Perfect Instant Pot Cashew Yogurt!!

I’ve been meaning to write a post on cashew yogurt forever, and Dana’s visit last week inspired me since I sent her home with a few tablespoons of agar agar and a handful of probiotics capsules in anticipation of her making her own.

“I’ll post the instructions online!” I yelled at her as she pulled her car out of our driveway.

That was more than a week ago, so I feel like a very bad aunt!

Why cashew yogurt, as opposed to, say, almond yogurt?

A couple of reasons:

  1. Cashews just taste better; almonds can have a bit of a cardboard-y taste;
  2. No straining (see below);
  3. Almonds, which are grown primarily in California, require an enormous amount of water to produce, and California is currently experiencing a four-tier drought.

Now, the great thing about cashew milk is that if you produce it in a high-speed blender, such as the All-Powerful Vitamix Goddess, there is no pulp, and no need to strain the milk through the dreaded nut bag.

Here’s the recipe for three cups of cashew milk, which is exactly the amount you’ll need for Instant Pot yogurt!

DIY Cashew Milk

Blend for a minute or two in The All-Powerful One:

  • 2/3 cup cashews (I don’t use raw for reasons outlined below*)
  • 2 1/3 cups water
  • a dash of salt


Instant Pot Cashew Milk Yogurt

Heat up in a medium saucepan….

  • 1/2 cup water
  • 1/2 tsp agar agar
  • 1 TBS maple syrup (this won’t sweeten the yogurt; it will simply feed the probiotics)

Once the agar agar is dissolved, remove from heat and add…

  • 3 cups DIY cashew milk

This will cool down the agar-water-maple syrup mixture enough to add…

  • 2 probiotics* capsules (remove the capsule and pour in the powder)

Do not use metal containers or utensils because apparently probiotics don’t like metal!

Pour into a couple of pint mason jars and place in the Instant Pot. Press yogurt and increase the time to 12 hours.

*Your probiotics capsules must contain at least one fermenting bacteria such as bulgaricus, acidophilus or thermophilus.

This will last a few weeks in the fridge, and you can use it to make meltable vegan cheese or sweeten it with maple syrup and add it to fruit salad!


*The reason I don’t use raw cashews is that a truly raw cashew is a very rare thing. Most growers harvest cashews by steaming or roasting the nut in its shell at degrees of between 300 to 400 F for fifteen minutes or more in order to crack the hard shell, so what most stores sell as “raw” cashews have already been roasted in their shells. Granted, the roasted ones (that are cheaper) have been roasted a second time out of their shell, but I’m not sure how much healthier the once-roasted cashews are over the twice-roasted cashews…and whether that negligible amount of extra nutrition justifies the extra cost.

I have been meaning to buy some “raw” cashews to see if they will sprout; if so, I will eat my words. I suspect, however, that once roasted (even in the shell) the cashews won’t sprout…because they simply aren’t raw!

And the song of the day is another one from Gregory Alan Isakov because I’m kind of obsessed with him at the moment. Today, it’s “Dandelion Wine”:


2 thoughts on “Perfect Instant Pot Cashew Yogurt!!

    1. No–just the rack. I’m actually going to review this recipe because the last time I made it, I wasn’t happy with the result. The almond milk yogurt worked much better!


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