close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
Plant-based eating simplified.

Get our weekly meal plans, straight to your inbox.

 Sign up now!
  • Prep-time: / Ready In:
  • Makes 4 cups
  • print/save recipe

A blend of cashews and rice makes a delicious, neutral-flavored vegan yogurt, but you can use any nuts you like. Agar powder helps thicken the yogurt. You’ll need a cooking thermometer plus 11 hours of soaking, fermenting, and chill time, but the hands-on time is minimal. You’ll also need vegan yogurt starter, which provides the beneficial bacteria that ferments the nut milk and gives yogurt its characteristic tang. For this recipe, we used Cultures for Health Vegan Yogurt Starter Culture.

You can also use an Instant Pot to make yogurt. Follow the recipe below as directed through Step 3. Place glass jars or containers in the insert of an Instant Pot electric cooker. Lock lid in place; press Yogurt setting and set pressure valve to Venting. Once done, follow with Step 5.

low-fat homemade nut yogurt

By Darshana Thacker Wendel,

Ingredients

  • 2 tablespoons raw cashews, almonds, or peanuts
  • ¼ cup uncooked brown rice
  • ¼ teaspoon agar powder
  • 1 0.4-gram packet vegan yogurt starter

Instructions

  1. In a large bowl combine nuts, rice, and 2 cups water. Let soak 2½ hours. Drain. Transfer solids to a blender and add 2 cups fresh water. Cover and blend until smooth. Strain milk mixture through a fine-mesh sieve.
  2. Transfer milk mixture to a medium saucepan. Add agar powder and 2 cups fresh water. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until agar has dissolved, stirring occasionally. Remove from heat. Let cool to 110°F. (This is important. A higher temperature will kill the live cultures in the yogurt starter.) Stir in yogurt starter.
  3. Transfer liquid to two 16-oz. jars or other glass containers with tight-fitting lids; cover.
  4. Place jars in a warm, dry place, such as in the oven with its light on or close to the stove, for 8 hours.
  5. Stir or shake yogurt. Refrigerate at least 6 hours or until thickened, stirring after 1 to 2 hours. Store in the refrigerator up to 2 weeks.
(1)
8 Comments

Comments (8)

(1 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Helen Lee2 months ago
Reply
Do you want to report this comment as inappropriate?

Recipe doesn’t work. I have tried it since with COOKED brown rice and it works much better.

Laurie8 months ago
Reply
Do you want to report this comment as inappropriate?

I was very excited about this recipe and when I made it, it came out like water. I have read the recipe over and over trying to figure out what is wrong but can’t figure it out. Any ideas?

Mary Verkuilen9 months ago
Reply
Do you want to report this comment as inappropriate?

Sounds like a good recipe. Can you name some yogurt starter brands and where they can be bought? I don’t think any stores where I live carry vegan yogurt starter. We also don’t have any good sources in our area for whole grain breads. Thank you.

Maria12 months ago
Reply
Do you want to report this comment as inappropriate?

If I want to make a new batch can I use one of this or should I use again the yogurt starter?

Dena1 year ago
Reply
Do you want to report this comment as inappropriate?

I’d like to add fruit to the bottom of the container before putting the mixture in and refrigerating the jars. Can I just put chopped fruit in the jars or are there processes needed prior to adding to jars and refrigerating?

JMac1 year ago
Reply
Do you want to report this comment as inappropriate?

Can nutrition info be added to these recipes?
Thank you

Ramona1 year ago
Reply
Do you want to report this comment as inappropriate?

I’m concerned about arsenic in rice – what other grain could be used? thx

Zoom1 year ago
Do you want to report this comment as inappropriate?

The soaking should remove most of the arsenic (if there is any). you could always change the water and soak it again if you are really worried.

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Discover finger-lickin’good food with our app

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

low-fat homemade nut yogurt see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
CopyCopied
Powered by Social Snap