Vegan Kashk

~ Plant-Based Persian
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An easy vegan recipe for Kashk, a traditional Iranian ingredient made from yogurt, which is used in Persian dishes like Ashe-Reshteh and Kashke-Bademjan.

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dairy-free kashk

You’ll Love Vegan Kashk

  • Kashk has been a staple in Iranian food for thousands of years. It is a thick, whitish liquid similar to sour cream. It is made from cooking yogurt until the liquid is evaporated.
  • This recipe is so easy and simple. Just a few ingredients – soybeans, water, probiotics, and salt.
  • Kashk adds so much flavor to Persian Ashe-Reshteh, which is a high protein Persian noodle soup.
  • Kashk is used in a delicious Persian eggplant dip called Kashke-Bademjan.

Ingredients/Equipment Notes

To make this delicious Vegan Kashk, you will need the following ingredients (full measurements are in the recipe card below):

  • Dairy-Free Yogurt
    • 32oz plain, unsweetened soy milk with no additives (I like Trader Joe’s brand)
    • 5 vegan probiotic Acidophilus capsules
  • Kashk
    • Dairy-free yogurt above
    • 1/2 Tbsp salt (more to taste)

You will also need the following equipment:

How to Make the Best Dairy-Free Kashk

  • Make Dairy-Free Yogurt
    • Open and add 5 probiotic capsules and combine it with the soy milk in the instant pot. Mix well.
      • ** Note – once you make yogurt, you can save 1/2 cup of yogurt as a starter for your next yogurt in lieu of the probiotic capsules
    • Start the instant pot and use the yogurt setting. Set the time to 16 hours!
      • **Note, the time will be 12 hours if using a yogurt starter.
    • Once the time has ended, let cool 30 minutes. Cover with plastic and place in the fridge for at least 3 hours!
      • ** Note – if preparing yogurt to make Kashk, no need to refrigerate. Let sit at room temperature a few hours before following Kashk instructions below.
  • Make Kashk
    • Add the dairy-free yogurt to a medium pot on medium heat.
    • Stir constantly for 30-40 minutes until the yogurt has thickened.
    • Add salt (more to taste). Let cool 15 minutes.
    • Add to a small blender to make smoother
    • Use immediately or store in refrigerator (up to 1 week) or freeze until use.

How to Use Kashk

Kashk is used with the following dishes and adds so much flavor:

Recipe Tips

– once you make yogurt with the probiotic capsules, you can save 1/2 cup of yogurt as a starter for your next yogurt in lieu of the probiotic capsules. Then you only set 12 hours on the yogurt setting.

– If preparing yogurt to make Kashk, no need to refrigerate the yogurt. Let sit at room temperature a few hours (which allows the Kashk to become more sour) before following Kashk instructions.

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

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dairy-free kashk

Vegan Kashk

  • Author: Plant-Based Persian
  • Total Time: 17 hours 10 minutes
  • Yield: 5 People 1x
  • Diet: Vegan
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Description

A dairy-free recipe for yogurt and Persian Kashk

Ingredients

Units Scale

Dairy-Free Yogurt

Vegan Kashk

  • Soy Dairy-free yogurt (using recipe below)
  • 1/2 Tbsp salt (more to taste)

Instructions

Dairy-Free Yogurt

  1. You will need an instant pot with a cooking time up to 16 hours
    • ** Note – this will reduce to 12 hours once you have a starter and can use 1/2 cup of yogurt instead of probiotic capsules
  2. Open 5 probiotic capsules and combine it with the soy milk in the inner pot. Mix well.
    • ** Note – once you make yogurt, you can save 1/2 cup as a starter for your next yogurt in lieu of probiotic capsules
  3. Place into the Instant Pot and use the yogurt setting. Set the time to 16 hours!
    • **Note, the time will be 12 hours if using a yogurt starter.
  4. Once the time has ended, let cool 30 minutes.
  5. Cover with plastic and place in the fridge for at least 3 hours!
    • ** Note – if preparing yogurt to make Kashk, no need to refrigerate. Let sit at room temperature a few hours before following Kashk instructions below. 
  6. Transfer to a container and enjoy!

Vegan Kashk

  1. Add the dairy-free yogurt to a medium pot on medium heat.
  2. Stir constantly for 30-40 minutes until the yogurt has thickened.
  3. Add salt (more to taste).
  4. Let cool 15 minutes.
  5. Add to a small blender to make smoother.
  6. Use immediately or store in refrigerator (up to 1 week) or freeze until use.
  • Prep Time: 10 minutes
  • Cook Time: 17 hours
  • Category: Side
  • Cuisine: Iranian/Persian