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.
- Prep: 20 minutes
- ferment: 12 hours
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 glass container set over boiling water. If you have an instant pot, you can sterilize the mixture on the high yogurt setting.
- Allow the mixture to cool to 110° F, then add the starter cultures.
- 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.
- Chill yogurt in the fridge for at least 4 hours to 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.