Raw Vegan Yogurt Recipe

By
Jennifer Murray
Jennifer Murray
Former head chef at a Kauai restaurant and co-author of three cookbooks dedicated to vegan or raw food diets.
Learn about The Spruce Eats' Editorial Process
Updated on 02/16/23
Tested by
Tracy Wilk
Photo of Tracy Wilk
Tested by Tracy Wilk
Tracy Wilk is a professional pastry chef, recipe developer and chef instructor, and, most importantly, a firm believer in sprinkles.
Learn about The Spruce Eats' Editorial Process
Raw vegan yogurt

The Spruce Eats / Bahareh Niati

Prep: 10 mins
Cook: 0 mins
Fermentation Time: 24 hrs
Total: 24 hrs 10 mins
Servings: 4 servings

This raw food version of plain yogurt can be enjoyed in many ways. You can flavor it for a simple yogurt. It can be served with homemade raw vegan granola or some fresh fruit. The process is the same as ​raw nut cheese recipes, but with a different nut-to-water ratio for a thinner, more spoonable result.

As with store-bought yogurt, a little water will settle at the bottom of this yogurt. It is the more sour part of the equation but is perfectly safe to consume. The water adds a tangy flavor if that suits you. Otherwise, you may want to scoop the yogurt off and pour out the water. 

Add fruit, nuts, or a drizzle of raw vegan sweetener (agave nectar or maple syrup or whatever you like) and enjoy a delicious raw vegan breakfast or snack!

“Making homemade yogurt is easier than you may think, and this dairy free version is a great way to get started. I chose to use cashews for their mild flavor and “meatiness” and it came out delicious. I let mine sit for about 24 hours before adding a little bit of lemon for more tang.” —Tracy Wilk 

vegan yogurt/tester image
A Note From Our Recipe Tester

Ingredients

  • 1 cup macadamia nuts, or cashew nuts, soaked in water for 2 hours, then drained

  • 1 cup water

  • 1 tablespoon lemon juice, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make raw vegan yogurt

    The Spruce Eats / Bahareh Niati

  2. Place the nuts in the blender with half of the water. Blend for 20 seconds.

    Nut and water mixture in a blender

    The Spruce Eats / Bahareh Niati

  3. Add the remaining water. Blend until a creamy, smooth consistency is reached.

    Creamy nut and water mixture in a blender

    The Spruce Eats / Bahareh Niati

  4. Transfer the mixture to a clean glass jar and cover with plastic wrap, held on with a rubber band. Leave in a warm place to ferment, 16 to 24 hours. The longer it sits, the more fermentation that will occur.

    Raw yogurt in a glass jar topped with plastic wrap and a rubber band

    The Spruce Eats / Bahareh Niati

  5. Stir in lemon juice, if using, and refrigerate to chill.

    Raw yogurt with lemon juice added

    The Spruce Eats / Bahareh Niati
Nutrition Facts (per serving)
241 Calories
25g Fat
5g Carbs
3g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 241
% Daily Value*
Total Fat 25g 33%
Saturated Fat 4g 20%
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 5g 2%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 3g
Vitamin C 0mg 2%
Calcium 30mg 2%
Iron 1mg 7%
Potassium 123mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)