It’s a deliciously simple almond milk yogurt recipe that can rival with any greek yogurt. This instant pot almond milk yogurt is the best way to prepare a dairy-free yogurt alternative for a vegan diet! I agree to be sent email.
The best part is that there’s no need to boil or use any thickener, making it an easy way to get your daily dose of probiotics without the fuss. After my success with soy milk yogurt and coconut milk yogurt, I decided to try out this recipe, and I must say it was delightful! All you’ll need is soaked almonds, a probiotic starter, and your instant pot to get started. So why wait? Give this delicious and healthy almond yogurt recipe a try today!
Instructions
Soak the almonds overnight or for 8 hours. Plain yogurt: For the first time, I used store-bought probiotic cashew yogurt (Forager brand) as a starter. For the next batch, you can use your homemade yogurt. Drain, rinse, and deskin the almonds. Place the skinned almonds in a high powder blender (Blendtec) and add 2 cups hot water. Blend for a minute or until it gets a smooth liquid consistency. Add 1 more cup of hot water and blend again for 60 seconds. Now the almond milk is ready. Add the almond milk to a small bowl and let it settle down close to room temperature for 5 minutes. Stir once and add 1 ½ tablespoon vegan plain probiotic yogurt (homemade or store-bought). Mix well and close the lid. Transfer the glass bowl to a dry inner pot (in other words, do not put water in the Instant Pot) Lock the lid, open the vent, and press the Yogurt button. The default time for yogurt setting in the Instant Pot is 8 hours. However, I always do it longer, like 10 -12 hours. If you are not using an Instant Pot, then place them in whatever incubation method you are using (oven, dehydrator, etc.) As the timer expires, take the glass bowl of yogurt out and refrigerate. Homemade Almond Milk Yogurt is ready! Enjoy!
Uma’s tips
If you like a thicker consistency, add only 3 cups water. Otherwise, increase one more cup of water. If you ever notice that your non-dairy yogurt has separated while stored in the refrigerator, simply stir it up with a whisk or spoon until all ingredients are fully combined. You’ll be able to create a perfectly blended and creamy texture just like before! Instead of a plain vegan yogurt starter, you can use probiotic capsules with no other changes in the procedure.
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Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox. Use it as a base for smoothies, lassi, and shakes. Or eat it plain - the possibilities are endless! Use it to prepare vegan raita or curries like dum aloo, aviyal, or marinate tofu and vegetables for a tandoori tofu recipe or vegetable biriyani. Sweeten the almond yogurt with maple syrup or agave nectar, and enjoy it as a probiotic snack. Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
