Deliciously Thick & Creamy Instant Pot Almond Milk Yogurt (Vegan & No Thickeners!)
Are you searching for a genuinely thick and creamy vegan Instant Pot almond milk yogurt that doesn’t rely on artificial thickeners? Look no further! This comprehensive guide reveals the secrets to crafting exquisite homemade almond milk yogurt with your Instant Pot, resulting in a rich, satisfying texture and a delightful taste. Forget expensive store-bought alternatives; this simple 2-ingredient almond milk yogurt recipe is not only budget-friendly but also perfectly suited for keto, gluten-free, and vegetarian diets. Discover how to create the best almond yogurt Instant Pot recipe without compromise.
“I used the Silk protein almond and cashew milk and it worked like a charm! Creamy and thick.”
– Dee
If you own an Instant Pot or multicooker, you absolutely must try making homemade yogurt! These versatile kitchen appliances simplify the yogurt-making process, allowing you to create a variety of delicious cultured foods right in your own kitchen. While making traditional dairy yogurt is straightforward, crafting a perfectly thick and creamy Instant Pot almond milk yogurt can present a few unique challenges.
Many home cooks face two primary hurdles when attempting dairy-free yogurt in an Instant Pot with almond milk. Firstly, the nutritional profile of most almond milks is a concern, and secondly, achieving a desirable texture often proves difficult. This recipe addresses both of these points head-on:
- Low Protein Content in Almond Milk: Traditional almond milks typically contain very little protein. This makes them a poor substitute for nutrient-dense dairy or calcium-fortified soy milk, which are naturally richer in protein. Homemade almond milk often exacerbates this issue, as it frequently lacks sufficient calcium fortification as well. This recipe solves this by utilizing a specialized protein-fortified almond milk, ensuring your yogurt is not just delicious but also nutritionally robust.
- Thin Consistency of Almond Milk Yogurt: Because standard almond milk is largely water with a small percentage of nuts and added vitamins, it naturally yields a very thin yogurt. Many recipes resort to various thickeners such as gelatin, agar-agar, arrowroot powder, cornstarch, or xanthan gum to achieve a thicker consistency. However, these can lead to undesirable lumpy or grainy textures. Furthermore, some thickeners, like gelatin, are not suitable for vegetarian or vegan diets. Our method bypasses these issues entirely by leveraging the unique properties of protein-enriched almond milk, creating a naturally thick yogurt without any additional agents.
The beauty of this Instant Pot almond milk yogurt recipe is that it delivers a consistently thick and smooth product without any added thickeners. Even better, this vegan yogurt is packed with plant-based protein, making it a fantastic and wholesome option for your breakfast or snack. As a registered dietitian nutritionist, I’m excited to share the simple steps to achieve this culinary success.
⭐ Benefits of Homemade Instant Pot Almond Milk Yogurt
Why should you take the plunge and make your own Instant Pot almond milk yogurt? Here are compelling reasons why this recipe deserves a place in your culinary repertoire, especially if you follow a vegan diet:
- Cost-Effective Vegan Yogurt: Store-bought vegan yogurt can be quite expensive, often commanding a premium price. By making your own homemade almond milk yogurt, you can significantly reduce your grocery bill. Protein-fortified almond milk is generally much cheaper per volume than pre-made almond milk yogurt, offering substantial savings over time.
- Probiotic Powerhouse: This homemade vegan probiotic yogurt contains live, active cultures, which are beneficial bacteria known as probiotics. These probiotics are essential for maintaining a healthy gut microbiome, supporting digestion, and potentially boosting overall well-being.
- Customizable Low Sugar Option: You have complete control over the sweetness of your yogurt. You can choose to make it unsweetened, or add a touch of your preferred sweetener to taste. Even though many plain almond milks contain some added sugar (the one I recommend has only 2 grams of added sugar per cup), this recipe allows for a much lower sugar vegan yogurt compared to many commercial options.
- Rich in Plant-Based Protein: A standout benefit of this particular Instant Pot almond yogurt recipe is its impressive protein content. Each cup provides approximately 10 grams of plant-based protein, making it a satisfying and muscle-supporting food choice. This is crucial for anyone relying on plant-based alternatives to meet their protein needs.
- Excellent for Meal Prepping: Homemade almond yogurt is a fantastic addition to your breakfast meal prep routine. Prepare a batch once and portion it into jars, storing them in the refrigerator. It remains fresh for several days, providing a quick and nutritious base for breakfasts throughout the week.
- Accommodates Special Diets: Just like traditional dairy yogurt, almond yogurt is incredibly versatile and fits into many special dietary plans. It’s suitable for low-carb, keto, gluten-free, vegan, and vegetarian lifestyles, offering a superb plant-based alternative for those avoiding dairy.
- Simply Delicious: You’ll discover that this homemade almond yogurt has a wonderfully mild flavor, often less tangy than some dairy yogurts. This makes it a hit with both adults and children alike. The fresh taste of homemade truly elevates the experience!
🥘 Instant Pot Almond Yogurt Ingredients
To embark on your journey of making exquisite almond yogurt in the Instant Pot, you’ll only need two key ingredients. Success hinges on selecting the right ones, so pay close attention to the details:
- 4 cups Silk Original Almond & Cashew Protein Milk: This is the hero ingredient for achieving thickness without thickeners. Its added protein content is crucial for the yogurt cultures to properly ferment and firm up the milk.
- 3 tablespoons Plain Almond Milk Yogurt: This acts as your yogurt starter, providing the live active cultures necessary to transform the almond milk into yogurt.
The success of this Instant Pot almond milk yogurt recipe hinges critically on the specific type of almond milk and yogurt starter you choose. Using standard, low-calorie almond milk will *not* yield a thick yogurt without additional thickeners. It is absolutely essential to use a protein-fortified almond milk for this recipe to achieve the desired creamy consistency.
This particular recipe has been developed using Silk protein almond milk, which is widely available in many major grocery stores across the United States. It’s important to note that this specific Silk product is a blend of almonds and cashews, meaning you could also technically call this a cashew yogurt Instant Pot recipe!
I have also successfully made this recipe using plain soy milk, as soy milk naturally has a high protein content, making it suitable for yogurt fermentation. Remember, the common 30-calorie unsweetened almond milk varieties will not work here due to their insufficient protein. Always check the nutrition label for protein content!
The small amount of almond milk yogurt included in this recipe serves as your vital yogurt starter. For successful fermentation, you must use a brand of plain almond milk yogurt that explicitly states it contains live active cultures. These beneficial bacteria are what transform the milk into yogurt.
For best results, I highly recommend using a plain and unsweetened almond milk yogurt with live cultures, such as Kite Hill almond milk yogurt. A single container is typically enough to make several batches of homemade Instant Pot almond milk yogurt. Once you’ve made your first batch, you can even save a portion of your freshly made yogurt to use as a starter for future batches, making the process even more economical.
🍽 Essential Equipment for Instant Pot Almond Milk Yogurt
Gathering the right kitchen equipment is crucial for a smooth and successful yogurt-making experience. Here’s what you’ll need to make almond milk yogurt in an Instant Pot:
- Instant Pot with a “Yogurt” function: Most modern Instant Pot models come equipped with this specialized setting, which is designed to maintain the precise temperatures required for optimal yogurt fermentation.
- Candy thermometer: This tool is absolutely critical. While your Instant Pot’s “Yogurt” function provides general temperature control, a reliable candy thermometer allows you to accurately monitor the milk’s temperature during the heating and cooling phases, ensuring the live cultures are not destroyed by excessive heat or remain inactive due to insufficient warmth.
- Whisk: Essential for thoroughly mixing your ingredients and preventing a skin from forming on the milk during heating.
- Airtight containers: You’ll need containers, such as wide-mouth glass canning jars, to store your finished yogurt in the refrigerator.
I personally use a Crock-Pot Express 6-Quart Pressure Cooker for developing many Instant Pot recipes, including this one. Other multicookers, such as the popular Ninja Foodi, are also capable of making delicious almond milk yogurt. If your multicooker has a smaller capacity, you might need to adjust the recipe quantities or make the yogurt in multiple, smaller batches.
The “yogurt” setting on most Instant Pots significantly streamlines the process by automatically regulating temperatures for fermentation. However, as mentioned, a candy thermometer remains indispensable. Occasionally, the “high yogurt” setting on some Instant Pots might run slightly cooler or hotter than ideal, and verifying the temperature manually ensures perfect conditions for your yogurt cultures. This precise temperature control is a non-negotiable step for consistent results.
For those who don’t yet own a multicooker, don’t fret! There are alternative methods to make homemade yogurt. You can explore my instructions on making oat milk yogurt without fancy equipment, which employs a heating pad for incubation. This demonstrates that delicious homemade yogurt is accessible to everyone, regardless of specialized appliances.
In my experience, wide-mouth glass canning jars are the superior choice for storing homemade yogurt. They are durable, easy to clean, and provide an excellent airtight seal. However, any food-safe container with a secure lid will work perfectly for keeping your fresh almond yogurt.
🔪 How to Make Almond Milk Yogurt (Instant Pot Method)
Before you begin, ensure your Instant Pot and its inner pot are impeccably clean. This step is vital for minimizing the risk of unwanted bacteria contaminating your yogurt batch, which could lead to spoilage or a failed fermentation. A clean environment is key to a successful homemade yogurt.
Also, be aware that the rubber sealing ring in your Instant Pot lid can absorb odors from previous meals. To prevent any flavor transfer to your delicate yogurt, consider using a dedicated silicone ring specifically for yogurt making. These new silicone sealing rings are readily available and quite inexpensive online. Just make sure to select the correct size for your Instant Pot model.
Pour the protein-fortified almond milk directly into the inner pot of your Instant Pot. With the lid removed, select the “Yogurt” function and set it to the “High Temperature” setting. As the milk heats, whisk it occasionally to prevent a skin from forming on the surface and to ensure even heat distribution. Continue heating until the milk reaches precisely 180 degrees Fahrenheit (82°C). The “High Yogurt” setting should automatically switch off once this temperature is achieved. Always double-check with your candy thermometer for accuracy.
If you find that your Instant Pot, like some models, runs a little cool and doesn’t quite reach 180°F (82°C) on the “Yogurt, High Temperature” setting, you can use the “Sauté” function on a high setting to finish heating the milk. When using the “Sauté” function, it is crucial to whisk the milk constantly to prevent it from scorching or sticking to the bottom of the pot. Once the desired temperature is reached, carefully remove the inner pot from the Instant Pot base to begin the cooling process.
Allow the heated almond milk to cool on your kitchen counter to a temperature between 105-110°F (40.6-43.3°C), whisking occasionally to aid cooling and prevent a film from forming. This cooling phase is critical. Once cooled, ladle out about one cup of the almond milk into a separate small bowl. Add the plain almond milk yogurt (your starter) to this cup and whisk thoroughly until the mixture is completely smooth and lump-free. Then, gently whisk this activated yogurt mixture back into the larger pot of cooled almond milk.
This step is paramount: DO NOT add the yogurt starter until the almond milk has cooled to the specified 105-110°F (40.6-43.3°C) range. Introducing the live active cultures to milk that is too hot will kill them, rendering them ineffective and resulting in a failed batch of yogurt. After incorporating the starter, place the lid on your Instant Pot, but ensure the vent is left open (or in the “Venting” position if applicable on your model) to prevent pressure build-up during fermentation.
⏲️ Incubation Time and Temperature for Instant Pot Almond Yogurt
How long should you incubate almond milk yogurt in the Instant Pot? For optimal thickness and flavor, incubate your almond yogurt for 8.5 hours. Set your Instant Pot to the “Yogurt” function and select the “Low Yogurt” setting. This low temperature setting provides the ideal environment for the live cultures to thrive and ferment the almond milk into creamy yogurt.
After the 8.5-hour incubation period, the yogurt should have visibly thickened. Carefully transfer the freshly made yogurt into clean glass mason jars or other airtight containers. Place these in the refrigerator and allow them to chill for at least 6-8 hours before you enjoy your homemade treat. This refrigeration period is crucial as it further sets the yogurt, enhancing its firmness and texture.
If, after the full incubation period, your yogurt still resembles liquid almond milk, it unfortunately indicates a failed batch. While disheartening, it happens to even the most experienced home cooks. I recommend discarding it and starting fresh. The most frequent culprits for failed yogurt batches are incorrect temperatures during the heating or cooling stages, which is precisely why a candy thermometer is an absolute necessity. Additionally, ensuring your yogurt starter contains genuinely live and active cultures is non-negotiable for successful fermentation.
However, what if your yogurt is only slightly thick, or not quite as firm as you’d prefer? Don’t worry, there’s a simple trick to remedy that, which we’ll cover in the next section.
A quick note on alternative methods: you might encounter “cold start almond milk yogurt Instant Pot” recipes that suggest skipping the initial heating and cooling steps. While seemingly convenient, this method carries a significantly higher risk of undesirable bacterial contamination in your yogurt. For safety and the best results, I strongly advise against using the cold start method.
🥛 How to Thicken Almond Milk Yogurt That is Too Thin
If your almond milk yogurt turns out thinner than desired, there’s an easy fix! Take a few tablespoons of the cold, liquid yogurt and place it in a small bowl. Sprinkle about ½ teaspoon of xanthan gum evenly over the surface.
Whisk this yogurt and xanthan gum mixture thoroughly to create a smooth, lump-free paste. Once a paste forms, slowly whisk in more of the liquid yogurt, little by little, until you achieve your preferred consistency.
Remember that xanthan gum takes approximately 30 seconds to fully activate and thicken. It’s crucial to add the liquid yogurt slowly; attempting to mix in too much at once can result in undesirable, tapioca-like lumps.
The key to this cold-thickening hack is using xanthan gum. Unlike many other thickeners such as potato starch or arrowroot powder, xanthan gum has the unique ability to thicken cold liquids without requiring heat. This makes it ideal for adjusting the consistency of your yogurt after it has already chilled.
🌡️ How to Store Instant Pot Almond Milk Yogurt
Your homemade almond milk yogurt will stay deliciously fresh and creamy when stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, some readers have found success with freezing almond milk yogurt. However, it’s worth noting that freezing and thawing can alter the texture slightly. If your defrosted yogurt appears too lumpy or separated, a vigorous whisking can often help restore it to a smoother consistency.
🥣 How to Serve Instant Pot Almond Milk Yogurt
Once your homemade Instant Pot almond milk yogurt is perfectly chilled and set, the serving possibilities are endless! Its mild flavor makes it incredibly versatile for both sweet and savory applications. I particularly love pairing this creamy yogurt with fresh strawberries and a crunchy granola. The granola featured in the photos is my delightful vegan Air Fryer Granola, which perfectly complements the smooth texture and subtle tang of the yogurt!
Beyond strawberries, consider adding other vibrant berries like blueberries or raspberries for a burst of antioxidants. For an extra indulgent twist, try it with my High Calorie Granola. This dairy-free yogurt also makes a fantastic accompaniment to eggs for a balanced breakfast, or it can be incorporated into overnight oats recipes for a convenient and nutritious morning meal. Why not try it with my luscious Biscoff Overnight Oats for a truly decadent treat?
📋 Nutrition Information (Per Serving)
One cup (240ml) of this Instant Pot almond milk yogurt contains approximately 139 calories, 3.4 grams of net carbohydrates, and an impressive 10.3 grams of protein. Furthermore, this yogurt is an excellent source of calcium, contributing significantly to your daily recommended intake. These figures are based on using the plain version of the recommended protein almond milk.
🤔 What is the Healthiest Type of Yogurt?
As a dietitian, when evaluating the healthiest types of yogurt, I consider several nutritional aspects. Nutritionally speaking, my top recommendation generally goes to plain, unsweetened dairy yogurt. Dairy yogurt offers high-quality complete protein and naturally provides an array of essential vitamins and minerals, including significant amounts of calcium and vitamin B12. Additionally, many dairy yogurts are low in lactose, making them tolerable for individuals with mild to moderate lactose sensitivity.
For those adhering to a plant-based diet, my top nutritional pick for a dairy-free yogurt alternative is typically plain, unsweetened, and calcium-fortified soy yogurt. Soy is a legume known for its higher protein content compared to many other plant-based milk alternatives like almond or oat. Ideally, the soy yogurt should also be fortified with other key nutrients such as vitamin B12 to closely mimic the nutritional profile of dairy milk.
Protein-fortified and calcium-fortified almond milk, like the one used in this recipe, serves as an excellent alternative for individuals who need to avoid both dairy and soy. The specific protein almond milk I recommend is fortified with pea protein, which boosts its protein content significantly. It’s an important distinction to make that while this almond milk is protein-fortified, it is typically *not* fortified with vitamin B12, a critical nutrient that vegans must ensure they supplement through other means.
It’s worth noting that protein-fortified almond milk generally contains around 130 calories per cup, which is considerably higher than the 30-40 calories typically found in regular, unsweetened almond milk. However, a higher calorie count doesn’t necessarily make it “bad.” In fact, if you are avoiding dairy or soy, you need readily available, nutrient-dense foods to replace the calcium and protein that those food groups would otherwise provide. While some greens, like turnip greens, offer bioavailable calcium, they are not a common staple in many American diets and certainly aren’t a significant source of protein. Spinach, often touted for its calcium, actually contains calcium that is less bioavailable due to oxalates.
Therefore, incorporating protein-fortified and calcium-fortified almond milk into your diet can be a convenient and effective way to ensure you’re meeting these essential nutrient requirements on dairy-free and soy-free diets. While it may not be a “whole food” in the strictest sense, prioritizing your essential nutrient needs is paramount, sometimes even over a rigid “clean eating” philosophy. This homemade Instant Pot almond milk yogurt recipe offers a significantly more nutritious option compared to many of the thinner, lower-protein almond yogurts available in stores.
FAQs about Instant Pot Almond Milk Yogurt
How can I make Instant Pot almond milk Greek yogurt?
To achieve a thicker, Greek-style almond milk yogurt, simply place your finished yogurt in a cheesecloth-lined colander positioned over a bowl. Allow it to strain in the refrigerator for approximately 24 hours. This process removes excess whey, resulting in a denser, creamier, and more concentrated yogurt.
Can you safely heat almond milk?
Absolutely! Almond milk heats up beautifully. Unlike cow’s milk, which can sometimes curdle when heated too quickly or at high temperatures, almond milk is much more forgiving and maintains its smooth consistency.
How do I make Instant Pot yogurt without a yogurt button?
Even if your Instant Pot lacks a dedicated yogurt function, you can still make homemade yogurt! Follow the recipe’s initial steps: heat the almond milk to 180°F (82°C) and then cool it to 105-110°F (43°C). After thoroughly mixing in your yogurt starter, return the inner pot to the Instant Pot base (which should be turned off). Place the lid on, ensuring the vent is open. Then, wrap a heating pad around the Instant Pot, setting it to maintain a consistent temperature of 105-110°F (41-43°C) for the entire 8.5-hour incubation period. This manual method effectively replicates the controlled warmth of a yogurt setting.
How do I make Instant Pot yogurt with cow’s milk?
Making Instant Pot yogurt with dairy milk is often even simpler and more economical than with almond milk due to its natural thickening properties. You can easily adapt this recipe by using 8 cups of cow’s milk instead of four. Lactose-free milk works perfectly, and using whole milk will result in an exceptionally creamy and rich yogurt.
Can you make Instant Pot oat milk yogurt?
While delicious, most oat milks typically require additional thickeners to achieve a thick yogurt consistency, even protein-fortified oat milks. For a successful and creamy Instant Pot oat milk yogurt, I recommend consulting my dedicated recipe for thick and creamy oat milk yogurt.
Is Silk almond milk Paleo-friendly?
The Silk protein almond milk used in this recipe contains pea protein, which is derived from legumes. Since some interpretations of the Paleo diet exclude legumes, this product may not be considered strictly Paleo by all. It’s important to remember that Paleo isn’t a formally standardized medical diet, leading to variations in what’s considered compliant. Furthermore, most commercial almond milks, including many “Paleo-friendly” ones, are often ultra-processed foods, and some of their additives might not align with strict Paleo principles.
👩🏻🍳 Other Dairy-Free Instant Pot Recipes
If you’re looking to expand your repertoire of delicious dairy-free meals made with your Instant Pot, here are a few more recipes you might enjoy:
- Hearty Old Fashioned Beef and Vegetable Soup
- Crispy Instant Pot Fries
- Quick & Easy Instant Pot Stir Fry
👩🏾🍳 Creative Recipes Using Yogurt
Yogurt is an incredibly versatile ingredient that can elevate a multitude of dishes, from refreshing beverages to delightful desserts. Here are some of my favorite ways to incorporate yogurt into your cooking:
- Refreshing Strawberry Cucumber Smoothie
- Banana Split Fruit and Yogurt Bowls
- Fluffy Cloud Bread with Greek Yogurt
Watch How to Make It!
For a visual guide, please refer to the video tutorial.
Instant Pot Almond Milk Yogurt (Thick, Creamy Vegan Recipe)
Summer Yule
Print Recipe
Pin Recipe
Ingredients
- 4 cups almond milk (protein-fortified, see article for tips on choosing the best almond milk for yogurt)
- 3 tablespoons almond yogurt with live, active cultures (plain, unsweetened)
Instructions
- Pour the protein-fortified almond milk into the Instant Pot’s inner pot. With the lid off, set the pot to the “yogurt, high temperature” setting. Whisking occasionally to prevent skin formation, let the milk heat until it reaches 180°F (82°C).
- The high yogurt setting should automatically turn off once the milk hits 180°F (82°C). Always confirm this temperature with a candy thermometer. If your Instant Pot doesn’t quite reach this temperature on the yogurt setting, switch to the “high sauté” setting to finish heating, whisking continuously to prevent burning.
- Carefully remove the Instant Pot’s inner pot from the base. Let the heated almond milk cool on the counter to a temperature of 105-110°F (40.6-43.3°C), stirring occasionally to expedite cooling and prevent a film.
- Once the milk has cooled, remove one cup of it into a separate small bowl. Add the 3 tablespoons of plain almond yogurt (your starter) to this cup and whisk until smooth. Then, whisk this mixture back into the main pot of almond milk. It is crucial NOT to add the yogurt starter until the milk has cooled to 105°-110°F (40.6-43.3°C), as higher temperatures will kill the live cultures.
- Place the lid on the Instant Pot, but ensure the steam release vent is open (or in the “Venting” position). Incubate the almond yogurt for 8.5 hours using the “low yogurt” setting of the Instant Pot.
- After incubation, if your yogurt still resembles almond milk, the batch has likely failed. In such cases, it’s best to discard it and begin again. Common errors include incorrect milk temperatures during heating/cooling (underscoring the candy thermometer’s importance) or using a yogurt starter without live active cultures.
- If the yogurt has thickened satisfactorily after incubation, transfer it into clean glass canning jars or airtight containers. Refrigerate for at least 6-8 hours before serving to allow it to fully set and chill.
Equipment
- Instant Pot
- Kitchen Thermometer
- Whisk
- Wide-Mouth Quart Jar
Notes
💭 Expert Tips from Dietitian Summer Yule
This is a level 1 recipe (may help support fat loss). Plain, unsweetened yogurt, especially this protein-packed variety, is an excellent choice for weight management. This recipe yields four 1-cup servings. If you’re looking for a snack under 100 calories, simply reduce your portion to ½ cup.
Plain yogurt is incredibly versatile, suitable for both sweet and savory applications. Experiment with it as a healthy substitute for sour cream or mayonnaise, or simply enjoy it with fresh fruit and a tablespoon or two of nuts for added crunch and healthy fats. Delicious!
Nutrition information provided is for one cup of yogurt, calculated using the plain version of the protein-fortified almond milk recommended in this article.
(P.S. The same brand also produces a protein chocolate almond milk that can be used for yogurt! If you try it, use 2 tablespoons of yogurt starter instead of 3.)
Nutrition Information Disclaimer
All recipes presented on this website are for informational purposes only and may or may not be suitable for your individual dietary needs or medical conditions. It is always recommended to consult with a registered dietitian or your physician to determine the most appropriate dietary pattern for you.
The nutrition information provided is an estimated value and is offered as a courtesy. Actual nutritional content may vary based on the specific brands, ingredients, and preparation methods you use. Please remember that calorie and nutrient information on food labels can sometimes be an estimate, so it’s best not to be overly concerned with minute numerical details.
Instructions stating “to taste” refer to your personal preference, but for food safety, visual cues should always be prioritized, especially when cooking. Ensure all food is cooked to safe internal temperatures.
Nutrition
Join our community! Subscribe for all of the latest and greatest recipes, and follow me on Facebook, Pinterest, Instagram, and YouTube!