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–+ servings
Vegan Greek yogurt breakfast bowl with granola and berries
Nancy McCarthy

Vegan Greek Yogurt

This thick and tangy Vegan Greek Yogurt is made from soy milk, probiotics, and natural thickeners—perfect for dairy-free breakfasts, snacks, and recipes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: Mediterranean, Vegan
Calories: 90
Ingredients Method Nutrition Notes

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

Method
 

  1. 1. Heat soy milk in a saucepan over medium heat until it reaches 180°F, stirring occasionally.
  2. 2. Whisk in agar-agar and tapioca starch until fully dissolved.
  3. 3. Remove from heat and let cool to 110°F.
  4. 4. Stir in probiotics (capsules opened) and lemon juice using a non-metal utensil.
  5. 5. Pour into a glass container, cover with breathable cloth, and incubate in a warm place for 8–12 hours.
  6. 6. Refrigerate for at least 4 hours to set.
  7. 7. (Optional) Strain through cheesecloth or nut milk bag for thicker Greek-style texture.
  8. 8. Flavor with maple syrup, vanilla, or fruit if desired.

Nutrition

Calories: 90kcalCarbohydrates: 5gProtein: 7gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 3.5gSodium: 10mgFiber: 1gSugar: 1g

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.

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