Vegan substitute for Yoghurt
Key facts
- Replaces
- Yoghurt
- Category
- Dairy
- Options here
- 4 tested swaps
- Easiest swap
- Soy yoghurt — 1:1
Why the swap works
Yoghurt is milk thickened by bacterial fermentation — and bacteria ferment plant milks just as readily. Soy yoghurt is the closest match: soy's protein content lets it set thick and tangy with the same live cultures (L. bulgaricus, S. thermophilus) used in dairy yoghurt. Coconut yoghurt is richer and milder, almond thinner, oat naturally sweet. Commercial versions add cultures and sometimes starches for body; homemade soy yoghurt needs only soy milk and a starter. Nutritionally, choose unsweetened fortified versions — calcium- and B12-fortified soy yoghurt matches dairy yoghurt's profile, while coconut versions are a treat rather than a staple. In cooking, plant yoghurts swap one-to-one in raita, tzatziki, marinades, baking and breakfast bowls.
Options, ratios and best uses
Soy yoghurt
1:1Highest protein; closest to dairy nutrition.
Best for: breakfast, baking, marinades
Coconut yoghurt
1:1Thick and rich; check for added sugar.
Best for: desserts, curries
Cashew yoghurt
1:1Neutral and creamy.
Best for: savoury dips, tzatziki
Oat yoghurt
1:1Lighter set; often lowest cost.
Best for: smoothies, cereal
Compare the options at a glance
| Option | Taste | Texture | Cost | Where to buy |
|---|---|---|---|---|
| Soy yoghurt | Tangy, neutral | Thick, Greek-style available | Low-moderate | Any supermarket |
| Coconut yoghurt | Mild, coconut | Rich, creamy | Moderate | Supermarkets |
| Oat yoghurt | Sweet, mild | Medium | Moderate | Supermarkets |
| Homemade soy yoghurt | Fresh, tangy | Customisable | Very low | Homemade |
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
Three dishes with the swap applied
Tzatziki
Grate cucumber, salt and drain it, then stir into unsweetened soy yoghurt with garlic, lemon and dill.
Homemade soy yoghurt
Heat 1 L soy milk to 42 °C, stir in a spoon of live vegan yoghurt or a starter capsule, incubate warm 8–12 hours.
Yoghurt-flatbread dough
Mix self-raising flour with an equal weight of soy yoghurt and a pinch of salt; rest 10 minutes, roll and dry-fry.
Questions people ask
Do plant yoghurts have probiotics?
Many contain live cultures, but a probiotic benefit depends on the strain and evidence. Check the label, especially for products heated after fermentation.
Which is best for cooking?
Soy or cashew — they resist splitting better than coconut.
Does plant yoghurt have probiotics?
Many plant yoghurts contain live cultures. Probiotic effects depend on the specific strains and amounts, so look for strain-specific information rather than assuming all cultures have the same benefit.
Which plant yoghurt has the most protein?
Soy, at 3–5 g per 100 g, comparable to dairy; Greek-style soy yoghurts go higher. Coconut and almond are much lower.
Can I cook with plant yoghurt?
Yes — add it off the heat to curries and sauces to avoid splitting, exactly as with dairy yoghurt.
Related swaps
Free to reuse under CC BY 4.0 with a link back.
A substitution is not a nutrition guarantee
Choose a replacement for the job the original ingredient performs: binding, aeration, thickening, fat or flavour. A mushroom can imitate a patty's shape while providing much less protein; a nut cream can mimic dairy texture without its calcium or B12 fortification. Check the actual product and the rest of the meal.
Ratios are starting points unless a complete recipe has been tested with that exact replacement. Brand formulation, water content and cooking method change the result. Try a small batch for important bakes, and check soy, nuts, sesame and wheat allergens even when a product is labelled vegan.
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