Easiest Plant-Based Homemade Yogurt Recipe (Creamy & Dairy-Free)
Years ago, I stumbled upon a yogurt recipe on Plant-Based Junior’s website and have been adapting it ever since. My version swaps in more tofu and skips the lemon juice. I’ve also experimented with different berries like strawberries and cherries, and both my husband and I have enjoyed all the variations. Kids don’t find it sweet enough but with maple syrup, it’s a hit for them too! Overall, it’s a simple and versatile recipe that offers a delicious dairy-free (vegan) alternative to store-bought yogurt. Making homemade yogurt without a yogurt maker is the BEST!
Nutritional Benefits
Tofu – low-calorie, cholesterol-free source of plant-based protein and essential nutrients, promoting heart health and overall well-being.
Berries – packed with antioxidants, vitamins, and fiber, supporting heart health, boosting immunity, and promoting healthy aging.
Cashews – healthy due to their nutrient density, providing essential minerals like magnesium, zinc, and iron. They offer heart-healthy monounsaturated fats, protein for muscle support, and valuable antioxidants. Cashews contribute to overall well-being with vitamins like K and E. Consumed in moderation, they may have potential cardiovascular benefits.
Why You’ll Love This Plant-Based Homemade Yogurt
- Creamy & Dairy-Free: Enjoy a smooth, rich yogurt without any dairy.
- Easy & Quick: No special equipment or complicated steps needed.
- Customizable: Sweeten, flavor, or thicken it your way.
- Healthy & Nutritious: Packed with plant-based protein and probiotics.
- Versatile: Perfect for breakfast, snacks, parfaits, or smoothie bowls.
Serving Ideas for Vegan Yogurt
- Breakfast Parfaits: Layer with granola, fresh berries, and a drizzle of maple syrup.
- Smoothie Bowls: Use as a creamy base for your favorite fruit and nut toppings.
- Overnight Oats: Mix with oats and chia seeds for a protein-packed breakfast.
- Fruit Dip: Serve as a naturally sweet dip for sliced apples, pears, or berries.
- Baking Substitute: Use in muffins, pancakes, or cakes to replace dairy yogurt.
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Easiest Plant-Based Homemade Yogurt
Equipment
- high speed blender
- spatula
- 2 Mason jars
Ingredients
- 1 14 oz tofu container drained, soft or firm
- 1 cup raw cashew soak, optional
- 3 cups berries thawed
- 1 capsule probiotics optional
Instructions
- Soak cashew for at least 2 hrs if you don't have a high speed blender.
- Add 3 cups of frozen fruits (berries, strawberries, cherries) to a blender and let thaw 2 hrs.
- Blend all the ingredients until perfectly creamy. When creamy add porbiotics if using.
- Pour into Mason jars and let set in the fridge a couple hours if you can wait this long!
Notes
Nutrition
