2 Ingredient Vegan Yogurt Recipe (2024)

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Who would think that making Vegan Soy Yogurt is as simple as putting two ingredients together? Not only is this homemade vegan yogurt recipe easy and delicious, but the amazing health benefits of eating live active cultures are phenomenal!

2 Ingredient Vegan Yogurt Recipe (1)

What you need to Make Vegan Yogurt:

  • Pure Soy Milk - it must have ONLY two ingredients, Water and Soybeans. Trader Joe's and WestSoy are both high in soy protein content and work great. Not all stores carry plain 2-ingredient soy yogurt, but you can get the WestSoy yogurt on Amazon directly from the manufacturer.
  • Instant Pot (with yogurt function) - having a VERY low consistent heat is essential to predictable outcome. I'm guessing since you're reading this, you already have an Instant Pot, but just in case you don't... this is the Instant Pot I have, it has a yogurt function. Homemade yogurt miiiight be the main reason I got an Instant Pot!
  • Vegan yogurt starter - this can be soy store-bought yogurt such as SILK yogurt,Non-Dairy Yogurt Cultures, orProbiotic Capsules.

How to Make Vegan Yogurt - 3 Easy Ways:

#1)Store-bought yogurt as vegan yogurt starter -

Measure 1 Tablespoon of store-bought soy yogurt into the bottom of two glass pint jars. Pour pure soy milk into jars and stir until mixed very well.

Place jars into instant pot and turn on yogurt setting for 12-14 hours. Refrigerate yogurt for 8+ hours to further thicken, and enjoy!

2 Ingredient Vegan Yogurt Recipe (2)

#2) Non-dairy yogurt cultures as vegan yogurt starter -

Take 1 packet of Real Yogurt Starter (or equivalent amount of other non-dairy yogurt starter) and pour it into 1 quart of pure soy milk. Replace the cap and shake well.

Pour mixture into two pint jars and place in the instant pot on yogurt setting for 12-14 hours. Refrigerate yogurt for 8+ hours to further thicken, and enjoy!

2 Ingredient Vegan Yogurt Recipe (3)

#3) Probiotic Capsules as vegan yogurt starter:

Empty contents of one probiotic capsule (25 Billion CFU) into one quart of pure vegan soy milk. Replace cap and shake well.

Pour mixture into two glass pint jars and place in the Instant Pot on the yogurt setting for 12-14 hours. Refrigerate yogurt for 8+ hours to further thicken, and enjoy!

2 Ingredient Vegan Yogurt Recipe (4)

Vegan Yogurt Starters

For those of us who don't always have access to store-bought yogurt, or might be allergic to certain additives, the vegan yogurt starters are great! They have a long shelf life and are always there when you are craving yummy homemade yogurt!!

Here are Amazon links to two different kinds I've used with success:

Probiotic Capsules as Starter

The ratio of probiotics to soy milk is important, as well as the type of probiotics used. The brand I've used with success is sold on Amazon New Rhythm Probiotics. All you need is one capsule!

If you try a different brand, you’ll want to make sure you use 25 billion CFU of probiotics per quart of soy milk. Check the label of your probiotics to determine how many capsules are needed to equal 25 billion—the probiotics will be labeled with the CFU per serving but sometimes it takes more than one capsule to equal a serving.

Also, be sure to keep your probiotics in the refrigerator. Over time the probiotics can become more or less effective and are especially susceptible to any kind of heat.

2 Ingredient Vegan Yogurt Recipe (5)

What is homemade Vegan Yogurt like?

After refrigerating until well chilled, (at least 6 hours or preferably 12 hours so that the flavors and texture can really have a chance to develop) you will have a rich, creamy, tangy yogurt that is the consistency of a thicker drinkable yogurt.

You can strain the yogurt to make it thicker - just place a double layer of Bounty paper towels in a large colander and carefully pour the yogurt into the paper towel. Allow to drain into a bowl for anywhere between ~1-4 hours, depending on how thick you want your yogurt. Use a spoon to gently transfer the strained yogurt back into the jars.

I actually prefer using paper towels instead of a cheesecloth for straining yogurt because it does not get stick in the paper towel at all!

2 Ingredient Vegan Yogurt Recipe (6)

What you can do with Vegan yogurt:

  • Eat it sweet:
    • Swirl in this simple berry sauce
    • Drizzle it with lots of vegan chocolate sauce
    • Favorite Jam mixed in
    • Agave or syrup added
    • Piled high with fruit and vegan granola
    • In vegan parfaits
    • In smoothies
  • Eat it savory/plain:
    • Use it in Vegan Salad Dressings
    • Add it to a cream soup, such as this vegan miso sweet potato soup
    • Creamy Pasta recipe base
    • Cook or bake with it

2 Ingredient Vegan Yogurt Recipe (7)

Vegan yogurt making tips and tricks:

Make your own Vegan Yogurt Starter:

Save just a couple of tablespoons from each batch of yogurt and that can be the starter for your next batch! After more than three rounds of this, your culture may become dilute, so just start fresh after that.

Making your own vegan yogurt starter is another way to save!

Free up your Instant Pot by making your yogurt at night:

Make your yogurt starting in the evening making sure it will run through whenever is convenient for you the next morning to pull it out and put it in the fridge. 12 hours is the minimum, but you can run it longer if you like it tangier.

Or... have your yogurt ready for breakfast

Use the Instant Pot during the day to make the yogurt, then place it in the refrigerator overnight. It will be ready for breakfast!

For thicker Greek-style vegan yogurt:

You can strain the yogurt to make it thicker - just place a double layer of Bounty paper towels in a large colander and carefully pour the yogurt into the paper towel. Allow to drain into a bowl for anywhere between 1-4 hours, depending on how thick you want your yogurt. Use a spoon to gently transfer the strained yogurt back into the jars.

I actually prefer using paper towels instead of a cheesecloth for straining yogurt because it does not get stick in the paper towel at all!

Why I use the jars:

You can make your yogurt right in the instant pot, but besides the fact that people say the metal in the pan can cause problems with the culture growth, jars are just plain easier. Make it in the jar, culture it in the jar, chill it in the jar, store it in the jar, eat it in the jar.... Yeah you get the idea. Simple, clean, and sterile. And less dishes!!!

Please note: This recipe is only for making vegan soy yogurt. Othernon-dairy milks require different steps.

2 Ingredient Vegan Yogurt Recipe (8)

Can I use a Slow Cooker to make this vegan yogurt?

I have made vegan yogurt in a slow cooker or rice cooker with some success on the 'keep warm' or 'warm' setting. However, too much heat will kill the live active cultures and the yogurt will not thicken properly. So this is a bit of a tricky business. If you still want to try it, here are a few tips.

If you are using a Slow Cooker or Crockpot, line the bottom of the crockpot with at least two thick doubled up dish towels. Place filled jars on top of it and leave the lid off of the slow cooker.

You can cover with a paper towel or something but you need to let the heat out, otherwise it will get too hot and kill the cultures!! Turn the temp to 'warm' and set yourself a timer for 12 hours.

Follow the chilling directions above!!

2 Ingredient Vegan Yogurt Recipe (9)

Other vegan recipes you will love:

  • Easy Breakfast Tofu Scramble
  • The Ultimate Green Smoothie
  • Cocoa Banana Chia Seed Pudding
  • 2 Ingredient Banana Oat Cookies

If you’ve tried this Vegan Yogurt Recipe or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME onFACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

Did you make this recipe?? Click on the stars below to give it a rating!!!

Recipe

2 Ingredient Vegan Yogurt Recipe (10)

Easiest Vegan Soy Yogurt

Homemade Vegan Soy Yogurt can be made from 2 simple ingredients! This easy recipe is made in your instant pot in 5 minutes or less. Creamy and delicious, you won't be able to stop making it once you try it!

4.86 from 35 votes

Print recipeLeave a comment

Course: Breakfast, Snack

Cuisine: American

Prep Time: 2 minutes minutes

Cook Time: 12 hours hours

Refrigerator Time: 6 hours hours

Total Time: 12 hours hours 2 minutes minutes

Servings: 4

Calories: 82kcal

Author: Kate

Ingredients

US Customary - Metric

Special equipment

Instructions

  • Grab two clean pint jars.

  • Measure 1 tablespoon Commercial Vegan Soy Yogurt (no subs.) into the bottom of each pint jar. Pour Plain Soy Milk (also no subs.) to fill both pint jars evenly. Mix well.OR FOLLOW STEP 3 BELOW FOR USING YOGURT STARTER OR PROBIOTIC CAPSULE

  • OR Pour 1 packet Vegan Yogurt Starter OR dump the contents of 1 Probiotic Capsule (25 Billion CFU) into 1 Quart Plain Soy Milk. Shake well!!! Pour into the two pint jars

  • Place both jars in clean Instant Pot, close instant pot lid and vent and turn on Yogurt setting for 12+ hours*

  • When yogurt has finished culturing, remove jars (do not stir!!) and place in Refrigerator for 6-12 Hours. Now serve your amazing yogurt with fruit syrup or jam mixed in for sweetener or use plain in cooking/baking!!

Recipe video

Notes

Vegan Yogurt Making TIPS and Tricks:

Make your own Vegan Yogurt Starter:

Save just a couple of tablespoons from each batch of yogurt and that can be the starter for your next batch! After more than three rounds of this, your culture may become dilute, so just start fresh after that. Making your own vegan yogurt starter is another way to save!

Free up your Instant Pot by making your yogurt at night:

Make your yogurt starting in the evening making sure it will run through whenever is convenient for you the next morning to pull it out and put it in the fridge. 12 hours is the minimum, but you can run it longer if you like it tangier.

For thicker Greek style vegan yogurt:

You can strain the yogurt to make it thicker - just place a double layer of Bounty paper towels in a large colander and carefully pour the yogurt into the paper towel. Allow to drain into a bowl for anywhere between 1-4 hours, depending on how thick you want your yogurt. Use a spoon to gently transfer the strained yogurt back into the jars.

I actually prefer using paper towels instead of a cheesecloth for straining yogurt because it does not get stick in the paper towel at all!

Why I use the jars:

The metal in the pan can cause problems with the culture growth and jars are just plain easier - less dishes!

Please note: This recipe is only for making vegan soy yogurt. Othernon-dairy milks require different steps.

Can I use a Slow Cooker to make this vegan yogurt?

I have made vegan yogurt in a slow cooker or rice cooker with some success on the 'keep warm' or 'warm' setting. However, too much heat will kill the live active cultures and the yogurt will not thicken. So this is a bit of a tricky business. If you still want to try it, here are a few tips.

If you are using a Slow Cooker or Crockpot, line the bottom of the crockpot with at least two thick doubled up dish towels. Place filled jars on top of it and leave the lid off of the Slow cooker. You can cover with a paper towel or something but you need to let the heat out, otherwise it will get too hot and kill the cultures!! Turn the temp to 'warm' and set yourself a timer for 12 hours. Chill vegan yogurt for 6-12 hours and enjoy!

Nutrition

Serving: 1Cup | Calories: 82kcal | Carbohydrates: 4g | Protein: 6g | Fat: 3g | Sodium: 88mg | Potassium: 283mg | Fiber: 1g | Sugar: 1g | Vitamin A: 490IU | Vitamin C: 1mg | Calcium: 303mg | Iron: 1.1mg

2 Ingredient Vegan Yogurt Recipe (2024)

FAQs

What is a vegan thickening agent for yogurt? ›

You may choose from a variety of thickening agents easily found in the store: guar gum, xanthan gum, corn starch, kuzu root starch, carob seed flour, arrowroot flour, Psyllium husk, etc. We suggest guar gum (3 teaspoons/L) or corn starch (3 tablespoons/L).

How to make yogurt without milk? ›

Ingredients for Homemade Non-Dairy Yogurt
  1. 4 cups of non-dairy milk (1 quart)*
  2. 2 heaping tablespoons of cornstarch (or other thickener)
  3. 1 tablespoon of store-bought non-dairy yogurt OR 2-3 tablespoons of the non-dairy yogurt from your previous batch.
Mar 18, 2023

What can I use as a vegan yogurt starter? ›

We like to use coconut milk yogurt, but you can use whatever you like. In a medium-sized bowl, mix your coconut yogurt and chia seeds together. Let soak for 10-20 minutes. If desired, layer your fruit and yogurt in a small mason jar.

How do you thicken non-dairy yogurt? ›

Agar powder gives nondairy yogurt a thicker, jellied texture that some people prefer to the starch-thickened kind. To make an agar-thickened yogurt, skip the starch, and instead add ½ teaspoon agar powder to the milk while it's heating, whisking well to dissolve it, then proceed with the recipe.

What is the best vegan thickening agent? ›

Arrowroot Powder

Also known as arrowroot starch, this substance is made from the root of the arrowroot plant. It can be used to thicken a variety of vegan dishes without changing the color or sheen of the dish. Therefore, it works especially well for thickening glossy vegan frostings and clear soups.

How do you thicken non fat Greek yogurt? ›

Here are some agents recommended by google as a good way to thicken yogurt:
  1. Milk Solids. ...
  2. Adding gelatin to milk before heating and culturing. ...
  3. Pectin.
  4. Agar.
  5. Guar Gum.
  6. Tapioca Starch.
  7. Arrowroot Starch.
  8. Ultra-Gel (modified corn starch)

Can I make yogurt from almond milk? ›

Even nut milk can be made into gut loving yogurt.

Almond milk yogurt must be made from scratch, from actual nuts. There are no short cuts.

Can you make yoghurt with off milk? ›

Yes, but you have to briefly heat the milk to 95C for a couple of minutes to kill the spoilage bacteria, then inoculate the milk with some yogurt and incubate it at 45C for 4–6 hours since the bacteria that make yogurt usually do not occur in ordinary milk.

Is it cheaper to make vegan yogurt? ›

Plus, while there are some great plant-based yogurts out there, non-dairy yogurt is quite pricey, and making it at home is quite easy and much less expensive than buying it at grocery stores. It's gluten-free, vegan, and dairy-free yogurt that has only two ingredients and endless options for toppings, mixins, and more!

Can I use sour cream as a yogurt starter? ›

When the milk has cooled to the right temperature, Lucia adds three or four tablespoons of sour cream as a starter for her homemade yogurt's culture, slowly mixing it in. She could also use the right amount of yogurt, taking advantage of her own homemade yogurt if she already had some on hand.

What non-dairy milk is best for yogurt? ›

For this recipe, I used canned coconut milk, but you can also use any non-dairy milk from nuts, seeds, or grains, or a combination. Using a high-fat non-dairy milk, like coconut or cashew, will result in a very rich and thick yogurt. Using a lighter milk, like almond or rice, will produce a more pourable consistency.

Does powdered milk thicken yogurt? ›

Milk powder makes the final yogurt thicker and smooth, just like I like it. After it's all stirred together, you just keep it warm (I use my oven) and let the bacteria do their thing.

Why did my homemade yogurt not thicken? ›

The temperature is too low. If the temp is below 68 degrees Fahrenheit, the cultures will not ferment properly and the milk will stay runny. The temperature is too high. If the temperature is above 80 degrees Fahrenheit, the yogurt will ferment too fast and will also render the yogurt runny.

What makes homemade yogurt thick? ›

Protein is Key to Thickening. The more protein in milk, the thicker the yogurt. The casein (protein) clusters in milk thicken yogurt by unraveling and forming a three-dimensional mesh when exposed to the lactic acid created by culturing.

How do you strain yogurt to thicken it? ›

Place strainer over a large bowl, making sure there is space between the bottom of the strainer and the bottom of the bowl to catch drips. Pour yogurt into strainer. Cover with plastic wrap and place in refrigerator until liquid has dripped out to desired consistency.

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