Cultured Almond Yogurt

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I’m on a serious homemade yogurt kick lately.

My friend, Ashleigh, turned me onto the idea of cultured almond yogurt, and I love how easy it is to make. Simply soaking almonds is definitely easier than cleaning all that fresh coconut meat!

I soaked mine for 24 hours in the fridge, so they’d be really easy to break down in the blender.

After rinsing off the soaked almonds, I threw them into my Vita-Mix, along with 2 cups of fresh coconut water (leftover from the coconuts I opened the other day) and a tablespoon of honey.

The honey helps ensure that the friendly bacteria will grow– bacteria LOVES sugar! I used a 1/2 teaspoon of Acidophilus, which was 3 capsules worth for me.

Then blend, blend away!

The resulting yogurt should be very smooth and creamy.

At this point, you could use a nutmilk bag to strain the remaining almond pulp, but I skipped that step. I don’t mind a little pulp in my yogurt, and it’s way easier to just pour it directly from the blender into a clean glass bowl! (sanitize the bowl by dipping it in boiling water)

Once your yogurt is blended, the hard part is over! All you have to do is place the bowl, uncovered, in a warm place (I used my dehydrator, set at 100F) for 9-12 hours.

This time around my yogurt was very tangy! Success!!

There will be a weird “film” developed on the top, but it’s totally safe to eat. I just stirred it back into the rest of the yogurt!

Fluffy, tangy almond yogurt!

Cultured Almond Yogurt
inspired by this recipe


1 cup raw almonds, soaked in pure water for 24 hours
2 cups coconut water (or non-chlorinated water, like distilled or reverse-osmosis)
1 Tablespoon honey
1/2 teaspoon probiotic powder


Make sure all your kitchen tools are very clean. Blend all ingredients together in a high-speed blender, until smooth and creamy. Pour into a sanitized glass bowl, and set in a warm room for 9-12 hours, or until “fluffy” and tangy. Store covered in the fridge for up to a week.

If you’re curious about WHY I’m making all this cultured food lately, here’s a quick overview of some benefits of cultured foods:

“The natural lactic acid and fermentive enzymes which are produced during the fermentation process have a beneficial effect on the metabolism and a curative effect on disease. Lactic acid destroys harmful intestinal bacteria and contributes to the better digestion and assimilation of nutrients. Fermented foods can be considered predigetsed foods. They are easily metabolized….Fermented foods cleanse the intestinal tract and provide a proper environment for the body’s own vitamin production within the intestines. They also help a person with constipation problems.” -Dr. Kuhl Checkmate for Cancer [source]

Also, since nuts can be difficult on some people’s digestion, culturing makes them act as a pre-digested food–> making them much easier to assimilate and digest!

After making both types of yogurt– the coconut and almond variations– how do they compare?

  • I think the coconut version looks more authentic. It’s so smooth and creamy, just like a greek-style yogurt! However, it’s much more labor intensive with the need to clean all that coconut meat, and is a bit more expensive, since you may need to buy multiple coconuts to get an adequate amount of meat.
  • The almond yogurt is much easier to make, but isn’t quite as “authentic” looking as a yogurt. If you took the extra time to strain the almond milk before fermenting, the yogurt would be smoother, but it might require an extra step of straining the final yogurt to help thicken it up at the end. Also, ordering “truly raw” almonds can be difficult and pricier, which is something I didn’t concern myself with this time around. (I used Trader Joe’s raw almonds this time– which I think are flash-steamed– but they seemed to work!)

Anyone brave enough to make your own homemade yogurt now?

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Amber Shea @Almost Vegan

Great tip about adding the honey before culturing! I usually sweeten my coco-yo when it’s DONE culturing, but I like this idea even better. Now I’ve really gotta try making almond yogurt!


    Yes, you should try it! Definitely easier than making the coco-yo. ๐Ÿ˜‰

    And I think the honey really did help the process along. In fact, you’ll probably still have to sweeten the yogurt a bit when it’s done culturing, because the bacteria does seem to eat up most of that sugar!

Angela @ Eat Spin Run Repeat

Wow Megan, you are on a roll! I’m glad this worked out for you. Question – where do you get your probiotic powder from? Is it something that could be mixed into other foods (even unfermented ones) and still have a positive effect on digestion? Thanks!


    I got my probiotics from the refrigerated supplement section at Whole Foods. (where they sell chilled probiotics and fish oils) They are actually probiotics that are meant to be swallowed with water; I just open them up and use the powder for fermentation purposes. ๐Ÿ˜‰

    I’m not sure the probiotics would be very effective by simply mixing it into other foods. I’ve read that letting them sit in a warm environment “activates” the acidophilus… so they might not be as effective without the fermentation period. I think the reason why they work in capsule form is that your body heat naturally warms them, and the capsule keeps the friendly bacteria from dissolving until it hits your stomach, where you need the bacteria for healthy digestion.

    Of course, you could easily just pop a probiotic first thing each morning (and I recommend that!). I still take a daily probiotic, in addition to eating my cultured foods. ๐Ÿ˜€


      Can you tell me the brand of probiotics that you prefer? I have tried several different kinds, but so many have unwanted additives.


You are on a yogurt roll-I definitely luv the idea of using soaked almonds…I would probably try this version first! Have a happy Saturday!:)


๐Ÿ™‚ have never made yogurt but I make fermented veggies and eat them daily. I was wonder how coconut yogurt combine I mean in coconut you leave flash from coconut so it supposed to combine as a starch or nut and almond since you have remove flesh it could be neutral?

Thanks a lot:-)


    Personally, I usually eat my yogurt plain, and sometimes topped with a sliced banana, to keep things simple. It’s a delicious post-workout snack!!

    Probiotics are usually the most effective when eaten before a meal, but I assume the coconut yogurt would combine the same as the raw young coconut meat would– with starches, raw leafy greens, and with bananas.

    If you strained the almond pulp out before culturing, I think the almond yogurt could be considered neutral. Since I didn’t strain mine, I would still combine it as a nut-based meal, but I have noticed that it feels lighter and digests much easier than non-cultured nuts!


      Thanks a lot I have tried but with rejuvelac and no probiotic since rejuvelac is probiotic drink and it was so gooooooooooooooooooooooooooooooooooooood.


        How much rejuvrlac did you use?


          I usually use 3 tablespoons of rejuvelac for 4 cups of “milk”.



Christy @ Sparkles & Spinach

I’ve always wanted to make my own yogurt, but I am so scared! Like you said, what if I make the wrong kind of bacteria?! Yikes. I’ve never tried store bought coconut milk yogurt, as it’s so expensive. I think I would like homemade, but have no clue how to handle a coconut. Have you ever tried Almande? It’s an Almond Milk yogurt that is pretty good and isn’t overly expensive either. They sell it at my local Wegman’s. I buy the plain and add a little fresh lemon for tang and mix in granola and fruit. Very good!


    Hi Christy!

    The homemade coconut yogurt is definitely tasty– but yes, handling coconuts is tricky! I finally got over my fear of them, but I make sure to keep my dog in another room when I’m cutting them, and always keep my other hand behind my back! Hence, why the almond yogurt is a little easier to make. ๐Ÿ˜‰

    I haven’t tried the Almande yogurt yet! I saw them in my local Whole Foods, but they didn’t have a plain flavor that day, so I didn’t try it (I assume the other flavors are pretty sweet). Maybe they’ll have a plain flavor available next time. Sounds delicious!!


I tried making almond yogurt once and used a couple water kefier grains for the culture (instead of the probiotic capsule) and I ended up with the yogurt leaked all on the bottom of my dehydrator. The kefir grains must have been to “powerful”. hee hee


    Wow, those must have been some powerful kefir grains!! I never thought about the yogurt spilling over like that! Good reminder to use big bowls. ๐Ÿ˜‰


I am really looking forward to making this one, I miss yogurt! I have a question for you…I am getting my friend into detoxing and for Christmas would love to give her a good recipe book…the recipes in Natalia Rose’s books are good but I was looking for more, and suggestions? Thanks!


Not yogurt making, but just ordered the ingredients to make: mozzarella, ricotta & fromage blanc cheeses! I am going to try and make my own goat/sheep milk cheeses!


    That sounds like so much fun! Look forward to hearing how your cheeses turn out!! ๐Ÿ˜€

Kris |

You my gorgeous friend are very adventurous in your kitchen, I love it!!! Ok, I thought at first “no way” would I have the guts to make my own yogurt, but you made it sound so easy and yummy!! YUM!! Almond yogurt?! HELLO!!!

I’m coming to live at your house for a week so I can eat your goodies ๐Ÿ™‚



    The almond yogurt is SO GOOD! You’re welcome anytime. ๐Ÿ˜‰


I’ve made “oatgurt” by soaking and blending oat groats before, and it’s awesome and tangy, but I never thought about making it from anything else! I might have to try this. Is the texture thick, like greek yogurt? Or thinner, like regular yogurt?


    The texture was pretty thick, but that was probably due to the fact that I didn’t strain the almond pulp out. (probably a similar texture to your oatgurt!) I think it would be a much thinner yogurt if I strained it, but it might be a little smoother that way, too.


Hi Megan ๐Ÿ™‚ I just found your blog and love love love it already ๐Ÿ™‚
I am sorry if this question has already been asked and/or if it is dumb…Is it possible to make this yogurt without a dehydrator or yogurt maker?


    Hi Sophie! Thanks for the sweet comment. ๐Ÿ˜€

    It’s definitely possible to make yogurt without a dehydrator or yogurt maker– you just need a warm-ish space to store it while it ferments. From what I’ve read, ideally you’d keep it in a spot that’s between 80-100 degrees F. You can also wrap it in a towel to keep insulated on your counter. The dehydrator helps in that regard, since my house is chilly right now, but if you have a warm spot, it should work! Good luck!


Amazing!! I’ve made coconut yogurt before, using coconut milk and store-bought dairy-free yogurt. I’d definitely try this recipe as well!

I’m also on probiotics kick ๐Ÿ™‚ Right now on my kitchen counter, there’s a SCOBY growing and a jar of homemade saurkraute!!

Love your blog! Thank You!


Could I set my oven temp to 100 degrees instead of using the dehydrator?


    I’ve never seen an oven that will let you set a temperature that low (most start at 200F), but if yours lets you– go for it! (If you have a gas oven, be careful to not keep it on all day, as that can potentially be dangerous.)


What type of probiotics should I use? I know you mentioned Acidophilus, but what others re there? Thank you so much for your help.
Grace <3 ๐Ÿ˜€


    Any type of probiotic that is in capsule-form (so you can take it apart easily) should work. I prefer to buy the probiotics that are sold in the refrigerated section for yogurt-making, as they seem to be the most active.


is it possible to make this with regular water instead of coconut water? would i have to use more honey?

    Megan @ The Detoxinista

    You can’t use tap water, but you could use distilled or spring water. (Tap water contains too many variables, like chlorine) And you don’t necessarily need to add more honey, but you could for flavor! ๐Ÿ™‚


this recipe makes 2 cups of yogurt?

    Megan @ The Detoxinista

    Yes, I think it makes a little over 2 cups, when it’s all said and done. It was about 3-4 servings for me.


I was thinking that the coconut water made the bacteria culture the yogurt more because of coconut waters high sugar content, so in tern I was thinking that if coconut water wasn’t used, I’d need to use more honey, for the bacteria purposes. Its good to know that I wont have to though! Thanks! ๐Ÿ˜€


I like the idea, but I tried it last night and it turned out to be a disaster! It smelled like brewers yeast and was so watery and rotten that I had to throw it away! it looked nothing like yours, but boy it was tangy (more like deadly acidic)! lol i think i’ll stick to purchasing my yogurt from organic health stores until I change my mind.

but regardless, thank you for the recipe, it inspired my intuition of trying new things! Grace

Sherri DeTurk

I have never made the type of yogert you do, but plain yogert I make all the time. If you put your yogert in a glass bowl put it into your oven with the oven light on and cover it with a tea towel and leave it overnite I would think that would work. My mother-in-law makes her yogert like that.


    Wow, that’s a great tip! Thanks for sharing!


Hi! Thank you so much for posting such a great idea! I tried it yesterday and while I am very pleased with the flavor, the consistency of my yogurt is more like milk. Do you have any tips for what I could try to get a thicker yogurt? The distilled water I used had been chilled in the fridge, and the room I let it sit in was about 74 degrees, so perhaps that affected the end result? I’m using some of it in a smoothing this morning, so all is certainly not lost! ๐Ÿ™‚


    I have yet to get a thick texture after straining out the almond pulp, either– and I’d rather not resort to using a thickener like the store-bought brands use! Have you tried not straining it? It’s a little fibrous, but definitely much thicker!

    Let me know if you have any luck experimenting! ๐Ÿ™‚


      Actually, I opted not to strain…I started to, but I’m glad I didn’t go through with it beyond a few drops! I thought about using less water…maybe 1.5 cups instead of 2?


Is there another appliance I can use. I would love to try it. Also,you might know best. I soaked my almonds for over 3 days but change water every day. Can I trust eating them at this point. Somewhere I read not to leave more then 36 hrs.


Yogurt is made with specific species of bacteria, somI think it’s bestvtonstartvwith a store-bought non-dairy yogurt and use a spoonful of that in your almond milk. Youbahvevto keep the milk at a temperature that is warm enough for them to grow (about 100, body temperature)enough to produce enough lactic acid to ferment the milk. That’s about 8 hours. If the yogurt is too thin the bacteria have not grown enough to ferment the milk. Ifvthe milk was too warm when you put the bacteria in, the heat may have killed them. Cover the yogurt while it is incubating so no germs fall in from the air.


Will almond milk culture into yogurt if you use the Body Ecology kefir starter instead of kefir grains? Thank you.

Quincy @ Shugurcรคn

This is a great simple recipe! I added a link to it on my latest post


I was wondering if it would disrupt the probiotics if I added hemp protein powder to the recipe.


    I don’t think they will affect the probiotics, but it will create a pretty grainy-textured yogurt!


My yogurt didn’t turn out ๐Ÿ™
I followed the recipe exactly and left it almost 12 hours in the oven with the light on. I tried to make coconut yogurt with the same probiotics and the same method, and it didn’t turn out, either. I’m not sure if it’s my oven or the probiotics.


So.. when you say “warm” room, how warm do you mean? I attempted making almond milk yogurt that turned into a disaster this weekend.. I followed a recipe with Gelatine.. never making that mistake again.. but I am curious if putting it in separate Ball jars in my Crock Pot on “warm” was the problem. I probably cooked it too long.. I’m trying your recipe this week.. hoping for similar results to yours!


Hi Megan!
Curious to know if you take any Probiotic supplements. If so, which one and how potent are your tablets. And if not, why not?
Thanks in advance!


Hi Megan! I have a question. Is it possible to get another batch of yoghurt from the original one. I mean, without the probiotics. I live in Mexico and I can’t get them here. Last time I was in USA I bought some non-dairy Yogurt Starter from the brand “Yogo” , the ingredients are: non-gmo maltodextrin, s. thermophilus, I. bulgaricus, I. acidophilus… do you think It’ll work? I just have enough for a 4 quarts batch. ๐Ÿ™

Thanks! I love your blog.


I’ve been making kefir on my kitchen counter for a couple of weeks. The instructions said not to add honey because it has anti-biotic properties and destroys the beneficial bacteria that you want in your finished product. Have you ever heard of this? Instead, I use grade B, maple syrup.


Hi Megan-
We had been buying Almonde yogurt, however, they are not producing anymore right now. It has been so long and my son LOVES almond yogurt. I have tried your recipe a few times. It is super tangy (sour). What can I do to make it not so sour? We add tons of honey after it is finished, but the sour taste does not go away. I keep it in the dehydrator between 10-12 hours…should I try less time? Add more honey in the beginning? Thanks so much. I appreciate all of your work and recipes!

Lorin Kenney

Hi Megan,

I wonder if blanched almonds could be used for smoother yogurt without straining. You mentioned your almonds are steamed pasteurized? (so sad california law insists on this) so buying blanched almonds or blanching your own might be worth a try for those who want a smoother texture.


I made this , but it turned out super runny — basically it was just probiotic almond milk. What do you think I did wrong? How can I make it thicker?


One needn’t be afraid of young coconuts. all you need is one….just use the meat and water from it….and the soaked almonds. another tip. Remove the skins from the almonds before hand. This makes a much nicer yogurt….and all you need is the probiotic and the sweetness of the coconut water to start the fermentation process. This is so easy. and the coconut meat gives it a much creamier consistency. k.


Wondering if anyone has done the almond yogurt fermentation process in an instant pot? If so, how? I have a makeshift kitchen at the moment. No dehydrator or oven available to me right now. Thank you!

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