5 Minute Vegan "Yogurt" Recipe - Skillful Cook
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5 Minute Vegan “Yogurt”

27 reviews / 4.7 average

This Creamy Dreamy Vegan “Yogurt” is the BEST! Made in just five minutes with three ingredients and naturally sweetened.

What's creamy, silky smooth, protein-packed, and certifiably sent from snack heaven?

THIS VEGAN YOGURT, you guys. Remember it from What I Ate Wednesday? We got so many comments and questions about this one!

Here are my answers to everything:

  • Basically five minutes.
  • Basically three ingredients (cashews, frozen fruit, and tofu don't hate me)
  • Naturally sweetened with honey and fruit.
Vegan yogurt ingredients in a blender.

Vegan yogurt in a blender.


Okay, before someone gets mad, I get that this isn't YOGURT yogurt. Totally understand. And totally respect people who make real yogurt - like the kind where you become a full-blown scientist growing cultures and looking through microscopes in order to get yourself a batch of creamy yogurt goodness. Shout out to you people. You are who I want to be when I grow up (I'm 32, I've got time).

But at the present moment, I am going to be brutally honest with you.

I don't really care to get all sciencey with real homemade yogurt.

My yogurt-making MO is more like... eh, let's blend some stuff up and make it super nutritious and creamy and taste like a decadent dessert and maybe throw in a probiotic capsule, maybe? That's “yogurt” enough for me.

Vegan yogurt in a jar with spoon.

And even though I'm not vegan, I do find that sometimes it's nice to just go easy on the dairy for a bit.

Which is convenient because you know what? this yogurt is HERE FOR IT. It sees your craving for a borderline ice-creamy snack and it raises you one that kicks dairy to the curb AND ALSO tastes like dreams coming true.

Vegan yogurt in a jar with spoon.

This could have really been a 15-Minute Meal Prep recipe, now that I think of it. I bought these cute jars and we kept a batch of this in the fridge all week and ate it with coconut oil granola and banana bread muffins for breakfast / snack / dessert on repeat.

Vegan yogurt in a jar with spoon.

I got the idea for this recipe from The Perfect Blend cookbook (which is a beautiful and SUPER healthy book, BTW - I am not nearly this healthy but I use this cookbook all the time)! Her recipe is a bit different but the concept of a blended vegan yogurt is similar!

Check Out Our Video For How To Make Vegan “Yogurt”:

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Vegan yogurt in a jar with spoon.

5 Minute Vegan “Yogurt”

  • Author: Lindsay
  • Total Time: 5 minutes
  • Yield: about 3 cups (4 servings) 1x


This Creamy Dreamy Vegan “Yogurt” is the BEST! Made in five minutes with three ingredients and naturally sweetened.



The Main Things

  • 2 cups frozen peaches
  • 1/2 cup cashews
  • 12 ounces tofu (see notes)

The Extras

  • 1/4 cup liquid sweetener – agave, maple syrup, or honey  (more or less to taste)
  • 1 tablespoon lemon juice (more or less to taste)
  • 1 probiotic capsule (optional! see notes)


  1. Blend everything together on a high speed setting until very, very, verrry smooth.
  2. Store in jars, in the fridge, for up to 5 days!


Tofu: I made batches with both silken and firm tofu and I liked them both! Not surprisingly, the firm tofu yielded a more firm yogurt (like the first photo) and the silken tofu was smoother / not as firm (like the last few photos).

Blending: If you're having trouble blending it up, add 1/4 to 1/2 cup of non dairy milk. For easiest blending, thaw your peaches first!

Probiotics: For a probiotic boost, you can empty a probiotic capsule right into the blender and mix it up. I actually preferred the batches I made without the probiotics. I felt like the texture got a little chalky with the probiotic capsule. Maybe it was my specific brand of capsules, I'm not sure. But the cookbook that initially inspired this recipe (The Perfect Blend) includes a probiotic capsule in the yogurt, and some of you may like to get those extra probiotics in! 

  • Prep Time: 5 minutes
  • Category: Snack
  • Method: Blend
  • Cuisine: American

Keywords: vegan yogurt, cashew yogurt, tofu yogurt

Frequently Asked Questions For This Vegan Yogurt

Would fresh fruit work instead of frozen?

Yes, fresh peaches would be delicious! It may need more time in the fridge to set up but the taste will be amazing.

Could you leave out the fruit to make this a plain yogurt base?

Yes - you may want to just add some additional sweetener to make up for the missing fruit!

Does the tofu need to be pressed?

No need to press!

Will another nut besides cashews work?

Cashews blend so super smoothly without much babying - don’t need to soak them, don’t need to strain them, etc. I think you could probably figure out a way to make it work with almonds or macadamia nuts but I prefer cashews because they are so low-maintenance! 

Do the cashews need to be soaked?

Nope, no soaking required!

One More Thing!

This recipe is part of our collection of best healthy snacks. Check it out!

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  1. Skillful Cook Logo

    Very nice, but not vegan, unless you substitute the honey for maple syrup, agave etc

      1. Skillful Cook Logo

        I love the recipe and will try it, but if it’s a vegan recipe honey shouldn’t even have been mentioned. If it’s an option, plus mentioned in the first paragraph, it could be titled “dairy-free”.

      1. Skillful Cook Logo

        This is SO good! Have made it a couple of times with frozen strawberries and maple syrup as the sweetener. Very easy and quite delicious!

  2. Skillful Cook Logo

    Vegan yogurt. I’ve never thought of that. But I can say that eating yogurt helps quash those feeling for sitting down and eating large plates of food. And if a person must have something to eat before bed, this is it. Yogurt before bed is okay to me in my opinion because it’s friendly on the metabolism and fortified with protein.

  3. Skillful Cook Logo

    This sounds amazing! And I just want to confirm – no need to soak the cashews ahead of time? Thanks!!

    1. Skillful Cook Logo

      You might just need to blend longer, if you don’t have a heavy duty blender. Or add liquid per the notes at the end.

    2. Skillful Cook Logo

      you can also boil the raw cashews for ten minutes! I generally just stick them in the microwave in a bowl with water covering them on ‘high’ for 8 minutes, and they come out perfect and just as ‘soaked’ as if they’d been in the fridge overnight 🙂

      1. Skillful Cook Logo

        Thanks for that tip. I have been a vegan for 5 months and I have been struggling with how to …. well prepare vegan food that taste great.

    1. Skillful Cook Logo

      I don’t see why not – you might need to add a bit more liquid depending on how juicy the fruit you’re using is.

      1. Skillful Cook Logo

        I tried it with strawberries and then again with blue berries– both were great but I preferred the strawberries!

  4. Skillful Cook Logo

    Any substitutes for the tofu?! Love the idea of a yogurt like food that’s not actually yogurt. I enjoy experimenting, so if you have any ideas of a possible tofu substitute I’d love to give it a whirl. Love your blog btw!

    1. Skillful Cook Logo

      Morningstar Farms has a meat-like ground crumple meatless mix that comes in a small green bag available @ your local supermarket. It’s an ideal substitute to Tofu. Have you ever heard of it?

    2. Skillful Cook Logo

      You could likely do an all-cashew version, with more liquid added/soaked cashews.

      I also have substituted cooked white beans for tofu in creamy savoury recipes, but it might be harder to cover up that beany flavour. And you might want to add a bit of fat to get more of that luxurious, creamy texture. I would give both a try, to be honest.

    3. Skillful Cook Logo

      I make a vegan coconut milk yogurt that’s delicious. A couple cans of coconut milk heated to 200, add a Tblsp. of sugar, honey or maple syrup and some probiotic powder (the powder once it has cooled to 100). Store in glass jars in your oven wrapped in towels with the light on for 24 hours.

      1. Skillful Cook Logo

        Heya friend,

        Sorry to inform you, but honey isn’t vegan. And domestic beekeeping, male bees are killed in order to artificially impregnate a queen which then is sold/shipped to your local beekeeper. Bees often have their honey taken when they needed most and are given sugar water instead. Everyone is entitled to make their own choices and to do what they think is best, but if you aren’t aware of these details it is worth looking up and becoming informed.

    1. Skillful Cook Logo

      You would likely want to soak the cashews, let the fruit get a bit of a head start on thawing, and take your time. You might need to blend for a couple of minutes, scrape down the sides, blend a couple more minutes, scrape down the sides, etc.

    2. Skillful Cook Logo

      Unfortunately this just tastes like tofu to me- even with a sweetener which I’m normally hesitant to add.

  5. Skillful Cook Logo

    I’m dairy free and yogurt is one of those things I still miss like crazy so thank you for this as I will be making a batch during my meal planning this weekend.

  6. Skillful Cook Logo

    I cannot wait to make this! Thank you so much! I as well was on pins and needles waiting for this recipe because 3 of my kids can’t have dairy and the dairy free yogurt in stores is so low on protein, I feel this will become a STAPLE in our house, especially with my 1 and 3 year old!!!

  7. Skillful Cook Logo

    Wow, what a fabulous idea, will be trying this recipe very soon, dairy doesn’t sit well with me and I think the texture will be divine. Thanks again. Fi

  8. Skillful Cook Logo

    Hi love the idea of yougart, I would love to k ow can I use anythi g else instead of tofu? Thank you

    1. Skillful Cook Logo

      You could likely do an all-cashew version, with more liquid added/soaked cashews.

      I also have substituted cooked white beans for tofu in creamy savoury recipes, but it might be harder to cover up that beany flavour. And you might want to add a bit of fat to get more of that luxurious, creamy texture. I would give both a try, to be honest.

  9. Skillful Cook Logo

    I am vegan. I love tofu but I never tried tofu yogurt. Loved you recipe. Seems very easy to make. Thanks for sharing.

  10. Skillful Cook Logo

    I’ve been thinking about doing this myself a lot lately (coming up with a lazy yogurt to have for breakfast) but I didn’t consider using tofu, and then this popped up in my bloglovin’ feed! Great idea., thanks for sharing.

  11. Skillful Cook Logo

    I would actually ADORE to try this recipe out! A high protein yogurt that’s loaded with antioxidants–sounds like the perfect ingredient for breakfasts, snacks, or desserts! My fruit of choice would have to be frozen strawberries, acai, or blueberries!

  12. Skillful Cook Logo

    yogurt is one of the important ingredient in recipes …and you showed the recipes of yougart and that in a quick way and thank you for that.

  13. Skillful Cook Logo

    What a simple and delicious idea! The frozen peaches adds the perfect flavor for yogurt. Can’t wait to try it out!

  14. Skillful Cook Logo

    First let me start by saying I’m a total Punch of Yum fan. Thanks for all the great ideas and inspiration. I was excited to try this easy recipe. I didn’t have frozen peaches so I used frozen blueberries. I don’t have a vitamix blender so I used a food processor. I didn’t get the silky texture like the ones pictured. I’m guessing that’s the difference between food processor and powerful blender. It turned out just “ok”. I’ll eat it but won’t make again. I ate it with the recent coconut almond granola and fresh banana. The texture and I don’t know . . . Tofu flavor were not great for me.

  15. Skillful Cook Logo

    Made this the other day and it turned out great! I was super weary but it was too intriguing not to give it a shot. I think the lemon juice is really helpful to brighten the flavors and mask the little bit of tofu taste that might come through. I used frozen mangoes, firm tofu, and added a splash of almond milk. Perfect with the coconut oil granola!

    1. Skillful Cook Logo

      I literally just used up my cashews this morning to make cream cheese. So can I use Marcona almonds or even boil regular almonds and use that instead of cashews? And if I use almonds should I still add lemon juice? I have frozen mango in my freezer and I’m itching to use them for this instead of an acai bowls 😂