Almond Milk Yogurt

When you can't do dairy and miss yogurt, make plant-based yogurts your friend. Almond Milk Yogurt is easier to make than you'd think.


This recipe is a take-off of one I shared a while back for Almond & Hemp Milk Yogurt. It is a good post, but oh my, it is long and very detailed. This is a simplified recipe for straight up almond milk yogurt and a condensed version of the how-to’s.

Ten batches of the Almond Hemp Milk Yogurt later I am pleased to share this dairy-free yogurt recipe with you.

Almond Milk Yogurt | Dairy-Free

Serves: Approximately 2 quarts Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


2 cups raw ALMONDS
1 teaspoon AGAR AGAR powder (not flakes or bar)
2 tablespoons CANE SUGAR
Filtered WATER
Allergen-Free YOGURT STARTER or Allergen-Free Probiotic Capsules
Sterilize all cooking utensils, bowls and fermentation containers by dousing in boiling water.


Soak almonds in filtered water 8-12 hours. Rinse well. Drain.
Transfer almonds to high-powered blender. Add enough filtered water to bring contents up to the 4 cup mark. Blend on high until smooth. Drape a large bowl with straining bag (see notes). Pour nut milk through bag. Squeeze out as much of the milk as possible. Set almond pulp aside to use in crackers or toss.
Rinse blender carafe. Pour milk back into blender and add enough water to meet the 4 cup mark. Set aside.
In a small bowl, mix arrowroot powder and 1/2 cup water. Set aside.
Add 3 cups of filtered water to a large pot (preferably larger than 3 quarts) and sprinkle agar agar powder over surface. Gently simmer 3-5 minutes or until agar agar is completely dissolved.
Whisk milk and sugar into the agar agar mixture. Return to simmer, stirring occasionally. Watch it VERY carefully. It can boil over in split second. As soon as a simmer is achieved, whisk in the arrowroot slurry. Simmer 10-15 seconds and remove from heat.
Allow milk to cool to 100F. This can take 45-90 minutes.
Mix yogurt starter (use manufacturer's recommended measure) or 35-40 billion CFUs of probiotic into a small amount of the cooled milk. Add to rest of the milk and whisk very well. Transfer to fermentation container(s) and then to yogurt maker. Leave undisturbed to ferment 8-10 hours. Transfer to refrigerator and chill 6-8 hours. Yogurt will set as it cools.


Do not make substitutions, do not alter measurements. Do not use plant-based milk "beverages" (Silk, SoDelicious, etc). Use almond milk made from fresh almonds. Do not add flavorings or sweeteners until AFTER culturing and before transferring to the refrigerator ... I've gotten a few "it didn't work" comments. Digging deeper I discovered that "this or that was added." Do not omit the sugar, sugar is the bacteria's food. The bacteria will consume most of it for those who are closely watching their sugar intake. Follow the recipe exactly for guaranteed results.

Helpful Tips:

Straining Bag: You may use a reusable fine-mesh produce bag (like 3B Bags), nut milk bag, cheese cloth.

Cooling: Allow milk to cool at room temp. Do not cool using a water bath as the agar agar will begin to set. Give it an occasional whisk. The mixture may look clumpy (this is the agar agar setting), but a good whisk will smooth it out again.

The Starter: Nut/seed milk yogurts are best made using a yogurt starter. Unlike animal-based milks, a scoop of yogurt may not work. I prefer working with a starter designed specifically for yogurt making. Because it is impossible for me, a consumer, to oversee every step in the manufacturing process when it comes to allergen-free yogurt starters and probiotics, I must leave it up to you to research and decide which yogurt culture or probiotic is safe for you and your family. One tip I can provide in your search; select one that includes the lactic acid-producing bacteria Lactobacillus bulgaricus and Streptococcus thermophilus. In the United States, the USDA defines “yogurt” as containing these two strains bacteria.

The Yogurt Maker: I prefer using a yogurt maker. I rest assured knowing that the yogurt is fermenting at a safe temp. However, you may choose to ferment in any container, preferably glass, in any environment that is kept at a constant 105-110˚F (cooler, oven, etc).

Thickening the Yogurt: When I make yogurt, there are two ingredients that I use to enhance the creaminess and overall texture; arrowroot powder and agar-agar powder. Arrowroot powder/starch may be substituted with tapioca starch, yielding close to the same result. I buy arrowroot from my local natural food store as well as off of Amazon. Agar-agar is a plant-based “gelatine” derived from seaweed. It helps to set the yogurt and firm it up. Agar powder may be purchased in packets at Asian grocery stores, from larger natural grocery stores and off of Amazon.

End Result: This yogurt will be mild with a slight tang. Portions of the surface may dry to a pale yellow; this may be expected. If there are any hints of pink, gray or black on the surface of the yogurt, throw the batch out and start again. This suggests the equipment was not thoroughly sterilized, that the yogurt starter was “dead” and/or that foreign “bad” bacteria colonized the batch, and/or that milk was hotter than 95° to 105°F when the starter was added.

More Good Stuff


Ricki September 14, 2011 - 8:55 pm

This looks great, Lexie. I love yogurt but I'm not crazy about the soy variety. . . I bet this would be perfect! And it looks so yummy in those parfait glasses, too. 🙂

Nicole @ Special Diet Creations September 15, 2011 - 11:15 am

I'm so glad you posted this recipe! I've been buying Amande yogurt for a while now but I'd rather make my own so I can control the sugar and flavorings. I still have a yogurt maker leftover from my SCD days. I'll definitely give this a whirl!

Shirley @ gfe September 15, 2011 - 1:19 pm

Hi Lexie,

Great that you've posted this here on your blog, too, so all your loyal fans can find it! 🙂 Love those parfaits … let me know when you're having a parfait party! 😉


Lexie September 15, 2011 - 2:20 pm

Ricki … I am with you on the soy variety. The texture is much like the soy you can buy (it's nearly impossible to get that super creamy, greek style yogurt with a plant-based milk—but trust me, I haven't stopped trying). You CAN make it creamier by either up-ing the almond measure to 3 cups or reducing the water by a cup or two. Made it this way the other a day … divine!!


Lexie September 15, 2011 - 2:23 pm

Nicole … exactly how I feel. So many on modified diets also need to limit sugar intake like we have to do with my son. Ricera (the rice yogurt out there) has 19-25 grams of sugar per 6 ounce container (depending on flavor). We just can't do that. 🙁

Thanks for commenting. It really makes my day to hear from you all!


Lexie September 15, 2011 - 2:24 pm

Shirley, I'll get back to you on that parfait party. We can make that happen! : )


Nancy @ The Sensitive Pantry September 16, 2011 - 1:59 am

Lexie, I like this! I've been looking for an excuse to buy a yogurt maker and this might be just the little nudge I need.

Kelly S. September 21, 2011 - 3:14 am

Where do you buy your raw almonds?

Lexie September 21, 2011 - 3:49 am

Kelly, I buy my raw almonds either from: (a co-op that serves the West and MidWest)


our local

Some others I know really like buying from

I hope that helps : )


Leigha September 22, 2011 - 8:20 pm

I made this yogurt the other day and it turned out so perfect looking!! I don't do sugar, but it was really kind of tart. Can I add more honey to it? Will that make it too runny? I do have granulated honey…I could give that a shot. Just wondering how (and if) you sweeten yours up?

Lexie September 22, 2011 - 8:28 pm

Hi Leigha, well it did what it was supposed to do : ) Victory!

What starter did you use? How long did you ferment?

Most sources, including me, recommend mixing in a sweetener when you dish it up. We like to add a drizzle of honey or some fruit preserves.

Adding too much sweetener prior to fermentation can throw the balance off. Just stick with the 2 T or so and add a sweetener at the end before serving.


Theresa P. September 24, 2011 - 6:55 pm

Thanks, so much for this recipe. I have been long time looking for the non-dairy yogurt recipe. can i also use this recipe to make coconut milk yogurt?? It would seem so.? but not sure. please let me know what you think. Thanks, again.

Lexie September 26, 2011 - 3:13 am

Hi Theresa,

I am learning that each nutmilk/seedmilk yields different resultss. Fat and sugar content play a big part. I know for certain you can make coconut milk yogurt 🙂 and there are lots of recipes online for it. If it will work with the technique of adding arrowroot and agar, I do not know. I'm sure it would. Maybe I just need to try it. I've steered clear of it in the past because of the expense of cans of coconut milk. Maybe this week I will give it a go to put the question to rest : )

Thanks for your comment 🙂


Frederique October 15, 2011 - 6:50 pm

Can i make this with straight up almond milk instead? I buy the unflavoured, unsweetened just plain old almond milk of the blue diamond brand and i use it EVERYWHERE. It would save me a lot of time if i could use that. I already have a yogourt maker AND yogourt starter from before i cut out dairy (its only been 6 weeks) so all i would need is agar… though i have tapioca…

Lexie October 16, 2011 - 6:38 pm


Oh I wish I could say, yes on the Blue Diamond almond yogurt, but I really think the additional "additives" could interfere with the chemistry/bacteria. You just never know until you try. You just may have to be prepared to toss it all out : )

If it works, let me know.


stephanie simpson October 29, 2011 - 5:50 pm

I was wondering if you or any one on this blog might have a recommendation for a yogurt maker? What brand, where you bought it? Thank you so much!

Deborah October 26, 2017 - 6:51 am

I use my Instant Pot Duo 6 in 1 Electric Pressure Cooker. It has a yogurt function.

Alexa October 26, 2017 - 8:38 am

Stephanie … that’s great to know. I just have a plain old pressure cooker that I love, but hearing you all be able to multi-function with an Instant Pot is tempting me to get one. Thank you for the tip!

Tracy Chesney January 31, 2012 - 11:48 pm

I'm making my third batch in 3 weeks – I love it! Thank you so much for your research and recipes. This yogurt makes me very happy :o)

Pat February 4, 2012 - 2:10 pm

I have had absolutely NO luck making yogurt using almond milk from the grocery store. Have tried several brands and asked questions at where I purchased my cultures. All the additives in the store bought nut milks just really messed with every batch I tried. I finally bought plain organic soy milk (no additives at all) and have made 2 successful batches with it, but I don't really like the taste of soy milk. Daughter is a vegetarian and I can no longer eat dairy, so our favorite for our breakfast cereal is Silk 35 calorie almond milk.

I have a Euro Cuisine 2 quart yogurt maker and I love it. Making a batch of using Lexie's recipe; I didn't know making my own almond milk was so easy!! Can't wait to try it. Thanks, Lexie. : )

Lexie February 4, 2012 - 7:11 pm

Yay Tracy!!! So easy, isn't it? Thanks for taking the time to let us know how your yogurt turned out : ) xoLexie

Lexie February 4, 2012 - 7:13 pm

Pat, I have experienced the same thing. Store bought milks may have too many additives that interfere with the good bacteria. Just my guess. The balance is so delicate. Glad you've made almond milk now … yes, so easy.

Next, try coconut milk yogurt!


Colin March 7, 2018 - 12:19 pm

In South Africa Almond Breeze milk is only 2% almonds so it will not make yoghurt.

Alexa March 22, 2018 - 2:05 pm

Hi Colin from South Africa! Love it! Agreed. I don’t make yogurt out of the nut beverages. Full fat coconut milk, yes, but most anything else, no. 🙂

Candee February 5, 2012 - 1:01 am

Hi Lexie, I am excited about trying this recipe and have one question. On the ingredients you list agar agar powder and specify not flakes. Is there a reason the flakes won't work? That happens to be what I have on hand but I have never used these before and wondering if they would still work. Thanks so much!

Lexie February 5, 2012 - 2:28 am

Candee, powder is so much easier to use. If using flakes, the measure will be different. Here is a reference guide:

and another reference:

So 1 Tbsp. of agar-agar flakes is equal to 1 tsp. of agar-agar powder.

You CAN use your flakes, here's how … and since you are simmering for a longer period of time with flakes vs the powder, add a little bit of water to compensate for the liquid that evaporates: Agar agar should be soaked in the liquid first for 10-15 minutes, then gently brought to a boil and simmered while stirring until it dissolves completely, this will take about 10-15 minutes for flakes.

For those wanting to try gelatin in place of agar:
Use 1-1/2 tablespoons gelatin in place of the agar


Pat February 5, 2012 - 12:25 pm

Just had my first bite of this almond yogurt….it's DELICIOUS!! I sweetened it with just a little agave and sprinkled some ground flax seed on top. I used the leftover almond meal to make sugar free cookies, but next time I will just toast them a bit to use on my yogurt.

Thanks again, Lexie. I will try some of your other recipes soon. : D

Lexie February 5, 2012 - 3:53 pm

Three cheers for Pat! You did it. : ) So glad you enjoyed. xoLexie

I have been tossing the 2 qts of coconut yogurt into the blender when it's done and adding fruit preserves. It becomes soupier … but much like other yogurts. A good way to sweeten a bit for the kids.

Christa March 9, 2012 - 11:13 pm

Hi Lexi — just found this recipe and I am SO excited! I got the Eurocuisine yogurt maker for my birthday last weekend, the one with 7 glass jars instead of the 2 quart. Does that change any of the measurements?

I failed on my first batch last weekend, but you answered why in your post. I tried using coconut milk yogurt as the starter, and used part homemade and part store bought (I ran out of the homemade!) almond milk. Obviously that didnt work for many reasons! Hopefully I can find a non-dairy starter.

JJ March 16, 2012 - 8:05 am

The top half of my batch turned out great (had a very yummy, cottage cheese flavor), but the bottom half turned out tart and my sense was that this part had gone bad. It's not supposed to taste so tart, is it? (I didn't use any sweetener due to candida issues, but still.) I'm thinking I need to mix the batch every once in a while so that it can ferment evenly. Any input is appreciated. Thank you =)

JJ March 16, 2012 - 8:12 am

Actually, now that I think about it, when I drank some Bio-K probiotic several years ago, I remember it being very tart, so maybe the extreme tartness of my almond milk yogurt is not a bad sign at all. Will have to try some Bio-K again to see if I'm remembering correctly.

Lexie March 16, 2012 - 2:38 pm

JJ, this is why I do not use probiotic capsules. You are not exactly sure what you should get … I have attached a response to another reader below, but first, a few pointers:

1. Do not stir yogurt during the culturing process. It should be left alone. Ensure that you mix the culture in VERY well. I whisk it for about a minute to distribute evenly.

2. You MUST use the sugar. The bacteria need it to feed on. If they do not have the sugar, they will not proliferate and your yogurt will likely spoil as there is nothing to counteract the bad bacteria. The good bacteria will consume the sugar and should not be an issue for your candida.

3. Why I use Cultures for Health Vegetal non-dairy yogurt starter:

Okay, so here in the United States, the USDA clearly defines yogurt as:

§ 131.200 Yogurt.
(a) Description. Yogurt is the food produced by culturing one or more of the optional dairy ingredients specified in paragraph (c) of this section with a characterizing bacterial culture that contains the lactic acid-producing bacteria,Lactobacillus bulgaricus and Streptococcus thermophilus.(1)

Probiotic capsules taken as supplements may or may not contain these two cultures: Lactobacillus bulgaricus and Streptococcus thermophilus. That's not to say that using a capsule is harmful, you just may not be making true yogurt. Different bacteria are used for culturing different foods (kefir, piima, yogurt, etc). That said I am not even using a dairy milk to make yogurt! Ha! I would say it all depends on your comfort level. My friend Kelly over at took my yogurt recipe and began making it with capsules. So take a look over at her site. I still prefer using a bacteria mix specifically designed for yogurt making. But then I am one of those people that throws out leftovers after day three : ).

Solaray Multidophilous (which Kelly uses): Does not contain the Streptococcus thermophilus which here in the U.S. is a required bacteria in yogurt. Solaray contains: L. Acidophilus (DDS-1 Strain), L. Acidophilus, B. Bifidum, L. Bulgaricus. During fermentation, do these other bacteria work against or with each other? I do not know. I have tried her technique and it tasted fine … so it's a fermented food of some kind.

Cultures for Health Vegetal (which I use … and I am sorry you cannot get in Canada): Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus bulgaricus, Lactobacillus rhamnosus, Streptococcus thermophilus

This is where I leave it up to you : )

(1) Source: Food and Drug Administration’s Standard of Identity for Yogurt
(21 CFR Part 131.200)

Lexie March 16, 2012 - 2:40 pm

JJ, mildly tart is good. I ferment nutmilk yogurt for a max of 10 hours. Dairy on the otherhand can go for 24.

JJ March 16, 2012 - 10:29 pm

Wow! Thank you so much for the thorough and well-reasoned response, Lexie. You bring up a lot of good points that I'd not considered. Glad I found your site. Will definitely find a true non-dairy starter to make my next batch with and will add some form of sugar.

Tehemina May 2, 2012 - 4:37 pm


Love this site, I just discovered it!! Is it possible for you to comment on the brand of yogurt maker you use? I think I'm in the market for one. . .

Lexie May 3, 2012 - 1:05 pm

Tehemina, sure! I have a Yogourmet and really like that I can make 2 quarts of yogurt in one container vs several individual containers. That's a personal choice. Really I don't think you can go wrong with any machine. But I like making it in volume : ) I always recommend checking your local resale or thrift shop … some really nice, lightly used machines, end up their. I have a second Yogourmet I purchased for $2 at Goodwill. I eventually replaced the plastic fermentation jars with glass … picked those up at Sprouts in the bulk section or online:

Here is the machine:

here is the insert: (At Lucy's Kitchen Shop)


Kara June 15, 2012 - 12:52 pm

I just bought a yogurt maker and intend to make both coconut and almond milk yogurt. I am assuming I need to add a sugar type substance for fermentation but can't use honey because our infant will be eating it. Is agave ok? I plan to also try using almond flour to make the almond milk yogurt. Have you tried that? Just found your site! Your post has been super helpful!!

Lexie June 22, 2012 - 3:08 am

Kara, Actually, I have switched to using granulated sugar … either coconut or cane. Give that a try. Agave should work, too but have not tried it myself. xoLexie

Living, Learning, Eating July 20, 2012 - 4:28 pm

Whenever I've tried making vegan yogurt with agar-agar (even using a vitamix!)- it's like rubbery bits! What am I doing wrong??

Lexie July 20, 2012 - 11:55 pm

Living, Learning …

I think you are not boiling your agar long enough. If it is not fully dissolved you will get these chunks. That I why I use the powder, not the flakes or bar … because most people do no know how to use bar and flakes properly. You must must must boil agar until completely dissolved. And make sure you are using the right measure.You have got to follow directions to a T with yogurt making or you can really mess up. Others have used this recipe and raved about it … so take a close look at the directions again and maybe you'll find a step or ingredient that you are missing. xoLexie

Dawkins Crawford July 31, 2012 - 12:27 pm

Can I use honey instead of cane sugar? I'm not sure why it's crossed out. Sounds lovely though!!

Michelle August 5, 2012 - 4:23 am

Mine separated overnight with white sediment bit down the bottom and yellow clear liquid at the top looked nasty! I used honey rather than sugar and had presoaked the almonds. Do you think presoaking the almonds might be a problem? Might try it again without pre soaking the almonds-

Fiona August 5, 2012 - 10:12 pm


I also have the same question as Dawkins Crawford (which I didn't see an answer to). Why is the honey crossed out? Is it OK to use the honey? I have heard there is beneficial bacteria in honey – will this process encourage the growth of that bacteria and compete with the yogurt starter bacteria or was the switch to cane sugar for ethical reasons? Thanks!

Lexie August 5, 2012 - 11:18 pm

Dawkins and Fiona:

No, the cross out is not for ethical reasons : ) A while back on one of my yogurt posts, there was a discussion about honey not being the safest sugar to use when making yogurt due to bad bacteria that may be present and could possibly proliferate and contaminate the batch of yogurt. Hence the switch to granulated sugar … cane or coconut.

Dawkins … the only thing I can say is to try again … following the recipe to a "T" (ingredients called for and instructions) … sterilize everything, add the starter at the right temp, mix it really well, ferment at a consistent temperature etc. Cannot stress that enough.


Amanda September 2, 2012 - 8:32 pm

Hi Lexi I made the yogourt and it turned out …. Nice texture the only thing is it has a very yeast like smell like raw bread dough … Is this maybe just the brand of probiotic ? It is my first attempt at making yogurt so I have nothing to compare too.
Thx Amanda

Lexie September 3, 2012 - 1:06 am

Hi Amanda, I am glad the texture turned out. It's so hard to tell though about the yeasty smell you speak of. All I can relate is my experience and that is that the yogurt should have a clean, tart (depending on how long it fermented) taste. There should be no discoloration on the surface. I have have successfully made yogurt with dedicated non-dairy yogurt starters (from Cultures for Health and GI Prostart) and Ther-biotic complete probiotic capsules. I can't say for sure, but the brand and strength of the probiotic you used could be the cause of the overly yeasty smell. If in doubt, I wouldn't eat it. Again, clean and tart is what you're looking for. Sorry I can't be of more help without standing over your shoulder : ) xoLexie

subtle dawn October 14, 2012 - 4:19 pm

Well I want to try this recipe but I don't like agar agar, will it work with just arrowroot?

I've been buying amande but I can't stand natural flavours, which by the way are not vegetarian, which is the reason a lot of people want to eat almond yogurt instead of dairy yogurt. I get a headache when I eat natural flavors, started to research them, apparently vanilla, strawberry, and raspberry flavors are all derived from a combination of 'natural sources' including beaver's anal glands. That is pretty sick. I don't even want to know how they do this, but I know I don't want to support it by buying products with natural flavors (and that's getting harder every day).

Bennic October 28, 2012 - 1:00 pm

you shouldn't make it yourself as it doesn't have the important added calcium

subtle dawn October 28, 2012 - 2:57 pm

Um, store bought almond yogurt is not enriched with calcium either. I am not making almond yogurt as a source of calcium. I am lactose and dairy intolerant, so is my daughter. I already know of many non-dairy sources of calcium including brassica vegetables(especially kale), molasses, tahini/sesame seeds, and eggs and fish, to name a few. I am just looking for a way to enjoy yogurt again, and the probiotics in them.

Fiona November 2, 2012 - 11:18 pm

I just made this yogurt and although I changed it up a bit it was insanely good yogurt! I used a Euro Cuisine yogurt maker which has 7 little jars (about 5 cups total), so I used 1 cup almonds, 1.5 T sugar, 2 T arrowroot, and left out the agar because Whole Foods only had flakes. I used a Yogourmet yogurt starter because I don't care if I eat a few grams of milk powder. I left it to ferment for roughly 8 hours and it is mild and rich tasting, with a subtle tart yogurt flavor. Next time I think I will try it with the agar to make it thicker and I will let it ferment longer because I love a really tart flavor. It's not sweet which I really like. I can't stand store bought non-dairy yogurts because they're sickeningly sweet. Thanks for this helpful play by play of how to make yogurt! Even though I found it to be tedious and lengthy process, I think I will keep doing it because there isn't a product on the market that tastes like this!

Lexie November 8, 2012 - 4:55 pm

Fiona. Thanks for sharing your success!!! That means so much that you took the time. The agar is not necessary … just adds to the structure of the yogurt. And good to know about Yogourmet … I've suggested it to folks that can tolerate dairy but have not tried it myself. Thanks for that tip. I've had mixed results with letting it go more than 10 hours. My theory is that there isn't as much sugar for the good bacteria to feed on as there is lactose in cow's milk … so if the good bacteria run out of food, the bad bacteria will begin to colonize. And great point about the sweet sweet store bought yogurt. I get a kick out of people telling me the yogurt was "quite tart" … I am thinking all they've had in their life is Yoplait. : ) xoLexie

Sonia January 18, 2013 - 3:18 pm

Hi Lexie, I just got a yogurt maker and I'm so excited to try this! My question is: I'm also making almond milk myself for the first time for this, and most recipes I see online call for 1 cup almonds to 4 cups water, so twice as much water as you call for. Is that so that the yogurt will be creamier? I tried making it 2 cups almonds/4 cups water but nothing would drain!
Also, is the 2 cups almonds before or after soaking?

Lexie January 18, 2013 - 4:28 pm

Hi Sonia,

In answer to your questions …

2 cups unsoaked almonds

And yes, I start with a thicker milk … because you will be adding close to 4 cups more water. I do it this way instead of blending and straining two batches of 1:4 ratio milk. I just blend a 2:4 ratio and then water it down.

Hope that makes sense.


Katie February 22, 2013 - 9:21 pm

What are the directions to make this yogurt if you don't have a yogurt maker? How do I set it up to ferment?

Thank you!

Lexie February 22, 2013 - 9:44 pm

Katie, there are many sources on line that provide directions for fermenting without a machine. Just do a search. xoLexie

Sarah March 4, 2013 - 5:30 am

When I make almond milk I add 3 dates and 1 tb vanilla would that be enough sweetener to be able to omit the 2 tb sugar?
If using probiotic capsules how many should I use? Or how many billion should I aim for?
And last I was only able to find agar agar in the bar. How many grams are in 1 tsp of powder?

Marilyn March 15, 2013 - 3:37 pm

I made the almond milk yesterday and tasted it this morning. The texture is very creamy and yogurt-like but will definitely have to add some honey. There's very little almond taste to it. I've successfully cultured the yogurt in my oven in my enameled dutch oven. Saves me from buying another tool. I do take the skins off the almonds before I made the milk as I want the pulp (which I dehydrate) to be lower in phytic acid. Boiling water over the nuts for a few minutes and they slip right off. I think I like your coconut yogurt better.

Alyssa April 1, 2013 - 2:55 am

Hi, Lexie. I got my yogurt maker the other day. I purchased the YoLife machine. I have tried 2 batches in it, this one of yours and one of Kelly's from Spunky Coconut and both failed. I read through all of the comments above hoping someone had the same problem as I did and low and behold Michelle from 2012 did! Mine separated just as she described and looked absolutely nasty. I used the 1/2 gallon jar with the higher lid purchased directly from YoLife. I have searched other blogs and cannot find anyone else with this problem. Do you have any idea what would cause this? Since I'm so new to yogurt making I am thinking about doing a dairy batch that my husband can eat until I get the process down because of the wasted product (milk is so much cheaper) and to try to troubleshoot what is going on. I can't stand throwing this stuff out! Any help or suggestions you can give would be greatly appreciated. I followed the directions exactly ensuring everything was sterilized and never moved the machine. Thanks for posting this recipe. Hopefully one of my batches will turn out soon so I can try this…it looks delicious!

Lexie April 1, 2013 - 3:53 pm

Hi Alyssa,

Well boo! That's not good. The machine shouldn't be the problem … you can make yogurt in anything as long as the temp holds. When using my recipe it should not have separated, especially when adding arrowroot. Try using filtered water or distilled. What culture powder are you using? I definitely would try the cow's milk if you can … that will give you confidence. And then search my site for the coconut milk recipe. That one has worked for so many people. Sorry both Spunky Coconut's and mine did not turn out. I don't know what to say without being right there watching 🙂 xoLexie

Alyssa April 7, 2013 - 7:20 pm

Thanks so much for your response, Lexie. I wanted to get a couple of cow's milk batches under my belt before I responded to try and narrow down exactly what the problem could be. Well, it's not the machine because my dairy milk yogurt worked using my favorite yogurt as starter. I am certain at this point that the probiotic powder that I have is dead. I was suspicious when I didn't pay $50 to overnight the product (ordered on a Monday and received it on a Thursday) and the ice pack it was wrapped in was no longer frozen and barely felt cold. I ordered Klaire labs Complete Powder and it was VERY expensive so I'm really disappointed and not sure what else to try. I guess I'm back to the drawing board to find a non-dairy allergen-free starter. I'm anxious to finally get some that works so my youngest son and I can try this recipe! None of the coconut milk batches I made turned out either. I did at least get a thumbs up from my husband and oldest son on the dairy batch that did turn out. I was tempted to try it because the texture and consistency was exactly like our favorite yogurt. This is encouraging!!! A fun process for sure but can get a little expensive with the failed batches.]


Alyssa … well thumbs up on the cows milk. For certain dead probiotics will not make yogurt. Was the result of the nondairy attempts even a bit tangy? If, so the probiotics were good. If it tasted like plain coconut milk, then it was bad. I love Therbiotic but stopped ordering it from Amazon b/c the shipped it w/o ice. I have talked with the company and they say to never buy it from anyone other than a certified distributor (my doctor sells it) as if if sits on a shelf it will die. I can survive being unrefrigerated for a certain length of time, but when it does it loses its potentcy. I will pose the question about other probiotics to use for making nondairy milk on Facebook and will get back with you here on what people say. The other starter I have used is Cultures for Health Vegetal … just processed in a facility that also processes some other allergens, so unless you are super sensitive, I would try that one.

xo Lexie

Denise April 26, 2013 - 12:09 pm

Hi Lexie, How long do you think this will keep in the fridge? Could I cut the recipe in half?

Eve June 6, 2013 - 8:40 pm

Hi, I am working on a batch right now. It's 8 hours in . I gave the yogurt maker a little nudge and no runniness! I am so excited. I used a store bought plain Almond Yogurt for a starter, which included some of the right strains of bacteria, and I made my own creamy almond milk which I have been making for years. Store bought non dairy yogurt is so pumped with thickeners like carrageenan it makes me feel yucky after a day or 2 of use. I will keep you posted on how it turns out!

Kimberly Noe February 16, 2015 - 10:39 pm

Did the plain almond yogurt starter work for you?

Eveallease June 8, 2013 - 2:34 am

I did it! Thanks Lexie! my first homemade yoghurt ever – and it turned out great! i incubated for 8 hours, and I also used agar flakes ground up into powder in my nutribullet. It had a nice viscosity and was thicker the next day in the fridge, with a tang that was not overpowering. Loved it! I will try incubating for 10 next time, experimenting with off grid incubation, and using powdered agar instead of grinding the flakes…may also try my hand at greek style. A whole new world has opened up to me with this new skill. I am so thrilled. Thanks again for sharing this wonderful recipe.

Linda Porter June 8, 2013 - 3:43 pm


Have have been trying different receipts for nut yogurt. I have had very little success with any of them. Very frustrating because nuts are expensive and I can't have dairy. Here is my problem. My yogurt always separates with clumping on top, watery in the middle and sediment on the bottom.

I use a yogurt maker. I have monitored the temp and even bought a dimmer switch to regulate the temp. I also can't use arrowroot powder or Agar Agar as I follow the SCD diet. Does anyone have any suggestions for me. I use honey for sugar and a yogurt starter.

The macadamia nuts seemed so far to work the best but not great. Tried cashew, and almonds but almonds I am slightly reactive to so I cant use them much. Anyone have any suggestions?

CiCi July 19, 2013 - 8:00 pm

Thanks so much for the recipe. I've wanted to make my own dairy-free yogurt for a while and this recipe is great for beginners, like me. I tweaked it a bit and didnt strain the milk, which made it a little thicker. Also don't have a yogurt maker so I reference another recipe for that part, but I used your recipe for everything else. I was curious if adding extra sweetener would affect fermentation time. Do you have any advice?

Dale Engelberg September 6, 2013 - 6:24 pm

my yogurt maker will not hold 2 quarts. can i cut the recipe in half? or is there a way i can make more of the full recipe and put it in my machine once the first batch finishes?

Lexie September 6, 2013 - 7:02 pm

Dale, I would just half the batch : )


angelstarch September 16, 2013 - 6:25 am

The Tapoica starch is really paramount for the preparation of sweet dishes and bevarages. It is used for the preparation of snacks and kurii aloo.

Vietnam Tapioca Starch Supplier, Tapioca Starch Manufacturers

Kelly September 26, 2013 - 4:25 am

Thank you very much for your recipe. I make it all the time for my 1 1/2 year old daughter. This last time my daughter woke up screaming right before the yogurt finished in the yogurt maker. Distracted I forgot to put it on the fridge until the next morning (7-8 hour later). It was in the yogurt maker for 8 hours prior to this. I transferred it to the fridge in the morning… it seems fine? I know some dairy yogurts can actually be made at room temperature. Any thoughts here? Should I dump it and start all over? My poor daughter was so upset when we didn't have yogurt this morning :(.

Dale Engelberg September 26, 2013 - 5:09 pm

i bought the yogourmet and have made two batches. i used nature's way Primadophilus Optima probiotics which contain the two strains required among many others and contains 35 billion cfus in each capsule. my first batch incubated for 8 hours and the second for 10 hours. i am making a nice custard but am not tasting any tartness. any suggestions?

Lexie September 26, 2013 - 5:56 pm

Hi Dale, the other day I used a new probiotic because I was out of my other and it failed. So I have had my AHA! moment and have come to the realization that if all directions were followed (sterilization and right heat) that failures are most likely caused by the probiotic. I am sorry yours did not turn out. I will be going back to Cultures for Health starters and Therbiotic Complete probiotic (available from providers only). I share in your frustration. See this post for why I was uncomfortable recommending Cultures for Health vegan starter to everyone … for us it does not cause a problem and it may not for you.

Dale Engelberg September 26, 2013 - 6:48 pm

i am trying to purchase the Therbiotic Complete. i have found it on Amazon for $49 but don't know what will happen when i click order since it is to be sold only to med professionals.

also, the company that sells Therbiotic Complete, Prothera, wants an authorization code from my md. i am trying to send him all the information i can from the website since that is not a product he is familiar with or sells/recommends. his office is clueless about an authorization code for this product. it also shows that a capsule contains 25+ billion CFUs rather than the 35 billion you recommend.

my MD sells a different brand with a higher number of cfus.

i need help on how to purchase the product.
it's all i can use now since i spoke to cultures for health after i bought their starter and then read your discontinuation of recommending their product because of the grains used for production. my dr said i cannot have those grains so i sent it back.

Dale Engelberg September 26, 2013 - 7:53 pm

in case all my information was too confusing:

will you walk me through what to do to get the Therbiotic Complete and what to do about the 25+ billion vs 35 billion cfus you recommend?


Kelly October 23, 2013 - 5:24 am

Thank you so much for recipes! I have been making your almond yogurt for my daughter who has a dairy allergy for a while. We have also tried your hemp/almond yogurt and recently I made a variation of it using pumpkin seed milk. All have been yummy. In an effort to pack as much nutrition as possible into my almost two year old's breakfast I have been thinking about using some "healthy" gelatin in place of the agar agar. I order some from Great Lakes Gelatin. Any reason why you wouldn't think this would work? I did find a few online recipes for it. However, these recipes also called for honey rather than sugar…I just want to make sure whatever I am making is safe :). Thanks again!

Lexie October 23, 2013 - 1:12 pm

Hi Kelly! I am so glad the yogurt has been working for you. Great Lakes is a good brand of gelatin. I have used gelatin successfully, however I can pick up on a hint of it in the yogurt—maybe I was just sensitive that day to the smell of animal byproduct :). But do try it. I think about 1 tablespoon per 2 quarts works. Let me know how you like it.


Michelle December 4, 2013 - 10:12 pm

Hello Lexie how can I achieve the same great vanilla taste as Yoplait yogurt. Im new to all of this and would love for it to have the same exact vanilla taste by using my Almond Breeze almond milk

Lexie December 4, 2013 - 10:22 pm

Michelle, sorry but store bought almond beverages just don't work. I know, bummer. I think the best non-dairy yogurt recipe to try is my coconut milk yogurt. It is in my new book, too. I really love NuNaturals Singing Dog Vanilla Stevia for sweetening. A little goes a long way. If you would rather sweeten with honey or sugar (after fermentation) you may do so and perhaps add some Authentic Foods Vanilla Powder. That stuff is divine. You can buy both from most natural foods stores and on Amazon. xoLexie

MEOW January 11, 2014 - 3:46 am


Is there anyway to do this without agar and sugar? I want to make a lo carb yogurt with no added sugar.

Kaui Eiklor @ Organizing Military Mommy January 18, 2014 - 1:45 am

I'm totally new to this vegan stuff and would like to make this yogurt, but I don't have a yogurt maker. I know that yogurt can be made using a crock pot but that's with cow's milk. Do you know if it can be done with almond milk instead?

louise January 25, 2014 - 12:26 am

what kind of starter do you recommend that is allergen free? thanks!

Rebecca February 2, 2014 - 6:54 am

I just made my second batch. This recipe is amazing! I added 2 dates and a vanilla bean to the almonds and dehydrated the meal overnight. I sprinkle it on my yogurt. I used a vegan starter from Worked great. Thank you for a wonderful recipe! I have a yogurt maker, it was only $40 on amazon. My oven's lowest setting is 170, so I don't have a way to ferment it at 110.

Elsa February 5, 2014 - 3:45 pm

I'm guessing that I need a candy thermometer to monitor the temperature of the milk. Can you tell me what kind is best for making yogurt? Thanks.

Lexie February 5, 2014 - 5:22 pm

Elsa, The yellow Taylor thermometer is my favorite. It is water resistant which is so great!


Lexie February 5, 2014 - 5:23 pm


My favorite starters (be sure to check very closely for cross contact with allergens you need to avoid, manufacturers change their practices without notice so always do the research) and ones that may be safe for you:

Gi Prostart

Cultures for Health Vegetal


Kelly @ The Nourishing Home April 1, 2014 - 1:00 am

Hi, Lexie. I just finally discovered you while searching for almond milk yogurt recipes. How have I missed "meeting" you in the past. I have spent an hour looking at your beautiful site! I just posted a recipe for coconut milk yogurt and have had some readers asking about almond milk yogurt, so I am simply sending them over to you, since you've got it all figured out. What a blessing to meet you! It's always a joy meeting a sister-GF-blogger. Blessings, Kelly

Mary April 3, 2014 - 6:59 pm

I was wondering if I could use an alternative sweetener like xylitol or stevia. Since I am prediabetic and trying hard to avoid becoming diabetic, I have to avoid any high glycemic sweeteners, aka sugar, honey, agave, etc. I would love to try this recipe because I'm also on an inflammatory diet and cannot have wheat, corn, soy, sugar, or milk. Sounds limiting, I know, but I love how I feel cutting these things out.

Lexie April 3, 2014 - 7:58 pm

Hi Mary, do not omit the sugar. The bacteria feed on it … allowing them to proliferate. They will consume most, if not all of the cane sugar. Hope that helps.


Philippines Food April 14, 2014 - 4:21 am

Awesome post and its sounds delicious. thanks for sharing. 🙂

yogatara June 12, 2014 - 8:10 pm

Hello Lexie
thanks very much for your lovely detailed instructions for almond yogurt, they are perfect. I've made the coconut version too and both work brilliantly. I don't have a yogurt maker but I have used an unglazed ceramic pot to make the yogurt in (traditional in India and middle east) and I think this helps make the yogurt thicker as there is some evaporation through the pot itself. I had almost given up on non-dairy yogurt as I really find commercially made soya yogurt quite horrible – I now have a crusading zeal for almond yogurt, everyone who comes near my house must try it.
Thank you!

Corey August 31, 2014 - 3:03 am

Thank you for the amazing recipe and detailed instructions! I've read through all the comments and directions again, but I can't find one thing: after making yogurt with a starter, how much of that yogurt would I add to the next batch to use as the starter?

lisa rubin December 24, 2014 - 9:35 pm

what will happen if you use honey rather than sugar, will the culture still grow?

Lexie January 21, 2015 - 5:55 pm

Lisa, it works well. I just got some feedback from a couple readers about using honey b/c of the of bad bacteria in raw honey that could interfere. But bring it to a boil should kill any of it off. xoLexie

Mo Rob February 28, 2015 - 6:06 am

I made this with a 50/50 blend of coconut and almond milk and added vanilla bean seeds after the fermentation process. It came out perfect. This works wonders for my brother who is vegan. Now I can pass it along. Thanks so much!

Lexie March 20, 2015 - 8:43 pm

Mo Rob,

Super! Thanks for sharing your combo and success 🙂 xoLexie

Michelle Anderson February 2, 2016 - 2:50 am

Any thoughts about or experience with using half almond and half cow’s milk?

Stephanie November 16, 2016 - 1:58 am

Hi Lexie,
I wanted to let you know that I use your recipe religiously to make my hemp yogurt. I follow the directions mostly to a T – I sub the almonds for hemp seeds as it skips the step of soaking and straining. I mix all in the vitamix. I also use coconut sugar as commercial brands culture that way too. I use two heaping teaspoons to give the bacteria some food. I also add a bit of sunflower lecithin when I make the mylk to thicken it even a bit more. For those not having a yogurt maker – I culture in the oven by the oven light. I have a yogurt maker but it is for european voltage and I’m not in Europe anymore. There are strains of culture that culture at room temperature – the Georgian matsoni – but it works best with cow’s milk in case anyone is interested. I sometimes let it sit for 24 hours to get it even tangier. Thanks for the lovely recipes and stories.

Alexa November 16, 2016 - 11:05 am

Stephanie, that is SO great. Thank you for sharing your technique. I am always looking for ways to simplify and this certainly does it. VERY interested in the Georgian matsoni culture. Thank you thank you!

Rhiannon January 13, 2017 - 2:12 pm

Hi, what about a recipe using ALMOND MILK not ground almonds? For example the Vitasoy Unsweetened Almond Milk from Australia?

Alexa February 2, 2017 - 9:18 am

You could try it, but I have found that additives can affect the outcome.

Judy April 4, 2017 - 4:18 pm

I tried this recipe and did not have any success. I have a couple of questions about this. When the recipe says to simmer, is that when I can see heat evaporating from the liquid or does it mean to keep temperature up to the point just below boiling? Also, when my yogurt maker is on with the ingredients inside, I get a lot of condensation on the lid to the point that there is a small amount of water on the countertop. Is that supposed to happen?

Alexa April 5, 2017 - 1:53 pm

For the almond milk yogurt, just below boiling. Yogurt makers do create condensation. Just be sure your yogurt container(s), that are holding the milk, are covered with lids. You don’t want condensation dripping into the culturing yogurt.

Margot October 23, 2017 - 6:57 am

I can’t thank you enough for this recipe. It turned out great even though I left out the sugar. I made two batches, one plain and one with pineapple jam at the bottom of the jars. Both came out beautifully tangy and firmly set. Happy dance!

Alexa October 23, 2017 - 9:12 pm

Woohooo!! Hooray! 🙂

Georgia February 16, 2018 - 4:44 am

How many gramms is the cup you use?
Because, mine was a bit smaller, appr. 140 gr, and with the quantity of agar used, the yogurt turned out very thick and not creamy at all
Thank you

Alexa February 22, 2018 - 10:08 am

Georgia, are you referring to “cup” as in “cup of water?” If so, it would be 8 ounces or 227 grams. You only need 1/4 teaspoon agar powder. Not much at all.

How to Substitute Yogurt: For Dairy-Free and Vegans - Go Dairy Free May 20, 2018 - 11:06 am

[…] good friend Alexa has an Almond Milk Yogurt recipe with the option for using probiotic capsules as a […]

AZB May 24, 2020 - 11:57 am

During this COVID period, I’ve been on a low-FODMAP elimination diet, and finding unsweetened/unflavoured almond yogurt in my area has been impossible (I’m very sensitive to coconut so that’s a no-go). I’ve now made this recipe twice after having never done anything remotely similar to this before, and both times have turned out amazing. I use my oven light to ferment the yogurt instead of a yogurt maker – both times, there have been no issues. I never comment on blogs but I wanted to comment here and say THANK YOU for this simple, easy, amazing recipe that has been bringing me joy in a weird period of time 🙂

Alexa June 19, 2020 - 1:01 pm

I’m so glad it’s been a win for you. In times like this we all need to feel a win. Thank you for sharing 🙂


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