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Digital Subscriptions > Simply Vegan > October 2018 > YOGHURT


Milk. Bacteria. Time: the three simple ingredients you need to begin culturing yourself towards a more flourishing, enriched life. Charlotte Willis shows you the easy way to create your own vegan yoghurts

make your own

From the tart, bittersweet, plain vegan yoghurts I adore to devour, to the sweet fruity-flavoured mini yoghurts of my childhood, which spent most of their time smeared across the kitchen floor and around my face, I’ve always been a yoghurt enthusiast. Yoghurt was always a staple food in my diet, so when I decided to go vegan, I was anxious to find an apt replacement for my creamy, dairy-based foodstuff. Needless to say, my worries were all but quashed by the delightful vegan yoghurt creations I discovered.

The present day market is saturated with various types of vegan yoghurt. There’s everything from unsweetened plain, fruit coulis topped and double nut milk infused to high protein. And it’s made from every sort of milk and nut imaginable, in a variety of different flavours, textures and sizes. If yoghurt was your penchant prior to your dietary and lifestyle conversion, you’ll undoubtedly come to find that the grass is much greener on the vegan side.

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About Simply Vegan

Stuck in a rut when it comes to lunch? We've come to the rescue with a whole selection of delicious recipes for food on the go in the October issue of Simply Vegan. Never will you have to opt for a boring sandwich again! Also this issue, we put sandwich fillings to the test, round up the best vegan options at Pan-Asian restaurants on the high street and reveal how to whip up some top low-sugar treats. In need of some vegan fashion and lifestyle inspiration? We pick out the best his and hers vegan belts, discover 7 of the best male grooming products, learn tips for perfect posture and take a foodie tour of Manchester. Download your copy today