vegan yogurt recipe | cashew yogurt recipe | making vegan yogurt recipe

Jump to Recipe

How to make cashew yogurt or Vegan yogurt recipe with stepwise photos – many of you had requested to post this vegan cashew yogurt recipe. I even had got a few emails asking how to make cashew curd. As the name suggests, cashew curd or cashew yogurt is made from cashews…. Its a very good alternative for Dairy yogurt if one is a vegan or has lactose allergy.

how to make cashew yogurt

The process of making the cashew yogurt is exactly the same as we would make yogurt with milk. Cashew milk is used to make the yogurt. I have even made yogurt with soy milk, but I did not like the taste & flavor. The taste of cashew yogurt is much better and we like it. Even people whom I have served any curry or raita made with cashew yogurt, could not make out. i have given a step by step pictorial for making the cashew curd. All you need are some cashews and the yogurt starter/culture.

A few starters to make cashew yogurt

1. As a starter you can use milk yogurt culture. Then, when the cashew curd is set, you take a few teaspoons of the curd from there and freeze it. Later use this culture when making a fresh batch of cashew curd. Generally when making cashew yogurt, you need to add extra culture than what is required to make milk yogurt. Generally 2 or 3 tsp of the culture can be added to a milk made from 1 cup cashews.

2. You can also curdle some warm soy milk with vinegar or lemon juice and then use this a culture. I have never tried this way. Here make sure to use soy milk made from non GMO and organic soy beans.

3. There is a third way, where the crown/stems of chilies are kept on the cashew milk. I tried making cashew curd this way, but at all the three times the curd got spoiled.

4: if you can manage to get the probiotic bacteria culture in stores, you can try them too. In India we don’t get ready starters or cultures easily.

Temperature is important in the setting of yogurt

  • In the Indian winters, you can keep the yogurt overnight.
  • But please don’t keep the yogurt overnight in the Indian hot summers. Just 4-5 hours of fermentation is enough. If kept for long, the yogurt looks like a fermented idli batter, becomes stringy and smells yeasty.
  • If you stay in a colder climates, then just keep the yogurt in a warm place overnight.

Texture, flavor and taste

  • Cashew curd is creamy. The texture is not at all like milk yogurt. The yogurt has a pouring consistency unlike milk yogurt which is thick and well set.
  • It has a naturally sweet taste due to cashews. So there is a sweet and very faint sourness in the yogurt. Its not sour like milk yogurt. since the yogurt is not sour, you will have to add some lemon juice to make it sour.
  • Cashew yogurt can be used in any dish that calls for dairy yogurt. Its healthy and rich in good fats.

Uses of cashew yogurt

  • So for all the yogurt requirements in a recipe, I use cashew yogurt. I make raitas, add it to curries, pulaos and biryanis. So you can use this vegan yogurt in any recipe that calls for yogurt and you want to make it in a vegan way.
  • I even add cashew curd to the chaats I make at home. I don’t miss the taste and flavor of the yogurt.
  •  recently I even made naan, kulcha and bhatura with cashew yogurt.
  • This cashew yogurt, I added to vegetable biryani and vegetable raita.
  • You can even top your breakfast fruit and cereals with cashew yogurt.

I still have to try making peanut and coconut yogurt and see how they blend and substitute well in Indian dishes. For now its cashew curd…..

Please note that when we make curd in India, we don’t add salt or sugar or any flavorings. if you like then you can add some sugar or salt or vanilla when setting the yogurt.

How to make cashew yogurt or vegan yogurt

1. Soak one cup of whole cashews in water for 1-2 hours. If you want to buy cashews for making yoghurt then it is better if you purchase broken cashews. If using broken cashews, then you can soak them for 30-40 mins. Drain the cashews and then add these in a blender.

cashew yoghurt in blender

3. Add water and blend the cashews till smooth.

cashew milk
4. Add this cashew milk in a bowl or pan. Just warm the cashew milk. You can microwave for 20-25 seconds or warm the pan on your stove. When the mixture is still warm, add the culture.

vegan yoghurt made from cashews

5. Stir and mix the culture very well and uniformly. Cover and keep in a warm place for the curd to set.

vegan cashew curd recipe

6. The cashew yogurt well set on the next day. You will see tiny bubbles in the yogurt and a faint sour aroma. The taste will also be sweetish and lightly sour. If you want a thin runny yogurt, then just increase the proportion of water in the cashew milk.

cashew yoghurt or curd recipe

7: You can have the cashew curd plain if you like or even add to your fruit-muesli or fruit-cereal breakfast topped with some nuts and roasted seeds. Since at home we usually have Indian breakfasts, the cashew yogurt goes in making Indian curries, in naans, biryanis, raitas, lassis and smoothies.

cashew yoghurt

Few more how to recipes!

Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

vegan yogurt recipe

Cashew Yogurt Recipe | Vegan Yogurt Recipe

This Vegan Yogurt or curd is made with cashewnuts.
5 from 2 votes
Prep Time 1 hr
Cook Time 1 min
Total Time 1 hr 1 min
Cuisine World
Course Side Dish
Diet Vegan
Difficulty Level Easy
Servings 1 small bowl


  • 1 cup cashewnuts (kaju)
  • ¾ to 1 cup water
  • 2 to 3 teaspoon culture or starter


  • Soak cashewnuts in enough water for 1 or 2 hours.
  • Drain and blend the cashewnuts with water till smooth.
  • Warm the cashewnut milk.
  • Add the culture and stir well.
  • Cover and keep in a warm place overnight or for 4 to 5 hours.
  • Once the Cashew Yogurt or curd is set, keep in the refrigerator.
  • This Vegan Yogurt or Cashew Yogurt stays good for 3 days.

Nutrition Info (Approximate values)

Nutrition Facts
Cashew Yogurt Recipe | Vegan Yogurt Recipe
Amount Per Serving
Calories 720 Calories from Fat 513
% Daily Value*
Fat 57g88%
Saturated Fat 10g63%
Polyunsaturated Fat 10g
Monounsaturated Fat 31g
Sodium 26mg1%
Potassium 851mg24%
Carbohydrates 40g13%
Fiber 4g17%
Sugar 8g9%
Protein 24g48%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 2mg2%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 44µg42%
Calcium 66mg7%
Vitamin B9 (Folate) 32µg8%
Iron 9mg50%
Magnesium 378mg95%
Phosphorus 765mg77%
Zinc 7mg47%
* Percent Daily Values are based on a 2000 calorie diet.

Like what you see?

Stay up to date with new recipes and ideas.

Share This Recipe:


Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.


    1. i use preethi blue leaf grinder mixer 750 watts for all the grinding and blending that i do.

  1. Or you can just buy it from
    They make a good vegan curd. Shipping is only in Delhi though and it’s not that cheap.

  2. This is a fantastic recipe! I tried it with two different milk cultures and let it sit overnight in my oven (turned off) and that was a bit too long. I did indeed get a very strong yeasty smell and taste, but still ate most of it.

    So I will try it again this weekend and only let it sit for the recommended time of a few hours and hope the taste is not as strong.5 stars

    1. thanks. i think the strong yeasty smell is due to long time kept. you ca just keep for a few hours. the taste won’t be so strong.

  3. Very nice presentation.please let me know what is the shelf life of cashew curds if kept in refrigerator once its ready..thank you…

    1. it stays good for about 2 to 3 days in the refrigerator. not more than that.

  4. I love this. I had never heard of it until now, but I am a big fan of cashews, and I am interested in making homemade yogurt. I will definitely be trying this recipe out.

  5. Hi
    I just came across this and I’m intrigued. It’s hard to find vegan probiotics where I live though. Do you think this would work if I added about 1 tbsp homemade kefir as culture?


  6. Thank you for this recipe and your many others. I try to do total vegeterian meals for my fam some days & this site is helping my quest for tasty dishes! When doing this cashnew curd, at what step do you add lemon juice to further sour it? Also, if one wanted to sweeten it for the kiddies what step would we do this? Thanks again!

    1. thanks. the lemon juice is added after the cashew curd is set. this is just to get an extra sourness in the curd, since cashew yogurt is not that sour. the sweetness of the cashews is there in the yogurt too. for kids, you can sweeten it before setting or even once the curd is set.

  7. Hello. I am interested in trying your recipe, but have a few questions.
    1. How warm should the cashew milk be?
    2. Is there a particular culture needed for this to work? I thought that it took a constant temperature to be held over a few hours for yogurt to culture properly.
    Could I use a powder form probiotic(for example: HealthForce’s Friendly Force probiotics)
    3. Can you use Kefir grains with this cashew milk?
    4. Is it loosely covered while culturing or tightly covered?
    5. What is in cashew milk that feeds the culture?

    1. your questions answered:

      1: approx 110 F to 114 F is fine. it can be slightly hot too or just warm to touch.
      2: actually in india, since the temperatures are usually warm, we just keep the yogurt outside to ferment. however in colder climates a warm temperature is required. otherwise the yogurt does not set and gets spoiled. more so with cashew milk as its pretty sensitive to temperatures. if you live in a cold region, then preheat your oven to 115 degrees C for some minutes. switch off the oven. place the cashew milk in a casserole. wrap with warm towels and place covered in the oven. you can use any good culture. i started off with a milk yogurt culture and then kept on making batches and preserving the cahshew yogurt culture from a new batch every time. even ready made vegan yogurt can be used as a starter.
      3: i think you can use a vegan probiotic in powder form. i would suggest to give a try. make a small batch and try.
      4: from what i have read about kefir, i think it would help in fermenting the yogurt. you can give a try.
      5: loosely covered. need not be tightly covered. i make the yogurt in a bowl and just cover it with a lid.
      6: thats a scientific question and i don’t think i have the expertise to answer that. if it was dairy milk yogurt, i would have answered. possibly i think its the sugars in the cashew milk, that the bacteria feeds on. you can even add some sugar or sweetener when making the yogurt. i just make the yogurt plain as thats how we even make dairy yogurt in india. and more over yogurt is usually used to prepare savory dishes rather than sweet dishes. may be when i have to make lassi, i will add some sugar in the cashew yogurt while setting it..

  8. Hello Mam

    I really didn’t understand that what is culture ?? can u post any pic of that also n from where i got that ?5 stars

    1. culture is the yogurt that is used in making a fresh batch of yogurt from fresh milk. just use leftover curd or a few teaspoons of curd. in india we use this curd as a culture. however, just the friendly bacteria is also available in some chemists shop. but difficult to get in india. these pro biotic bacteria are also present in the teaspoon of curd that we add to fresh milk to make curd. hope this makes sense.

      1. yup……..n thank you so much……. 🙂 so it means I must make curd as same as of milk but just instead of milk i use crushed cashews!!!!!!!!!! m I right 🙂
        jst love ur site 🙂

        1. welcome mehak. instead of milk, you use cashew milk 🙂 its not crushed cashews…. the cashews are finely ground in water to make a smooth cashew milk.

  9. Hi,

    I tried this and my cashew yogurt came out fizzy (carbonated). Is that normal? It tastes wonderful but I don’t know if the fizz is normal.

    1. brett, there are bubbles but it is not very fizzy. there are tiny bubbles in it. so tiny bubbles are normal.

  10. Hi thanks for your recipe. I just tried this recipe just now. Still have a few hours for the cashew milk to turn to yogurt.
    So I bought vegan cultures which can be
    expensive how do I do this with curdled vegan milk? Does it have to be with soy can it be with almond? How does that work making cashew yogurt? Does it work with all types of vegan yogurt like almond? Thank you

    1. you can curdle soy milk and leave it at room temperature for 7-8 hours till the milk becomes sour. warm soy milk and add add some lemon juice. stir and keep aside for 7-8 hours. this will turn into yogurt. the consistency is thin and not that great. so this can be used as a starter or culture. i haven’t tried with almond milk, but i think one can make a starter with almond milk too. its basically a bacterial culture which helps in fermentation of the milk. the starter works with all types of milk. i have made soy yogurt as well as peanut yogurt too.
      you can also use rejuvelac or keep chili crowns on top of the yogurt, so that it ferments.

    1. the bacteria used to make yogurt is known as culture. basically its a scientific term. here the culture i used is the previous batch cashew curd.

  11. Once you drain the cashew, what you do you do of what is left?
    If I do understand , you use only the milk ?

    1. the water in which the cashews were soaked is discarded. fresh purified water is added to the cashews while blending.

  12. Hi Dassana,
    Thanks a million for posting this yogurt recipe. My family and I have gone vegan for the past 2 years. One of the things that we missed deeply was yogurt. Since I only knew how to make yogurt from cow’s milk, I had gone used to eating food without it. After some time, we got used to it and didn’t miss it. When I came across this recipe, I was so excited and decided to try it out yesterday. I used a powerful blender (Vitamix) to blend the cashews and water and the yogurt turned out so smooth. I added a pinch of salt and black pepper and ate it with paratha today for lunch! It was so yummy and can’t really know the difference that this is made out of cashews! This is a keepers. I have also tried out a variety of your recipes, and most of it has turned out well. Tried out your banana cake (vegan) and it’s still in the oven. Thanks so much for this cashew yogurt recipes again and I am so excited because we are getting plenty of nutrients from the cashews. Keep up the great work and sharing 🙂

    1. your comment made my day roopkiran. being a vegan, its challenging sometimes to prepare the food which we are so much used to eating. i did miss yogurt for sometime after being a vegan. its like we are so much used to having yogurt in our everyday indian food. when i had heard about cashew yogurt, i wanted to make it soon. the chili crown method was a disaster at all times i tried. i had given up on making cashew yogurt. then i asked one of my vegan friend on the cashew yogurt making process. i followed her suggestions and after some experimentations, finally able to make a good cashew yogurt. this is a staple at my home. the goodness of the cashews does help and also its a probiotic food.

      since cashews are expensive and not everybody can afford, i shall be trying to make peanut yogurt as well as coconut yogurt also at home. soy curd is also good, if one likes the beany taste and flavor. the best part of cashew yogurt is that no one can make out the taste if its made from cashews, when you flavor with spices or give a tadka/tempering when making raitas or kadhis. i use cashew curd in almost all indian food that uses milk yogurt… in curries, biryanis, adding to paratha doughs and even in baking. the results are too good.

      once again thanks for your comment 🙂

  13. This is new to me and I would love to make this! I make cashew milk and use it for a lot of things but never tried yogurt! I love the pictures on your blog!

  14. its nice to see an substitute for milk based curd but what about its caloric value and its digestability?

    1. its not that high in calories and easy to digest. its a probiotic food and not like having raw cashews or cashew paste.