Instant Pot Almond Milk Yogurt

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Are you too curious and looking for a non-dairy vegan version of yogurt as I was doing some days ago? But then I discovered the best recipe and gave it several tries and have got the best results every time. This recipe is for the delicious nutty-flavored Almond Milk Yogurt. Yes, you heard it right! I know almond milk does not sound great but trust me, this yogurt is gonna change your thoughts about it.

Almond Milk Yogurt turns out as creamy as egg custard and super satisfying after being cooked and chilled! And the health benefits it contains are endless! It is the best way to give your day a healthier and a better start 🙂

Recipe Video 

Why This Recipe Works

This yummy and delicious vanilla-flavored almond milk yogurt comes out very smooth and creamier in texture just in only 16 minutes! And the ingredients it contains are very simple and budget-friendly.

This recipe requires very basic steps to follow and turns out everyone's favorite. I prefer it over regular yogurt because of its low-fat level and high in nutrients. It goes perfectly well in your breakfast, shakes, and smoothies!

Recipe Ingredients

This recipe asks for 2 ingredients only easily available at any store or online. They are :

Almond Milk - I have used the store-bought almond milk containing a good amount of thickeners and gums so that your yogurt gets the desired thickness. I didn't go for cashew milk because it gets too heavy for breakfast or anything. However, you can read my cashew chicken recipe if you like cashew. You can use homemade almond milk.

Almond Yogurt - Use any store-bought plain almond yogurt recipe. You can also use flavored yogurt like the one vanilla almond yogurt to give your recipe a warm and wanting vanilla taste!

How to Make

Here is a step-by-step guide to this recipe for your ease.

Gather all the necessary ingredients first.

Take an Instant Pot and pour 1 and ½ cups of almond milk into it.

Cover the lid and select the 'yogurt' function. Adjust it to boil mode. Set the timer for 8 minutes.

After 8 minutes of boiling, give it a natural steam vent.

Then add 3 tablespoons of almond yogurt to it.

Lock the lid and select the 'yogurt' function again. Set the time for 8 minutes.

Once done, wait for a natural pressure release.

Once the pressure release ends, open the lid.

The smooth and creamy almond milk yogurt is ready. Refrigerate it until it gets chilled then serve it with some sprinkled chopped almonds and enjoy!

How to Serve

Almond Milk Yogurt can simply be served with some chopped roasted or boiled peanuts or granola in breakfast for a healthier combo. Or you can have some french toast with some maple syrup and almond milk yogurt drizzled over it!

It also gives a super creamier and good thick texture to your smoothies or shakes when whipped into them!

My family loves having it as it is with some maple syrup because why not? A spoon full of almond yogurt makes you love it even more!

FAQ

I don't like Vanilla much. Can I make it in a different flavor?

Yes, why not! Even it is so popular for its variety of flavors. You can make it in berry flavor by adding some tablespoons of mixed berries, in chocolate by adding in some cocoa powder, or a few teaspoons of Nutella. You can make a different chocolate mousse too.

For How Long Can I Store It?

It can easily be refrigerated in an airtight container for 4-5 days. For longer shelf life, you can freeze it heavy-duty freezer bag or in an airtight container for 1-2 months or beyond. Keeping it at room temperature for more than 2 hours will make it sour and rot.

Can I make a classic yogurt?

Sure! Check out this Instant Pot Yogurt recipe for full instructions and a video guide.

How to double the recipe?

Use 3 cups of milk and 6 tablespoon of yogurt.

Cooking time stays the same (yogurt function for 8 minutes and natural release and then another 8 minutes and natural release).

More Breakfast Recipes

Instant Pot Steel Cut Oats

Instant Pot Greek Yogurt

Instant Pot Cinnamon Rolls

Instant Pot Pancakes

Instant Pot Almond Milk Yogurt

Almonds with yogurt is another killer healthy combination for a refreshing breakfast. This yummy and delicious almond milk yogurt is a vegan, low fat and highly nutritious recipe.
4.74 from 400 votes
Print Pin Rate
Course: Breakfast, Side Dish
Cuisine: American
Keyword: almond milk, Almond Milk Yogurt, easy recipe, instant pot, quick recipe, vegan
Prep Time: 1 minute
Cook Time: 16 minutes
Total Time: 17 minutes
Servings: 1 cup

Ingredients

  • 1 ½ cups almond milk
  • 3 tablespoon almond yogurt

Instructions

  • Pour almond milk into the Instant Pot.
  • Close the lid and press the "yogurt" button. Adjust the function until it displays boil. Set the timer for 8 minutes.
  • When cooking time is complete, wait for a natural pressure release.
  • Open the lid and add almond yogurt.
  • Cover the lid and select the 'yogurt' mode again for 8 more minutes.
  • When cooking time is complete, wait for a natural pressure release.
  • Open the lid, transfer it into a bowl and refrigerate it until it gets chill and firm.
  • Add almonds on top and serve 🙂

Nutrition

Calories: 53kcal Carbohydrates: 2g Protein: 2g Fat: 5g Polyunsaturated Fat: 2g Monounsaturated Fat: 2g Sodium: 488mg Fiber: 1g Sugar: 1g Calcium: 450mg

Video

Notes

  • The first time you make it, the yogurt may result in being less dense. Keep ½ cup of your preparation aside and use it in your next batch of yogurt. That way, the second batch would be denser.
  • If you want to use it in any curry or something then avoid using vanilla almond yogurt. Switch to plain almond yogurt. 

 

 

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57 thoughts on “Instant Pot Almond Milk Yogurt

  1. Does this turn out thick? I saw there were 50 comments and ONLY 3 stars for the recipe so I'm wondering what others thought. I'm making this tonight. And just dont want a flop. Lol

    1. Why would the author post the recipe if it doesn’t work. Clearly the issue is operator error. Either you didn’t best enough, didn’t cool enough and killed the culture, used yogurt with not enough active cultures or used flavored almond milk which may not work. Try again. Yogurt is easy but no foolproof.

      1. So, if you have made this yogurt previously, I assume you use some of the prior yogurt for the "prepared yogurt" ingredient. However, if this is your first batch, what do you use for the "prepared yogurt"? Can you use a bit of store bought yogurt?
        Have you tested this recipe with multiple brands and types of almond milk? I usually purchase Almond Dream Unsweetened Almond Milk.

          1. Hi Jacqui, I know this is a late comment, but Kite Hill plain almond milk yogurt has no sweeteners.

  2. Bummer, I followed the directions and my ‘yogurt’ turned out as sour milk (not thick at all) Maybe this just doesn’t work with almond milk...?

    1. If your instant pot doesn’t have a yogurt button, you can still prepare yogurt in it. Just use the manufacturer’s instructions for yogurt making.

  3. Not sure who made this or why it says 1 hour to heat to 180 degrees. Mine took about 5 minutes if that.

  4. What is the consistency like? I plan to use sweetened vanilla flavored almond milk. Will this work? My daughter is used to yoplait flavored regular yogurt so I am looking for a similar consistency.

  5. After 8 hours in the instant pot it is just straight liquid. Is that what it's supposed to be for the first time making it. I used silk almond vanilla unsweetened and kite hill yogurt as the starter and it's only liquid hasn't been in refrigerator yet.

    1. Mine was the same way. I was so disappointed. I noticed though that my temp wasn’t as high as it was supposed to be. I’m trying it again. This time after the first hour (boil) if it’s not 180 I’ll use the sauté feature to raise it to 180. I’m also going to use a thickening agent. I hope I have better luck this time. I’ll let you know.

    2. Hi Naomi,

      The first time it’s always like this, but keep 1/2 cup of your preparation to use for next preparation and it will get creamier

      1. Nut milks need to have a sweetener added because the bacteria have the lactose in cow's milk to feed off of but there is nothing to feed off of in nut milks.

    3. Hey! So I've been seeing a lot of this comment. You want to flavor the yogurt at the end, and using a flavored milk is most likely the culprit! Use plain unsweetened almond milk, then add vanilla at the end!!

      1. did you get good yogurt results? I have NEVER had almond (or any other nut milk) get thick like yogurt without thickeners.

    4. Mine too, I tried twice using almond milk. All I made was warm almond milk. It needs a thickener is my experience.

  6. first time i made with almond milk came out exactly like it started pure liquid. I make whole milk yogurt every week and comes out great . Maybe cant use almond milk ??? does the almond milk need to be sweetened , unsweetened ?? flavored ? so many different one to choose from I used the 30 calorie unsweetened didnt work 🙁

  7. Mine also came out watery... It looks like almond milk with yogurt mixed in it and absolutely no change that occurred. I would love to know what I did wrong as well. Thank you!

  8. I have tried this twice and both times it comes out liquid just like it went in?? When I use regular milk my yogurt comes out fine.

    1. I haven’t used almond milk, but when making soy yogurt the soy milk has to be made with just soybeans and water (ex: Trader Joe’s) If there are any other ingredients in the soy milk, you’ll get the results you’re describing.
      I’ll bet the same is true with other plant milk.
      Also, I use 50 billion cell probiotic capsules as a starter, 1 capsule/quart of milk.

  9. Thanks for the recipe. Is longer better? For example, I saw a canned coconut milk recipe that said 8 hrs minimum, but best is 24-36 hrs. Also, can flavors be added to this recipe?

  10. I've been using my Instant Pot to make yogurt for a couple of years. I tried soy, almond, coconut & even MADE almond milk, &none of them worked.....until I found Westsoy organic unsweetened soy milk in an aseptic carton (shelf stable). Works every time. My pot has a yogurt button & I set it for 10 hrs. 4 TBSP of any existing yogurt works as starter, even store bought.

    1. When you say you use "any existing yogurt" for a starter, do you mean even yogurt made with cow's milk? Or does the starter culture need to be specific to almond milk, soy milk, etc?

    1. I make yogurt every two weeks with lactose free milk and lactose free plain yogurt and it comes out beautiful each time in my instapot. My family comes from Lebanon. After you bring your milk to a boil, cool it down until you can put your pointer finger in it and not jump back because it's too hot still. Not too hot or too cold. Then add your starter. I have not found a good thermometer and this is the way my mother did it. She didn't have an instapot but made sure the pot was kept warm for at least 8hrs. Once I left my yogurt in the pot for 10hrs. and it came out even thicker. I always use plain yogurt as you can always add flavors or fruit later on.

  11. Can you tell me more about how you make it. Step by step please. Also have you tried the almond milk in the shelf stable cartons?

  12. Has anyone actually been able to make this recipe work? All I am seeing are comments from people saying it doesn’t work, just making spurt almond milk but not actually yogurt.

    1. The only way this works with almond milk is with homemade almond milk. Store bought has a TON of additives that will prevent thickening. This is why I make my own almond milk.

  13. Hi Corrie, I followed the recipe used Kirkland unsweetened almond milk, 1.5 tbsp of lastose free yoghurt and 2 tbsp of arrowroot starch(I thought it would be thicker). Left it on yoghurt setting for 10 hours and it is still like water, any suggestions please.

  14. Most recipes call for 8+hrs on yogurt function, after boiling to 180F versus 8 boil the yogurt 8 minutes. Is it a typo or is it really 16 minutes? I don’t think my cooker has minute options on the yogurt function. Does your recipe thicken in the refrigerator, since it doesn’t add a thickener at the end like gelatin?

      1. It's 8 minutes, then a natural release in which it continues to cook from residual heat, then another 8 minutes and another natural release. So it will take much longer than 8 minutes in total.

  15. Corrie:
    You state in instruction #5, "Cover the lid and select the 'yogurt' mode again for 8 more minutes." Do I still put this on boil? or normal for the 2nd phase?
    Also, I inadvertently bought peach flavor almond milk. Is that okay to use?

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