3 Ingredient Vegan Greek Yogurt (easy, cheap & healthy!)

Glass jars of vegan yoghurt on wooden board.

3 Ingredient Vegan Greek Yogurt (easy, cheap & healthy!)

This creamy, thick vegan yogurt requires just 3 ingredients, a thermometer and a yoghurt maker! An affordable and easy homemade alternative to store bought yoghurt.

Course Breakfast

Prep Time 10

Cook Time 5

Total Time 5 10

Servings serves

Calories 116kcal

Cost $4

Equipment

Yoghurt maker
Thermometer

Ingredients

1 litre unsweetened soy milk
1/2 cup raw cashews
1/4 cup plant-based yogurt or a sachet of dry yoghurt starter

Instructions

Soak cashews. If you're organised, cover them in water overnight and leave in the fridge. If you're in a rush, boil them for 10 mins.
Drain cashews. Blitz 1/2 a cup of soy milk and cashews in a high speed blender.
Add blended mixture, remaining soy milk and culture/yoghurt to a saucepan. Heat on low, stirring constantly. The aim is to bring the mixture to a lukewarm ~30C. If you don’t have a thermometer, can test the temperature as you go with a couple of droplets on the inside of your wrist.
Transfer to clean glass jars or your yogurt maker container. Cover with lids.
To ferment the yoghurt, we need to keep it at a consistently warm temperature for ~4-6 hours. This gets the bacteria active and gives the yoghurt its tangy flavour. It's important we don't get the yogurt too hot though otherwise it will kill the bacteria. Leave the jar in a sunny spot, or intermittently turn your oven on and off on its lowest temperature. If you have a yoghurt maker, then you don't have to do this - just set it for 4 hours and forget.
After 4 hours, taste test. It should have a mild tang, and a smooth, thick pot-set texture. You can make it more tangy by leaving it for an extra 1-2 hours. Don't go over this time as it may cause the yoghurt to split.
Chill the yogurt in the fridge for a few hours, it will get even thicker.
If desired, stir through a teaspoon of vanilla and syrup to taste.

Video

Notes

You can make this with any plant based milk, however I find soy makes the creamiest, thick greek style yoghurt. Keep in mind that the texture and flavour will depend on the type of milk you use - almond for example, may be a thinner consistency. You can use flavoured milks if desired.

It does seem a little counterintuitive to buy store-bought yoghurt to make homemade yoghurt, however if you reserve a 1/4 cup of your first homemade batch, you can use this as the starter for your next batch and so on and so on. If making yoghurt regularly (once a week or so) you can continuously use your own yoghurt. Alternatively, buying the dry or frozen sachets of yoghurt starter can be a very convenient way to add the bacteria to the yoghurt. This is essential in order for it to ferment and have that good-gut bacteria and tangy yoghurt flavour.

Nutrition