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Homemade Vegan Almond Milk Yogurt Recipe

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3.9 from 11 reviews

This Homemade Almond Milk Yogurt is a creamy, dairy-free, and vegan-friendly alternative to traditional yogurt. Made from soaked raw almonds, natural sweeteners, and thickened with arrowroot starch and agar agar powder, this yogurt is cultured with vegan probiotics to develop a tangy, luscious texture. Perfect for those seeking a plant-based, probiotic-rich yogurt with simple ingredients, it requires an incubation period of 10-14 hours, typically using an Instant Pot or other warm environment to encourage fermentation. This recipe yields a smooth, thick yogurt that can be enjoyed on its own or as a base for fruit and granola.

Ingredients

Base Ingredients

  • 1 cup whole raw almonds
  • 3 cups water, divided
  • 1 tablespoon maple syrup

Thickening Agents

  • 3 tablespoons arrowroot starch
  • ½ teaspoon agar agar powder

Culture

  • 1 capsule vegan probiotic (or more; aim for 20–30 billion live bacteria)

Instructions

  1. Soak: If you are not using a high-speed blender, soak the almonds overnight or in hot water for about 2 hours. After soaking, drain and rinse the almonds thoroughly.
  2. Blend: Combine the soaked almonds with 2 cups of water and the maple syrup in a blender. Blend for 30 seconds, then stop to scrape down the sides if necessary. Continue blending until the almonds are fully broken down, approximately 1 minute in total.
  3. Strain: Using a nut milk bag, strain the almond milk into a medium or large non-reactive saucepan such as stainless steel. Squeeze out as much liquid as possible. Reserve the almond pulp for other uses like baking or smoothies. Add the remaining 1 cup of water, arrowroot starch, and agar agar powder to the pot, and whisk thoroughly to dissolve. Do not add the probiotic at this stage.
  4. Heat: Place the pot over medium heat and slowly bring the almond milk to a slow/low boil to avoid scorching. Whisk frequently as it heats. Once bubbles rise to the surface indicating boiling, reduce the heat to maintain a simmer and whisk constantly for about 2 minutes. This process kills unwanted bacteria and activates the starch and agar to thicken the yogurt. Remove from heat.
  5. Cool: Allow the mixture to cool for about 30 minutes or until it reaches 100 to 110°F (38 to 43°C). To keep it smooth, you may whisk occasionally as it cools. If you don’t have a thermometer, test the temperature by tasting or touching a bit on your wrist; it should feel warm, similar to body temperature, but not hot.
  6. Combine: Open the probiotic capsule(s) and sprinkle the powder onto the cooled almond milk mixture. Discard the capsules. Whisk the probiotic powder into the almond milk evenly. Immediately pour the mixture into two clean glass pint jars or one quart jar, leaving some space at the top to prevent contact with the lid. Cover the jars with clean lids.
  7. Culture: If using an Instant Pot, place the jars inside (no water needed), secure the lid, and set the valve to the sealed position. Press the Yogurt button and adjust the incubation time to 10 hours for mild tang or 12-14 hours for a tangier flavor (12 hours is recommended). Avoid disturbing the yogurt during this time. If not using an Instant Pot, refer to alternative incubation methods described in the Notes.
  8. Chill: When the incubation is complete, remove the jars and allow them to cool for about 30 minutes. Refrigerate afterward. Always use clean utensils when serving. The yogurt can be stored for up to 7 days in the refrigerator. Note that some liquid separation may occur; either discard the liquid or stir it back into the yogurt before serving.

Notes

  • A high-speed blender can reduce the soaking time for almonds, but soaking overnight or 2 hours in hot water is recommended otherwise.
  • Save the almond pulp strained from the milk to use in baking recipes, smoothies, or as a base for almond flour.
  • If you don’t have an Instant Pot, yogurt can be cultured using a yogurt maker, dehydrator, or by placing jars in a warm oven (about 100°F) with the light on to maintain temperature.
  • Select a high-quality vegan probiotic with 20-30 billion live bacteria per serving for best results in fermentation.
  • Maintaining the proper incubation temperature (100-110°F) is critical to successful culturing without killing the probiotics.
  • Yogurt will thicken more after refrigeration; if too thick, you can thin it with a small amount of water or almond milk.
  • This yogurt is free from dairy, gluten, and animal products, suitable for vegan and lactose-intolerant diets.

Find it online: https://bitezly.com/homemade-vegan-almond-milk-yogurt-recipe/