Go Back
Vegan Yogurt

Thick, Creamy Vegan Yogurt

Thick, creamy and decadent VEGAN yogurt, made with the cold start method in the Instant Pot.
Prep Time 5 mins
Cook Time 10 hrs 30 mins
Servings 12 servings


  • Instant Pot


  • 48 fl oz Ripple Dairy-Free Milk (Original, unsweetened or vanilla)
  • 1 cup Silk® Dairy-Free Heavy Whipping Cream Alternative (Optional, but definitely worth it!)
  • 1/3 cup active, live yogurt (Any of the live dairy-free yogurts with active yogurt cultures, or some yogurt from a previous homemade batch, or vegan yogurt starter.)
  • 1/3 cup sweetener of choice (optional) (I love maple syrup.)


  • Add all the ingredients into the instant pot and whisk together. Cold from the fridge is fine.
  • Close the lid, set the yogurt function to your chosen time (my sweet spot seems to be at 10 ½ hrs.) and let the Instant Pot do it's thing. You may want to start with less time, taste it and see at what level of tartness you like it.
  • You can also whisk the ingredients together, fill the mix into jars and set those into the instant pot. Pour about 1 cup of water into the pot. No trivet necessary. Then set it to the yogurt function for your desired time.
  • Refrigerate the yogurt to further set it. Enjoy!


  • This will get so thick, a spoon will actually stand in it. Without draining or anything!
  • Over time, some liquid will form around the yogurt. Just stir it back in, or drain it off.
  • You can also make this yogurt without an Instant Pot, using any other method of yogurt making you usually use.