This post may contain affiliate links, meaning I can earn a small commission from items you purchase (at no cost to you).
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 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 yogurt comes together in minutes, no fancy equipment or long fermentation required. It’s a simple, homemade option that actually delivers on flavor, texture, and nourishment. It’s also easy enough 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.
Save Recipe for Later!
Enter your info below and I’ll send it straight to your inbox to save for later.
How to Make 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:
- 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! Smoothie + Meal Plan
Not sure what to eat with smoothies? I got you! Start eating healthier without overthinking every meal.
Health Benefits of Coconut Yogurt
Coconut yogurt is a creamy, dairy-free option that’s gentle on digestion and works well for lactose-free diets. The healthy fats help keep you satisfied, while ingredients like coconut and cashews provide minerals and MCTs that support steady energy.
More 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 (Vegan + 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!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.
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!
I made 2 batches, one with coconut milk, and one with coconut cream. Both turned out delicious! The only change I made was that I added my whole mini can (5.6oz / 165ml) can of coconut cream. That batch is thinner than the coconut milk version, but I like it’s consistency better. I’m hopeful that my in-laws, who can’t have dairy, like this. I certainly do, and that’s coming from a dairy lover! Now I wonder how I could change up the recipe for other flavors. Any suggestions out there?
Hi Tracey! Try blending your yogurt with some fresh fruit. You could also use frozen fruit, but make sure it’s completely thawed before blending.
Not a yogurt, not even fermented and cultured? How did you have 5 star rating lol
My daughter is allergic to nuts. Thoughts on what to use as a substitute for cashews.
Jen, would like to add a probiotic to this yogurt. How much of the probiotic powder do you recommend adding? Would like to not guess.
I would just recommend mixing in 1 daily dose of your chosen probiotic to each serving of yogurt as you’re going to eat it. Great question!
Can’t wait to make this. Canned coconut milk, or bottled? Thanks!
I’ve used canned coconut milk and it was amazing!
Sorry, but I do not see how this is yogurt?
It is not probiotic. It is not cultured
Hi there Rose, very good point. There is a short section of this article that mentions adding a vegan probiotic to this recipe to provide some of those health benefits. You can absolutely make non-dairy, cultured yogurt from home in many ways – the recipes out there are endless. This is a quick and simple recipe to help people find something that functions similarly in a parfait recipe, for example.
Just made a triple batch of this to use in the smoothie challenge recipes. It’s so smooth and good! Since I made a big batch, I used the Vitamix to get it silky smooth.
I made one batch as is in my Vitamix with great results!
If I make a larger batch how long would this be good for in the refrigerator?
This vegan yogurt recipe would be good in the fridge for up to a week, and longer in the freezer. So when making larger batches, def take advantage of freezing it to get the longest use out of what you made. We love making parfaits with this and taking frozen made-ahead yogurt out to assemble parfaits as needed.
Okay. This is a recipe I have been looking for, well, for a long time!! As I am getting older, I am finding that my body does not tolerate Greek yogurt or cheese, or basically dairy. I made my own yogurt for a few years, but eventually switched to a lactose free yogurt and milk, but still experience issues with bloating. I love yogurt for the protein and the calcium, but recently thought I’d have to give up the lactose free yogurt, too, and just resign myself to living yogurt free. 🙁 But, today, I came across this awesome recipe! I am going to make it and see how it works with my bloating and digestion. I’ll get back to you! Thank you, Jen!!
I’m so glad you found us + this recipe, Coco! Please do make it and come back to let us know how you liked it and how you felt after giving it a try! 🙂
Hi, are the calories per serving for the compote alone or compote+yoghurt combined?
Thanks
The calories are for the yogurt only.
Huh, i see this read as a yogart, yet no probiotics. Am i wrong? I’d retitled the name to whipped topping, although I’m very pleased to see it is high in protein and iron!
Just my thoughts.
Thank you for your emails.
Kay
In Sarasota, Florida
Hi Kay. Thank you for your thoughts!
Jen kept this recipe simple but, you can also make vegan yogurt more of a digestive aid by adding in a probiotic. Though gut health is often overlooked, it’s a super important practice. Jen actually dedicates an entire challenge to learning about and improving gut health in our Rawk the Year community. If you’re looking to boost your yogurt with a probiotic, Jen recommends using a vegan-friendly probiotic brand. Also, make sure the probiotic is a capsule instead of a pill, so you can break it open and stir in the powder. And, per the US Library of Medicine guidelines, be sure to speak with your physician about the right probiotic for you. 🙂
This is different (and easier) then other vegan yogurt recipes I’ve seen. Just got some coconut milk to try this!
Awesome! Come back after you make some and let us know how it went!