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 🙂
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!
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, give it a natural steam vent.
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!
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.
More Breakfast Recipes
Instant Pot Breakfast Casserole
Instant Pot Steel Cut Oats
Instant Pot Scotch Eggs
More Vegan Recipes
Instant Pot Mushroom Tacos
Instant Pot Kale Chips
Instant Pot Fried Apples
Pour almond milk into the instant pot.
Cover the lid and select ‘yogurt’ mode. Adjust the function until it displays boil. Set the timer for 8 minutes.
Once done, give it a natural release. Then add almond yogurt to it.
Cover the lid and select ‘yogurt’ mode. Set timer for 8 minutes.
Give it a natural release. Transfer it into a bowl and refrigerate it until it gets chill and firm.
Sprinkle some chopped almonds over it and enjoy!
Calories: 53kcal Carbohydrates: 2g Protein: 2g Fat: 5g Polyunsaturated Fat: 2g Monnounsaturated Fat: 2g Sodium: 488mg Fiber: 1g Sugar: 1g Calcium: 450mg
- 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.
Welcome to my kitchen! I am Corrie, the blogger behind Corrie Cooks. I run this blog with my wife since 2017, so you can enjoy quick, easy and delicious Instant Pot recipes. Thank you for stopping by 🙂