Learn to Make Thick and Creamy Vegan Strawberry Yogurt

From Scratch Natural Vegan Strawberry Yogurt

It’s so fun and easy to make vegan strawberry yogurt at home! However, the process is different from homemade traditional dairy yogurt.

Vegan Strawberry Yogurt Ingredients and Supplies

One of my favorite things about this recipe is that you can use a yogurt incubator, but if you don’t have one, no worries! 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 just be slightly different. For room temperature, you should double the incubation time.

Here’s what you’ll need:

• A Blender (I have a Vitamix and it is perfect for blending the ingredients into smooth yogurt)
• Yogurt Maker (optional) and Jars
• Vegan Yogurt Cultures or Already-Made Vegan Yogurt
• Lemon Juice
• Coconut Cream
• Unsalted Cashews
• Maple Syrup
• Frozen Strawberries

For this recipe, cleaning your jars and equipment is essential. To prevent cross-contamination, soak the cashews in boiling water before making the yogurt.

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Thick and Creamy Vegan Strawberry Yogurt

This easy, vegan, strawberry yogurt is a flavorful variation of my favorite plain plant-based yogurt recipe. It’s perfectly silky smooth, with lots of strawberry flavor! With only six ingredients you can easily make this creamy, vegan, strawberry yogurt at home.

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• Prep: 20 minutes
• Total Time: 20 minutes

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Ingredients

• 2 Cups Unsalted Raw Cashews
• 1/3 Cup Lemon Juice
• 24 Ounces Full Fat Coconut Cream
• 1/4 Cup Maple Syrup
• Yogurt Starter Cultures
• 1 Cup Frozen Strawberries

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

• For yogurt starter cultures you can use a starter culture packet OR sub for 3 Tablespoons already made vegan yogurt
• This yogurt should keep in the fridge for approximately 2 to 3 weeks.

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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