Vegan substitute for Yoghurt
Plant yoghurts ferment the same live cultures on soy, coconut, oat or cashew bases. Soy and coconut give the thickest set.
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
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.