Instant-Pot Cashew Yogurt

It's easy to make homemade vegan yogurt when you use an Instant Pot. This creamy cashew yogurt can be made ahead of time, so prep a batch and keep it on hand for a quick breakfast or snack.

a recipe photo of the Instant Pot Cashew Yogurt
Photo: Brittany Conerly
Active Time:
10 mins
Total Time:
20 hrs 40 mins


  • 2 ½ cups raw whole cashews

  • 2 cups hot water (160℉ to 180℉)

  • 4 cups tap water, divided

  • 2 tablespoons tapioca flour

  • 2 tablespoons vegan coconut-milk yogurt


  1. Place cashews in a large heatproof bowl; cover with 2 cups hot water. Soak for 2 hours. Drain the cashews.

  2. Place the drained cashews in a blender; add 2 cups tap water. Process until smooth and creamy, 1 to 3 minutes, stopping to scrape down the sides as needed. Add tapioca flour and the remaining 2 cups tap water; process until very smooth and well combined, 1 to 3 minutes.

  3. Add the cashew milk to a programmable pressure multicooker (such as Instant Pot; times, instructions and settings may vary according to cooker brand or model). Lock the lid in place, turning the steam release handle to Venting position.

  4. Select Yogurt setting, and adjust to Boil or High (display may vary according to cooker brand or model). Select Start, if needed, to begin cooking (some models may start automatically). Cook until the milk reaches 180°F and the cooker beeps and reads Yogurt or End, about 30 minutes (for a thicker yogurt, see Tip).

  5. Remove the lid and the cooker insert. Let the milk cool to a temperature of 110°F to 116°F, about 1 hour. To speed up cooling, place the insert in a large bowl of ice water; let cool, stirring often. Do not allow the milk to cool below 110°F. (A skin may form on top; skim off with a small fine-mesh strainer or spoon, if needed, and discard.)

  6. Stir coconut-milk yogurt into the cooled milk. Return the insert to the cooker; lock the lid in place, turning the steam release handle to Venting position. Select Yogurt setting. Select Medium temperature for 10 hours.

  7. After 10 hours, open the lid carefully, minimizing condensation dripping onto the yogurt. Let the yogurt stand, undisturbed, until cooled to room temperature, about 1 hour. Cover with plastic wrap and refrigerate until completely chilled, at least 6 hours or up to 12 hours. (The consistency should be similar to a well-stirred, creamy salad dressing.)

  8. For thicker yogurt, line a fine-mesh strainer with a large coffee filter (or 2 pieces of cheesecloth) and set over a large bowl. Spoon in the yogurt. Refrigerate, covered with plastic wrap or a towel, until whey is strained from the yogurt and the yogurt is thick and creamy, at least 4 hours and up to 8 hours.

To make ahead

Refrigerate yogurt in an airtight container for up to 10 days. The yogurt will become thinner and tangier the longer it is stored.


If your cooker has adjustable settings when using the Yogurt function, set to High or Boil, and set a timer for 5 minutes for a thicker, creamier yogurt. If a thinner consistency is desired, skip this step.

Nutrition Facts (per serving)

233 Calories
18g Fat
12g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1/2 cup
Calories 233
% Daily Value *
Total Carbohydrate 12g 4%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 6g 12%
Total Fat 18g 23%
Saturated Fat 3g 15%
Sodium 4mg 0%
Calcium 37mg 3%
Iron 2mg 11%
Magnesium 1mg 0%
Potassium 1mg 0%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles