Thick and Creamy Vegan Strawberry Yogurt

Pink Strawberry yogurt in a small glass jar, with a sliced strawberry on top
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.


  • 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


  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 heat-safe glass container set over boiling water. If you have an instant pot, you can sterilize the mixture on the 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. Top with some fresh fruit and enjoy!


*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.

Keywords: thick and creamy,vegan,strawberry,yogurt