Homemade Vegan Soy Yogurt

February 28, 2021

How to make vegan soy yogurt:

  • Simply pour a 32 oz container of soy milk into your Instant Pot.
  • Add the starter (or probiotic for the first batch).
  • Give it a little stir.
  • Press “yogurt” on the Instant Pot.
  • Come back 15 hours later to find beautiful thick, creamy, vegan soy yogurt!



  • Pure Soy Milk – it must have ONLY two ingredients, Water and Soybeans. Trader Joe’s and WestSoy are both high in soy protein content and work great. Not all stores carry plain 2-ingredient soy yogurt, but you can get the WestSoy yogurt on Amazon directly from the manufacturer. I prefer to buy it at Trader Joe’s.
  • Instant Pot (with yogurt function) – having a VERY low consistent heat is essential to predictable outcome. I’m guessing since you’re reading this, you already have an Instant Pot, but just in case you don’t… below is the Instant Pot I have, it has a yogurt function (see photo in EQUIPMENT NEEDED section). Homemade yogurt might be one of the main reasons to get an Instant Pot!
  • Vegan yogurt starter – this can be soy store-bought yogurt such as SILK yogurt, Non-Dairy Yogurt Cultures, or Probiotic Capsules.

You only need two ingredients to turn soy milk into Instant Pot yogurt. It could not be easier. Not only is this homemade vegan yogurt recipe easy and delicious, but the amazing health benefits of eating live active cultures are phenomenal!

Course: Breakfast

Cuisine: Instant Pot, Vegan

Keyword: instant pot soy yogurt, instant pot yogurt

Prep Time: 5 minutes

Cook Time: 14 hours

Total Time: 14 hours 5 minutes

Servings: 4 servings

Calories: 110kcal

Author: Becky Striepe


  • ▢ 1 32 ounce box soy milk – Choose a brand that’s ONLY soybeans and water. I used Trader Joe’s Organic Soy Beverage Unsweetened Non-Dairy.
  • ▢ 2 tablespoons plain vegan yogurt of your choice – Don’t worry – the small amount of gums in this won’t mess with the final yogurt’s texture! (see note below for probiotic capsules option).


Photos by veganblueberry.com
  • ▢ Divide the soy milk between two wide mouth pint jars. Add a tablespoon of yogurt into each jar, stirring well.
  • ▢ Carefully place the jars into the bottom of your Instant Pot (not on the rack – for some reason, it won’t make yogurt if you do that). Lock the lid, make sure the vent is sealed, and press the Yogurt button. Set it for 14 hours.
  • ▢ In the morning, you’ll have yogurt! Stir before serving, since it does tend to separate. Your soy yogurt will keep for about 5 days in the fridge.

Equipment Needed:

• Instant Pot—I used the Instant Pot Max, but you can also use the regular model of Instant Pot, as long as it has a yogurt setting.


  • If you would rather use probiotic capsules, no problem! Divide the soy milk between two large jars — You can use .5 liter Weck jars (16 oz)—and break two probiotic capsules into each jar. Stir the powder using a plastic or wooden spoon (not metal!), then follow steps 2 and 3 of the recipe above. I have had great results using Jarro-Dophilus EPS capsules.
  • You can also use a mix of coconut cream and soy yogurt. Erin Glasser-Devore from Kitchen Gadget Vegan perfected this variation on the recipe. She divides a 5.5 oz can of coconut cream between the two jars, then adds the yogurt, then tops off with soy milk. Stir well, and cook for 14 hours.
  • Save just a couple of tablespoons from each batch of yogurt and that can be the starter for your next batch! After more than three rounds of this, your culture may become dilute, so just start fresh after that.
  • Making your own vegan yogurt starter is another way to save!
  • Free up your Instant Pot by making your yogurt at night: Make your yogurt starting in the evening making sure it will run through whenever is convenient for you the next morning to pull it out and put it in the fridge. 12 hours is the minimum, but you can run it longer if you like it tangier.

How did you modify this recipe? Did your yogurt turn out on your first try? Please share in the comments. Thank you for sharing!

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