2 Ingredient Easy Plant Based Yogurt

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Make rich, tangy Plant Based Yogurt at home with just two simple ingredients. This creamy, probiotic-rich yogurt is totally dairy-free and so easy to make!

Whether you’re following a plant-based diet or just trying to eat cleaner, this homemade vegan yogurt recipe is the best vegan yogurt, especially when you top it with this plant-based granola.

Before losing 125 pounds,  I used to eat flavored yogurt all the time, thinking it was a healthy choice. Now that I actually read food labels, I’ve noticed that most yogurts — even from popular vegan yogurt brands — are packed with cane sugar, preservatives, and flavorings.

That’s why I started making my own soy yogurt at home. It’s clean, tangy, and budget-friendly — and unlike many store-bought options (looking at you,  Kite Hill and Coconut Cult).

So today, I’m sharing my go-to Instant Pot Plant Based Yogurt recipe — made from just soy milk and a bit of yogurt as a starter. You can use store-bought plain yogurt or any plant-based yogurt alternative as your culture. Best of all, save some for the next batch, and you can just keep making your own yogurt over and over.

But, before we dive in, 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 Plant Based Yogurt Recipe

​If you’ve ever wished for thick, creamy, dairy-free yogurt without paying high prices for different yogurts at grocery stores, this recipe is for you.

Here’s why this recipe is a game-changer:

• Budget-friendly – One carton of unsweetened soy milk makes about 12 half-cup servings.
• Customizable – Adjust the tangy flavor, thickness, and add more or less sugar to adjust the sweetness to your taste.
• Probiotic-Rich – Full of gut-supporting bacteria like Lactobacillus bulgaricus and Streptococcus thermophilus.
• Versatile – Use it in savory sauces, smoothies, high-protein snacks like these, or even creamy vegan cheese recipes.

You’ll be amazed at how something this simple can become a staple in daily diets!

Ingredient List

You only need two simple ingredients for this non-dairy yogurt.

• 1 quart unsweetened soy milk (look for brands with just soybeans and water)
• 1/2 cup plain vegan yogurt (as a starter – or use 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.

That’s it! No coconut milk, coconut cream, or almond milk yogurt needed.

Pro Tip: Actually, for best results, use unsweetened soy milk — it naturally thickens better than almond, oat, or cashew milk. Other non-dairy milks can work too, but they may need a thickener like xanthan gum or agar-agar.

You’ll love this Instant Pot Yogurt if you want even more protein.

How to Make Plant Based Yogurt

Step 1: Add the Ingredients

Pour the soy milk and yogurt into your Instant Pot. Stir until combined.

Step 2: Incubate

Press the Yogurt button and set the timer for 8–12 hours. The longer it ferments, the stronger the tangy flavor will be. For a mild taste, start with 8 hours; for a tangier, thicker yogurt, go for 10–12 hours.

Step 3: Check & Chill

After incubation, try a second taste test for texture and sweetness. It might have a thin layer on top — just stir it in. Transfer the yogurt to clean glass jars and refrigerate for at least 4 hours to thicken.

Optional: Sweeten & Flavor

Add maple syrup, vanilla, or other flavorings now and whisk gently.

Pro Tip: For a Greek-style vegan yogurt, strain it through cheesecloth or a nut milk bag for 1–2 hours.

Ways to Enjoy This Yogurt Recipe:

No Peel Apple Butter Recipe – swirl it throughout the tangy yogurt.

How to Make Blueberry Compote – it adds incredible flavor.

Granola Cups – Spoon this creamy yogurt into these crunchy granola cups for a delicious grab-and-go snack.

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.

• Prep: It’s not strictly necessary to sanitize your Instant Pot before making yogurt, but it’s definitely a good idea—especially if you use the same pot for cooking savory foods (like soups, beans, or chili). The simplest way is to CAREFULLY pour boiling water into the liner and lid, swirl, then dump and let it air dry.

• Save a little for next time: Use a few spoonfuls of your homemade yogurt as a starter for a new batch.

• Experiment with flavors: After fermentation, you can stir in vanilla extract for a vanilla flavor yogurt. Consider using stevia, maple syrup, or monk fruit for added sweetness. Or try fruit purées like berries or mango.

How To Store

Store your Plant Based 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 give it a stir — that’s completely normal for homemade additive-free yogurt (no stabilizers here!).

Delicious Ways To Use Vegan Yogurt

Once you make your first batch, you’ll realize how versatile it is. Try using it for:

• Smoothies and parfaits

• 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

• Keto Yogurt Bark for a delicious frozen snack

Top it with chia, flax, or hemp seeds for extra nutrition. My Hormone Supporting Seed Blend is a perfect match for this creamy soy yogurt!

If you made this Plant Based Yogurt recipe, leave a ⭐️star rating and comment below — I love hearing from fellow taste testers!

Making homemade yogurt might sound intimidating, but this plant-based yogurt couldn’t be easier. It’s healthy, affordable, and made with pure ingredients you can feel good about.

So grab your Instant Pot, set it overnight, and wake up to creamy, tangy yogurt — no added cane sugar, no stabilizers, and no mystery ingredients.

If you’re following an alkaline diet, your homemade soy yogurt still fits in fine. Although it is slightly acidic, you can pair it with alkalizing foods like berries, greens (in a smoothie), or ground seeds like my Seed Blend.

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

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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.

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I hope you love this Plant Based 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.