Here is my cashew soy vegan yoghurt recipe. I have been making this yoghurt for about a year now. After lots of trial and error playing around various types of homemade vegan yoghurt, this is by far my favourite. Not only is the texture perfect and flavour delicious, but it’s also very simple. Literally two ingredients: cashews and soy milk.

Vegan Yoghurt

makes about 1300ml

For the yoghurt
100g cashews, soaked overnight or for 1 hour in hot water
1 litre unsweetened soy milk
100g live vegan yoghurt or 1 sachet non-dairy yoghurt cultures

sterilised glass jars
Elastic band or string
Tea towel

Make sure all your equipment is very clean before you start. To sterilise jars, wash them well with hot soapy water and rinse or run through the dishwasher. Place in a pre-heated oven at 115C for 20 minutes to dry them out. Sterilise lids by placing them in boiling water for 1 minute.

Soak the cashews as instructed. Blend the cashews and soy milk until smooth. Slowly heat the milk to 85-90C in a saucepan over a medium heat. This pasteurises the yoghurt and creates a thicker yoghurt. 

Then take the pan off the heat and leave it to cool to 40-45C.

Pour about 200ml of warm milk into a jug and whisk in the live yoghurt.
 Combine with remaining warm milk and mix well.

Pour into the sterilised jars, cover and wrap in a tea towel to keep it warm. Leave in a warm place for 5-8 hours depending on how thick and tangy you want your finished yoghurt to be. 

Refrigerate when ready. Store in the refrigerator for up to 2 weeks in a sterilised jar.

For your next batch just use some of your homemade yoghurt as your starter, instead of buying more yoghurt.

The yoghurt can be placed in a muslin and hung overnight to create a spreadable yoghurt cheese.

Have you made this dish? I love seeing my delicious recipes come to life, so share a picture with me on Instagram by tagging @naturalcookeryschool and I’ll re-share your post!

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