Is it worth it to make yogurt in an Instant Pot?

Absolutely. Making vegan instant pot yogurt is not only cost-effective but also gives you full control over ingredients, flavor, and consistency. You get fresh, preservative-free yogurt at a fraction of the store-bought price, and it’s as easy as setting it and forgetting it overnight.

What is a good vegan substitute for Greek yogurt?

A thickened batch of vegan instant pot yogurt made with soy milk and strained through a nut milk bag is a fantastic substitute for Greek yogurt. It’s creamy, tangy, and works well in both sweet and savory dishes just like the traditional version.

Can I use dairy yogurt as a starter for vegan yogurt?

It’s not recommended. Dairy-based yogurt can disrupt the fermentation process in plant-based recipes and isn’t suitable for a fully vegan result. Instead, use a plain vegan yogurt with live cultures or a dairy-free probiotic capsule to start your vegan instant pot yogurt.

Can I make yogurt with pea milk?

Yes, you can make vegan instant pot yogurt with pea milk, but results can vary. Because it’s lower in fat and contains stabilizers, you may need to add a thickener like tapioca starch or agar agar to achieve the texture you want. Always choose an unsweetened, additive-free version for best results.

Vegan Instant Pot Yogurt – 5 Easy Steps to Creamy Perfection

Name: Vegan Instant Pot Yogurt
Prep time: 5 min
Cook time: 12 h
Total time: 12 h 5 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 4 cups unsweetened soy milk; 2 tablespoons plain vegan yogurt with live cultures or 2 probiotic capsules; Optional: 1 tablespoon maple syrup for sweetness

Description

Creamy, tangy vegan yogurt made effortlessly in your Instant Pot. Perfect for breakfast, snacks, or as a base for sauces.

Ingredients

4 cups unsweetened soy milk

2 tablespoons plain vegan yogurt with live cultures or 2 probiotic capsules

Optional: 1 tablespoon maple syrup for sweetness

Cook Mode Prevent your screen from going dark

Instructions

1. Sanitize all equipment including jars and utensils.

2. Pour soy milk into a clean jar.

3. Add the vegan yogurt or probiotic capsules to the milk and stir thoroughly.

4. Place the jar into the Instant Pot. No need to add water.

5. Close the lid (venting position is fine) and set to ‘Yogurt’ mode for 10-12 hours.

6. After incubation, transfer the jar to the refrigerator and chill for at least 6 hours.

7. Optional: For thicker yogurt, strain through cheesecloth or a nut milk bag.

8. Stir well before serving. Add maple syrup or fruit if desired.

Notes

Use high-quality, unsweetened soy milk for best results.

Ensure all equipment is thoroughly sanitized to prevent contamination.

Ferment longer for a tangier flavor.

Prep Time: 5 minutes
Cook Time: 12 hours
Category: Breakfast
Method: Instant Pot
Cuisine: Vegan

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 2g
Sodium: 50mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 8g
Cholesterol: 0mg