Instant Pot Vegan Yogurt (High Protein)
Share and Spread Healthy Recipes!
Make rich, tangy Instant Pot Vegan Yogurt at home with just a few simple ingredients. Creamy, high-protein, probiotic-rich, and totally dairy-free!
Whether you’re following a plant-based diet or just want to eat cleaner, this homemade vegan yogurt recipe is one of those delicious recipes you’ll make again and again. And swirl in this No Peel Apple Butter to take it to the next level!
Before losing 125 pounds, I ate flavored yogurt, thinking it was a healthy choice. Now that I pay attention to food labels, I’ve noticed that most yogurts are loaded with added sugar and preservatives. That’s why I created my own soy yogurt.
But, before I show you how to make this Instant Pot Vegan Yogurt, please take a quick second to subscribe to the Intentionally Eat newsletter. It contains delicious recipes and tips to help you live your healthiest life, plus you’ll get a free Snacks & Smoothies Mini-Cookbook full of snacks that love you back!
Why You’ll Love This Instant Pot Vegan Yogurt Recipe
If you’ve ever wished for thick, creamy, dairy-free yogurt without paying the high price of store-bought brands, you’re going to love this easy Instant Pot Vegan Yogurt recipe. It’s simple, affordable, and made with just a few wholesome ingredients — no yogurt maker required!
If you’re new to the Instant Pot, here’s a quick guide to show you how to set up an Instant Pot.
Here’s why this recipe is a game-changer:
- Budget-friendly: One carton of unsweetened soy milk can make 12 – 1/2 cup servings of yogurt for a fraction of store prices.
- Customizable: Adjust the tang, sweetness, and thickness to your taste.
- Better for you: Low-carb, high-protein, and packed with live good bacteria like Lactobacillus bulgaricus and Streptococcus thermophilus that support gut and immune system health.
- Eco-friendly: No more tossing out store-bought yogurt cups!
- Top it: Can be topped with your favorite seeds like chia, flax, or hemp seeds for healthy fats and additional protein. This Hormone Supporting Seed Blend is perfect for topping this plain yogurt.
Ingredient List
You only need three simple ingredients for the best Instant Pot Vegan Yogurt:
- Unsweetened Soy Milk (look for brands with just soybeans and water)
- Silken Yogurt – I recommend organic if possible. (Want a version without tofu? Here’s my 2 Ingredient Plant Based Yogurt.)
- Yogurt Starter– you can use store-bought plant-based yogurts or 1-2 probiotic capsules.
- Optional: After it cooks, you can add maple syrup, stevia, allulose, or vanilla extract for a little sweetness and different flavors.
Pro Tip: For best results, use unsweetened soy milk — it naturally thickens better than almond, oat, or cashew milk. Other non-dairy milk can work too, but they may need a thickener like xanthan gum or agar-agar.
How to Make Instant Pot Vegan Yogurt
Step 1: Prep the Soy Milk & Tofu
Pour soy milk into a blender. Add silken tofu. Blend on high speed until completely smooth and creamy.
Step 2: Add the Ingredients
Pour the blended mixture into your Instant Pot. Add the rest of the ingredients. Stir until combined.
Step 3: Incubate
Press the Yogurt button (or Yogurt function) on your Instant Pot and set it for 8–12 hours. The low heat and gentle incubation period allow the fermentation process to develop that perfect tangy flavor.
Pro Tip: For your first batch, start with 8 hours. If you prefer a thicker yogurt or stronger tang, try 10–12 hours next time. Longer cooking times produce a tangy yogurt.
Step 4: Check & Taste
After incubation, check the thickness and tanginess. If it’s not tangy enough, you can incubate for another hour.
After incubation, you might see a layer on the top of the yogurt — that’s normal! Simply stir.
Optional: Sweeten & Flavor
Add maple syrup, vanilla, or other flavorings now and whisk gently.
Transfer & Chill
Chill in the fridge for 4 or more hours – it will thicken more as it cools. Transfer to glass jars or smaller containers and refrigerate until cold — at least 4 hours or overnight.
Pro Tip: If you prefer a thick yogurt, strain it through a coffee filter, nut milk bag, or cheesecloth set over a bowl for 1–2 hours. This step creates a vegan creamy Greek yogurt.
Add-Ins For This Yogurt Recipe:
No Peel Apple Butter Recipe – swirl it throughout the tangy yogurt.
How to Make Blueberry Compote – it adds incredible flavor.
Plant Based Granola – this granola adds so much crunch and is oil-free!
Tips & Variations
- Use the right milk: Soy milk gives the best texture and the most protein; almond milk and cashew milk tend to be thinner.
- Keep it clean: Sanitize jars and utensils to prevent unwanted bacteria from affecting your batch. You can do that by running them through the sanitize or high-heating setting on your dishwasher.
- Save a little for next time: Use a few spoonfuls of your homemade yogurt as a starter for a new batch.
- Experiment with flavors: You can flavor your Instant Pot vegan yogurt in many different ways. You can add a sweetener like stevia, maple syrup, or another sweetener of your choice. Flavor with vanilla, cinnamon, or fruit purée after fermentation for variety.
How To Store
Store your Instant Pot Vegan Yogurt in airtight containers like these Meal Prep Yogurt Parfait Cups or a sealed mason jar in the fridge for up to 7 days.
If it separates slightly, just stir it before serving — that’s completely normal for homemade non-dairy yogurt.
Delicious Ways To Use Vegan Yogurt
Once you make your first batch, you’ll be hooked on the fresh, tangy flavor, creamy texture, and all of the wonderful ways you can use it.
- Smoothies or parfaits with fresh fruit
- Salad dressings like this Vegan Ranch or a dairy-free sour cream swap to top perfectly baked potatoes
- Creamy sauces, vegan cheese recipes, or dips
- Topping for curries like this Vegan Potato Curry, or this Black Bean Pumpkin Chili, or roasted veggies
- This Keto Bark Recipe is a delicious frozen treat!
Scroll down to the recipe card and get started with your first batch
today! Don’t forget to pin this Instant Pot Vegan Yogurt recipe for next time
— you’ll want to make it every week.
If you made this Instant Pot Vegan Yogurt or have enjoyed any other recipe at Intentionally Eat, please leave a ⭐star rating and tell me how it went in the 📝comments below.
Instant Pot Vegan Yogurt (High Protein)
Ingredients
- 1 quart unsweetened soy milk Make sure the milk contains only soybeans and water
- 15 ounces silken tofu
- 1/2 cup plain vegan yogurt (as starter, with live cultures)
Instructions
- Prep the Soy Milk & Tofu: Pour one cup soy milk into a blender. Add silken tofu. Blend on high speed until completely smooth and creamy.
- Add Ingredients: Pour the blended mixture into your Instant Pot. Add the rest of the soy milk and yogurt. Stir until combined.
- Incubate: Press Yogurt button. Incubate for 8–12 hours, depending on how tangy you want it.
- Check & Taste: After incubation, check the thickness and tanginess. If it’s not tangy enough, you can incubate for another hour.
- Optional: Sweeten or Flavor –Add maple syrup, vanilla, or other flavorings now and whisk gently.
- Transfer & Chill: Pour yogurt into mason jars or airtight containers. Chill in the fridge for 4+ hours — it will thicken more as it cools.
- Serve: Enjoy as is, with fruit, granola, or as a base for plant-based dressings, dips, or desserts.
Notes
How to Store
Store your Instant Pot Vegan Yogurt in an airtight container or sealed mason jar in the fridge for up to 7 days. If it separates slightly, just stir it before serving — that’s completely normal for homemade non-dairy yogurt.Tips & Serving Suggestions
- Make sure you containers are sanitized.
- Use unsweetened soy milk for a neutral flavor, preferably soybeans and water only.
- For Greek-style yogurt, strain through a nut milk bag or cheesecloth for several hours to remove excess liquid.
- Save a 1/2 cup to use as the starter for your next batch of yogurt.
- Swirl in this No Peel Apple Butter or this Blueberry Compote.
- Top with this Hormone Supporting Seed Blend
Nutrition
Making homemade yogurt may sound intimidating, but this Instant Pot yogurt is easy. Just a few ingredients like a vegan yogurt starter and your Instant Pot’s yogurt setting. I hope you love it as much as I do.
Thanks for visiting, and be sure to get instant access to new recipes, weight loss tips, plus a FREE Snack & Smoothie Recipe Bundle here.
Before I say goodbye, I encourage you to take a moment to find out how I went from obese to 125-pound lighter -and how you can reach your goals, too!
Hungry for more? Check Out These Recipes
The Best High Protein Bread Recipe
About The Author
Although Cindy has lost 125 pounds, her path to success was not easy. Go here to read her incredible story, “From Morbidly Obese to Losing 125 Pounds and Becoming a Health Coach.” If you want to send Cindy a quick message, visit her contact page here.
Pin this for later
I hope you love this Instant Pot Vegan Yogurt and you found it delicious!
Disclaimer: Please note that I am not a medical professional. The information provided on this blog is based on my personal experiences and research as a vegan recipe enthusiast. While I strive to provide accurate and up-to-date information, it is important to consult with a qualified healthcare professional or a registered dietitian before making any significant changes to your diet, especially if you have any underlying health conditions or concerns. The recipes and tips shared on this blog are meant for general informational purposes and should not be considered a substitute for professional medical advice. Always prioritize your health and well-being by seeking personalized guidance from a qualified healthcare provider.
