Make your own Soy Yogurt – No Dairy!

/Make your own Soy Yogurt – No Dairy!

Make your own Soy Yogurt – No Dairy!

This soy yoghurt is easy to make and you don’t need any special probiotics etc to make it 🙂 Best of all it has no dairy and is 100% plant-based vegan!

Soy Yoghurt
Servings Prep Time
4people 5minutes
Votes: 16
Rating: 4.38
Rate this recipe!
Print Recipe
Soy Yoghurt
Servings Prep Time
4people 5minutes
Votes: 16
Rating: 4.38
Rate this recipe!
Print Recipe
Soy Yoghurt
Servings: people Units:
  1. Wash tofu and pat dry with a tea towel or paper towel.
  2. Place tofu in a blender and add freshly squeezed lemon juice.
  3. Add soy milk to blender.
  4. Add boiling water to blender and blend everything up for about one minute until a creamy consistency.
  5. Pour mixture into a bowl.
  6. Remove stems from chillis and place into the yoghurt mixture.
  7. Let sit at warm room temperature for about 7 1/2 hours or until it has the thickened consistency that you prefer.
  8. Remove stems from the yogurt mixture and serve with anything you like to add to your yogurt! Enjoy!!
Share this Recipe
By |2016-03-31T12:22:25+10:00December 10th, 2013|Recipe, Videos|36 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!


  1. Dianne September 6, 2014 at 11:37 pm - Reply

    Hi Anja, I am enjoying your video recipes. I curious to know what kind of red chilli do you use for the probiotic in your soy yogurt? And does it matter what kind you use?

    • Anja September 7, 2014 at 4:04 am - Reply

      I used small red hot chillis. I haven’t tries to use other to activate it, but the spicy ones are definitely the ones that I would opt for.

    • Jib September 24, 2015 at 7:09 pm - Reply

      Hello Anja,
      I would like to know whether i can use the raw tofu or not. Does it have to be cooked first?
      If i use the soymilk, will this recipe work as well?

      • Anja September 30, 2015 at 9:11 am - Reply

        I just use store bought tofu and I do not heat or cook it before using. Soy milk would make this too runny and would not set as a yoghurt.

  2. Cristian December 12, 2014 at 6:39 pm - Reply

    Hi Anja, thanks for share all your knowledge in vegan food.
    I’m very interested in this recipe,my question is: this yogurt can be refrigerated or frozen to maintain some days in good conditions? Thank you in advance for your answer 🙂

    • Anja December 12, 2014 at 11:14 pm - Reply

      You can put in the fridge for about 1 week 🙂

  3. susan December 27, 2014 at 11:38 pm - Reply

    I have a few dip recipes that call for sour cream (I am in the US) Will this yogurt be a good replacement? I can only find green chilies this time of year. . Will it be OK? Also, would you say it has probiotics like a store bought yogurt?

    • Anja January 1, 2015 at 8:18 pm - Reply

      You could try this instead of sour cream. I haven’t tried with green chillies, it should work… maybe try a small batch to check first. Not sure about the level of probiotics in this.

  4. Susan January 25, 2015 at 7:16 pm - Reply

    Thank you! Thank you! Thank you for sharing your yoghurt recipe with us. I made it twice with store bought milk and soy milk powder and water and both times the recipe came out great. It also is delicious. Thank you

    • Anja January 26, 2015 at 4:56 am - Reply


  5. Rebecca August 17, 2015 at 2:28 am - Reply

    How long does it keep for, do you know – approximately?

    • Anja August 17, 2015 at 10:44 am - Reply

      About 5 days.

  6. ChazzaW September 3, 2015 at 9:03 am - Reply

    Hi Anja, I recently found you on YouTube. I love your recipe and enthusiasm. Can you clarify 6 and 8 of this recipe – they same ambiguous to me. Also what is the purpose of the chilli and does it make the yoghurt taste hot?

    • Anja September 7, 2015 at 7:30 pm - Reply

      If you watch the video you will see that one step is to remove the stem of the chilli, the other step is taking the chilli stems out of the yogurt mixture. It does not taste hot.

  7. Maulee October 3, 2015 at 7:22 am - Reply

    Hi Anja,

    What is the use of small red chilies? Do I have to use those or green chilies are okay?

    • Anja October 7, 2015 at 1:35 pm - Reply

      The bacteria under the stem activates the yogurt. I haven’t tried with green.

  8. Ellen October 24, 2015 at 9:16 am - Reply

    Thank you for paying this soy yogurt recipe.

    Just wondering if the result should taste tangy. I am in the US and was hoping this would taste like a plain dairy yogurt. It has congealed to a yogurt consistency, but has a bland flavor.

    I was unable to find the same little hot red peppers you used in your video. Instead, I used hot red cherry peppers. They looked like small, plump tomatoes.

    Thank you in advance for your response.

    • Anja October 29, 2015 at 9:51 am - Reply

      It is quite a plain flavored yogurt so that you can then mix thing sin to add any flavors that you like. You can make it tangy by adding some lemon juice. I have only ever done this with the small red chillis as per the video.

  9. Stacy November 16, 2015 at 9:18 am - Reply

    Hi, Anja! I am brand spanking new to this vegan life, and I can’t live without yogurt, so thank you for sharing! My question is this: Is it possible to use something other than the chili pepper stems to activate the yogurt, like a powder or something? I have heard that people use probiotic capsules ( I assume they empty the capsule contents into the mixture). Thank you in advance. I am eager to check out more of your recipes!

    • Anja November 18, 2015 at 5:04 am - Reply

      Hi Stacy, you can use probiotic capsules.

  10. Rachael February 20, 2016 at 3:45 pm - Reply

    Can you make a batch of this soy yogurt (using the chilli stems), and then reserve a bit of that batch to use as a yogurt starter/culture when you need to make a new batch (instead of using the chillis)?

    • Anja February 23, 2016 at 12:44 pm - Reply

      I haven’t tried. I would add extra chilli stems each time just because it is a natural probiotic and maybe not as stable as a manufactured one.

  11. Hineira April 12, 2016 at 12:53 pm - Reply

    Can I just use a probotic capsule? If so, how many capsule shall I empty into the yogurt? Thanks.

    • Anja April 13, 2016 at 12:25 pm - Reply

      I’ve never made it with a probotic capsule so I’m not sure. Sorry.

  12. Hineira April 12, 2016 at 12:54 pm - Reply

    Anja, can you show us how to make coconut yogurt too? Thanking you in advance.

    • Anja April 13, 2016 at 12:24 pm - Reply

      I’ll add it to my to do list.

  13. Kate October 24, 2016 at 5:16 am - Reply

    Anja, can I use the shelf-stable tofu for this recipe?

  14. Pat Heckma January 14, 2017 at 1:20 pm - Reply

    Hi! Thank you so much for sharing your ideas. I have a food addiction to dairy, so I stopped eating it. So I am going to try this one and your mayonnaise recipe also. Just wanted to say thank you for what your journey has brought you to, which is a creative and blessed way to help others all over the wold. I live in Selma, California.

  15. maggie leiterman June 15, 2017 at 12:46 pm - Reply

    Once a batch is made of soy yogurt with this method, have you reserved a portion of it as a starter for the next batch? If so, would you share recipe? Thanks.

    • Anja August 1, 2017 at 11:50 am - Reply

      No I haven’t tried it… let me know if you do and how it turns out.

  16. Mel October 22, 2017 at 2:40 am - Reply

    Can I use silky tofu?

    • Anja October 23, 2017 at 1:31 pm - Reply

      It stays too soft with silken tofu

  17. cate January 17, 2018 at 10:38 am - Reply

    Does it taste chili hot ? I am looking at different methods. I don’t want a flavored yogurt. Thanks

    • Anja January 27, 2018 at 12:16 pm - Reply

      No it doesn’t taste like chili… it is a neutral soy flavor.

  18. Sarah May 18, 2018 at 1:01 am - Reply

    Thanks for the video and recipe! I hadn’t thought of using tofu to make yogurt, most of the recipes I see are with soy, almond or coconut milk. May I ask if your house is warm? Normally with probiotics you need a warm place for it to activate?

    • Anja May 29, 2018 at 5:23 am - Reply

      So glad you like it. Yes my house is warm.

Leave A Comment