Dairy Free Matcha Yogurt with Vanilla and Maple

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.

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.

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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!

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

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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 to a glass bowl. Top with boiling water and let soak for 30 minutes.
2. After you soak the cashews, 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. You have two options for incubating:
   • Dispense the yogurt into jars and place the jars in a yogurt maker for 6-8 hours, then immediately refrigerate.
   • Incubate the entire mixture in the instant pot container on the low yogurt setting at 107° F, then dispense into jars and refrigerate.
7. Chill yogurt in the fridge for at least 4 hours to solidify.
8. Top with some fresh fruit, and enjoy!

Notes

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

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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