The Greatest Immediate Pot Vegan Yogurt

At the moment I’m excited to share with you my recipe for simple 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 clean 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 lively yogurt cultures that give it that basic, barely tangy taste just like unsweetened dairy yogurt.

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How This Vegan Immediate Pot Yogurt Recipe Was Born

The concept of this vegan Immediate Pot yogurt recipe got here to me after I noticed an Instagram reel by the good Miyoko Schinner, through 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 just a few hours.

I’ve tried making just a few dairy-free yogurt recipes earlier than, and, whereas I used to be capable of obtain that basic 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.

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

Since I’m all the time on the lookout for methods to make issues simpler, I made a decision to discover a approach to make this vegan yogurt with no nut milk bag.

I do know that numerous individuals use these on a regular basis to make plant-based milk, however to me, the concept sounds too messy and complicated.

Fortunately, I discovered a straightforward workaround. I soaked the cashews and the oats prematurely to get them further smooth, then blended them a little bit longer than I often 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 outcome? It labored like a appeal!

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

Finally, I made a video of how I make this yogurt for my YouTube channel. Surprisingly for me, that video shortly turned far more common than every other of my YouTube movies.

To today, I get feedback from individuals 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: individuals had been asking if I had a written model of this vegan yogurt recipe. So because of this I made a decision to jot down right now’s put up.

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 elements: 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 perform 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 completed – 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.

If you happen to’re new to cooking with an Immediate Pot, I extremely advocate trying out my easy 5-step information to utilizing an Immediate Pot for learners.

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 reside lively cultures (like Forager)

Gear:

Wish to watch me make this vegan Immediate Pot yogurt as an alternative of studying this put up? 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 continuously within the feedback part to my YouTube video for this recipe:

How does this Immediate Pot vegan yogurt come out thick with none further 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 further 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 increased focus. Nevertheless, if you wish to make a whole lot of yogurt, it will possibly get fairly expensive.

That is why I really like the mixture of oats and cashews on this recipe:

• Oats are low-cost, and do a fantastic job thickening the yogurt because of their starch;
• Cashews will 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 outcome – beautiful, thick yogurt with out further thickeners.

What do I exploit 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 reside yogurt cultures.

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

You can too use industrial yogurt starter tradition like this one by Cultures For Well being in the event you’d like. Observe the package deal directions to measure the quantities of probiotic powder wanted in your plant-based yogurt.

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

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

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

You may, 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 want 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 home made vegan yogurt recipe.

I pre-soak the oats and the cashews for at the least 2 hours in order that they mix rather more easily. The entire 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 increased than 115°F, the cultures will probably 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 may both go away the saucepan with it on the counter for 1-2 hours, or use an ice bathtub 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 exploit 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 an alternative, 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 just a few instances. The primary time, the display screen will present the phrase “Boil”, however I skip previous that since I’m not boiling my milk.

As an alternative, 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 could be set for 6-7 hours.

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

Remember that this cashew-oat yogurt will proceed to ferment within the fridge, though a lot slower. You may count on it to develop into extra tart in just a few days.

What if I don’t have an Immediate Pot?

You can also 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, you’ll want 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.

Test the tartness within the morning, and let ferment longer if it isn’t tart sufficient in 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. Test the tartness as wanted.

Sluggish cooker: Add the milk immediately 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 is able to kill the yogurt starter tradition. Make sure that to verify 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 comply with 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 completed?

You may inform that your Immediate Pot vegan yogurt is completed by its taste and odor.

Will probably be barely tart (the longer you ferment it, the extra tart it’ll get), and have a nice, barely bitter odor.

If it has a powerful bitter or rancid odor, or developed an unnatural coloration totally different from the unique coloration of the yogurt base, it might be an indication that one thing went mistaken in the course of 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. Nevertheless, even when it’s simply barely tart, it’ll get much more tart within the fridge after just a few days.

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

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

An Vital Be aware About Making Yogurt within the Immediate Pot

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

Much more importantly, be sure 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 properly.

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

In my YouTube video, I inform a joke about what can occur in the event you use a smelly silicone ring.

To keep away from the odor contamination, I’ve put aside a separate silicone ring that I exploit solely for making yogurt. Yow will discover units of spare Immediate Pot silicone rings on Amazon – I exploit 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 perform doesn’t require the Immediate Pot to be sealed. Subsequently, you may omit the ring fully.

Remember: I observed that the yogurt does take longer to ferment with out the silicone ring (at the least 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.

The right way to Make 3-Ingredient Vegan Yogurt within the Immediate Pot

(This can be 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 pace 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 clean and creamy, for at the least 1 minute and so long as 5-6 minutes. The longer this combination is mixed, the extra clean the yogurt will probably be.

If wanted, I scrape the edges 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: Make sure that to stir the milk combination the entire time it’s heating up – in any other case, the edges 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 to be like virtually 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 that 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 gained’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 try this, I can both go away the milk on the counter and wait until it cools off, or (a a lot sooner method) cool it off in an ice bathtub.

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

Utilizing a meals thermometer (I exploit 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 middle of the combination, cautious to not contact the underside of the saucepan.

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

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 high of the ice. I pour chilly water in between the bowls.

To chill the yogurt base shortly and evenly, I’ll both scrape the edges of the bowl with a silicone spatula and fold them in 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 verify the temperature of the yogurt base.

If the thermometer is exhibiting 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 bathtub.

Subsequent, I put together my yogurt tradition. This may 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 industrial vegan yogurt starter tradition like this one.

Since I’ve made this yogurt earlier than, I often use 2-3 tablespoons of my home made 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: Make sure that the bowl and the lid of your Immediate Pot are fully clear, with none meals smells from the earlier belongings you cooked. These smells can get handed on into your yogurt, which might destroy its taste.

Much more importantly, be sure that the silicone sealing ring on the lid doesn’t have any meals smells, even delicate 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 exhibits 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 verify 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 (suppose 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 just a few days later that your yogurt bought a bit extra tart).

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

The right way to Retailer Selfmade Vegan Yogurt

Maintain 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 develop into extra tart in just a few days.

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

If you happen to 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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Alina first made a swap to a vegan weight loss plan in 2013 to optimize her athletic efficiency as a marathon runner. Finally she embraced veganism as a approach to be kinder to fellow dwelling beings and the surroundings. Alina hopes that this weblog helps its readers on their path to changing into vegan and making this world a greater place.