Description
Soy yogurt is one of the most versatile allies of plant-based cooking. It is made by fermenting soy milk with live cultures, just like traditional yogurt, and you can make it at home too, without a yogurt maker, in an oven with only the light switched on.
Plain and unsweetened, I use it a lot in savoury dishes: with garlic, mint and cucumber it becomes a vegan tzatziki, with sumac and olive oil it accompanies rice and vegetables, and strained overnight in cheesecloth it turns into a creamy spread. And of course at breakfast, with a spoonful of maple syrup and fresh fruit.
Choose a yogurt with few ingredients: soy, water and cultures.
Plain and unsweetened, I use it a lot in savoury dishes: with garlic, mint and cucumber it becomes a vegan tzatziki, with sumac and olive oil it accompanies rice and vegetables, and strained overnight in cheesecloth it turns into a creamy spread. And of course at breakfast, with a spoonful of maple syrup and fresh fruit.
Choose a yogurt with few ingredients: soy, water and cultures.
