Smooth Vegan Yogurt Recipe

Creamy, tangy, and surprisingly simple, this vegan yogurt recipe gives you a wholesome plant based breakfast you can rely on daily. You get full control over ingredients, texture, and flavor, making it perfect for clean eating, meal prep, or dairy-free lifestyles.

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Prep Time 10

Cook Time 10

Fermentation Time 8

Total Time 8 20

Servings: 4 Cups

Ingredients Method Notes

Ingredients

Base Ingredients

2 cups unsweetened soy milk (high protein, no additives)
1 cup coconut milk (full-fat for creaminess)

Thickening Agents

1 tablespoon cornstarch
1 tablespoon agar-agar powder

Cultures

2 tablespoons plain vegan yogurt with live cultures (starter)

Optional Flavor Enhancers

1–2 teaspoons maple syrup (optional, for mild sweetness)
1 teaspoon vanilla extract (optional)

Method

Heat soy milk and coconut milk over medium heat for 5–7 minutes until warm but not boiling, stirring gently to prevent scorching and ensure even heating.
Mix cornstarch with a small amount of warm milk until smooth, then add it with agar-agar to the saucepan and stir for 2–3 minutes until slightly thickened.
Allow the mixture to cool for 15–20 minutes until lukewarm, ensuring it is not hot to preserve the live cultures.
Whisk in the vegan yogurt starter thoroughly so the cultures are evenly distributed throughout the mixture.
Transfer to jars and ferment in a warm place for 8–12 hours until set and tangy.
Refrigerate for 2–3 hours before serving to allow the yogurt to fully thicken and develop flavor.

Notes

Always use high-protein soy milk because it significantly improves the thickness and structure of your vegan yogurt.
Maintain a consistent warm temperature during fermentation, as fluctuations can lead to uneven results or weak flavor development.
Stir gently after refrigeration if separation occurs, as this helps restore a smooth and creamy consistency without affecting taste.