Vegan Yogurt Substitutes: Healthy Alternatives For Dairy-Free Diets

Yogurt is traditionally made from cow's milk, which is not suitable for vegans. However, there are many vegan alternatives that can be used as substitutes. These include coconut yogurt, soy milk yogurt, almond milk yogurt, and cashew milk yogurt. These options offer a similar creamy texture to regular yogurt, and some also have a subtle tangy flavor.

Vegan yogurt can be purchased from most supermarkets, or made at home using ingredients such as coconut milk, silken tofu, and probiotic powder. When making vegan yogurt at home, it is important to use a starter culture, which can be purchased or taken from a store-bought dairy-free yogurt.

Vegan yogurt substitutes can be used in a variety of recipes, including baked goods, sauces, dips, and dressings. They can add moisture, richness, and flavor to dishes, making them a suitable alternative for individuals avoiding dairy products.

Coconut yogurt

You can make your own coconut yogurt at home with just two simple ingredients: coconut milk and probiotic capsules. Simply empty the coconut milk into a clean glass jar or bowl, top it with the probiotics, and stir. Cover the mixture with cheesecloth and let it activate for at least 24 hours and up to 48 hours. The longer it rests, the tangier it will become. Once it has reached your desired level of tanginess, cover and refrigerate until cold.

You can also add a bit of sweetener or flavour at this point, such as maple syrup, lemon, vanilla, or fruit. This yogurt is a great snack or breakfast option and can be enjoyed on its own or paired with granola, fresh fruit, or other toppings.

If you don't want to make your own, there are also several store-bought options for coconut yogurt, such as So Delicious Dairy Free and GT's Living Foods. These brands offer a variety of flavours, including vanilla, strawberry, blueberry, and plain coconut.

Soy milk yogurt

Ingredients:

• 4 cups soy milk (preferably homemade, but store-bought works too; just make sure the only ingredients are soybeans and water)
• 1 packet of yogurt starter powder (5 grams) or 2 tablespoons of store-bought plain yogurt with live cultures
• 1/2 tablespoon cornstarch
• 1/4 tablespoon agar-agar

Instructions:

• Sterilize all tools and equipment, including pots, bowls, glass jars, and spoons, by washing them with hot soapy water and drying them in the oven at 160°C for 10 minutes.
• In a small bowl, mix the agar-agar and cornstarch with a small amount of soy milk to create a smooth slurry.
• In a large pan, heat the soy milk and slurry over low-medium heat until it reaches 85°C/185°F. This step is crucial, so don't rush it. Stir occasionally to prevent the milk from sticking to the bottom of the pan. This step can take up to 30-40 minutes.
• Once the desired temperature is reached, remove the pan from the heat and allow the milk to cool down to 45°C/113°F. This step is essential, as adding the yogurt starter too soon can kill the cultures. This cooling process can take another 30-40 minutes.
• Once the milk has cooled, add your yogurt starter and stir gently until completely combined. If using a powder starter, dissolve it in a small amount of milk before adding it to the pot.
• Pour the soy milk yogurt mixture into your desired containers. You can use individual serving glass jars or a larger container.
• Place the jars in a warm environment to incubate overnight. You can wrap them in a warm blanket or place them in an oven that is switched off. The longer the yogurt incubates, the tangier it will taste. For thicker and sourer yogurt, incubate for up to 24 hours.
• After the incubation period, it is recommended to refrigerate the yogurt for another 6 hours before consuming or adding any flavorings or sweeteners.
• Store the soy yogurt in airtight containers in the fridge for up to 4-5 days. Do not freeze the yogurt, as the cornstarch will not remain thick when frozen and thawed.

Almond milk yogurt

Ingredients

• Raw Almonds
• Filtered Water
• Agar Agar Powder
• Arrowroot Powder
• Corn Starch
• Xanthan Gum
• Maple Syrup
• Probiotic or Yogurt Starter Culture

Method

• Sterilize all tools you will use and avoid metal spoons/spatulas as they can cause a reaction with the warm milk, preventing it from turning into yogurt. To sterilize the tools, wash them with hot soapy water and then put them in the oven (no plastic parts) for 10 minutes at 160ºC/325ºF to fully dry.
• Make fresh almond milk by blending the almonds with fresh water.
• Pour the almond milk into a saucepan. Mix the arrowroot and agar agar (or cornstarch and xanthan gum) with a bit of cold almond milk and stir thoroughly to make sure they are dissolved into a slurry. Add the mixture to the saucepan.
• Heat on a low-medium heat until the milk reaches about 85ºC/185ºF. Stir occasionally, so the milk doesn't stick to the bottom of the pot. Depending on the exact temperature of your stove, heating the milk can take up to 30-40 minutes as this process needs to happen slowly.
• Once the temperature reaches 85ºC/185F, switch off the heat. If you don’t have a thermometer, switch off the heat before the milk starts boiling (when the small bubbles start changing into bigger ones).
• Set aside and leave the milk to cool down to about 45ºC/113ºF. This can take another 30-40 minutes. If you don’t have a thermometer, you can dip your finger in the warm milk and try to keep it there for 7-10 seconds before it starts to hurt. Be careful and touch the mixture lightly first, so you don’t get burnt.
• Once the milk has cooled down, add your starter of choice and stir gently. If using a powder starter, first dissolve it with a bit of the milk to create a 'slurry' and then pour it in.
• Sieve the mixture to remove any lumps and possible bits of the almonds. Pour into your desired sterilized jar(s).
• Place the glass jar(s) in a warm environment (wrapped with a warm blanket) to "incubate" overnight (for best results – incubate for 12 hours). The longer it ferments, the tangier the yogurt will taste.
• After the incubation period, refrigerate for another 6 hours. If you want the yogurt very thick and sour, you can incubate it for up to 24 hours before moving it to the fridge. Enjoy! Keep in the fridge for 4-5 days.

Tips

It's best to only flavor the amount of yogurt you are planning on consuming right away.

• You can add jams or pureed fresh fruit to the yogurt just before eating.
• You can also add some nut butter or even homemade Nutella.
• If you prefer plain yogurt, you can drizzle some maple syrup or other natural sweetener.
• Another option is to add vanilla bean seeds.

Cashew milk yogurt

A great vegan alternative to traditional yogurt is cashew milk yogurt. It is deliciously creamy, light, tangy, and can be made with just two ingredients.

Ingredients

• Raw cashews
• Water
• Vegan-friendly probiotic powder or capsules (optional)
• Thickener (e.g. arrowroot or tapioca starch) (optional)

Method

First, make cashew milk by blending the cashews with water. For a thicker Greek-style yogurt, use less water. If you are not using a high-speed blender, soak the cashews overnight or for a couple of hours in hot water. Blend until the mixture is smooth and warm.

Next, heat the cashew milk in a non-reactive saucepan. Bring it to a low boil and whisk frequently. This step is important as it kills any unwanted bacteria and activates the starches in the cashews, helping to thicken the yogurt.

Allow the cashew milk to cool to around 100-110 degrees Fahrenheit. You can test this by tasting a small amount or placing a drop on your wrist. It should feel warm but not hot.

At this point, you can add the probiotic powder or empty the contents of the capsules into the mixture. Whisk to combine and then pour into clean jars.

Place the jars in an Instant Pot and press the Yogurt button, adjusting the time as needed. For a less tangy yogurt, aim for 10 hours, and for a tangier yogurt, try 12-14 hours.

Once the timer goes off, remove the jars from the Instant Pot and allow them to cool before refrigerating. The yogurt will thicken further once chilled.

Tips

• If you don't have an Instant Pot, you can use other methods to keep the cashew milk at a constant temperature during incubation, such as placing the jars in an insulated cooler with warm water or wrapping them in a heating pad.
• You can also make cashew yogurt without heating the milk. Simply blend the cashews and water, and then stir in the starter or probiotic powder. Place the mixture in a warm spot, such as an oven with the pilot light on, and let it stand for six hours or overnight.
• If you prefer a thicker yogurt, you can add a thickener like arrowroot or tapioca starch after blending the cashews and water.
• You can sweeten your cashew yogurt with maple syrup, agave nectar, or fruit.
• Store-bought cashew milk yogurt is also available if you don't want to make your own.

Uses

Silken tofu

To make silken tofu yogurt, blend the tofu with a dash of vanilla extract and a liquid sweetener. You can also add a probiotic capsule to get the health benefits of regular yogurt. The consistency of the yogurt can be adjusted by adding more or less liquid. If you want a thicker yogurt, use less liquid, and if you want a thinner yogurt, add more liquid.

Frequently asked questions