Dairy Free Matcha Yogurt with Vanilla and Maple

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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!


  • 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


  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!


  • 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