wait until it cools off, or (a a lot quicker method) cool it off in an ice tub.

First, I decide the present temperature of the yogurt base. That is non-compulsory, however it’s going to give me an thought how lengthy it’s going to take to chill it off.

Utilizing a meals thermometer (I take advantage of an older model of this one), I measure the temperature of the milk combination.

To get an correct studying, I put the purpose of the thermometer within the heart of the combination, cautious to not contact the underside of the saucepan.

Subsequent, it’s time to make an ice tub:

I pour my thickened yogurt base into a big bowl, add ice to a different giant bowl or a container, and insert the bowl with the yogurt base on prime of the ice. I pour chilly water in between the bowls.

To chill the yogurt base shortly and evenly, I’ll both scrape the perimeters of the bowl with a silicone spatula and fold them in the direction of the middle, or begin from the middle and unfold the combination across the sides of the bowl.

About 3-5 minutes later, I test the temperature of the yogurt base.

If the thermometer is displaying 105-110°F (40-43°C), it’s prepared for the yogurt starter tradition.

After this, I take the bowl with the milk out of the ice tub.

Subsequent, I put together my yogurt tradition. This will both be 2-3 tablespoons of store-bought plain unsweetened yogurt like Forager or Kite Hill (that is what I used for my first batch of yogurt), or a business vegan yogurt starter tradition like this one.

Since I’ve made this yogurt earlier than, I normally use 2-3 tablespoons of my selfmade vegan yogurt from my earlier batch.

I gently fold the yogurt starter tradition into the thickened yogurt base, then transfer it into the internal pot of my Immediate Pot.

IMPORTANT: Ensure that the bowl and the lid of your Immediate Pot are fully clear, with none meals smells from the earlier stuff you cooked. These smells can get handed on into your yogurt, which may spoil its taste.

Much more importantly, guarantee that the silicone sealing ring on the lid doesn’t have any meals smells, even refined ones. I ordered this 3-piece set of spare silicone rings for Immediate Pot lids, and put aside one particularly for yogurt making.

Lastly, I shut my Immediate Pot with a lid, and press the Yogurt setting button on the show till it reveals a timer. I set the timer for 8-9 hours to make yogurt that’s extra tangy, and 6-7 hours for a milder, much less tangy yogurt.

As soon as the timer is up, I open the lid and punctiliously stir my vegan yogurt. I style it to test if it’s tart sufficient to my liking:

• If it’s not very tart, I’ll shut the lid and set the Yogurt button timer for one more 1-2 hours.
• If the tartness is excellent, I’ll take away the yogurt from the Immediate Pot bowl right into a glass or ceramic hermetic container (assume a Mason jar or a Pyrex dish).

I shut the lid, and place the container into the fridge to chill off my cashew-oat yogurt. Chilly temperature will considerably decelerate the yogurt from fermenting additional (you may nonetheless discover a number of days later that your yogurt obtained a bit extra tart).

As soon as your yogurt is cool, it’s time to eat it. Ensure that to save 2-3 tablespoons on your subsequent batch!

Find out how to Retailer Do-it-yourself Vegan Yogurt

Hold your vegan Immediate Pot yogurt refrigerated in air-tight glass containers for as much as 7 days.

Your yogurt will proceed to ferment very slowly within the fridge, and change into extra tart in a number of days.

In the event you’re planning to eat it with mix-ins like berries, fruit, nuts, seeds, maple syrup, and so forth., it’s finest when you add these simply earlier than consuming – in any other case, the stay yogurt cultures could begin fermenting these too.

In the event you use this recipe for Immediate Pot vegan yogurt, please let me know – I’d love to listen to the way it comes out!

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