Plain Yogurt That Is Everything But Plain

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Plain Yogurt That Is Everything But Plain

Total Time: 30 minutes

Serving Size: 2 quarts

Plain Yogurt That Is Everything But Plain

Amazing homemade vegan yogurt that is packed with probiotics and is sugar free. It will satisfy your desire for dairy-like textures if you are transitioning to veganism, are lactose intolerant, or you just want to substitute some plant-based protein into your diet.


  • 4 cups of pure soy, almond, or your favorite plant milk without any additives or sugar
  • 1/2 cup of vegan yogurt (see notes)
  • 1/4 cup of raw cashews


    Prep (the night before):
  1. Rinse and soak the cashews over night in a glass jar. When soaked, they will produce 1/2 cup.
  2. Prep (same day):
  3. Remove your yogurt from the refrigerator and let it become room temperature.
  4. Rinse and drain the soaked raw cashews.
  5. If you do not have a sunny/warm place that is at least 80-90 degrees, Preheat the oven to 100 degrees and then turn it off. Keep the door closed.
  6. Clean (2) quart size mason jars and lids and rinse with hot water. Set aside to cool.
  7. To Prepare the yogurt:
  8. Pour 4 cups of plant milk into a metal sauce pan and slowly bring up the heat until it is warm (around 100 degrees). It will just start to get a little bit of steam, but will be cool enough to test on your wrist without burning yourself.
  9. Put the cashews into a blender and add just enough plant milk in to blend until creamy.
  10. Pour almost all of the plant milk into the blender, leaving just enough to "rinse" the yogurt starter from its containers.
  11. Blend well.
  12. Add the yogurt starter into the blender. You can get every bit by adding remaining milk in and shaking it around to loosen it from its container.
  13. Blend on high until creamy.
  14. Pour the milky yogurt into the two mason jars. Cover with lids immediately.
  15. Wrap the jars in towels. You can either put the filled jars into the sun to sit undisturbed, or into the heated, turned-off oven. Let sit for 4 - 6 hours until a liquid whey forms at the bottom of the jars. Put into the refrigerator overnight.
  16. Using the end of a fork or butter knife, insert it along the side of the jar. This will release the whey. You can use this whey in other recipes that call for liquid as a great probiotic, or even use it to ferment other foods.
  17. Keep refrigerated. This batch will last up to 2 weeks.


The total time to wait until you can enjoy your yogurt is 4 - 8 hours, but the actual prep and cooking time is very short.

If this is your first batch, I have found that a small 4 oz container of plain vegan yogurt at room temperature works really well.

Be sure to save at least 1/4 cup of your yogurt for your next batch. This yogurt was made from yogurt that I cultivated for 6 months.

If you would like to receive the secrets to making your yogurt as rich and creamy as shown above, be sure to join the mailing list. We include hacks and tips for your vegan lifestyle.

This recipe was created in New York.

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