Vegan Greek Yogurt made from Scratch

Two glass bowls of vegan greek yogurt topped with blueberries, strawberries, and granola.

Vegan Greek Yogurt made from Scratch

Course: Snack

Cuisine: American

Diet: Vegan

Keyword: instant pot vegan yogurt, vegan greek yogurt

Prep Time: 5

Cook Time: 14

draining time in fridge: 5

Servings:

Calories: 88kcal

Author: Cindy Rainey

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 yogurt achieves that perfect Greek-style thickness. Whether you're a seasoned plant-based chef or new to dairy-free delicacies, this recipe is a testament to how easy and rewarding making your own vegan Greek yogurt can be.

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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.

Notes

The idea of Greek yogurt is not only the smooth texture but the higher concentration of protein. You can use any plant milk for this recipe but won't get the higher protein in the finished product if you don't use a higher protein plant milk going into it. I use either soy milk or pea protein milk (Ripple brand) - both unsweetened.

The yogurt starter I use for this recipe is Bella + Bella Non-Dairy Yogurt Starter (affiliate link). Once you've made yogurt you are happy with, you can use some of the yogurt in place of the starter. Use one-half tablespoon as your starter. This doesn't always work well but is definitely much cheaper!

If you don't have an Instant Pot then you can use any number of yogurt maker machines. I have tried a few different ones and they all work well enough but the Instant Pot remains my go-to yogurt maker for it's ease of use and (mostly) consistent outcome.

This recipe is for Greek yogurt. You can just make regular yogurt instead. It will be quite thin though. Just skip the final step when you place the yogurt in a lined sieve. I love to use this Greek yogurt maker/sieve for it's super fine mesh.

Nutrition