Make your own creamy, dairy-free delight with this homemade vegan Greek yogurt, made effortlessly in the comfort of your kitchen. Utilizing the convenience of an Instant Pot and a special strainer, you can transform simple ingredients like soy milk, a vegan yogurt starter, tapioca starch, and a dash of maple syrup into a rich and tangy treat. The process is surprisingly simple, with these modern tools doing the heavy lifting, ensuring your vegan yogurt achieves that perfect Greek-style thickness. Whether you’re a seasoned plant-based chef or new to dairy-free deliciousness, you too can make vegan Greek yogurt at home!
Presumably, if you landed on this page, you were searching for how to make homemade vegan Greek yogurt -despite the fact that it is now an item in many grocery stores. But perhaps you are like me, living in a small town, and don’t have access to a lot of the new vegan fun foods. Or maybe you are looking for a homemade yogurt recipe that doesn’t use a bunch of fillers, stabilizers, or preservatives. Or, there’s a chance, that you simply enjoy the satisfaction of a made-from-scratch recipe – because homemade yogurt is pretty cool right?! I hope this recipe satisfies those needs.
Success with homemade vegan yogurt
You see, I almost didn’t post this recipe. I really and truly almost didn’t! Making vegan yogurt is unpredictable at best. And I’m all about certain, calculable success in the kitchen. But I’ve make this vegan greek yogurt recipe well over 100 times over the past year and when it works (which it does 99% of the time), you’ve got a tangy bodangy, smooth, thick, luscious Greek yogurt made from scratch!
But when it doesn’t (and honestly, there has been a time or two that it didn’t) you’ll wish you have never given up your 20 hours of patient anticipation. It’s not a lot of work but it is a lot of waiting. And hoping. And honestly I’m not sure why it didn’t work the few times it didn’t.
And after making this same simple recipe the same way so very many times, I suspect the success of your homemade vegan yogurt has more to do with the position of Venus with the first new moon rising after the winter solstice rather than a solid consistent recipe. Because this honestly is the most consistent and easy vegan yogurt recipe you’ll find.
And nine-point-nine times out of ten....yum! You can be proud of your creamy thick yogurty concoction and enjoy it for breakfast by adding a little sweetener and dolloping onto baked oats. Or for an afternoon snack topped with granola, your favorite homemade jam or fresh fruit. Or for dessert! Frozen yogurt anyone? Or serve it tangy and savory as a sour cream substitute on cauliflower tacos or use it to make a curry yogurt sauce.
Ingredients and equipment needed to make your own vegan Greek yogurt at home
- 4 cups unsweetened soy milk – Buy a 32 ounce carton of shelf-stable soy milk. I choose unsweetened because I’ve had the best luck with it. You are not (initially) making a sweet yogurt anyway. You can add your sweetener of choice after it’s made when you are ready to eat it. Why? Because then you’ll also have the option of using the homemade yogurt in savory dish too. You might need to experiment with several brands of plant milk to find the one that works best for you too. Because some just didn’t…
- 1 packet vegan yogurt starter – Or (and this is a really cool thing), instead of the commercial yogurt starter you can use two tablespoons of vegan yogurt for your starter instead! See the blog post below for recommendations on that and a little warning.
- 2 teaspoons tapioca starch – This helps to make your vegan yogurt nice and thick. If you are a purist and don’t want any add-ins or thickeners then leave it out – but understand that your homemade vegan Greek yogurt will not be as thick.
- 1 teaspoon maple syrup or sugar – You are using only a small amount to help with the yogurt-making process. This small amount will not actually sweeten your yogurt so you can use it in a savory dip too. And you will need to add a sweetener if you’d like to enjoy your yogurt sweet.
- 1 pinch salt – Truly just a little pinch!
The right tools to get the job done
- This recipe uses an Instant Pot with the yogurt setting to process the yogurt. You can use another type of yogurt maker (just follow the manufacture’s directions). But truly, using the Instant Pot makes it so super easy!
- You will also need a Greek yogurt strainer to turn your ordinary yogurt into Greek yogurt! Or you could use a basic strainer lined with paper towels or other type of filter and set in a bowl. That can get a little messy though!
- You’ll need a container that you’ll mix the ingredients in and that you place into the Instant Pot. I sorted through my containers and found the perfect size and shape of lidded container that fits right into my Instant Pot. It makes it super easy to mix the ingredients in and then just place it in the pot for processing. You might need to dig through your cupboards or search the stores. Make sure it holds five cups (four cups for the ingredients and then space for stirring) and fits perfectly in your Instant Pot with the lid fully closed.
Tips for success in making vegan Greek yogurt
The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. Read on for more details, tips, and tricks so that you will feel confident making this recipe.
Use the right plant milk
I want you to find the plant milk that works best for you. I have found that what works best for me is a shelf-stable 32 ounce carton of Westsoy unsweetened soy milk. You might need to experiment.
Can you use another type of plant milk other than soy milk? Yes you can. I like soy milk for its extra protein – which is what Greek yogurt is all about. I’ve also used pea protein milk with success. And for extra creaminess, replace one-half cup of the soy milk with coconut cream.
If you use a carton of plant milk from the fridge that you’ve previously opened and used, to avoid introducing bacteria into your yogurt, make sure to boil and then cool the plant milk first before processing it in the yogurt maker or Instant Pot. You will be processing the yogurt at a relatively low heat for many hours which, while it is perfect for making yogurt, it is also perfect for growing bacteria as well.
If you need to boil the plant milk
After boiling the milk, cool it to 110°F with a lid tightly covering the top (or you’ll potentially just be introducing more bacteria). You need to cool it first before adding the yogurt starter or the heat will kill the culture and you won’t get yogurt. Honestly, using an unopened carton of soy milk is so much easier.
Use Yogurt as your starter
Using vegan yogurt starter is essential for making yogurt. You can’t make yogurt without the culture/starter. But did you know that you can also make yogurt from…yogurt? Crazy huh, but yes; you can mix two tablespoons of vegan yogurt into the soy milk instead of the commercial yogurt starter.
BUT…and this is a big but! You should do this only a few (repeating) times and the vegan yogurt you’ve made and are using must be pretty fresh. I know that people are going to say “but I only use yogurt as a starter!” And this might be true. I don’t like reusing the same yogurt as a starter again and again because you risk introducing expired and contaminated yogurt. And then processing it on a low heat for many hours which can be a recipe for bacteria growth.
So do your first batch with the commercial yogurt starter and then the next fews times with two tablespoons of vegan yogurt. Then back making a batch with the yogurt starter. I just checked my Amazon account and I’ve purchased the yogurt starter only six times over the course of the last year (four envelopes per package.). The rest of the time I’ve used yogurt. Fun huh!
Mix all ingredients well
Make sure the mixture is super smooth before processing for best success. I use a little hand whisk and stir stir stir.
If you can find a lidded container to mix the ingredients and that also fits in your Instant Pot then you have saved yourself a step and a bowl to wash.
Mix together the soy milk, tapioca starch, maple syrup, pinch of salt, and most importantly: the vegan yogurt starter. You will not have yogurt without yogurt starter! Now whisk everything together until it’s nice and smooth with no lumps from the starch or yogurt starter.
USe unopened plant milk
Processing anything on low heat for 14 hours is a little scary with you think about contamination and bacteria growth. The long low heat processing is perfect for making the good yogurt probiotics but also for making the bad bacteria as well.
For food safety purposes, either use unopened and unused plant milk or boil the opened/used milk, cover and cool until it’s no warmer than 110°F.
I use a 32-ounce carton of shelf-stable soy milk that’s never been opened or used for anything else except to make this yogurt. You can find them at the grocery store in the section with other shelf-stable milks.
“Cooking” the yogurt
When everything is well mixed and there are no remaining little lumps, place the mixture in a container with a lid that fits into your Instant Pot with the lid closed. Close the vent on the Instant Pot and using the yogurt setting, set the timer for 14 hours. And then go about your day.
Straining the yogurt
After fourteen hours have passed, remove the container for the Instant Pot. Congratulations, you’ve made vegan yogurt! And you could stop there…be we aren’t going to because we are making vegan Greek yogurt. If you’ve crossed you fingers, blown three kisses into the wind, and everything has gone well so far, you will have a creamy slightly thick vegan yogurt ready to strain into Greek yogurt.
If your processed yogurt is still super runny then something went wrong. No amount of straining is going to turn it into Greek yogurt. Toss it and hope for a better result next time. Sorry (truly).
I highly recommend investing in a yogurt strainer. This is what they are made for! The one I use has a lid and fits perfectly into my fridge for the hours it will be straining.
As the regular yogurt strains and turns into thick and creamy Greek yogurt, the water will separate and drip down to the bottom. After at least four hours then you should have thick, creamy, tangy vegan yogurt. That you made in your own kitchen! Cool huh?!
How long should you let your yogurt strain to make Greek yogurt?
As long as it takes! The longer you let it strain, the thicker your Greek yogurt will be. I’d say that four hours is the absolute minimum amount of time. I time the whole yogurt-making process so that I’ll be able to strain it overnight and have Greek yogurt ready for breakfast the next morning.
If you are a little short on time then you can also line the top of the yogurt with paper towels to absorb the liquid. You can see in the second photo how much water I was able to squeeze from my paper towels.
Another yogurt straining option
If investing in a yogurt strainer is not in the budget right now, then line a strainer with paper towels or a coffee filter and set it over bowl for the water to drip into. It works well enough but can be pretty messy too.
Serving and saving your homemade vegan Greek Yogurt
This yogurt is tangy and a bit sour (as unsweetened yogurt should be). Add your choice of sweetener to the homemade vegan yogurt if you’d like sweet yogurt. I also like to add a half scoop of my favorite plant-based protein powder for added flavor along with berries, granola, and nuts.
Or stir in a a spoonful of your favorite jam, fruit butter, or syrup for added flavor and sweetness.
This Greek yogurt is unsweetened so you can enjoy it in savory dishes too. Use a dollop in place of sour cream on baked potatoes or on plant-based enchiladas. Add some seasonings and make a dip for crackers or veggies.
How much Will one batch make?
After processing the plant milk into yogurt you will have four cups of homemade yogurt. After straining to make vegan Greek yogurt you’ll have approximately two cups. Sometimes a little more and a little less. Sorry it can’t be an exact amount; but that is one of the mysteries of homemade yogurt.
How long can I store the homemade yogurt?
This is always a great question because your homemade yogurt does not come with any preservatives nor a handy expiration date! Store the Greek yogurt in a tightly covered container in the fridge and enjoy your homemade Greek yogurt within a few days. It might get a little watery on top. You can either stir the liquid in or dump it out. I store mine in two or more small jars so that the yogurt with be most fresh when it’s opened.
The timing
This is the biggest and most important tip of all! Think about the timing when you make your yogurt. It takes 14 hours to process and at least four hours to strain the liquid out.
I start mine in the morning before I leave for work. It is finished before bed. I remove it from the Instant Pot and spoon it into the strainer and leave it overnight in the refrigerator. The next morning I have yogurt for breakfast!
The printable recipe card
Did you love this recipe?
Want to share the love? It would be great if you could leave five ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ stars and even a comment. Did you know that this will help Google to find this recipe when others are looking for something similar? Thanks, Cindy
Vegan Greek Yogurt made from Scratch
Equipment
- Instant Pot with yogurt setting or other yogurt maker with a capacity for 4 cups
- fine mesh, sieve, or Greek yogurt maker
Ingredients
- 4 cups unsweetened soy milk room temperature
- 1 packet yogurt starter see notes for the brand I used
- 2 teaspoons tapioca starch
- 1 teaspoon maple syrup or sugar
- 1 pinch salt
Instructions
- Whisk together the plant milk, yogurt starter, tapioca starch, maple syrup, and the pinch of salt.
- When everything is well mixed and there are not little lumps, place the mixture in a container with a lid that fits into your Instant Pot with the lid closed. Close the vent. Set the Instant Pot on Yogurt for 14 hours
- After the yogurt has "cooked" for 14 hours, remove and place the yogurt in a lined sieve or nut bag or actual yogurt making sieve (see blog post and the notes below). Place and let it drain for about 5-6 hours.
- This yogurt is unflavored and unsweetened (the teaspoon sweetener does not make it sweet). After it is made you can add flavors and sweeteners and such if desired.
