Yes, yogurt. So many people list yogurt as the thing they wouldn’t want to give up to go vegan, given its easy convenience as a breakfast or snack food – but you don’t have to. There are so many wonderful non-dairy yogurts. Most of the plant-based milks (soy, almond, rice, coconut, just to start) are now made into plant-based yogurts, and are relatively easy to find as long as you keep your eyes out for them. Because of their creaminess, my personal favorite are the So Delicious coconut milk based varieties – and they even make them in Greek yogurt style. Topped with a nice granola you have a rich filling easily portable breakfast, or a great afternoon snack. :)
Yogurt is also an important ingredient in baking and even many savory dishes. In almost all cases, if you find a recipe that calls for yogurt you can easily sub in your choice of plant-based yogurt and be on your merry delicious way. Yogurt adds a wonderful moisture and richness to baked goods, and I highly recommend trying any recipes that include it.
Recipes
1. One of the very first dishes I ever made when I went vegan was Heidi Swanson’s Almost Cheeseless Pasta Casserole. 101 Cookbooks is one of my go-to sites. She’s vegetarian, not vegan, but many of the recipes are vegan, and many that aren’t are easily made so, like this casserole. Sub in a plant-based yogurt (I used plain soy yogurt at the time), leave out the eggs and leave off the feta, and it’s vegan and still absolutely delicious. Remains one of my absolute favorite dishes actually, and is easily modifiable to create many other different dishes by using different veggies and different spices.
2. This Lemon Bundt Cake looks divine, and it’s made by Terry Hope Romero, another go-to in the vegan world, so it has to be good! :)
3. Yogurt also forms the base of a number of vegan cheese recipes, like this one for meltable Muenster.
4. You can even make your own! Haven’t gotten a chance to try this one yet, but this recipe for crockpot yogurt was highly recommended to me.
