Vegan Greek Yogurt

Thick and creamy high protein vegan yogurt made from soy milk and silken tofu.

Course Breakfast

Cuisine gluten free, vegan

Keyword tofu yogurt, vegan Greek yogurt, vegan yogurt, vegan yogurt instant pot

Prep Time 10

Cook Time 15

Total Time 15 10

Servings cups

Calories 103kcal

1 (32 oz.) container unsweetened plain soy milk water and soybeans as the only ingredients
1 (12.3 oz) container silken tofu
5 probiotic capsules with 2.4 billion CFUs or any number of capsules totaling 6 billion CFU (first batch only). For all subsequent batches, use 1 cup of plain yogurt from your last batch as a starter.

Open a new factory-sealed carton of silken tofu, drain off any excess liquid, and put it into a large blender. Open a 32 oz factory-sealed container of plain soy milk and pour about 1/4 of it into the blender along with the tofu. Blend on high until creamy. Pour in another cup of soy milk and blend again. (Be sure not to overfill your blender.)
Pour the blended soy milk and tofu, along with any remaining soy milk from the container, into a very clean Instant Pot. Stir with a whisk until well combined.
Add the powder of 5 capsules of probiotic (or an equivalent to 6 billion CFUs) (or use the starter that you saved from previous batches).
Stir well again with a whisk. Then lock the lid on the Instant Pot, set it to vent, press the yogurt button, and set it to 15 hours.
Come back 15 hours later to find beautiful, thick, creamy, vegan Greek yogurt! Flip the IP lid off quickly so the condensation doesn't fall back into the yogurt. Spoon any excess liquid off the yogurt. Let it cool in the Instant Pot before stirring or transferring it to another container.
Save 1 cup of the yogurt in a clean, separate container to use as a starter for your next batch. (You will only need to add this starter instead of using any additional probiotics in your future batches.)

Add your cup of saved starter to your Instant Pot along with the 32-oz container of soy milk blended with a carton of silken tofu. Whisk the starter and blended soy milk and tofu together until smooth.
Lock the lid on the Instant Pot, set it to vent, press the yogurt button, and set it to 15 hours.

You must use factory-sealed containers. If you open the tofu or soymilk even a few hours before, you must heat it to kill any unwanted bacteria and then let it cool again.
Be sure your Instant Pot, blender, and utensils are very clean, so you do not introduce any unwanted bacteria into the yogurt.
Make sure to use a whisk and stir well after adding each capsule until you can’t see any powder.
The probiotic is only needed the first time you make your yogurt; then save 1 cup of yogurt to use as your starter, and you won’t need the probiotic again unless your starter stops working. A starter typically lasts a few months. Don’t use it if it changes color or starts to smell funny.
Flip the IP lid off quickly so the condensation doesn't fall back into the yogurt.
Spoon any excess liquid off the yogurt.
Let it cool in the Instant Pot before transferring it to another container or stirring.