One of the main things that seem to be missed the most when transitioning to a vegan diet, along with cheese, is definitely yoghurt. Most people love the creamy texture and that sweet and tangy flavour. It’s the perfect snack with some fruit and nuts or seeds, a great base for simple desserts or sauces and it’s very rich in probiotics and other beneficial nutrients.
Luckily, there are so many plant-based alternatives now that will make you forget about the dairy counterpart in no time. You can find nut-based ones made from almonds or cashews, soya yoghurt, coconut yoghurt, rice or hemp based ones and in the US one of the latest option is pea yoghurt! And these alternatives are not only creamy and delicious, they are a source of health supportive probiotics, just like dairy yoghurt.
Probiotics are essential for our gut health and maintain a balance of beneficial gut bacteria, which have an important effect on our immune system functioning, skin and hormonal health and mood as well. Plus, depending on what they are made of, non-dairy yoghurts will have different nutritional benefits.
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About Vegan Food & Living Magazine
There's no doubt that vegan street food is taking the world by storm, so this issue we celebrate it in all its glory. From Gaz Oakley's fully loaded burritos to sweet potato nachos and hoisin mushroom steam buns, we've a host of recipes that make the most of the world's best flavours and colours.
Also this issue, we cook up a tapas feast, reveal how to make your own vegan cheese and share our favourite homemade ice cream recipes. We also focus on calcium to reveal the top plant sources and share the ultimate calcium-rich meal plan. Plus settle down for a watch party with the best documentaries that will make non-vegans rethink their values and share top tips for embracing mindfulness this autumn. Download your issue today!