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a spoonful of yogurt resting across a glass dish
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Instant Pot Vegan Yogurt (High Protein)

Make rich, tangy Instant Pot Vegan Yogurt at home with just a few simple ingredients. Creamy, high-protein, probiotic-rich, and totally dairy-free!
Course Breakfast, condiment, Snack
Cuisine American
Diet Vegan
Keyword instant pot vegan yogurt
Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes
Servings 12 servings
Calories 60kcal
Author Cindy Newland with Intentionally Eat

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.
    tofu and soy milk being poured into a blender
  • Add Ingredients: Pour the blended mixture into your Instant Pot. Add the rest of the soy milk and yogurt. Stir until combined.
    a hand stirring the yogurt mixture in an instant pot
  • Incubate: Press Yogurt button. Incubate for 8–12 hours, depending on how tangy you want it.
    an Instant Pot with 10 hours on the timer
  • 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.
    a hand holding a spoonful of vegan yogurt

Notes

Nutritional Information is only an estimate. The accuracy of this recipe may differ depending on the ingredients you use. 

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

Serving: 0.5cup | Calories: 60kcal | Carbohydrates: 3g | Protein: 4g | Fat: 2.5g | Fiber: 1g