Homemade Vegan Yogurt (2-Ingredient Recipe)

Making vegan yogurt from scratch sounds complicated… until you realize it takes two ingredients, five minutes, and exactly zero effort. Stir, wait, and boom—thick, creamy, probiotic-packed goodness.

If you thought making your own vegan yogurt meant precise temperatures, special equipment, or a deep dive into fermentation science—good news: it doesn’t. All you need are two ingredients: a can of full-fat coconut milk and a probiotic capsule. Just stir them together, set the jar aside, and let time do its thing. And since the time is going to pass anyway, you might as well have homemade yogurt waiting for you at the end of it.

The result? Thick, creamy, tangy yogurt that’s perfect for spooning, swirling, or piling high with granola and fruit. No precision is required—just patience. And once you see how easy this is, it’s the kind of recipe you’ll want in your regular meal prep rotation.

Why This Vegan Yogurt Recipe Just Works

Making homemade vegan yogurt doesn’t have to be complicated. This simple 2-ingredient method gives you thick, creamy, and tangy yogurt with almost no effort—no yogurt maker, no heating, just time. Whether you’re new to homemade yogurt or looking for an easy go-to recipe, this one is as low-maintenance as it gets. Here’s more reasons you’ll love it:

• Just two ingredients: No need for a store-bought starter. All you need is full-fat coconut milk + a probiotic capsule to kickstart fermentation.
• No special equipment: No thermometer, no heating, no yogurt maker—just a clean jar and a spoon.
• Naturally thick & creamy: Coconut milk makes this yogurt rich & velvety, no thickeners needed.
• Perfectly mild & tangy: Eat it plain, swirl it with fruit, or use it in sweet & savory dishes.
• Customizable: Want it thicker? Strain it. Need it sweeter? Stir in maple syrup or vanilla.
• Dairy-free & gut-friendly: Packed with probiotics for a dairy-free, plant-based boost of good bacteria.

The Two Ingredients You’ll Need for Perfect Vegan Yogurt

This homemade vegan yogurt works because of two simple ingredients—but not just any two. The right coconut milk gives you that thick, creamy texture, and a high-quality probiotic powder is what transforms it into tangy, spoonable yogurt. Here’s what to look for when choosing your ingredients:

• Coconut Milk: Full-fat canned coconut milk is what makes this yogurt naturally thick and luscious—no added thickeners needed. Look for brands with minimal ingredients (just coconut + water) for the best results. Skip anything labeled “lite” or “low-fat,” since it won’t set up as well.
• Probiotics: The key to fermentation! A broad-spectrum, dairy-free probiotic capsule with at least 50 billion CFUs gives you the best consistency and tang. Just open and sprinkle the powder in—no need for a store-bought yogurt starter. Need a recommendation? Check out our guide to the best vegan probiotics for some solid choices!

How to Make Vegan Yogurt (No Heating, No Fuss)

Making homemade vegan yogurt is as simple as stir, wait, and enjoy. No heating, no fancy gadgets—just a jar, two ingredients, and time. The probiotics do all the work, turning coconut milk into thick, creamy yogurt with that perfect tang. Here’s exactly how to make it happen:

Step 1: Whisk the Coconut Milk – Open your can of full-fat coconut milk and pour it into a clean bowl or jar. Whisk until smooth—you want to fully incorporate any separated coconut cream and water for a consistent texture.

• Pro Tip: Some brands naturally separate more than others. If yours is super chunky, warm the can in a bowl of hot water for a few minutes before opening to soften it up.

Step 2: Add the Probiotic Powder – Open your vegan probiotic capsule and sprinkle the powder into the coconut milk. Whisk again to evenly distribute the probiotics.

• Why This Works: Probiotics contain the live bacteria that ferment the coconut milk, giving it that signature yogurt tang. The more evenly distributed, the better the fermentation.

Step 3: Transfer to a Clean Jar & Cover – Pour the mixture into a sterilized glass jar—this keeps unwanted bacteria from interfering. Cover loosely with a thin cheesecloth or clean kitchen towel to allow airflow.

• What Not to Use: Avoid using a metal lid or spoon to stir, as some metals can interfere with fermentation. A glass jar and a non-metal whisk or spoon are best.

Step 4: Let It Ferment at Room Temperature – Place the jar in a warm, draft-free spot, like the back of your countertop—somewhere stable where it won’t be disturbed. Avoid direct sunlight, since too much heat can interfere with fermentation. Here’s your taste-test guide:

• At 24 hours: Check for a mild tangy flavor.
• At 36–48 hours: The tanginess intensifies. Taste-test with a clean spoon to see when it’s perfect for you.

Fermenting option: If your kitchen runs cool, you can place the jar on a baking tray in the oven with just the oven light on—this provides a gentle, stable warmth without overheating the yogurt. We’ve tried both methods, and they both work great!

Troubleshooting

• If your yogurt smells off (think rotten milk instead of tangy goodness), it’s best to discard it and start fresh—this usually means unwanted bacteria got in.
• If your yogurt seems too thin, don’t worry! It will naturally thicken as it chills. If it’s still runny after refrigerating for 12 hours, the issue may be:
• Probiotic strength: Some brands work better than others. Try a broad-spectrum probiotic with at least 50 billion CFUs.
• Coconut milk quality: Lower-fat or additive-heavy brands may not set as well. Stick to full-fat coconut milk with minimal ingredients.
• Fermentation time: If your kitchen runs cool, the yogurt may need closer to 48 hours to fully develop structure before chilling.
• Once your yogurt has reached the perfect tanginess, chill it in the fridge for at least 12 hours. This stops fermentation and helps it firm up into a thick, creamy consistency.

Step 5: Chill & Enjoy! Once your yogurt has reached the perfect tanginess, cover it with a lid and transfer it to the fridge. The cold temperature stops fermentation and helps it thicken up into that dreamy, spoonable texture. Give it at least 12 hours to set before digging in!

Optional: Want Even Thicker Yogurt? If you want a Greek-style vegan yogurt, try these tricks:

• Strain It: Line a fine-mesh strainer with cheesecloth, pour the yogurt in, and let it drain in the fridge for 2-3 hours.
• Chill Longer: The longer it sits in the fridge, the thicker it gets. Give it at least 12 hours before judging the final texture.

How to Use It: Spoon it straight from the jar, swirl it into smoothies, or top it with fruit and granola for an easy breakfast.

Upgrade Your Vegan Yogurt: Flavor It Your Way

This yogurt is great on its own—creamy, tangy, simple—but also? It’s a total blank canvas. Want it fruity? Sweet? A little fancy? Or maybe even savory? Easy. Here’s how to mix it up.

Sweet & Fruity Add-Ins

• Fresh or frozen fruit: Mash in berries, stir in diced mango, or swirl in some stewed apples.
• Jam or fruit compote: A spoonful of homemade mixed berry compote makes it taste like something from a fancy café.
• Maple syrup or agave: A drizzle takes the tang down a notch in the best way.
• Vanilla or almond extract: Just a splash for extra warmth and depth.
• Cinnamon or cardamom: A little cozy spice goes a long way.

Savory & Tangy Twists

• Lemon juice & zest: Brightens up the tang and makes it pop.
• Garlic & herbs: Stir in minced garlic, dill, or chives for a tzatziki-style moment.
• A drizzle of olive oil & sea salt: Sounds weird, tastes amazing. Try it with roasted veggies or warm bread.

Want Greek Yogurt Vibes?

For a thick, ultra-creamy Greek-style yogurt:

• Strain it using a cheesecloth over a fine-mesh strainer for 2–3 hours.
• Add a pinch of salt—it brings out the tang.
• Serve with granola, nuts, or a drizzle of vegan honey or agave because texture contrast is everything.

Ways to Serve

Spoon it straight from the jar, swirl it into smoothies, or use it as a base for dressings and dips. Here are a few go-to ideas:

• Breakfast: Topped with granola, fruit, and a drizzle of maple syrup.
• Smoothies: Blended into a creamy, probiotic-packed drink.
• Dips & Dressings: Whisked into a garlicky tahini dressing or a herby yogurt dip.
• Wraps & Sandwiches: Drizzle onto sandwiches or wraps for a tangy, creamy twist!
• Savory Bowls: As a cool, tangy contrast to spicy dishes like curry or grain bowls.

FAQs

More Creamy, Dreamy Vegan Recipes

• Easy Roasted Red Pepper Sauce Recipe
• Creamy Pasta with Vegan Scallops
• Hearty Roasted Parsnip Soup
• Creamy and Silky Cauliflower Puree

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