Easy Vegan Yogurt (healthy, fruit-sweetened, high-protein)

Who’s ready for a shockingly simple and delicious homemade yogurt recipe?  This Easy Vegan Yogurt is quick to make and uses four simple ingredients, plus you only need 5 minutes in your high-speed blender to make magic happen.  So get ready to level up your breakfast game or enjoy as an easy and delicious sweet treat for dessert!

Whether you’re nutritarian or just looking for a healthier vegan yogurt recipe I think you’re going to dig this!

What makes this recipe special?

The vegan yogurt game has certainly exploded in the last decade but finding a truly “clean” brand is still tricky.

Many brands use stabilizing ingredients like guar and xanthan gums that I think we all would prefer to do without.  On top of that, these store-bought yogurts are typically low in protein and sweetened with cane sugar.

This recipe is special because it’s:

• made with 4 simple ingredients
• has 7.3 grams of protein per half-cup serving
• lightly sweetened with fruit

Many of the homemade vegan yogurt recipes online use cane sugar, maple syrup or artificial sweeteners.  These are all no-gos when you’re following Dr. Fuhrman’s plan and honestly we can do better than that!

But is this technically “yogurt”?

Think of it more as a faux-gurt.

The Oxford definition for yogurt is “a semisolid food prepared from milk fermented by added bacteria, often sweetened and flavored.”  So, no, technically this recipe is not a true yogurt because we’re not adding bacteria or fermenting.

As a nutritarian I know I have a strong gut microbiome because of the high-fiber, beneficial-bacteria-boosting foods I eat daily.

This recipe is ideal for people who enjoy the taste and texture of yogurt but aren’t specifically interested in fermentation or probiotics.

 What ingredients are in this easy vegan yogurt?

1. silken tofu
2. frozen peaches
3. raw cashews
4. yellow raisins

Peaches serve a few purposes in this recipe.  They gave the right viscosity to get that classic yogurt consistency and they are mild enough in flavor that it could just be considered a regular sweetened yogurt–not necessarily a peach yogurt.

Sometimes fruit alone just ins’t sweet enough to pass the non-nutritarian family test.  But dates end up making everything look brown (and I’m definitely someone who eats with my eyes first). That’s why I’ve recently fallen in love with using golden raisins to sweeten recipes (like this one).

The raisins also happen to add the perfect “yogurt-like tang” that just fits the brief!

Is this yogurt easy to make?

Yes!

We’re not doing complicated things here like adding probiotic capsules and activating cultures with low simmers in a crock pot.  If that’s your jam, you do you–and there are plenty of recipes out there like that.

This Easy Vegan Yogurt recipe is all about simplicity.  It’s whippy and zippy and requires no cooking, heating or tending of any kind.

You simply add all the ingredients to your high-speed blender and blend on high until super-smooth and creamy.  You’ll have to use your tamper a bit in the beginning to get the ingredients going.  But other than that it couldn’t get any easier.

Then all the thickening-up magic happens in the fridge.

What consistency is this easy vegan yogurt?

Thick and creamy.

I’m a big fan of yogurt that holds its shape beautifully.  I mean just look at that scoop-ability!

Many of the store-bought vegan yogurts that don’t use coconut end up with a very runny consistency (yeah, I’m looking at you Kite Hill).

I experimented with regular silken tofu and the extra firm variety.  By far the extra firm creates that thickness that I crave.  If you’re only able to find the regular silken tofu where you live you can still make this recipe work.

What adjustments do I make if I can only use regular silken tofu?

Reduce the frozen peaches to 1.5 cups and leave all the rest of the ingredients the same.  This will give you a similar consistency but it will not be the same as using extra firm.  This substitution will also give you a smaller recipe yield.

Can I use “normal” tofu?

“Normal” tofu in this case is the kind sold in the refrigerated isles that is packaged in water.  I do not recommend using that type of tofu in this recipe.

Most grocery stores carry the shelf-stable silken tofu packages in their international or Asian isles.  Or you can order online since they don’t require refrigeration.

How do I store this yogurt?

I’m a big fan of using glass jars and food storage containers.  You can use either option to store this easy vegan yogurt recipe.

In the picture above I show the yogurt portioned out into 1/2-cup servings using these 976 Weck jars and these bamboo lids.

The yogurt will last for up to 9 days in the refrigerator when stored in a glass jar or food storage container with a tight-fitting lid.

What are the healthiest vegan yogurt toppings?

If you want to be super-clean or you’re following Dr. Fuhrman’s Aggressive Weight Loss Plan then go with fresh fruit (especially berries) and raw seeds (like hemp, flax or chia).

I like to make a yogurt bar (like a salad bar) for the family and these are some of toppings we include:

• granola (find my oil-free granola recipe in Fridge Love on p. 308)
• peanut butter or nut butter (raw almond butter is my favorite)
• fresh sliced fruit
• frozen wild blueberries
• unsweetened coconut shreds
• date-sweetened chocolate chips (check out Just Date brand)

4.75 from 8 votes

Print

Easy Vegan Yogurt

It only takes four simple ingredients to make a delicious and easy vegan yogurt that's super-healthy and naturally fruit-sweetened!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword no cook, nutritarian, refined sugar free

Prep Time 5 minutes

Servings 5.5 servings

Calories 139 kcal

Author Kristen Hong

Ingredients

• 1/2 cup raw cashews (~75 grams)
• 2 cups frozen peaches (~ 230 grams)
• 1/3 cup yellow raisins (~50 grams)
• 12 ounces silken tofu, extra firm

Instructions

1. Add the ingredients to your high speed blender bowl in the order listed.

2. Blend on high and use the tamper to help incorporate the ingredients. Blend for 30 to 40 seconds or until very smooth and creamy.

3. Store in glass jars or a glass food storage container and allow the yogurt to chill in the refrigerator for at least 1 hour and preferably overnight before serving.

Recipe Notes

Makes 5.5 1/2-cup servings.

 

To get the thickest consistency let the yogurt set in the fridge overnight before serving.  

 

If you are using regular silken tofu reduce the frozen peaches to 1 1/2 cups.  

 

STORAGE:  Store in glass jars or a glass food storage container with a tight-fitting lid in the refrigerator for up to 9 days.  

 

Nutrition Facts

Easy Vegan Yogurt

Serving Size

 

0.5 cup

Amount per Serving

Calories

139

% Daily Value*

Fat

 

6.4

g

10

%

Saturated Fat

 

1.1

g

7

%

Sodium

 

45.1

mg

2

%

Potassium

 

291.1

mg

8

%

Carbohydrates

 

15

g

5

%

Fiber

 

1.5

g

6

%

Sugar

 

9.5

g

11

%

Protein

 

7.3

g

15

%

Vitamin A

 

12.66

IU

0

%

Vitamin C

 

44.93

mg

54

%

Calcium

 

30.68

mg

3

%

Iron

 

1.92

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

I’d love to know what you think if you give this recipe a try.

Your comments and recipe ratings motivate me so much to keep creating memorable and delicious recipes!