The BEST 3-Ingredient Instant Pot Vegan Yogurt - NO SOY, NO COCONUT! 😎

Want to know how to make SUPER CREAMY AND THICK VEGAN YOGURT in the Instant Pot? I'll show you! This amazing 3-ingredient vegan yogurt is super easy to make in the Instant Pot. It's made with simple, easy to find plant-based ingredients, with real probiotics and no additional thickeners (no cornstarch, no arrowroot powder, etc.). Besides, this soy free, coconut free vegan Instant Pot yogurt is much cheaper than store-bought - only about 32 cents per 1/2 cup serving. Enjoy this delicious and healthy homemade non-dairy yogurt with no added sugar!

📌 PRODUCTS MENTIONED IN THIS VIDEO (affiliate links):

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➡️ TIMESTAMPS:
0:00 Intro
1:35 Setting up the ingredients
3:23 Blending ingredients into plant-based milk
3:57 Cooking the plant-based milk to thicken
5:54 Cooling the milk to 110°F
7:39 Adding the yogurt culture
9:10 The importance of clean Instant Pot parts
11:01 Setting up the yogurt in the Instant Pot
11:55 The vegan Instant Pot yogurt is done
12:42 Checking the thickness + taste test
14:06 Outro

#instantpot #veganinstantpot #dairyfree #soyfree #vegancooking #veganrecipes #veganyoutube

[adventuresinveganliving]

➡TIMESTAMPS:
0:00 Intro
1:35 Setting up the ingredients
3:23 Blending the ingredients into plant-based milk
3:57 Cooking the plant-based milk to thicken
5:54 Cooling the milk to 110°F
7:39 Adding the yogurt culture
9:10 The importance of clean Instant Pot parts
11:01 Setting up the yogurt in the Instant Pot
11:55 The vegan Instant Pot yogurt is done
12:42 Checking the thickness + taste test
14:06 Outro

[polmestra]

I really like the fact that you managed to remove the filtering step, it makes this so much easier and less messy !

[bartrupel]

A Vitamix or Blendtec will heat the milk to 160 F in 5 to 6 minutes of blending on high. No need to heat on a stove, one less thing to clean, and the milk is even smoother.

[douglasrobert]

Made this last night and it turned out fantastic. Followed your directions as closely as possible and I’m thrilled with the outcome! It’s thick, creamy and smooth. I had no ice on hand so let it cool on the counter while stirring occasionally. It took 35-40 minutes to reach 110 degrees F. I used Acidophilus capsules that totalled about 80 billion cfu- that’s what Jill @ Whole Food Plant Based channel recommends for her Soy yogurt. After adding-and stirring, I filled 2 mason jars, capped them, then wrapped each jar in a tea towel and placed it an unheated oven overnight. I will be making this one frequently - thank you for sharing!

[scores]

Decided keep experimenting using small quantity oat milk, no added walnuts or any nut. Then stop at the step where mixture thickens on stove. Dont add yougart starter. Instead just add sweetener, flavoring mix and freeze. See how results turn out!!!!🎉

[cosudu]

I have a glass lid for my instant pot because there is no need to seal the instant pot to culture the yogurt. Thank you so much for this recipe, I can't wait to try it!

[Sonicman]

Cool to see that you don’t use the nut milk bag.. I made this recipe with a nut milk bag, turned out great but it was messy. Soaking the oats and nuts is a perfect step to avoid squeezing out the milk first. Thank you!

[itscoppertime]

I also tried her recipe. What I did different was that I used my vitamin to bring the yogurt up to 160F. No need to use another pot. They say it can cook a soup so I figured why not bring the yogurt up to temp. Let me know if you try it.

[sturkfeld]

Hello. Thank you for this recipe! I love how concise you are and for all the great tips. You actually perfected Miyoko's recipe by eliminating the nut bag. Thank you for the links as well.

[zhsqzkv]

What a great, detailed video. I never thought of making yogurt, but you made it doable.

[twelveofthem]

Maybe try the saute feature on the instant pot to avoid the saucepan on your stovetop and the glass bowl for cooling and therefore a smaller mountain of dishes 🤣

[deepdabbler]

Hey Alina, thanks for posting this easier version of Miyoko's oat milk yogurt. I tried it yesterday in my yogurt maker, using the contents of a probiotic capsule as the starter for half the quantities of ingredients you used and it came out really good.

[sabrenar]

I’ve tried making vegan yogurt twice in my Instant Pot and I had the same thing, tasted good, but wasn’t thick. I’m looking forward to trying this technique. Thanks!

[anvangheluwe]

Hello, you just made me discover the yoghurt button on my instant pot, unbelievable!!! Doing this next week for sure! Thank you!

[carolynntreffers]

I love this recipe! No coconut or other thickeners. Can’t wait to try it.

[AlitaMee]

Wow this is genius thanks for this detailed video. Right now suffering from hormonal acne and need probiotic

[Kamasutrae]

I decided to give it a try, also after viewing the same person you are mentionning in your video, and I confirmed my step by watching your video also.


I soaked overnight a mixed of oats, cashews, pumpkin seeds and 2 brazil nuts.
Approx. 1 L of that with approx. 3L of water.

Then I "milked" my mixture with my juicer (I do not have a nutmilk bag cloth).

Then, I cooked the mixture and let it cooled (wrist test for the temperature).

It gave me around 2, 5L of yogourt base.

And I add approx. 2 cups of two differents commercial vegan yogourts + vegan keffir.
I have also added 1-2 cups of maple syrup.

And now it is in my Excalibur at 100°F for the next 8 to 16 hours.

So, I hope it is gonna work

And with the "fibers", I added water, cinnamon, anise and brown sugar.
I put it in my mixer for smoothness.
Then I heat it up and it became thick, perfect at "groat".

I will uptade for the result! :)

Update after 8 hours in the dehydrator :
it is thick, the smell of yogourt is there and it taste good :)
But!
I will let it overnight in the dehydrator I want a stronger yogourt flavor. :)

So, I will wait for the end results! :)

Uptade:

Approx 18 hours total in the dehydrator, the yogourt is perfect!

I ended up with 3 x 500g and 1 x 650g of yogourt.
It is so good!

[pollykaris]

It’s true that you don’t need to seal the lid. When I make yogurt in the Instant Pot, I just lay an oversized paper towel over the top of the pot and lay a silicone lid over that. The paper towel absorbs the condensation that rises so it doesn’t drip back into the yogurt (which adds unnecessary water to the yogurt).

[juliedesnick]

Good tweeks. I saw Myoko's version and I thought it was too hard to do. You can still make it easier by cooking the original mixture on the saute function (in my model) in the instant pot and just let it cool naturally or in the freezer briefly. (I do that all the time with things. I let it cool a bit before putting it in the freezer. If you don't leave it too long, it works). You can make the yogurt in the always warm oven to save energy, instead of the instant pot.

[peghendel]

FYI- you do not need the ring for making yogurt since it is not working under pressure so less chance of odor transfer :). I make dairy yogurt for husband in IP from heating (pasteurizing to 180') to fermentation. I have tried doing same process with soy milk but it is more like kefir -too thin. Thanks for suggestion of oats and cashews! Looks delish. I use Forager's as starter too.