Making vegan curd at home is easier than you think. Whether you follow a plant-based lifestyle or are lactose intolerant, this creamy and tangy vegan curd is the perfect alternative to dairy yogurt. In this guide, you’ll learn exactly how to make vegan curd at home using natural ingredients, simple steps, and a foolproof setting method that actually works.
If you’re ready to enjoy a bowl of thick, probiotic-rich, and completely dairy-free curd, this recipe is for you. Explore more vegan recipes and plant-based living tips at Veggora.com.
Vegan curd, also known as vegan dahi or plant-based curd, is a dairy-free alternative to traditional yogurt made using non-dairy milk such as soy, coconut, or almond milk. It’s cultured with vegan probiotics or a vegan starter culture to achieve that familiar tangy flavor and creamy texture.
Unlike dairy curd, vegan dahi is 100% lactose-free, cholesterol-free, and rich in plant-based nutrients.
Here’s why adding vegan yogurt to your diet can make a big difference:
If you’ve ever wondered whether dairy-free yogurt offers the same benefits as traditional curd, the answer is yes, and in many ways, it’s even better for your health. According to Harvard Health, probiotics help maintain balance in your digestive system
To make vegan curd at home, you’ll need:
Ingredient | Quantity | Purpose |
Plant-based milk (soy, almond, or coconut milk) | 2 cups | Base ingredient |
Vegan probiotic capsule or vegan starter culture | 1 capsule or 1 tbsp | For fermentation |
Thickener (optional – agar agar or cornstarch) | ½ tsp | To improve texture |
Sugar (optional) | ½ tsp | Helps fermentation |
Clean glass container | 1 | For setting curd |
This vegan yogurt recipe takes just 10 minutes of prep and 8 hours of fermentation for a creamy, dairy-free result
Pick your preferred milk type: soy milk, coconut milk, or almond milk. Make sure it’s unsweetened and preservative-free for best results.
Heat the milk until it’s just warm (around 40°C). Don’t boil it. This temperature helps the probiotic bacteria activate.
Open your vegan probiotic capsule or add 1 tablespoon of vegan yogurt from a previous batch. Stir gently to mix.
Pour the mixture into a clean glass or ceramic bowl. Cover it and keep it in a warm place (like an oven with the light on) for 8–10 hours.
Once set, refrigerate for at least 2 hours before using. The curd will thicken and develop that perfect tangy taste.
That’s it! Your homemade vegan curd is ready to enjoy.
Myth 1: Dairy-free curd doesn’t set properly.
Truth: It does! You just need the right milk and starter culture.
Myth 2: Only soy milk works for curd.
Truth: Almond, coconut, and oat milk work just as well with some adjustments.
These are a few types of dairy-free curd you can make at home.
A light, nutty, and mildly sweet curd — great for desserts and smoothies.
Rich and creamy with a tropical flavor. Perfect for curries and sauces.
Protein-packed and closest in texture to dairy curd. Ideal for daily use and raita.
You can experiment with cashew or oat milk too, for unique textures and tastes.
Vegan yogurt can be used exactly like dairy curd:
If you’d prefer ready-made options, several lactose-free curd brands in India offer great alternatives:
Here are some popular options:
You can easily buy vegan dahi online at trusted stores like Vegandukan.com, Amazon, or BigBasket, by searching “vegan curd near me.”
When buying vegan dahi online, look for:
Now you know exactly how to make vegan curd at home—simple, healthy, and delicious. Whether you prefer almond, coconut, or soy milk, this recipe guarantees the perfect texture every time.
Do you want ready-made vegan curd or probiotic-rich plant foods? Shop vegan protein foods on VegGora.
Disclaimer:
This content is for educational purposes only and is not intended as medical advice. Always consult a nutritionist before making major dietary changes.
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