What is vegan yogurt made of?

Vegan yogurt is made from plant-based milk and probiotics. This recipe uses full-fat coconut milk for its thick, creamy texture and a dairy-free probiotic to ferment it. The result? A creamy, tangy, spoonable yogurt—no dairy needed.

Does homemade vegan yogurt taste like regular yogurt?

It has the same creamy texture and tangy bite as dairy-based yogurt, but with a subtle coconut undertone. The longer you ferment it, the tangier it gets! If you’re used to store-bought vegan yogurt, you might be surprised how fresh and rich homemade tastes.

Is vegan yogurt good for gut health?

Yes! This yogurt is fermented with live probiotics, which can support gut health just like dairy-based yogurt. The key is using a high-quality, broad-spectrum probiotic for the best balance of beneficial bacteria.

Why didn’t my vegan yogurt thicken?

If your yogurt is too thin, a few things might be off. Full-fat coconut milk is key—low-fat versions won’t set up as well. Probiotic strength matters too—use one with at least 50 billion CFUs for the best results. If it’s not thickening after 24 hours, let it ferment up to 48 hours, then chill it to fully set.

Homemade Vegan Yogurt (2-Ingredient Recipe)

Name: Homemade Vegan Yogurt
Prep time: 48 h 5 min
Total time: 48 h
Cuisine: American
Ingredients: 1 (13.5-oz) can full-fat coconut milk (no added thickeners for best results); 1 vegan probiotic capsule (50+ billion CFU, broad-spectrum)

Ingredients

1 (13.5-oz) can full-fat coconut milk (no added thickeners for best results)
1 vegan probiotic capsule (50+ billion CFU, broad-spectrum)

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Instructions

Whisk the coconut milk. Open your can of full-fat coconut milk and pour it into a clean bowl or jar. Whisk until completely smooth.
Add probiotics. Open the probiotic capsule and sprinkle in the powder. Whisk again to evenly distribute.
Transfer to a sterilized jar. Cover loosely with a thin cheesecloth or a clean kitchen towel to allow airflow.
Let it ferment. Place the jar in a warm, draft-free spot and let it sit for 24 to 48 hours. Taste-test with a clean spoon after 24 hours—if you want more tang, let it go longer, checking every 12 hours until it’s just right.
Chill to thicken. Once it’s tangy enough, cover with a lid and refrigerate for at least 12 hours to thicken.
Serve & enjoy. Spoon it straight from the jar, top with granola and fruit, or mix it into smoothies.
Want it thicker? Strain it through cheesecloth in the fridge for 2–3 hours for a Greek-style texture.

Notes

Storage: After fermenting, store in the refrigerator and consume within 3-5 days.
Use full-fat coconut milk. Lite or low-fat versions won’t thicken properly. For best results, choose brands with just coconut + water and no added thickeners.
The right probiotic makes a difference. A broad-spectrum vegan probiotic (50+ billion CFU) works best. Avoid probiotics with prebiotics, as they can interfere with fermentation.
Tangy or mild? You decide. Taste-test at 24 hours for a milder yogurt or let it ferment up to 48 hours for a stronger tang.
Need it thicker? Strain through cheesecloth in the fridge for 2–3 hours to get that Greek yogurt texture.
Something smells off? Toss it. If your yogurt smells rotten instead of tangy, it’s likely due to weak probiotics or unwanted bacteria—best to start fresh.

Author: erin wysocarski
Prep Time: 5 minutes
Fermentation Time: 48 hours
Category: Snack
Method: Cultured, Fermented
Cuisine: American, Middle Eastern
Diet: Vegan