Homemade Vegan Yogurt Recipe

Name: Homemade Vegan Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons arrowroot powder; 2 tablespoons tapioca flour; 2 tablespoons flaxseed meal; 1 teaspoon guar gum; 1/2 cup water, or as needed; 4 cups almond milk; 1 teaspoon agar-agar powder; 1/2 teaspoon xanthan gum; 1/2 teaspoon soy lecithin granules, ground; 1/4 teaspoon soy-sunflower lecithin; vegan yogurt starter culture

Servings: persons

2 tablespoons arrowroot powder
2 tablespoons tapioca flour
2 tablespoons flaxseed meal
1 teaspoon guar gum
1/2 cup water, or as needed
4 cups almond milk
1 teaspoon agar-agar powder
1/2 teaspoon xanthan gum
1/2 teaspoon soy lecithin granules, ground
1/4 teaspoon soy-sunflower lecithin
vegan yogurt starter culture

1
Place arrowroot powder, tapioca flour, flaxseed meal, and guar gum separately into 4 small disposable cups with enough water to dissolve each.
2
Bring almond milk to a boil in a saucepan. Add the dissolved arrowroot, tapioca, flaxseed, and guar gum. Add, one at a time, the agar agar, xanthan gum, ground soy lecithin granules, and soy-sunflower lecithin, whisking vigorously after each addition. Blend using an electric mixer until well combined. Continue cooking until an instant-read thermometer inserted in the yogurt mixture reads 90 to 115 degrees F (32 to 46 degrees C), about 5 minutes.
3
Stir vegan yogurt starter into the saucepan with the yogurt mixture; mix well. Pour yogurt into jars.
4
Turn on the oven light. Place jars on the top rack in the oven; cover with a cloth. Close the door and let yogurt sit until thickened to desired consistency, 7 to 9 hours. Seal jars or pour yogurt into an airtight container and refrigerate.

1459

kcal

Calories

123

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons arrowroot powder, 2 tablespoons tapioca flour, 2 tablespoons flaxseed meal, 1 teaspoon guar gum, and more.

Yes, Homemade Vegan Yogurt falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Homemade Vegan Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions