Vegan Yogurt Without Soy

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Are you looking for an alternative to soy yogurt? If you don’t tolerate soy, if you don’t like the taste, or maybe you just want a change from the dominant plant-based yogurt, then vegan yogurt without soy is the way to go.

In our article you will learn which plant-based alternatives are available and how to make vegan yogurt without soy yourself.

Did you know …

… that the lactic acid bacteria used to make yogurt are often produced vegan?

Ingredients And Nutrition Facts of Vegan Yoghurt Without Soy

Basic Ingredients

Vegan yogurt without soy can be based on various food items: In stores, you can find alternatives with coconut, lupine, almond, oat and cashew nuts, among others. As with the dairy product, the addition of lactic acid bacteria, also known as yogurt cultures, is essential for plant-based yogurt. The species Streptococcus thermophilus or Lactobacillus bulgaricus are usually used for this purpose. These are so-called thermophilic bacteria, whose optimum growth temperature is 38-42 °C. Their activity determines the pH value of the yogurt. Their activity lowers the pH value of the yogurt, ripening occurs and the creamy texture and typical sour taste are produced (Rimbach et al., 2015). In addition, the bacteria used can have a positive effect on intestinal health and the immune system (Meyer et al., 2006).

Additional Ingredients

Unlike conventional natural yogurt, which is made only from milk or cream and the lactic acid bacteria, vegan yogurt requires other ingredients to provide texture and flavor. Vegetable fat and maltodextrin are often added, and the addition of starch or another thickener is also important. Depending on the variety, sugar or other sweeteners are then added. The fruity varieties also contain fruit, juice or flavors. In addition, vegan yogurt without soy can also be refined with cocoa, vanilla, chocolate or cookies. In contrast to soy yogurt, these soy-free varieties (so far) are less likely to contain added vitamins (e.g., vitamin B12 or vitamin D) and minerals (especially calcium). To ensure an adequate intake of potentially critical nutrients in a vegan diet, the fortified products are a good choice.

Nutritional Values

The nutritional values vary depending on the base ingredient used, added ingredients and the manufacturing process. Table 1 shows the approximate range of macronutrients.

Table 1: Average Nutrient Content of Vegan Yogurt Without Soy per 100 g

Energy	60–120 kcal
Fat	2–6 g
Carbohydrates	3–10 g
Protein	1–2 g

Accordingly, the values are similar to those of the animal variant, but as a rule they contain less protein and – if not enriched – calcium.

Make Your Own Vegan Yogurt Without Soy

Like soy yogurt, vegan yogurt can also be made without soy. For this you coconut milk. Almond milk cannot be used for making yogurt, because the consistency becomes too watery. Nevertheless, you can make almond yogurt yourself if you follow these instructions:

Soak 200 grams of almonds in water overnight.
Then pour off the water and add vegan starter bacteria (you can get them online or in health food stores) and – depending on the desired consistency – 250-280 ml of water and puree it.
Then let everything age for 12 hours at about 24 °C.

By the way: You can influence the taste with the kinds of yogurt cultures you use – depending on whether you prefer sour or mild yogurt.

Our Conclusion on Vegan Yoghurt Without Soy

Even if you don’t want to eat soy, you don’t have to give up yogurt. Because vegan yogurt without soy is similar to the animal version in taste, texture and health benefits. As with soy yogurt, it is a good idea to try a few varieties until you find your favorite. Or, you can make it yourself according to your own preferences.

Since the non-fortified plant-based alternatives are low in calcium, make sure to get enough from other calcium-rich foods. That way, there’s nothing standing in the way of enjoying animal-free and soy-free yogurt.