Vegan Yogurt

Name: Vegan Yogurt
Cuisine: Indian

Lunch • India

kcal

—

Protein

—

Carbs

—

Fat

Log This Food

Track with App

Log this food instantly with our mobile app

Get App

How to Make Vegan Yogurt (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

easy

Vegan Yogurt, known locally as 'dahi', is a staple in Indian cuisine, enjoyed across the country for its refreshing taste and versatile use. Traditionally, dahi is made from cow or buffalo milk, but with the rise in plant-based diets, vegan yogurt has become a popular alternative, especially during festivals like Navratri when many people abstain from animal products. This dairy-free version retains the tangy, creamy essence of classic Indian yogurt while being accessible to those with lactose intolerance or following a vegan lifestyle. Vegan Yogurt is cherished not only for its taste but also for its cooling effect, making it a preferred dish during hot summers and an accompaniment to spicy meals. In India, yogurt is an integral part of lunch, served as a side with rice, roti, or used to prepare raita and lassi. Its regional significance is profound, with variations seen in Gujarat, Punjab, and South India. Vegan Yogurt is now gaining popularity, especially in urban centers, as a health-conscious option. The dish is celebrated for its probiotic benefits and is often included in diet plans for its high nutritional value and digestive properties. Whether you’re preparing a festive meal or a healthy lunch, Vegan Yogurt suits all occasions and dietary preferences.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Ingredients(for 1 cup (240 ml) per serving)

2 cups Soy milk (can use 'badam doodh' (almond milk))
1/2 teaspoon Agar agar powder (natural vegan thickener)
1/4 cup Cashew nuts (kaju, soaked for 2 hours)
1 tablespoon Lemon juice (nimbu ras)
1/4 teaspoon Salt (namak)
1 tablespoon Vegan yogurt culture (starter from previous batch or store)
1 tablespoon Jaggery powder (gur, for mild sweetness) - optional
1/4 teaspoon Cardamom powder (elaichi, optional for flavor) - optional

Instructions

1
Soak cashew nuts (kaju) in warm water for 2 hours. Drain and blend to a smooth paste with a little soy milk.
5 minutes
Ensure cashews are fully soaked for a creamier texture.
2
Heat soy milk in a heavy-bottomed vessel (patila) until just warm, not boiling. Stir in agar agar powder and mix until fully dissolved.
5 minutes
Do not let the soy milk boil; keep it just warm to activate the agar agar.
3
Add blended cashew paste to the warm soy milk. Add lemon juice (nimbu ras), salt (namak), and mix well.
3 minutes
Lemon juice helps curdle the soy milk gently for an authentic tang.
4
Allow the mixture to cool to room temperature. Add vegan yogurt culture and stir gently.
2 minutes
Mix in the culture only when the mixture is cool; high heat kills the culture.

Why This Dish is Healthy

This Vegan Yogurt recipe is ideal for health-conscious individuals, as it is cholesterol-free, low in saturated fat, and packed with nutrients. The recipe avoids dairy, making it suitable for those with lactose intolerance or vegan preferences. The inclusion of probiotics supports immunity and digestive health, while the use of natural ingredients ensures clean eating. It’s an excellent addition to weight loss, diabetic, and kid-friendly meal plans.

Vegan Yogurt is rich in plant-based protein, especially when using soy milk and cashews. It provides dietary fiber, essential vitamins like B12 (if fortified), and minerals such as calcium, magnesium, and potassium. The probiotics from the vegan culture aid in digestion and boost gut health. Agar agar adds soluble fiber, which supports heart health. Using minimal jaggery and salt keeps the recipe low in added sugars and sodium, making it suitable for calorie-conscious diets.

Pro Tips

💡Tip 1: Use a clay pot (matka) for traditional flavor and natural cooling.
💡Tip 2: Ensure the setting area is warm enough for proper fermentation.
💡Tip 3: For a thicker yogurt, increase agar agar slightly or strain before chilling.