Enjoy a non-dairy vegan version of yogurt you can make yourself using the Instant Pot.
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 🙂
Perfect Substitute for Greek Yogurt and you can make in less than 20 minutes.
Table of Contents
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 the benefits that come with fermented food, particularly its low-fat level and high in nutrients.
It goes perfectly well in your breakfast, shakes, and smoothies! For some ideas check out these BlendJet Recipes.
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, cocoa powder substitutes, 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 Almond Milk Yogurt
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
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.
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.
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.
I make my own almond milk. Is it okay to use?
He states in the recipe to use prepared almond milk yogurt
Thanks. Looking forward to making some of these
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?
I might suggest everything be super clean inside your pot and your ring too. Utensils too.
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.
Did you keep the yogurt warm in instapot on warm thanks for your help
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.
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?
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?
Do you have the nutritional break down of this recipe?
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.
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.