For those looking to incorporate more plant-based, protein-rich foods into their diet, homemade vegan yoghurt is a fantastic addition. Made with soy milk and a coconut yoghurt starter, this DIY recipe brings the creamy goodness of yoghurt without the dairy. The process is simple, using only a few ingredients and your trusty Instant Pot, yet it delivers a nutritious, versatile result that can be enjoyed in various ways.

Whether you’re topping it with homemade granola, blending it with fresh fruit, or even using it as a tangy sour cream substitute, this yoghurt will quickly become a staple in your kitchen.

Serving: 1L | Time: 14 to 15 hours

Ingredients

• 1L Soy milk (any soy milk that does not contain any preservatives)
• 150g Coconut yoghurt (or any dairy-free yogurt starter if you can find one)

Method

1. Add your soy milk to a 1L glass jar, along with your yoghurt or starter. Mix until everything is combined. Put the lid on your jar, turn it once so that it is still very loose and air can escape. Put the whole jar in your Instant Pot.
2. Close up your Instant Pot. Press the ‘yoghurt’ setting. It will automatically be set for 8 hours. Increase the time to 13/ 14 hours (depending on how tarte you want your yoghurt).
3. Once your timer runs out, remove the jar. You’ll see that the soy milk has thickened and is now yoghurt. You will also see some separation. Give it a good mix or shake. For a thicker yoghurt, we recommend straining it through a nut milk bag. Store in the fridge for about one week.