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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.
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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.
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:
Cashew Coconut Yogurt
Jen HansardIngredients
- 1 cup raw cashews soaked at least 20 minutes, 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 the soaked cashews, coconut cream, lemon juice, maple syrup, vanilla and salt in a blender.
- Blend until smooth and creamy, stopping to scrape down the sides as needed. If the mixture is too thick, add a splash of coconut milk or water.
- Refrigerate until chilled, about 1 hour, before serving.
Recipe Notes
- Sweetener Swaps: Start with the 1 tablespoon maple syrup and adjust to taste. Agave nectar or a little coconut sugar also work; see more natural sweetener options.
- Make It Tangier: For a tangier yogurt, stir in more lemon juice, 1 teaspoon at a time, after blending.
- Serving Ideas: Serve with fresh fruit, granola or chia seeds, or swirl in a fruit compote.
- Storing: Store in an airtight container or jar in the fridge for 5 to 7 days. It thickens as it chills, so stir before serving, adding a splash of coconut milk if needed.
Nutrition
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.
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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.
I just made my own homemade dairy yogurt. Im going to have to make this one as well. To see the difference. Thank for the recipe
I have a nut allergy. Is there any substitute for the cashews?
Hi Robin! Great question – what about sunflower seeds? I would love to know how it turns out if you give it a shot!