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.
Due to the nature of plant-based milk and the microbiology of yogurt making, plant-based milk will not thicken into a yogurt-like substance just by adding a culture.
Cultured full-fat coconut cream will be a semi-solid mass at room temperature because it’s full of saturated fats… but plant-based milk will not. Let me explain why.
Fermentation of Dairy
Various probiotic bacteria play essential roles in the production of yogurt. Most often, species of Lactobacillus, Bifidobacterium, and Streptococcus are the microbes found in multiple types of yogurt. Specific types of yogurt, such as Greek and Belgian, are distinguished by the species of bacteria used to culture animal-sourced milk into yogurt.
When in animal-sourced milk, the bacteria can use lactose for energy. This produces a byproduct of lactic acid. Lactic acid builds up in the milk, causing the coagulation of milk proteins. This transforms the milk into a semi-solid mass with a drastic change in taste.
Lactic acid fermentation does not happen quite the same in dairy-free/vegan yogurt. Plant-sourced milk does not contain lactose. Instead, bacteria utilize other sugars and proteins for metabolism and reproduction. The bacteria still produce some acid in dairy-free milk, so the flavor is slightly tart. However, plant-based milk does not have the same proteins that coagulate in the presence of an acid, as in animal-sourced milk.
So, for this recipe, we aren’t using any plant-based milk. I’ll show you how to make easy, delicious vegan yogurt using already thick substances. We’ll use cashew cream and coconut cream! To make yogurt using plant-based milk, CLICK HERE.
If you want to learn more about dairy products and gut microbiome health, CLICK HERE.
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.
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.
- Prep: 20 minutes
- Cook: 0 minutes
- Total Time: 20 minutes
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
- Add your cashews to a glass bowl. Top with boiling water and let soak for 30 minutes.
- After you soak the cashews, drain and rinse with hot water.
- Combine all of the ingredients, except the starter cultures, in a blender and blend on high until smooth.
- 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 yogurt setting.
- Allow the mixture to cool to 110° F, then add the starter cultures.
- 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)
- Incubate. You have two options for incubating:
- Place the jars in a yogurt maker for 6-8 hours, then immediately refrigerate.
- OR you can incubate at room temperature for 12 hours, then immediately refrigerate.
- Chill yogurt in the fridge for at least 4 hours so that it can solidify.
- 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.
I was wondering if we could use our scoby or kombucha liquid to use as a culture for making yogurt instead of buying the probiotic pills?
No, definitely not. Kombucha is predominately yeast, so adding kombucha to this will cause the mixture to bubble, rise and expand out of the jars. Also, I do not suggest using probiotic pills. The recipe is written for use with a yogurt starter culture or already made vegan yogurt.
Do you refrigerate for 2-3 weeks before eating? Or is it no longer good after that time frame?
No, in the directions it’s recommended to chill for four hours before enjoying.
The yogurt can be stored in the fridge for about 3 weeks. Sometimes it lasts longer than that and is still good.
Could I substitute the maple syrup with date syrup? Also, could I make it without any sweetener? My doctor told me only to use sugars from fruits so date would be allowed, otherwise I would have to leave it unsweetened. I’m working on restoring my gut microbiome.
yes! date syrup works great.