Easy Vegan Yogurt

Ingredients

• 200 g (1 block)soft tofu
• 16 g (1 tbsp)cashew butter (or coconut cream for a nut-free option)
• 120–150 g (1 cup)frozen fruit
• 20 g (¼ wedge of lemon or 1½ tbsp lemon juice)lemon
• 200 g (½ block)medium-firm or firm tofu
• 16 g (1 tbsp)cashew butter
• 120–150 g (1 cup)frozen fruit
• 20 g (¼ wedge of lemon or 1½ tbsp lemon juice)lemon
• 16 g (2 tbsp)vanilla protein powder (highly recommended)
• 1–2 tbspsweetener of choice: maple syrup, coconut sugar, agave or 2 dates
• 5 g (1 tsp)vanilla extract
• 1 capsule, insides onlyprobiotic

Instructions

1. 1

   Add ingredients

   Put all the ingredients into a blender.

2. 2

   Blend until smooth

   Blend everything until the mixture is smooth and creamy.

3. 3

   Serve or chill

   Serve immediately, or transfer to an airtight container and refrigerate for up to 3 days.

What is vegan yogurt?

Yogurt is usually made by fermenting milk, while this quick plant-based version gets its creamy body from tofu. It is a blended, ready-to-eat alternative rather than a cultured yogurt that needs time to ferment.

Soft tofu and fruit make a smooth base; firmer tofu and protein powder can also add body. Lemon brings the tang that helps give the blend its yogurt-like character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 335 calories, 20g protein, 34g carbs, 15g fat.

The tofu and protein powder contribute protein, while fruit and any added sweetener provide most of the carbohydrates. Cashew butter contributes much of the fat; serve the yogurt with a fibre-rich topping such as oats or seeds to make a more balanced plate.

Choosing the tofu

Soft tofu: this gives the blend a tender, creamy texture and is easy to puree. Drain away any excess liquid before measuring if the tofu is particularly wet.

Firmer tofu: medium-firm or firm tofu makes a thicker blend. Blend thoroughly so no small pieces remain.

Balancing the flavour

Lemon: add the stated amount for a bright, tangy note. If you prefer a gentler flavour, start with less and adjust after blending.

Sweetener: maple syrup, agave, coconut sugar or dates can round out the fruit's tartness. The amount is flexible, so taste the mixture before serving.

Getting a creamy texture

Blend until the tofu is completely smooth and the fruit is evenly incorporated. Pause to scrape down the sides if ingredients cling to the blender.

Frozen fruit keeps the mixture cold and gives it a thicker, almost smoothie-bowl texture. For a looser consistency, blend for longer rather than adding extra liquid.

A quick breakfast or snack

This recipe is designed to be served straight from the blender, so it suits mornings when there is little time to prepare breakfast. You can also make it ahead and chill it in an airtight container.

Serve it as it is, or add your usual yogurt toppings such as fruit or a little crunch. Keep any extras separate until serving if you want them to stay crisp.

Recipe notes & tips

• Drain excess water from the tofu if the finished blend seems too loose.
• Use frozen fruit straight from the freezer for a cool, thick result.
• Blend long enough to remove any tofu lumps.
• Taste before adding sweetener, as some fruit is sweeter than others.
• Scrape down the blender sides if fruit or tofu sticks above the blades.

Variations

• Berry blend: use frozen berries for a tart, colourful version.
• Tropical fruit: try frozen mango or pineapple for a fruit-forward bowl.
• Nut-free option: replace the cashew butter with coconut cream as suggested.
• More vanilla: add a little extra vanilla extract for a stronger vanilla note.
• Date-sweetened: use the suggested dates instead of liquid sweetener.

Common mistakes to avoid

• Using wet tofu: excess water can thin the mixture; drain it before blending.
• Stopping too soon: tofu lumps can remain; blend until the texture is completely smooth.
• Adding too much sweetener: it can overwhelm the fruit; begin with the smaller amount and taste.
• Leaving it uncovered: the surface can dry out in the fridge; use an airtight container.
• Adding toppings before storing: crunchy toppings can soften; keep them separate until serving.

How to store

Keep the yogurt in an airtight container in the refrigerator for up to 3 days. Stir it before serving if it separates slightly; it is intended to be eaten cold, so no reheating is needed.

Frequently asked questions