Sunday, July 15, 2012

GLUTEN-FREE VEGAN YOGURT REVIEWS


Have I mentioned that I'm trying to see if I can be both gluten-free and vegan? It's something I've thought about for a long time, and a movie I saw recently, Vegucated, gave me a bit of a push in that direction. I've been vegetarian for decades, but it was the cottage cheese, omelettes and yes, even yogurt, though not as much as the other two, that have kept me ovo-lacto since, I think it was 1989!! Well, no promises yet, but I definitely am giving it my best shot. Here, for example, my yogurt research project. I'm sure there are options other than these, but I wanted to start somewhere. Below, the results. This is one of those posts where I would LOVE suggestions from the audience, since I am a real beginner in the gluten-free vegan world, and VERY open to suggestions!




The soy yogurt had the familiar tang of plain yogurt, but, like the others shown above, was sweetened. I was sort of shocked to find each brand was sweetened, since, in the dairy world, unsweetened is a given when you ask for a plain yogurt. 


As you can see with the Almond Dream, the word "yogurt" is fairly small. As well it should be, because in a blind taste test I'm sure I would have thought of it as some sort of  (sweet) vanilla lemon pudding. Thick, somewhat gelatinous texture. 


The coconut milk yogurt had a clear if not unpleasant coconut taste. Thinner than the others. Not bad-tasting but not much to do with yogurt that I could see. Second in tanginess.


I was looking for a product I could use the way I use plain dairy yogurt. In the summer, I put it on berries. In the winter, I use it for dips (as in updated, healthier versions of the old Lipton Onion Soup Mix dip). I can barely imagine using any of these for that pure tangy taste that works so well against the natural sweetness of berries. The sweetness of these "yogurts" would overpower the fruits. And in savory dishes such as parsley dill salad dressing (which I'd make with yogurt and mayo), the sweetness, once again, I think, would be a disaster.


Is my only hope making my own cashew or almond yogurt? Any suggestions? Help! 

6 comments:

Maegan Hanshaw said...

I'm gluten and dairy free and I try to limit my sugars due to candida. I've taste tested a ton of yogurts and so far SO Delicious is the best tasting with the least amount of calories.. BUT you have to look for the PLAIN "Greek Style". The normal plain SO delicious has like 11g of sugar or something in that vicinity where as the greek style cultured coconut milk has only 7g. I couldn't find these at first and had to have a special shipment sent to my local sprouts every 2 weeks..

Maegan Hanshaw said...

I meant to say best tasting with the least amoung of sugars... it's not a "diet" yogurt at 130 calories. lol.

Asia said...

I'm a gluten free vegetarian, but yogurt really bothers me so I can't eat it. I tried the So Delicious Plain Coconut Yogurt a couple of weeks ago. I was really hopeful, since the person that suggested it really loves it. However, she's allergic to dairy and has never had dairy yogurt. Ugggh, I HATED the coconut yogurt. I mix in berries and REALLY tried to eat it. I found that it tasted like paste. Yuck. =(

G.F.Veg said...

7g sugar is still more than i'd hoped for....
but i'll give it a try

Bellagunn said...

SO delicious makes a kefir style drinking yogurt (3g sugar 70 cal per serving) that is a staple in my house, the plain version is the base for most my Indian/Thai/Chinese curries and cream based sauces (I add it in *after* I remove it from heat to give the sauce creaminess, if you cook it over high heat it will curdle and make soft 'cheese' crumbles o_O ) it has light yogurt taste and that's it. Good in smoothies, for some reason it complements the plain RAW vegan protein powder I use. Other than that I have no use for any of the other vegan yogurts, they just don't satisfy the way gold old fashioned Greek yogurt does.....unfortunately my food allergies prevent me from consuming regular yogurt so I just do without.

However, when I need to fake Greek yogurt for dips and sauces (like tzatziki sauce) I take vegan cream cheese and the so delicious drinking yogurt and blend them together then hang the mix overnight in the fridge in cheesecloth (the good kind for making cheese), it's a pretty close approximation.

G.F.Veg said...

thanks for all your advice! sorry i didnt see your post sooner--apologies for responding so late! unfortunately drinking kefir has always grossed me out but i am very interested in trying it for sauces in indian food. thanks again!