From Comfort Food to Creamy Plant-Based Magic
Vegan Greek yogurt isn’t just a dairy-free trend—it’s a creamy, tangy staple that’s transformed my mornings and my recipes. After years of traditional cooking rooted in my childhood and inspired by my grandmother’s kitchen, I made the switch to plant-based options. Still, nothing quite matched the satisfying richness of traditional Greek yogurt. That’s when I started crafting my own vegan Greek yogurt—from scratch.
As a former nurse, I’ve always believed in nourishment through care. Creating a recipe for vegan Greek yogurt allowed me to blend tradition with intention. I tested versions using soy milk, almond milk, and even oat milk—trying to mimic the texture of light and fit Greek yogurt without the dairy. It took time, but the final result was thick, creamy, and naturally tangy.

Now, I use this homemade vegan Greek yogurt as the base for high protein overnight oats, layered into matcha chia seed pudding, or simply swirled with fruit and granola for a midday treat. I even use it to enhance the texture of apple cinnamon overnight oats, bringing creaminess without any added sugar.
This vegan Greek yogurt recipe is more than just a substitute—it’s a way to stay connected to food I love while honoring my plant-based path. Whether you’re avoiding dairy for health reasons or following a vegan lifestyle, this simple recipe fits into your routine with ease, flavor, and plenty of plant-powered protein.
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Vegan Greek Yogurt: Can Dairy-Free Taste THIS Good?
Have you ever taken a spoonful of vegan Greek yogurt and wondered, “Is it really possible for something dairy-free to be this thick, creamy, and tangy?” I used to think nothing could match the richness of traditional Greek yogurt—until I made it myself.
Most store-bought options fall flat, either too watery or lacking that signature bite. But when you make vegan Greek yogurt at home, you control every element—from the plant milk base to the culturing process. You get creaminess without compromise, and flavor that stands on its own.
The real surprise? This isn’t just a stand-in for dairy. It’s a recipe that holds its own in smoothies, breakfast bowls, and even savory sauces. Whether you’re layering it into high protein overnight oats or spooning it over matcha chia seed pudding, it’s a flavor-packed upgrade you’ll crave daily.
So, what makes this version different? Let’s get into it.
Ingredients
To make thick, creamy vegan Greek yogurt at home, you only need a few ingredients—and a little patience. Here’s what you’ll need:

- 2 cups unsweetened soy milk (or almond milk, for a lighter version)
- 2 teaspoons agar-agar flakes (for a thick consistency)
- 1 tablespoon tapioca starch (optional, helps create the signature tangy texture)
- 1 tablespoon maple syrup (or omit for unsweetened yogurt)
- 2 probiotic capsules (vegan-friendly, around 50 billion CFUs total)
- 1 teaspoon lemon juice (for acidity and freshness)
- ½ teaspoon of vanilla extract (optional, for added flavor)
Tip: Use soy milk with minimal additives for best results—avoid thickeners or oils, as they can affect the culturing process.
This recipe is also the perfect base for flavored versions like vanilla Greek yogurt or fruit-infused blends. Later in this guide, I’ll show you how to turn this into your own light and fit Greek yogurt copycat.
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Vegan Greek Yogurt
- Total Time: 20 minutes (plus culturing)
- Yield: 4 servings 1x
- Diet: Vegan
Description
This thick and tangy Vegan Greek Yogurt is made from soy milk, probiotics, and natural thickeners—perfect for dairy-free breakfasts, snacks, and recipes.
Ingredients
2 cups unsweetened soy milk (or almond milk)
2 teaspoons agar-agar flakes
1 tablespoon tapioca starch (optional)
1 tablespoon maple syrup (optional)
2 probiotic capsules (vegan, ~50 billion CFUs total)
1 teaspoon lemon juice
½ teaspoon vanilla extract (optional)
Instructions
1. Heat soy milk in a saucepan over medium heat until it reaches 180°F, stirring occasionally.
2. Whisk in agar-agar and tapioca starch until fully dissolved.
3. Remove from heat and let cool to 110°F.
4. Stir in probiotics (capsules opened) and lemon juice using a non-metal utensil.
5. Pour into a glass container, cover with breathable cloth, and incubate in a warm place for 8–12 hours.
6. Refrigerate for at least 4 hours to set.
7. (Optional) Strain through cheesecloth or nut milk bag for thicker Greek-style texture.
8. Flavor with maple syrup, vanilla, or fruit if desired.
Notes
Use soy milk with minimal additives for best results.
Avoid metal utensils while mixing in probiotics to preserve cultures.
Strain for a thicker, more traditional Greek-style texture.
Store in fridge up to 7 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snack
- Method: Fermenting
- Cuisine: Vegan, Mediterranean
Nutrition
- Serving Size: ½ cup
- Calories: 90
- Sugar: 1g
- Sodium: 10mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 0mg
Keywords: vegan Greek yogurt, dairy-free yogurt, homemade vegan yogurt
Step-by-Step Instructions
Follow these simple steps to create thick, tangy, homemade vegan Greek yogurt right in your own kitchen:

- Heat the milk
Heat your soy milk in a saucepan over medium heat until it reaches 180°F. Stir occasionally to prevent scorching. - Whisk in the thickening agents
Add agar-agar flakes and tapioca starch. Whisk constantly until both dissolve fully. This creates the creamy, spoonable texture we want. - Cool to culture-safe temperature
Take the pan off the heat and let the mixture cool to 110°F. This step is crucial—hot milk can kill the probiotics. - Add probiotics and lemon juice
Open the probiotic capsules and stir them gently into the cooled milk along with lemon juice. Avoid metal utensils—they can interfere with fermentation. - Cover and incubate
Pour the mixture into a glass container or bowl, cover it with a breathable cloth, and place it in a warm spot (like an oven with the light on) for 8 to 12 hours. The longer it ferments, the tangier the flavor becomes. - Refrigerate to set
Once cultured, stir gently, then cover and refrigerate for at least 4 hours. It will keep thickening as it cools in the fridge. - Strain for Greek-style thickness (optional)
For extra-thick vegan Greek yogurt, strain the yogurt through cheesecloth or a nut milk bag for 1–2 hours. - Flavor if desired
Stir in vanilla extract or a spoonful of maple syrup to mimic vanilla Greek yogurt. Mix in diced fruit for a naturally sweet touch.
Tips and Tricks
Making vegan Greek yogurt from scratch is surprisingly simple, but a few insider tips can help you nail the perfect batch every time:
- Choose the right plant milk
For the best vegan Greek yogurt texture, stick with soy milk—it contains the most protein, which helps create a creamy, thick consistency similar to traditional Greek yogurt. Almond or oat milk can be used as well, though they may yield a thinner texture unless thickened. - Strain it for extra thickness
Want that true “Greek-style” finish? Use a nut milk bag or layered cheesecloth to strain the yogurt for up to two hours. This helps remove extra liquid, giving your vegan Greek yogurt its classic thick, spoonable texture. - Be patient with culturing
The culturing process is where the magic happens. Don’t rush it—let it sit for 8 to 12 hours in a warm environment. The tanginess develops over time, and the texture improves as it chills. - Avoid metal tools during fermentation
Metal can disrupt the live cultures. Use wooden or plastic spoons when stirring in probiotics to keep your vegan Greek yogurt healthy and active. - Customize your flavors
Stir in maple syrup, vanilla, cinnamon, or fruit puree after culturing. For example, turning your batch into a vanilla Greek yogurt is as easy as a splash of vanilla extract and a pinch of sea salt. - Double the batch and store it
Homemade vegan Greek yogurt keeps for up to 7 days in the fridge. Use it in savory dips, breakfast bowls, or blended into high protein overnight oats for an energizing start. - Use as a base for other recipes
It’s the perfect match for recipes like matcha chia seed pudding or layered with granola and apple slices in your favorite apple cinnamon overnight oats.
Variations and Customization
One of the best things about vegan Greek yogurt is how versatile it is. Once you master the base recipe, you can transform it to suit any craving—sweet or savory.
1. Vanilla Vegan Greek Yogurt
Add 1 teaspoon vanilla extract, a dash of cinnamon, and a spoonful of maple syrup after culturing. This is a great copycat for store-bought vanilla Greek yogurt, with none of the processed additives.
2. Fruit-Infused Yogurt
Stir in mashed berries, mango purée, or chopped apples after refrigeration. Try layering it with cinnamon and cooked apples for a apple cinnamon overnight oats style parfait.
3. Savory Yogurt Dip
Mix in garlic, lemon juice, and chopped herbs to create a tangy yogurt dip—perfect for roasted vegetables or falafel.
4. Protein-Packed Breakfast Yogurt
Blend a spoonful into your morning high protein overnight oats for added creaminess and natural probiotics. It goes particularly well with hemp seeds, nut butter, and bananas.
5. Green Tea Matcha Yogurt
Whisk in 1/2 teaspoon matcha powder and a drizzle of agave for a unique antioxidant-rich treat. Serve with chia seeds to complement your matcha chia seed pudding routine.
6. Dessert-Style Yogurt
Top your chilled yogurt with dark chocolate chips, toasted coconut, or crushed almonds for a high-protein dessert that still fits your wellness goals.
Whether you’re keeping things simple or getting creative, this vegan Greek yogurt recipe adapts easily—making it a staple you’ll keep coming back to.
Nutrition
Homemade vegan Greek yogurt is both delicious and packed with nutrients that support gut health. Here’s the breakdown for one ½-cup serving:
Nutrient | Amount |
---|---|
Calories | 90 kcal |
Protein | 7–9 grams |
Total Fat | 4 grams |
Saturated Fat | 0.5 grams |
Carbohydrates | 5 grams |
Sugars (Natural) | 1 gram |
Fiber | 1 gram |
Calcium | 300 mg (30% DV) |
Probiotics | ~10 billion CFUs |
Cholesterol | 0 grams |
Dairy | 0 grams |
Note: Values can vary depending on your milk base (e.g., almond vs. soy) and whether you add sweeteners or thickeners.
This vegan Greek yogurt packs a good punch of plant-based protein—especially when paired with high protein overnight oats or blended into matcha chia seed pudding.
Conclusion
Vegan Greek yogurt started as a challenge—a way to satisfy a nostalgic craving without dairy. But it quickly became one of my favorite kitchen staples. Thick, tangy, and protein-rich, it now lives in my fridge every week—ready to top a fruit bowl, swirl into high protein overnight oats, or complement a warm batch of apple cinnamon overnight oats.
What I love most is how this recipe bridges two worlds: the heritage comfort of homemade food and the flexibility of plant-based living. It’s a beautiful reminder that you don’t have to give up tradition—you can just remake it, your way.
If you enjoyed this recipe, be sure to try my Matcha Chia Seed Pudding or my creamy High Protein Overnight Oats—both pair perfectly with a dollop of this vegan Greek yogurt.
Got questions, tips, or your own flavor twists? Share them in the comments below—I’d love to hear from you! This kitchen is for sharing. Don’t Forget to follow me on Pinterest, and remember to Cook That Meal.
FAQs about Vegan Greek Yogurt
What is a non-dairy substitute for Greek yogurt?
There are several non-dairy alternatives to Greek yogurt, including vegan Greek yogurt made from soy, almond, or coconut milk. Homemade versions offer the thick texture and tang of traditional yogurt without any dairy.
Does Trader Joe’s have vegan yogurt?
Yes, Trader Joe’s carries several types of vegan yogurt, including almond-based and cashew-based varieties. While not all are labeled “Greek,” some options are thick enough to use as a vegan Greek yogurt alternative.
Is vegan Greek yogurt high in protein?
It depends on the base. Soy-based vegan Greek yogurt typically contains 7–9 grams of protein per serving, making it one of the highest protein plant-based options. Almond or coconut versions are lower in protein unless fortified.
Is Chobani Greek yogurt dairy free?
Chobani’s traditional Greek yogurt is not dairy-free. However, they now offer non-dairy yogurt lines made with oat milk or coconut milk. These are not considered true vegan Greek yogurt due to their looser texture.
Can you eat Greek yogurt if you are dairy free?
No, traditional Greek yogurt contains dairy. You’ll need to use a dairy-free version, such as vegan Greek yogurt, which mimics the texture and tang without any animal ingredients.
Is there dairy in Chobani oat milk?
No, Chobani oat milk is completely dairy-free. However, always check the label, especially if you’re using it to make vegan Greek yogurt at home, to ensure there are no hidden additives or thickeners that could affect culturing.