Dairy

Vegan substitute for Yoghurt

Key facts

Replaces
Yoghurt
Category
Dairy
Options here
4 tested swaps
Easiest swap
Soy yoghurt — 1:1

Options, ratios and best uses

Soy yoghurt

1:1

Highest protein; closest to dairy nutrition.

Best for: breakfast, baking, marinades

Coconut yoghurt

1:1

Thick and rich; check for added sugar.

Best for: desserts, curries

Cashew yoghurt

1:1

Neutral and creamy.

Best for: savoury dips, tzatziki

Oat yoghurt

1:1

Lighter set; often lowest cost.

Best for: smoothies, cereal

Tips

  • Look for live cultures and added B12 and calcium
  • Strain through muslin for a Greek-style thickness
  • Unsweetened for cooking

Avoid

  • Boiling plant yoghurt into a curry — stir off the heat
  • Assuming coconut yoghurt has protein

Questions people ask

Do plant yoghurts have probiotics?

Yes, most are fermented with the same live cultures as dairy yoghurt.

Which is best for cooking?

Soy or cashew — they resist splitting better than coconut.

Related swaps

Reviewed 2026-09-16 by the Veg.ac editorial team · Free to reuse under CC BY 4.0 with a link back.

Go deeper

What you are actually replacing

Swapping Yoghurt well is a food-science problem before it is a shopping problem. The original ingredient is doing a specific job — binding, aerating, browning, adding fat, adding salt or adding structure — and the best replacement is the one that does that same job, not the one that sounds closest on the label. Once you can name the job, the choice between Soy yoghurt, Coconut yoghurt, Cashew yoghurt, Oat yoghurt becomes obvious.

How to choose between the options

  • Start from the dish, not the product. A swap that is perfect in a cake can be wrong in a sauce.
  • Match fat and water content first; texture failures are usually a moisture problem, not a flavour one.
  • Season and taste at the same point in the recipe where you would have tasted the original.
  • Expect the first attempt to be about eighty per cent right, and adjust one variable at a time.
  • Keep one reliable default in the cupboard so the swap is never a reason to abandon a recipe.

More questions people ask

What is the closest all-round replacement for Yoghurt?

There is rarely one universal answer, which is why the table above splits by use. For everyday cooking, pick the option listed as best for the dish type you cook most often and keep it as your default; use the others when the recipe depends on a property your default lacks.

Will anyone notice the difference?

In mixed dishes — sauces, bakes, stews, doughs — almost never once the seasoning is adjusted. In dishes where the original ingredient is the entire point and eaten plain, the difference is more noticeable, so it is worth choosing the highest-quality option there.

Do these swaps cost more than Yoghurt?

Whole-food options are usually cheaper; branded processed replacements are usually more expensive. Cooking from the cheaper end most of the time and keeping the branded product for convenience meals keeps the weekly cost roughly flat or lower.

Are these replacements nutritionally equivalent?

Not identical, and that is fine. Some are lower in saturated fat, some are higher in fibre, some are fortified. Judge the swap by the whole day's eating rather than a single line on the label, and check fortification if the original was a main source of a nutrient for you.

Keep exploring

Pages connected to this one across swaps, ingredients, nutrients and meals.

Ingredients

Nutrients

Meals