This post contains affiliate links.
If you’ve ever picked up a coconut yogurt from the store and flipped it over to check the nutrition label, you probably saw “coconut… and some random gums.” And while coconut delivers a rich, creamy texture and a pleasant tang, it’s low in protein—one of the biggest reasons many of us reach for yogurt in the first place.
That’s why I created this vegan cashew coconut yogurt recipe. By blending coconut with cashews, you get the best of both worlds: that classic creamy, lightly tangy flavor plus more protein and fiber to help keep you full and satisfied (and ZERO gums). This dairy-free yogurt comes together in minutes, no fancy equipment or fermentation required. It’s a simple, homemade option that actually delivers on flavor, texture, and nourishment and also easy to customize.
Table of Contents
Ingredients You’ll Need
Making this creamy vegan coconut yogurt recipe might feel fancy, but it actually comes together with just a few simple ingredients. Here’s what I use:
- Coconut cream: This is what gives the vegan yogurt its extra creamy texture while adding a rich, subtle coconut flavor. Look for canned coconut cream in the baking aisle.
- Cashews: Soaked overnight, rinsed, and drained, these create the creamy base of the yogurt while adding some protein. Choose raw, unsalted cashews, usually found in the snack or bulk section.
- Maple syrup: Just a touch of natural sweetness to balance the tanginess and make it taste like a treat. You’ll find this in the baking aisle or near honey and other natural sweeteners.
- Vanilla extract: A splash of vanilla extract adds depth and warmth, rounding out all the flavors beautifully. Grab a good-quality pure extract in the baking section at the grocery store.
Never Lose a Recipe Again!
Enter your info below and I’ll send this one straight to your inbox to have for later.
How to Make Vegan Coconut Yogurt
If you’ve tried store-bought coconut yogurt, get ready for a creamy, tangy, homemade version that’s way better than anything in a tub. Follow these simple steps to make it perfectly every time:
- Soak the cashews overnight in a bowl of water to soften them.
- Add your soaked cashews in a blender.
- Pour 1/2 cup of coconut cream into the blender.
- Pour in the maple syrup and vanilla extract
- Add lemon juice and a pinch of sea salt.
- Blend all the ingredients until they form a silky and creamy consistency.
- Scrape down the sides of the blender to ensure everything is fully blended.
- Pour it into a container and refrigerate for about an hour to help yogurt firm up.
Recipe Tips
- Soak your cashews well: Overnight soaking makes the cashews soft and easy to blend, giving your yogurt that silky-smooth texture. If you’re short on time, soaking them in hot water for a few hours works too.
- Adjust consistency: If yogurt is too thick after chilling, stir in a tablespoon of coconut milk to reach your preferred creaminess. You can also follow my guide on how to make coconut milk at home.
- Serving suggestions: Throw in a couple of berries, some healthy granola, or a drizzle of maple syrup, and you’ve got something that feels like a treat but is secretly full of goodness.
Easy Swaps and Add-Ins
This is where the fun really starts. Once you’ve got the base yogurt made, it’s easy to tweak it to match your taste, your pantry, or your family’s current favorite flavors:
- Probiotic boost: Mix in probiotic powder (remove from capsule) before serving to support the gut health.
- Sweetener swaps: Maple syrup keeps things naturally sweet, but agave nectar works as well. You can also experiment with other natural sweeteners.
- Flavor boosts: A pinch of cinnamon or cardamom adds warmth, while a little lemon or lime zest brightens things up.
- Fruit and granola: Stir in mashed berries, mango, banana, or peaches after chilling for a fruity twist and add some healthy granola for a little crunch. You can also add my strawberry chia jam.
- Protein and superfood extras: Add chia seeds, ground flax, or hemp hearts for an extra nutritional boost without changing the flavor much.
Free 7-Day Meal Plan
Start eating healthier without overthinking every meal.
More Vegan Coconut Recipes You’ll Love
If you’re loving the creamy, dreamy taste of this vegan coconut yogurt, you’re going to want to try all of my coconut-based favorites:
- Top your favorite treats with my fluffy coconut whipped cream. It’s a light, dairy-free topping that adds indulgence to fruit, desserts, and more.
- My blackberry coconut sorbet is refreshing and naturally sweet, blending juicy berries with creamy coconut.
- Creamy, tart, and delightfully smooth, my coconut raspberry smoothie is a quick breakfast or snack everyone loves.
If you make this coconut yogurt recipe, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.
Dietary Adjustments & Substitutions
Need to swap an ingredient or accommodate a food allergy? Click the button below for tailored suggestions just for you:
Vegan Cashew Coconut Yogurt—6g protein!
Ingredients
- 1 cup raw cashews soaked overnight, rinsed and drained
- ½ cup coconut cream
- 1 tablespoon lemon juice
- 1 tablespoon pure maple syrup
- 1 tablespoon pure vanilla extract
- pinch sea salt, unrefined
Instructions
- Place pre-soaked cashews, coconut cream, lemon juice, maple syrup, vanilla and sea salt into a blender.
- Blend until smooth and creamy. Stop and scrape down sides as needed. If mixture is too thick, add a little coconut milk or 1-2 tablespoons of water.
- Refrigerate 1 hour before serving to chill.
Helpful Tools
Notes
- Consistency tips: If your yogurt turns out too thick, stir in a little extra coconut milk or water until it reaches your desired creaminess.
- Sweetness: Start with the suggested maple syrup, then adjust to taste. You can also experiment with agave nectar or a touch of coconut sugar.
- Storage: Store your homemade yogurt in an airtight container or mason jar in the refrigerator for up to 5-7 days. Give it a good stir before serving, as it may thicken slightly after chilling.
- Serving ideas: Perfect with fresh fruit, granola, chia seeds, or swirled with your favorite fruit compote.
Nutrition
Did you make this recipe?
Leave a review for a chance to win signed copies of my cookbooks! Winners announced each season in my newsletter.Common Questions
Homemade coconut yogurt can be stored in an airtight container in the fridge for up to 5–7 days. The flavor may become slightly tangier the longer it sits, so give it a quick stir before serving.
Using a coconut cream gives a subtle coconut flavor that complements the yogurt’s tanginess without being overpowering. If you prefer an even milder taste, you can blend in a little extra cashew or almond milk into the mixture.
Yes! Sweeteners like maple syrup, agave, or coconut sugar can be added during blending. Start with a small amount and taste as you go, this way, you can get the perfect balance of sweetness without masking the tang.
Absolutely! Fresh fruit, fruit compote, vanilla, cinnamon, or citrus zest can all be stirred in after blending or after chilling. Adding them afterward keeps the yogurt smooth and lets the flavors shine.
I love this recipe! Not very many people are aware that it can be very dangerous to ferment coconut and corn products because of a rare but deadly bacteria that can be in those products. I’m so afraid to experiment with fermenting coconut, but I love that I can get the same yogurt texture and throw in a probiotic capsule to get the same health benefits without any worry of bongkrekic acid contamination.
Yes. Hope you give it a try! Let me know what you think. This is such a great alternative to store bought yogurt.
This is not a cultured yogurt. Can yogurt culture be added?
You definitely can add it if you would like.
Love the simplicity of this recipe!
Simplicity is my favorite ingredient!
Loves your smoothies
Thanks so much, Marlena! Way to rawk!
I have a ninja food processor and it took me quite a while to blend until there was no more grainy taste. Good flavor….it just took longer than I expected to process it.