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
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

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.

Find it online: https://cultured.guru/blog/thick-and-creamy-vegan-strawberry-yogurt