How to Make Homemade Yogurt with Matcha and Vanilla (Dairy-Free)

by Kaitlynn Fenley

Come learn how to make dairy-free yogurt with matcha and vanilla easily! This recipe includes everything you need to know to make homemade dairy-free yogurt; no thickeners required. This vegan matcha vanilla 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!

Dairy-Free Homemade Yogurt Ingredients and Supplies

One of my favorite things about this 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. 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, it’s important to clean your jars and equipment thoroughly. In the recipe, you also will see that you need to soak the cashews in boiling water before making the yogurt. This is SO important. Raw nuts and seeds must be sterilized before using in raw fermentation recipes.

How to Make Vegan Yogurt at Home

If you want to make vegan yogurt with plant-based milk, you should try our other vegan yogurt recipe instead! To make thick and creamy vegan yogurt with liquid plant-based milk, you must use a thickener, like agar.

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!

Can You Make Homemade Yogurt in an Instant Pot?

Yes! You absolutely can, and it’s very easy! 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, you 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?

I think 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 one 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 using just coconut cream.

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

Breakfast Yogurt Bowl with Honey and Figs

The best way to enjoy this yogurt is to make a breakfast bowl with honey and figs! Here I topped the thick and 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 little 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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How to Make Homemade Yogurt with Matcha and Vanilla (Dairy-Free)

Come learn how to make dairy-free yogurt with matcha and vanilla easily! This recipe includes everything you need to know to make homemade dairy-free yogurt; no thickeners required. This vegan matcha vanilla 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! 

  • Author: Kaitlynn Fenley
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: yogurt
  • Method: fermentation
  • Diet: Vegan

Ingredients

Scale
  • 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 heat-safe 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. Dispense the yogurt mixture into clean jars. (If using an instant pot you can incubate the entire mixture in the instant pot container on the low yogurt setting at 107° F).
  7. Incubate. You have two options for incubating:
    1. Place the jars in a yogurt maker for 6-8 hours, then immediately refrigerate.
    2. OR you can incubate at room temperature for 12 hours, then immediately refrigerate.
  8. Chill yogurt in the fridge for at least 4 hours so that it can solidify.
  9. 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.  

Keywords: dairy-free, yogurt, matcha, vanilla

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