What are the best vegan yoghurt alternatives?

Read Time:   |  25th March 2019

Vegan Food & Living may earn commission from the links on this page, but we only ever share brands that we love and trust.


Packed full of probiotic and gut-boosting bacteria, plant-based yoghurts are just as delicious as their dairy-based alternatives, and have the added benefit of being free from cholesterol and packed full of nutrients and flavour. Charlotte Willis talks us through the options…

Coconut Yoghurt

vegan yoghurt alternative

Coconut yoghurt is naturally thick and creamy, meaning that few thickening agents or stabilisers are required to create the delicious texture. What’s more, coconut yoghurt is low in sodium and sugar.

The sweetness of coconut yoghurt means it may be slightly too flavoursome for certain savoury dishes and individual palettes. The high-fat content in coconut yoghurt also makes it a delightful ingredient to enjoy by the spoonful, and not the tub.

Brands: Coconut Collaborative, Koko Dairy Free.

Taste: Coconut yoghurt is thick, rich, creamy and extremely moreish! Usually made from a combination of coconut cream and full-fat coconut milk, there is a slight coconut-y taste to this yoghurt, with a sweeter flavour note contrasting the sharpness of the yoghurt in a perfect balance.

Typical nutrition per 100g: 131 Kcal, 11.5g Fat, 1.2g Protein.

Soya Yoghurt

vegan yoghurt alternative

Soya yoghurt is extremely low in calories, whilst providing a creamy base for the addition of other flavours such as vanilla and fruit. You can use soya yoghurt in a variety of recipes, and it works well in savoury dishes such as pasta sauces and chilli.

The sharp nature of the yoghurt often lends itself towards the addition of sugar by manufacturers, which can offset the beneficial nutritional value of the yoghurt itself. Look for soya yoghurts with no added sugar, as these can be sweetened by the addition of fruits and syrups at home if required.

Brands: Alpro, Provamel, Tesco’s Free From, Sojade.

Taste: Soya yoghurt has a tart flavour similar to that of plain dairy-based yoghurt, and has a medium thickness which is somewhat pourable.

Typical nutrition per 100g: 43Kcal, 2.3g fat, 4.0g protein.

Cashew Yoghurt

Cashew yoghurt is naturally creamy, without the requirement to add excess thickeners. You can use cashew yoghurt in many recipes, from pasta sauces to savoury toppings on pizza and even as an addition to salads dressings.

Cashew yoghurt is quite a niche product, therefore it can be a little pricey to purchase and not readily available from all shops. You’ll need to scour the aisles or shop online to find this probiotic gem!

Brands: Nush.

Taste: Cashew yoghurt is naturally thick, creamy and extremely silky. The taste is somewhat similar to that of cashew cream — slightly sweet and subtly nutty.

Typical nutrition per 100g: 98Kcal, 7.9g fat, 3g protein.

Almond Yoghurt

Almond milk yoghurt is high in vitamin E, which is essential for increasing skin health and vitality. There are also quite a few brands which carry almond milk alternatives, making this yoghurt pretty readily available in UK supermarkets and wholefood shops.

Due to the nut content, almond milk yoghurt is unsuitable for vegans with a nut allergy.

Brands: Nush, Alpro, Provamel, The Almond Collaborative.

Taste: Slightly nutty and a little sweet — the taste of almond milk yoghurt slightly resembles that of marzipan. The sharp taste will vary per brand, but the higher the content of almonds, the creamier the yoghurt will be.

Typical nutrition per 100g: 97Kcal, 7.9g fat, 2.3g protein.

Hemp Yoghurt

Hemp yoghurt is very low in sugar and is ideal for anyone with a soya or nut allergy, whilst being rich in heart-healthy omega 3 fatty acids.

Hemp yoghurt is not readily available in supermarkets at present, although you can buy it at planetorganic.com.

Brands: Sojade.

Taste: Hemp yoghurt is slightly bitter, but will be rich and satisfying all the same. There is a sharpness about hemp yoghurt due to the lack of sweetness from the seed.

Typical nutrition per 100g: 38Kcal, 2g fat, 0.6g protein.

Browse Vegan Food & Living recipes here.

Written by

Charlotte Willis

Charlotte Willis is an Assistant Psychologist at the University College London Hospitals NHS Foundation Trust and has a MS degree in Clinical Neuropsychiatry from Kings College London. Charlotte is also a marketer for ethical brands, author of Vegan: Do It! A young person’s guide to living a vegan lifestyle, and a regular contributor to sustainability and plant-based publications.

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it