Almond milk yogurt is made by fermenting almond milk with live cultures, suitable for vegans and those who avoid dairy. It may need to be thickened and is lower in calcium, iron, and vitamins than dairy or soy yogurt. It may contain added sugar and beneficial bacteria.
Almond milk yogurt is made by adding live cultures to almond milk and letting the mixture ferment. Unlike milk-based yogurt, almond milk yogurt is suitable for vegans and people who don’t eat dairy products. Some types of almond milk yogurt are flavored while others are plain. Yogurt is nutritionally different than dairy yogurt or even soy yogurt.
As with traditional dairy yogurt, almond milk yogurt is made by heating almond milk to about 100 degrees Fahrenheit (38 degrees Celsius). A yogurt starter, which is a bacterial culture, is then added to the milk. Almond milk sits in a warm spot or yogurt maker for about eight hours, which allows it to ferment and turn into yogurt.
Sometimes, almond milk yogurt may need to be thickened or drained before it can achieve a yogurt-like consistency. Commercial brands of yogurt may add thickeners and gums to yogurt to make it thick, which can affect the texture of the yogurt. Almond milk yogurt can be drained with cheesecloth and a sieve, just like Greek yogurt, to thicken it.
Unlike dairy yogurt, almond milk yogurt is not high in calcium, and many commercial brands have no calcium at all. Almond yogurt is also low in iron and vitamins A and C. It has less fiber and protein than soy and milk-based yogurts. Some brands may have as little as 1 gram of protein per serving, while others have up to 4 grams.
Almond milk yogurt contains less fat than dairy yogurt in some cases. A 6-ounce (170 g) serving of yogurt contains about 6 grams of fat, only one of which is saturated fat. Because yogurt is plant-based and contains no animal ingredients, it contains no cholesterol.
Depending on the flavor of the yogurt, it may contain a lot of sugar. Some almond milk yogurts are fruit flavored and sweetened with fruit juice. Others are sweetened with agave nectar, which is a vegan sweetener that’s sweeter than white sugar.
Like standard yogurt, almond milk yogurts have added beneficial bacteria. The number of cultures in yogurt varies from brand to brand. Some have six cultures, such as Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus bulgaricus. To be labeled yogurt in the United States, the food must contain at least Streptococcus thermophilus and Lactobacillus bulgaricus.
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