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Yogurt & Cheese

Dairy Free Matcha Yogurt with Vanilla and Maple

Vegan matcha yogurt only takes about 5 minutes to make, then 12 hours of incubation time. Try incorporating this yogurt into a yogurt bowl with figs and honey!

Prep: 30 minutes
Cook: 30 minutes
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Ferment | Yogurt & Cheese

Dairy Free Matcha Yogurt with Vanilla and Maple

Vegan matcha yogurt only takes about 5 minutes to make, then 12 hours of incubation time. Try incorporating this yogurt into a yogurt bowl with figs and honey!

Dairy-Free Homemade Yogurt Ingredients and Supplies

One of my favorite things about this matcha yogurt recipe is that you can use a yogurt incubator, but no worries if you don’t have one. You can incubate at room temperature in a warm-ish spot, like on the counter near the back end of your refrigerator, and the timeline will be slightly different. 

Supplies you will need:

  • A Blender (I have a Vitamix, and it is perfect for blending the ingredients into smooth yogurt)
  • Yogurt Maker and Jars OR an Instant-Pot
  • Vegan Yogurt Cultures or Already-Made Vegan Yogurt (store-bought yogurt with live active cultures will work!)
  • A large heat-safe bowl for soaking cashews

Ingredients:

  • Lemon Juice
  • Coconut milk (full fat)
  • Unsalted Raw Cashews
  • Raw Pumpkin Seeds
  • Maple Syrup or Agave Syrup
  • Matcha Powder
  • Vanilla Extract

For this recipe, cleaning your jars and equipment is essential.

In the recipe, you also will see that you need to soak the cashews in boiling water before making the yogurt, which is SO important. Raw nuts and seeds must be sterilized before use in raw fermentation recipes.

How to Make Vegan Matcha Yogurt

This recipe for Homemade Yogurt with Matcha and Vanilla incorporates already thick ingredients like raw cashews, pumpkin seeds, and coconut milk. So this yogurt recipe does not require any thickeners. It is a naturally thick vegan yogurt recipe.

Making Matcha Yogurt in an Instant Pot

Yes! You absolutely can, and it’s straightforward! You do need an instant pot with a specified yogurt setting, though.

Here are the settings you will use to make this recipe in an instant pot:

  • First, sterilize the dairy-free mixture on the high yogurt setting at 181° F
  • Then, you must allow the mixture to cool to below 110° F
  • Next, add your starter cultures or already-made yogurt
  • Last, you will incubate the yogurt for 12 hours on the medium setting at 107° F.
top view of six jars of matcha yogurt

What is the Best Vegan Yogurt Recipe?

The best vegan yogurt is made with soaked nuts or seeds, like in this recipe! If you are allergic to tree nuts but okay with seeds, you can eliminate the cashews and sub for raw pumpkin seeds. Raw sunflower seeds work great too.

Recipes like this are the easiest, healthiest, and most protein-rich yogurt recipes. Nuts and seeds pack a lot of nutrition, so using these as a dairy-free yogurt base is far more nutritious than just coconut cream.

Here are some of our other yogurt recipes you can try:

  • Homemade Vegan Mango Yogurt with Coconut Cream
  • How to Make Cashew Yogurt from Scratch
  • Raw Milk Yogurt Instant Pot Recipe an Easy Plain Whole Milk Yogurt
  • Blackberry and Thyme Greek Yogurt Toast with Citrus Honey

Matcha Yogurt with Honey and Figs

The best way to enjoy this yogurt is to make a breakfast bowl with honey and figs! I topped the thick, tangy yogurt with sweet organic honey, ripe black figs, poppy seeds, and granola. 10/10 recommend.

Eating yogurt like this reminds me of something I teach students in The Fermented Foods Semester at The Cultured Guru School of Fermentation. A bit of yogurt history: 5000 years ago in Mesopotamia, people referred to yogurt mixed with honey as “food of the Gods.” Accurate description.

matcha yogurt in a shallow bowl topped with poppy seeds, honey and figs.
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Dairy Free Matcha Yogurt with Vanilla and Maple

This vegan matcha yogurt only takes about 5 minutes of hands-on time to make, then 12 hours of incubation time. Try incorporating this yogurt into a yogurt breakfast bowl with figs and honey!

  • Prep: 30 minutes
  • Cook: 30 minutes
  • Total Time: 1 hour

Ingredients

  • 1 cup raw cashews
  • 1 cup raw pumpkin seeds
  • 13 ounces full fat coconut milk
  • 6 ounces water
  • 1/3 cup lemon juice
  • 1/4 cup agave syrup
  • 1 tablespoon matcha green tea powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegan yogurt with live active cultures

Instructions

  1. Add your cashews and pumpkin seeds to a glass bowl. Top with boiling water and let soak for 30 minutes.
  2. After you soak the cashews and pumpkin seeds, drain and rinse with hot water.
  3. Combine all of the ingredients, except the starter cultures, in a blender and blend on high until smooth.
  4. Heat the mixture to 181° F in a glass container set over boiling water. If you have an instant pot, you can sterilize the mixture on the high yogurt setting.
  5. Allow the mixture to cool to 110° F, then add the starter cultures.
  6. Incubate. You have three options for incubating:
    1. Dispense the yogurt into jars and place the jars in a yogurt maker for 6-8 hours, then immediately refrigerate.
    2. Incubate the entire mixture in the instant pot container on the low yogurt setting at 107° F, then dispense into jars and refrigerate.
    3. OR you can dispense into jars,  incubate at room temperature for 12 hours, then immediately refrigerate.
  7. Chill yogurt in the fridge for at least 4 hours to solidify.
  8. Best served with honey, figs, granola, and poppy seeds!

Notes

  • you can use starter cultures, already-made vegan yogurt, or store-bought yogurt with live active cultures to innoculate the yogurt.  For vegan starter culture click here

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

author avatar
Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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hey i’m kaitlynn, i’m a microbiologist and together with my husband jon we are cultured guru.

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sourdough discard 🤝 cottage cheese combined tw sourdough discard 🤝 cottage cheese

combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
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#cottagecheese #icecream
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It’s creamy, cheesy, and packed with protein, but with fewer calories thanks to the cottage cheese base. And it’s only 6 ingredients +toppings! 

I love it topped with cilantro, diced tomatoes, onions and fresh jalapeños! 

Get the full recipe from my recipe index, linked in my bio. 

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Google “cultured guru sauerkraut” and you’ll see my recipes! 

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Google fermented bok choy and you’ll see my recipe, it’s the first one. ☝🏼 #cabbage #fermentation #homestead 

Ps. I used some tiny weck jar lids for weights in my bigger weck jar and it worked great!
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