Creamy Non-dairy Yogurt

A super easy and creamy plant-based yogurt featuring a blend of raw nuts and whole grain oats!

I have always enjoyed eating yogurt, which naturally contains healthy probiotics that benefit the gut biome and aid in digestion. It’s also an incredible addition in many recipes; so I’ve made yogurt many many times over the years. When I transitioned to a plant-based lifestyle, I tried making yogurt; though my initial results were runny and gloppy and wholly undesirable. I quickly became disenchanted and gave up.

Then when I tried store-bought yogurt, I didn’t like the color, flavor, or texture of the first non-dairy yogurts I tried. Everything just seemed off. Yogurt shouldn’t be gray or brown. Indeed, I was comparing these non-dairy yogurts to traditional white and creamy dairy yogurt, and I was extremely disappointed. Needless to say, I took a brief hiatus from yogurt.

Now, more than three years later, I’m happy to report that I have enjoyed some really great commercial yogurt – I occasionally purchase Yoplait’s Oui coconut dairy alternative yogurt; and when I can find it, Kite Hill’s plain unsweetened non-dairy yogurt. Both are fantastic yogurt products!

The problem is I have a really hard time finding plain unsweetened yogurt locally. So, when I need some plain unsweetened and unflavored yogurt for a recipe, I attempted making it myself once again. After a whole lot of trial and error, I’m happy to share this Creamy Non-dairy Yogurt with you. It’s simple, wholesome, and delicious. And though it does take time – as all yogurt does – it really is quite easy to make.

And the results are extremely satisfying.

There are four steps in this yogurt-making process. And if you’ve made yogurt before, you know this is fairly standard. If you follow these instructions, the process is straightforward and simple. The first is acquiring unsweetened plain non-dairy milk – I like to call it plant milk. And while I do sometimes purchase unsweetened almond milk, I prefer making my own Oat + Nut Milk when making yogurt. One reason is that one Oat + Nut Milk recipe – about 40 ounces – is used to make a batch of yogurt. So, that’s convenient.

Second, freshly made homemade plant milk doesn’t contain any additives or gums that may interfere with the incubation process, unless you choose to add them in. I have included instructions below for both a blender and Almond Cow in the Notes below. For more step-by-step instructions, please check the full post here. Please note that I include an option for sunflower lecithin in my Oat + Nut Milk recipe to prevent excessive separation when stored in the refrigerator. Though that is not needed in the milk for yogurt recipe since you’re using the entire batch.

Also know that some successful non-dairy yogurt makers say that unsweetened soy milk or canned coconut milk also work well in homemade yogurt. I prefer the natural creaminess from this Oat + Nut Milk yogurt. Ultimately, the choice is yours.

The second step in this Creamy Non-dairy Yogurt process is cooking the Oat + Nut Milk. There are a couple of reasons for this step. First, when the Oat + Nut Milk is cooked on the stove, it naturally thickens into a creamy sauce – a really awesome trait that lends well to this yogurt recipe.

I also highly recommend adding a little agar agar to thicken up the yogurt even more. The amount used in this recipe produces a texture and consistency similar to commercial yogurt. It’s the way I prefer my yogurt. If you like a softer or fluid yogurt similar to kefir, omit the agar agar and you should be pleased with the thinner kefir-like consistency. You can also use arrowroot starch or tapioca starch if you don’t have agar agar. See the notes in the recipe below.

The second reason for heating the Oat + Nut Milk is pure science. In order to develop a host of healthy bacteria culture, you need to nullify or eliminate all of the other bacteria. You don’t want those pesky bacteria crowding out or interfering with the growth of your beneficial yogurt bacteria cultures. This is the primary reason to heat and simmer the Oat + Nut Milk for an additional two to three minutes.

It’s equally important to reduce the temperature of the thickened milk mixture to 110 degrees Fahrenheit before adding the yogurt bacteria. If you add the yogurt or starter when the milk is too hot, your bacteria culture may die and cannot create a delicious yogurt.

And this brings us to the yogurt starter. You can absolutely use any commercial unsweetened plain non-dairy yogurt that contains live yogurt cultures (live bacteria). However, I have the hardest time finding plain unsweetened non-dairy yogurt in any of the grocery stores where I currently live. This is the biggest reason I make my own yogurt. While I’m excited that there are several non-dairy yogurt options available now, I am unable to use them because they contain fruit or vanilla. Almost all of my recipes require plain unsweetened yogurt.

Besides, commercial non-dairy yogurt can be rather expensive. Let’s run though the math, shall we? I have found that most 5-7 ounce jars or containers of non-dairy yogurt cost around $2. When I make my scrumptious Lithuanian Beet Soup, I need 40 ounces of plain yogurt. If I did somehow find plain unsweetened non-dairy yogurt, it would cost approximately $12-$14 in the yogurt alone. Plus the cost of the beets, cucumbers, green onions, potatoes, and fresh dill. That’s a little more than I’m willing to pay, no matter how delicious the soup.

For these reasons, I typically use a non-dairy yogurt starter to make a “first” batch of yogurt. I purchase a box of four starter packets on Amazon for $9 and am very pleased with the yogurt it produces. For a subsequent batch of yogurt, I use a couple of tablespoons from the last jar of my first batch of Creamy Non-dairy Yogurt, increasing the incubation time by an extra hour or two.

This process allows me to make eight batches of yogurt from one box, which comes to about $1-2 per batch, depending on the cost of nuts and oats. And since I buy my oats and nuts in bulk, these pantry staples aren’t considered an additional cost. That means, on average, one batch of yogurt costs me less than $1. And since each batch makes 6-7 jars of yogurt, my costs run less than 20 cents per jar. Seriously!

If you have access to unsweetened plain non-dairy yogurt, it works great in this recipe! I’ve also successfully used yogurt probiotic powder. So there you have it – three options. Pick whichever works for you.

An interesting but important note is that the second batch is slightly less potent than the first batch. For this reason, I typically only use my yogurt for the second batch. You can try it for a third but it will be less tangy and perhaps a little thinner, though the thickened Oat + Nut milk and agar agar overcome this quite a bit. So if you like tangy yogurt, I only recommend using your yogurt as the starter once, maybe twice. Depending on how quickly you eat or use your yogurt, you can use the one jar of yogurt to make a few batches of new yogurt. I just don’t recommend using the second batch to make a third.

The third step is the incubation period – time is your friend here. Think of the tortoise. Long and slow. There are many ways to make yogurt. But the tried and true method resulting in tasty and thick yogurt is a consistent low temperature using a yogurt maker, slow cooker, or Instant Pot using the yogurt feature. The desired temperature range for the incubation period is between 110 and 115 degrees Fahrenheit. It takes between nine and thirteen hours to develop yogurt, depending on how thick and tangy you prefer yours. I typically set mine for eleven or twelve hours.

And finally, once the incubation stage is complete, transfer the yogurt to the refrigerator for at least six hours. So, yeah, this is a long process. But it’s so worth the wait and is mostly hands off. I typically make my yogurt in the evening and place it in the incubator over night so that it isn’t disturbed, then transfer it to the refrigerator in the morning when I get up. That way, it’s ready when I want to use it that night or the next morning.

But like sourdough, it takes time for the bacteria to eat the sugar and transform from the Oat + Nut Milk mixture into Creamy Non-dairy Yogurt. If you rush any part of this process – cooking on the stove, cooling down, incubation, or refrigeration times – the yogurt will not turn out as well as it does when you take your time and follow each of these steps. Just trust me on this.

This Creamy Non-dairy Yogurt is delicious all on its own eaten straight from the jar, topped with granola, or fresh fruit. I like adding a touch of fresh lime or lemon juice and enjoy it with fresh fruit and hemp hearts. So so good!! And sometimes I empty the yogurt into a large bowl and use an immersion blender to blend the yogurt together. It results in the most luxuriously creamy yogurt. Hence, the title. This step is completely optional but is really easy. It’s up to you.

And just like any yogurt, this Creamy Non-dairy Yogurt is extremely versatile and adds depth, texture, and flavor to salad dressings, soups and savory dishes, and sweet treats like cakes, pies, frozen treats, parfaits, breakfast bowls, and smoothies. The options and possibilities are only limited by your creativity and imagination.

I hope you enjoy this Creamy Non-dairy Yogurt as much as I do.  Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   I’m just starting out and would love to see your results.  Enjoy!!

Ingredients

• ½ cup raw nuts, soaked for 4 hours in the refrigerator.*
• ½ cup rolled oats (uncooked)
• 5 cups (40 ounces) filtered water
• 1 Tbsp sugar**
• 1 tsp agar agar*** (optional)
• 1 packet non-dairy starter, 2 Tbsp non-dairy yogurt, or 1 capsule (¼ tsp) vegan probiotics****

Creamy Non-dairy Yogurt Instructions

1. Make the Oat + Nut Milk using the blender or almond cow instructions below. 
2. Pour the milk into a large saucepan and stir in the sugar and agar agar.  
3. Heat the milk over medium-high heat until it starts to bubble around the edges, stirring occasionally.  This may take 10-15 minutes.
4. Continue to cook, gently stirring for 2-3 more minutes.
5. Turn off the heat and allow the milk mixture to cool to 110° F; this can take about 40-60 minutes, depending on how cool or warm your kitchen is.

1. Stir in the non-dairy yogurt starter, vegan yogurt, or probiotics, making sure it’s incorporated well.  Don’t use more than the recipe indicates – you don’t want to overcrowd the bacteria.
2. If using a yogurt maker, plug it in and press the start button.  Pour the warm yogurt base into sterilized jars and place in the yogurt maker.  Allow to incubate for 9-13 hours, depending on desired tanginess.  The more you incubate it, the tangier it will get.  I typically incubate mine overnight for about 11-12 hours.

1. If using an Instant Pot, pour the warm yogurt base into the insert.  Using the “Yogurt” feature, cook the mixture for 9-13 hours, depending on desired tanginess.  The more you incubate it, the tangier it will get. This is easier if you do it in the morning before you leave for work or after dinner for an overnight task.
2. When the desired time passes, chill in the refrigerator for at least 6 hours, or overnight.  If using a yogurt maker, screw the lids on each jar and place the jars in the refrigerator.  If using an Instant Pot, either cover the insert with a lid or plastic wrap or transfer the yogurt to sterilized jars or clean bowl and place in the refrigerator.
3. After chilling, the yogurt is ready to eat. You can whip the yogurt to create a creamy yogurt blend or leave them in their containers.  Simply pour the yogurt into a large bowl and use an immersion blender to blend the yogurt for 1 minute.  If you don’t have an immersion blender, you can use a blender or food processor for 30-60 seconds.  Pour the yogurt back into the yogurt jars and store in the refrigerator for 1 week.

Oat + Nut Milk High-Speed Blender Instructions

1. Place the oats and soaked nuts in a high-speed blender.
2. Blend on high speed for 40-50 seconds, until smooth.
3. Place a large bowl on the counter or sink and hang your nut milk bag on a cabinet knob or window hanger. 
4. Slowly pour your milk into the nut milk bag and allow the milk to drain into the bowl. The pulp will remain in the nut milk bag.
5. When the majority of milk has drained through the nut milk bag, gently squeeze out the remaining milk.

Oat + Nut Milk Almond Cow Instructions

1. Place the oats and soaked nuts in the metal filter basket.
2. Attach the filter basket to the top of the Almond Cow and twist closed.
3. Fill the Almond Cow base to the MIN line (~5 cups) with filtered water.
4. Plug in the Almond Cow and press the cow start button.  It will run through 3 automatic stages. 
5. Press the start button again to complete a second cycle. 

Notes

* Your soaked nuts can go rancid very quickly. Keep them in the refrigerator to avoid this.  Use any raw nuts you have on hand – roasted nuts are not as creamy and are not good for milk making.  I primarily use almonds bought in bulk; but I also like adding a blend of pecans, walnuts, pistachios, and cashews.  Aldi sells small bags of raw nut blends that work great in milk and yogurt.

** The bacteria cultures need to eat the sugar to grow and develop the yogurt over time.  If you don’t include sugar, your milk may not transform into yogurt.

So I have to make sure you know that the oats and nuts in this Creamy Non-dairy yogurt can result in a slightly dingy or off-white color. I wish that this yogurt was bright white like traditional dairy or coconut yogurt but it is not. It really depends on the type of nuts you use. For the whitest yogurt, try macadamia nuts or peeled almonds (slivered almonds are available in most stores).

*** Agar agar is used to thicken the yogurt.  You can also use 1-2 Tbsp of arrowroot starch or tapioca starch, depending on desired thickness.  I prefer the texture and consistency resulting from 1 teaspoon of agar agar.

*** You have three awesome options!!  You can use a packet of non-dairy starter – most contain 5 grams, two tablespoons of plain unsweetened non-dairy yogurt, or one capsule of non-dairy probiotics specifically made to make yogurt.  They all work great!

Creamy Non-dairy Yogurt

Rachele (Pebbles and Toast)

A creamy plant-based yogurt featuring a blend of raw nuts and whole grain oats! Super easy and nutritious!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Yogurt Incubation 12 hours hrs

Course Breakfast, Sauces and Dips

Cuisine American, Vegan

Servings 6

Equipment

• stove
• yogurt maker or Instant Pot
• high-speed blender or Almond Cow

Ingredients

  

• ½ cup raw nuts soaked for 2-4 hours in the refrigerator.*
• ½ cup rolled oats uncooked
• 5 cups (40 ounces) filtered water
• 1 Tbsp sugar**
• 1 tsp agar agar*** optional
• 1 packet non-dairy starter or 2 Tbsp non-dairy yogurt, or 1 capsule (¼ tsp) vegan probiotics****

Instructions

 

Yogurt Instructions

• Make the Oat + Nut Milk using the blender or almond cow instructions below.
• Pour the milk into a large saucepan and stir in the sugar and agar agar.
• Heat the milk over medium-high heat until it starts to bubble around the edges, stirring occasionally. This may take 10-15 minutes.
• Continue to cook, gently stirring for 1-2 more minutes.
• Turn off the heat and allow the milk mixture to cool to 110° F; this can take about 40-60 minutes, depending on how cool or warm your kitchen is.
• Stir in the non-dairy yogurt starter, vegan yogurt, or probiotics, making sure it’s incorporated well.
• If using a yogurt maker, plug it in and press the start button. Pour the warm yogurt base into sterilized jars and place in the yogurt maker. Allow to incubate for 9-13 hours, depending on desired tanginess. The more you incubate it, the tangier it will get. I typically incubate mine overnight for about 11-12 hours.
• If using an Instant Pot, pour the warm yogurt base into the insert. Using the “Yogurt” feature, cook the mixture for 9-13 hours, depending on desired tanginess. The more you incubate it, the tangier it will get. This is easier if you do it in the morning before you leave for work or after dinner for an overnight task.
• When the desired time passes, chill in the refrigerator for at least 6 hours, or overnight. If using a yogurt maker, screw the lids on each jar and place the jars in the refrigerator. If using an Instant Pot, either cover the insert with a lid or plastic wrap or transfer the yogurt to sterilized jars or clean bowl and place in the refrigerator.
• After chilling, you can whip the yogurt to create a creamy yogurt blend or leave them in their containers. Simply pour the yogurt into a large bowl and use an immersion blender to blend the yogurt for 1 minute. If you don’t have an immersion blender, you can use a blender or food processor for 30-60 seconds. Pour the yogurt back into the yogurt jars and store in the refrigerator for 1 week.

Oat + Nut Milk High-Speed Blender Instructions

• Place the oats and soaked nuts in a high-speed blender.
• Blend on high speed for 40-50 seconds, until smooth.
• Place a large bowl on the counter or sink and hang your nut milk bag on a cabinet knob or window hanger.
• Slowly pour your milk into the nut milk bag and allow the milk to drain into the bowl. The pulp will remain in the nut milk bag.
• When the majority of milk has drained through the nut milk bag, gently squeeze out the remaining milk.

Oat + Nut Milk Almond Cow Instructions

• Place the oats and soaked nuts in the metal filter basket.
• Attach the filter basket to the top of the Almond Cow and twist closed.
• Fill the Almond Cow base to the MIN line (~5 cups) with filtered water.
• Plug in the Almond Cow and press the cow start button. It will run through 3 automatic stages.
• Press the start button again to complete a second cycle.

Notes

* Your soaked nuts can go rancid very quickly. Keep them in the refrigerator to avoid this. – Use any raw nuts you have on hand – roasted nuts are not as creamy and are not good for milk making. I primarily use almonds bought in bulk; but I also like adding a blend of pecans, walnuts, pistachios, and cashews. Aldi sells small bags of raw nut blends that work great in milk and yogurt.  The lighter the nuts, the lighter your yogurt will be.

** The bacteria cultures eat sugar to grow and develop the yogurt over time. If you don’t include sugar, your milk may not transform into yogurt.

*** Agar agar is used to thicken the yogurt. You can also use 1-2 Tbsp of arrowroot starch or tapioca starch, depending on desired thickness. I prefer the texture and consistency resulting from 1 teaspoon of agar agar.

**** You have three awesome options!! You can use a packet of non-dairy starter – most contain 5 grams, two tablespoons of plain unsweetened non-dairy yogurt, or one capsule of non-dairy probiotics specifically made to make yogurt. They all work great!

Keyword agar, almond, milk, non-dairy, nuts, oat, plant-based, vegan, yogurt