19 Ways to Use Plant Based Yogurt in Your Cooking

So you’ve got a tub of plant-based yogurt and need ideas beyond smoothie bowls? We’ve got 19 creative ways—from creamy dressings to tangy marinades—that turn everyday meals into something special. Ready to cook?

Creamy Plant-Based Yogurt Breakfast Parfait

Every breakfast deserves a creamy, crunchy start that's ready in minutes. This plant-based parfait layers rich yogurt with fresh fruit and toasted granola for a balanced meal.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• 2 cups unsweetened plain coconut yogurt
• 1 cup organic mixed berries (strawberries, blueberries, raspberries)
• 1 medium ripe banana, sliced
• 1 cup toasted oat and almond granola
• 2 tablespoons agave nectar

Instructions

1. In two tall glasses or bowls, spoon 1/4 cup of the coconut yogurt as the base layer.
2. Add a layer of mixed berries (about 1/4 cup) and a few banana slices.
3. Sprinkle 2 tablespoons of granola evenly over the fruit.
4. Repeat the layers: another 1/4 cup yogurt, remaining fruit, and a final 2 tablespoons granola.
5. Drizzle 1 tablespoon agave nectar over each parfait.
6. Tip: Chill the yogurt before layering for a firmer texture — it holds better shape.
7. Tip: Let the parfait sit for 5 minutes after assembly so the granola softens slightly without getting soggy.
8. Tip: For extra crunch, toast the granola in a 350°F oven for 3 minutes before using.

Just one spoonful reveals a creamy contrast to the crunchy granola and juicy fruit. Swap the berries for seasonal peaches or mango for a summer twist.

Savory Herbed Plant-Based Yogurt Dip

Using a high-quality plant-based yogurt is key for this dip's creamy texture. It's a savory, garlicky companion for fresh vegetables. Ready in minutes, it's a crowd-pleaser.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• 1 cup plain unsweetened plant-based yogurt
• 2 cloves fresh garlic, minced (use a microplane for paste)
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 1 tablespoon fresh chives, thinly sliced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. In a medium bowl, combine the plant-based yogurt, minced garlic, dill, parsley, and chives. Stir until evenly distributed.
2. Add the olive oil, lemon juice, salt, and pepper. Whisk vigorously until the dip is smooth and well combined.
3. Taste and adjust salt or lemon juice if needed—a sharper flavor balances the richness of the yogurt.
4. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, let it rest overnight.
5. Before serving, stir once more and transfer to a serving bowl. Garnish with extra chopped dill or a drizzle of olive oil if desired.

Lusciously thick and herb-flecked, this dip balances creamy and tangy notes. It's ideal for crudité platters or as a spread on wraps. Leftovers keep for 3 days in the fridge.

Cooling Cucumber Plant-Based Yogurt Tzatziki

Given the sweltering heat of July, you need a cooling, tangy spread. This plant-based tzatziki uses thick coconut yogurt and grated cucumber for a fresh, dairy-free treat. Perfect for sandwiches or as a dip.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• 1 large English cucumber
• 1 teaspoon kosher salt
• 1 cup plain plant-based yogurt (coconut or almond)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh mint, chopped
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Grate the cucumber using a box grater into a fine mesh strainer set over a bowl.
2. Toss the grated cucumber with 1 teaspoon kosher salt and let stand for 10 minutes to draw out excess moisture.
3. After 10 minutes, press down on the cucumber with a spatula to extract as much liquid as possible. Discard the liquid.
4. In a medium bowl, combine the drained cucumber, plant-based yogurt, olive oil, lemon juice, minced garlic, chopped dill, and chopped mint.
5. Stir until well incorporated. Season with 1/4 teaspoon black pepper. Taste and adjust salt if needed. Tip: For a thicker tzatziki, use a yogurt with live cultures or strain the yogurt overnight through cheesecloth.
6. Cover and refrigerate for at least 1 hour to allow flavors to meld. Tip: The longer it chills, the more pronounced the tanginess becomes. Serve as a sandwich spread or dip with pita chips.

Really, this tzatziki is a game-changer for summer meals. Its creamy texture and bright, herbaceous notes elevate any sandwich or wrap. Try it on a grilled vegetable pita for a burst of cool flavor.

Spiced Plant-Based Yogurt Marinated Grilled Tofu

Every backyard cook needs a plant-based grilling hero. This spiced tofu, marinated in creamy plant-based yogurt, delivers a smoky, tender bite that rivals any meat. No fuss, just fire and flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 block organic extra-firm tofu (14-16 oz), pressed and sliced into 1/2-inch slabs
• 1/2 cup cultured unsweetened plant-based yogurt
• 1 tablespoon fresh lime juice
• 1 tablespoon avocado oil
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon fine sea salt
• Additional avocado oil for brushing grill

Instructions

1. Press the tofu between paper towels with a heavy pan for 20 minutes to remove excess moisture. This ensures a firmer, chewier texture after grilling.
2. In a medium bowl, whisk together the plant-based yogurt, lime juice, 1 tablespoon avocado oil, smoked paprika, cumin, cayenne, and sea salt until smooth.
3. Add the pressed tofu slabs to the marinade, turning to coat each piece evenly. Cover and refrigerate for at least 30 minutes (up to overnight for deeper flavor).
4. Preheat a grill or grill pan to medium-high heat (about 400°F). Brush the grates lightly with additional avocado oil to prevent sticking.
5. Remove tofu from marinade, letting excess drip off. Place on the hot grill and cook without moving for 4-5 minutes, until deep grill marks form. Tip: Resist flipping early to achieve a crisp, caramelized crust.
6. Flip carefully with a thin spatula and grill the other side for 4-5 minutes, until charred and heated through. Tip: If using an outdoor grill, keep the lid closed to retain heat and smoke flavor.
7. Transfer grilled tofu to a cutting board and let rest for 5 minutes. This allows the juices to redistribute, keeping the interior moist and tender.

Has a beautifully charred crust with a tender, juicy interior. The yogurt marinade keeps it moist while the spices bring heat. Serve over a bed of crisp greens with a squeeze of lime, or stuff into warm pita with pickled onions.

Creamy Plant-Based Yogurt Pasta Sauce with Lemon

Kick off a lighter pasta night with this tangy, creamy sauce made from plant-based yogurt and fresh lemon. No heavy cream needed—just five ingredients and ten minutes on the stove.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 7 minutes

Ingredients

• 1 cup unsweetened plain plant-based yogurt
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1/4 cup vegetable broth
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces dried linguine or fettuccine

Instructions

1. Bring a large pot of salted water to a rolling boil. Cook 8 ounces pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 3 cloves minced garlic; sauté 1 minute until fragrant but not browned.
3. Whisk in 1 tablespoon all-purpose flour; cook 30 seconds, stirring constantly, to form a roux.
4. Slowly pour in 1/4 cup vegetable broth while whisking continuously to avoid lumps. Simmer 1 minute until slightly thickened.
5. Reduce heat to low. Add 1 cup plant-based yogurt, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth and heated through—do not boil or yogurt may curdle. (Tip: Remove pan from heat before adding yogurt to keep it creamy.)
6. Add drained pasta to the skillet; toss with sauce, adding reserved pasta water 1 tablespoon at a time if needed for consistency. (Tip: The starch in pasta water helps bind the sauce.)
7. Serve immediately, garnished with extra lemon zest or fresh parsley if desired. (Tip: For a protein boost, stir in a handful of thawed frozen peas.)

Unexpectedly luscious, this sauce delivers a bright tang that cuts through the richness without weighing you down. Try it spooned over roasted vegetables or as a quick dip for crusty bread.

Herbed Plant-Based Yogurt Potato Salad

A dairy-free potato salad that doesn't skimp on flavor. Tangy plant-based yogurt and fresh herbs create a light, creamy dressing. Perfect for picnics.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 2 lbs baby Yukon Gold potatoes, scrubbed
• 1 cup unsweetened plain plant-based yogurt (e.g., coconut or soy)
• 3 tbsp fresh lemon juice
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1/4 cup finely chopped fresh dill, divided
• 1/4 cup finely chopped fresh parsley, divided
• 2 tbsp finely chopped fresh chives
• 1/2 tsp sea salt, plus 1 tbsp for boiling
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil

Instructions

1. Place potatoes in a large pot, cover with cold water, and add 1 tbsp salt. Bring to a boil, then simmer until fork-tender, 18–20 minutes. Tip: start testing at 15 minutes to avoid overcooking.
2. Drain potatoes and let cool 10 minutes. Cut into 1-inch chunks.
3. In a large bowl, whisk together yogurt, lemon juice, mustard, garlic, 3 tbsp dill, 3 tbsp parsley, chives, 1/2 tsp salt, and pepper. Tip: use full-fat yogurt for creamier texture.
4. Whisk in olive oil until smooth. Add potato chunks and fold gently to coat.
5. Cover and refrigerate at least 1 hour. Tip: taste and adjust salt after chilling.
6. Garnish with remaining 1 tbsp dill and 1 tbsp parsley. Serve cold.

Unbelievably creamy without dairy, this salad stays fresh for days. Serve with grilled food or on its own.

Plant-Based Yogurt Overnight Oats

Up your breakfast game with these creamy plant-based yogurt overnight oats. They're packed with fiber and make meal prep a breeze. Just a few minutes of prep and you'll have a grab-and-go breakfast for days.

Serving: 2 | Prep Time: 5 minutes | Cooking Time: 0 minutes

Ingredients

Base

• 1 cup rolled oats
• 1 cup unsweetened plant-based plain yogurt
• 1 cup unsweetened almond milk
• 2 tablespoons finely ground chia seeds
• 2 tablespoons cold-pressed maple syrup

Toppings (optional)

• 1/2 cup fresh mixed berries
• 2 tablespoons sliced almonds

Instructions

1. In a medium bowl, combine 1 cup rolled oats, 2 tablespoons finely ground chia seeds, and a pinch of salt. Tip: A 1:1 ratio of oats to yogurt ensures optimal creaminess without being too thick.
2. Stir in 1 cup unsweetened plant-based plain yogurt and 1 cup unsweetened almond milk until fully incorporated. Make sure no dry oats remain.
3. Drizzle in 2 tablespoons cold-pressed maple syrup and mix well. Taste and adjust sweetness if desired—maple syrup adds a delicate caramel note.
4. Divide the mixture evenly into two 8-ounce jars or containers. Seal tightly and refrigerate for at least 4 hours, but preferably overnight. Tip: The longer it sits, the thicker and more pudding-like the texture becomes.
5. Before serving, give the oats a good stir. Top each jar with 1/4 cup fresh mixed berries and 1 tablespoon sliced almonds. Tip: Toast the almonds in a dry skillet over medium heat for 2–3 minutes for extra crunch.

A creamy, satisfying breakfast that keeps you full until lunch. For a flavor twist, layer in a dollop of additional yogurt or a swirl of peanut butter before serving.

Coconut-Spiced Plant-Based Yogurt Chickpea Curry

Zero fuss, big flavor. This coconut-spiced plant-based yogurt chickpea curry comes together in one pot, delivering creamy texture and a subtle heat. Ideal for weeknights.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• 2 tablespoons coconut oil
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (13.5-ounce) can full-fat coconut milk
• 1/2 cup plain plant-based yogurt (unsweetened)
• 1 teaspoon sea salt
• Fresh cilantro leaves, for garnish

Instructions

1. Heat coconut oil in a large skillet or Dutch oven over medium heat until shimmering.
2. Add diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. (Tip: For deeper flavor, allow the onion to develop light golden edges.)
3. Stir in minced garlic and grated ginger; cook until fragrant, about 30 seconds.
4. Add ground cumin, coriander, turmeric, and cayenne; stir continuously for 30 seconds to bloom the spices.
5. Pour in the coconut milk and bring to a gentle simmer, scraping up any browned bits from the bottom.
6. Add the drained chickpeas and salt; stir to combine. (Tip: Rinse chickpeas thoroughly to reduce sodium and improve texture.)
7. Reduce heat to low and let the curry simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened.
8. Remove from heat and whisk in the plant-based yogurt until fully incorporated. (Tip: Temper the yogurt by adding a few spoonfuls of hot curry to it before stirring in, to prevent curdling.)
9. Taste and adjust salt if needed. Serve garnished with fresh cilantro.

Rich with coconut and warmth from the spices, this curry pairs beautifully with steamed basmati rice or warm naan. For extra creaminess, drizzle additional yogurt on top.

Plant-Based Yogurt Fruit Smoothie Bowl

Overwhelmed by breakfast choices? This Plant-Based Yogurt Fruit Smoothie Bowl delivers a thick, creamy base studded with tropical fruit. It's a cool, protein-packed start to your day.

Serving: 1 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• 1/2 cup unsweetened coconut yogurt (or other plant-based yogurt)
• 1 cup frozen mango chunks
• 1/2 cup frozen pineapple chunks
• 1 small ripe banana, sliced and frozen (optional for extra thickness)
• 1/4 cup unsweetened almond milk (or any plant milk)
• 2 tablespoons granola
• 1 tablespoon toasted coconut flakes
• 1 teaspoon chia seeds

Instructions

1. In a high-speed blender, combine coconut yogurt, frozen mango, frozen pineapple, frozen banana slices, and almond milk. Tip: Use frozen banana for a creamier texture without extra ice.
2. Blend on low, then increase to high until smooth and thick. Scrape down sides as needed. Tip: If the mixture is too thick to blend, add almond milk 1 tablespoon at a time until it just moves. Avoid over-thinning.
3. Pour the smoothie into a chilled bowl. Tip: Chill the bowl in the freezer for 10 minutes beforehand for a frostier base.
4. Top with granola, toasted coconut flakes, and chia seeds. Serve immediately with a spoon.

Garnish with fresh mint leaves for a pop of color. The creamy texture contrasts beautifully with crunchy granola. Enjoy immediately for best consistency.

Plant-Based Yogurt Frozen Bark with Berries

Ridiculously easy and refreshingly cool, this plant-based yogurt frozen bark is the ultimate make-ahead dessert. It's a blank canvas for your favorite berries and crunchy toppings—no baking required.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

Base

• 2 cups full-fat unsweetened plant-based yogurt
• 3 tablespoons maple syrup
• 1 teaspoon vanilla bean paste

Topping

• 1 cup mixed berries (fresh or frozen, thawed if frozen)
• 2 tablespoons sliced almonds
• 2 tablespoons unsweetened shredded coconut
• 1 tablespoon hemp seeds
• 1/4 teaspoon sea salt flakes

Instructions

1. Line a 9×13-inch baking sheet with parchment paper, ensuring it extends up the sides—this makes removal easy.
2. In a medium bowl, whisk together the plant-based yogurt, maple syrup, and vanilla bean paste until smooth and well combined.
3. Pour the yogurt mixture onto the prepared baking sheet and spread it into an even 1/4-inch layer using an offset spatula. Tip: A thin layer freezes faster and yields crispier bark.
4. Scatter the mixed berries evenly over the yogurt, gently pressing them in so they adhere.
5. Top with sliced almonds, shredded coconut, and hemp seeds, then sprinkle with sea salt flakes. Tip: For even distribution, drop toppings from height rather than dumping.
6. Place the baking sheet on a level surface in the freezer and freeze until completely solid, at least 4 hours or overnight. Tip: Freeze uncovered for the first 30 minutes to set the surface, then cover loosely with foil to prevent freezer odors.
7. Once frozen, lift the bark from the pan using the parchment edges and transfer to a cutting board. Break or cut into irregular shards—a sharp knife works best for clean edges.

Hack into shards and enjoy the creamy-tart crunch against juicy berry bursts and nutty toppings. Serve straight from the freezer—it softens too quickly at room temp. Perfect for snacking or a post-dinner refreshment.

Lemon-Dill Plant-Based Yogurt Sauce for Grilled Fish

Serving this lemon-dill plant-based yogurt sauce alongside grilled fish adds a refreshing, tangy kick. It's quick to whip up and requires no cooking. Perfect for a light summer meal.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

• 1 cup plain unsweetened plant-based yogurt
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons finely chopped fresh dill
• 1 small garlic clove, minced
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground white pepper
• 1 tablespoon extra-virgin olive oil

Instructions

1. In a medium mixing bowl, add the plant-based yogurt.
2. Pour in the fresh lemon juice. Tip: always use freshly squeezed lemon juice for brightest flavor.
3. Add the lemon zest. Zest the lemon before juicing for ease.
4. Stir in the finely chopped fresh dill. Fresh dill is key; dried will not yield the same brightness.
5. Add the minced garlic clove. For a milder garlic flavor, let the garlic sit in the lemon juice for a minute before adding.
6. Sprinkle in the sea salt and white pepper. Start with less salt and adjust to preference.
7. Whisk all ingredients together until smooth and well combined.
8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld. This step is essential for the best taste.
9. Before serving, drizzle the extra-virgin olive oil over the sauce and gently stir to incorporate. The oil adds richness and a silky finish.

Once chilled, this sauce offers a bright, tangy contrast to rich grilled fish. Its creamy texture and herbal notes also work well as a dip for raw vegetables or a spread for grain bowls.

Plant-Based Yogurt Mashed Cauliflower

Zeroing in on a satisfying, low-carb alternative, this Plant-Based Yogurt Mashed Cauliflower delivers creamy texture without the carbs. It's a stovetop side that comes together quickly for any keto-friendly meal.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 large head cauliflower (about 2 lbs), cut into florets
• 1/3 cup unsweetened plain plant-based yogurt
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons nutritional yeast (optional, for cheesy flavor)

Instructions

1. Place cauliflower florets in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to medium and cook until fork-tender, about 15 minutes. Do not overcook to avoid waterlogged cauliflower.
2. Drain thoroughly in a colander. Press the florets gently with a clean kitchen towel or paper towels to remove excess moisture—this is key for a creamy, not watery, mash.
3. In the same pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Remove from heat.
4. Return the drained cauliflower to the pot with the garlic oil. Add plant-based yogurt, nutritional yeast (if using), salt, and pepper.
5. Mash with a potato masher until smooth and creamy. For an even silkier texture, use an immersion blender briefly, but be careful not to over-blend into a gummy consistency.
6. Taste and adjust salt and pepper if needed. Serve warm. For a browned top, broil in an oven-safe dish for 2 minutes.

Unlike regular mashed potatoes, this version is lighter yet equally satisfying—the yogurt adds a subtle tang that brightens the whole dish. Pile it alongside roast chicken, grilled steak, or use as a base for a grain-free bowl.

Tangy Plant-Based Yogurt Coleslaw

Forget heavy mayo-based slaws. This plant-based yogurt coleslaw delivers a bright, tangy crunch that’s perfect for picnics and BBQs. It’s creamy, dairy-free, and comes together in minutes.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Dressing

• 1/2 cup unsweetened plain cashew yogurt
• 2 tablespoons raw apple cider vinegar
• 1 tablespoon organic extra-virgin olive oil
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

For the Slaw

• 4 cups finely shredded green cabbage (about 1/2 medium head)
• 1 cup grated carrot (about 2 medium)
• 1/4 cup finely chopped red onion

Instructions

1. In a medium bowl, whisk together the cashew yogurt, apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper until smooth and emulsified. Tip: Let the dressing sit for 5 minutes to allow flavors to meld.
2. Place the shredded cabbage, grated carrot, and chopped red onion in a large mixing bowl. Tip: Use a mandoline for even, thin shreds of cabbage for better texture.
3. Pour the dressing over the vegetables and toss thoroughly with tongs or your hands until every piece is evenly coated.
4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. Tip: Chilling allows the cabbage to soften slightly and the flavors to deepen.
5. Before serving, toss the slaw again to redistribute the dressing. Taste and adjust with a splash more vinegar or a pinch of salt if needed.

Nothing beats the refreshing crunch of this slaw alongside grilled veggie burgers or spicy bean tacos. The tangy cashew yogurt dressing keeps it light yet satisfying — a perfect make-ahead side for any summer gathering.

Yogurt-Marinated Plant-Based ‘Chicken’ Seitan Skewers

Looking for a plant-based protein that satisfies your grill cravings? This yogurt marinade tenderizes seitan while infusing it with smoky heat and tangy depth. Perfect for weeknight dinners or backyard BBQs.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 10 minutes

Ingredients

• 1 lb seitan, cut into 1-inch cubes
• 1 cup plain plant-based yogurt
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces

Instructions

1. In a large bowl, whisk together the plant-based yogurt, lemon juice, olive oil, minced garlic, cumin, smoked paprika, cayenne, salt, and black pepper until smooth.
2. Add the seitan cubes and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor — tip: the longer, the better).
3. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
4. Preheat the grill to medium-high heat (about 400°F).
5. Thread the marinated seitan, bell pepper pieces, and onion pieces alternately onto the skewers.
6. Grill the skewers for 8–10 minutes, turning every 2 minutes, until seitan is charred and vegetables are tender-crisp. Tip: baste with any remaining marinade during grilling to keep seitan moist.
7. Remove from the grill and let rest for 2 minutes. Tip: resting allows the juices to redistribute, ensuring every bite is juicy.

Perfectly charred on the outside and tender inside, these skewers deliver a bold spicy-tangy punch. Serve them with a cooling cucumber salad or creamy hummus for a complete meal. Great for meal prep, too!

Herbed Plant-Based Yogurt Salad Dressing

Nothing beats a creamy, herbaceous dressing that's completely oil-free. This plant-based yogurt version comes together in minutes and delivers tangy, fresh flavor without the heaviness.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

Dressing

• 1 cup unsweetened plain plant-based yogurt (e.g., almond or soy)
• 2 tablespoons freshly squeezed lemon juice
• 1 small garlic clove, finely minced (or microplaned for a paste)
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon finely chopped fresh chives
• ¼ teaspoon fine sea salt
• ⅛ teaspoon freshly ground black pepper
• 1–2 tablespoons cold water (to thin, if needed)

Instructions

1. In a medium bowl, combine the plant-based yogurt, lemon juice, and minced garlic. Whisk until smooth.
2. Add the parsley, dill, chives, salt, and pepper. Whisk again to incorporate the herbs evenly.
3. If the dressing is too thick, add cold water 1 tablespoon at a time, whisking after each addition, until it reaches a pourable consistency. Tip: For a thicker dip, skip the water.
4. Taste and adjust salt or lemon juice as needed. Tip: Letting the dressing sit for 5 minutes allows the herbs to bloom, deepening the flavor.
5. Transfer to a jar or serving container. Chill for at least 15 minutes before serving to meld the flavors. Tip: Make-ahead friendly—store in the fridge for up to 5 days; stir or shake before use.

You'll love the velvety texture and bright, herbaceous tang. Drizzle it over crisp romaine, grain bowls, or roasted veggies—or use as a dip for crudités. This dressing proves you don't need oil for creamy perfection.

Fluffy Plant-Based Yogurt Pancakes

Gone are the days when fluffy pancakes meant eggs and dairy. These plant-based yogurt pancakes deliver the same tender crumb with a pleasant tang. Perfect for a quick weekday breakfast.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 cup unsweetened plain plant-based yogurt
• 3/4 cup unsweetened almond milk
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Ensure no lumps remain for even leavening.
2. In a separate bowl, combine plant-based yogurt, almond milk, melted coconut oil, and vanilla extract. Whisk until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—lumps are okay; overmixing toughens pancakes.
4. Let the batter rest for 5 minutes. This allows the baking soda to activate and yields fluffier pancakes.
5. Lightly oil a griddle or nonstick skillet and heat over medium heat. Test by sprinkling water; it should sizzle gently. If it smokes, reduce heat.
6. Pour 1/4 cup batter per pancake onto the griddle. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
7. Flip carefully with a spatula and cook until golden brown, another 1–2 minutes. Adjust heat if browning too quickly.
8. Repeat with remaining batter, greasing the griddle between batches. Keep cooked pancakes warm in a 200°F oven.

Undeniably tender and golden, these pancakes boast a subtle tang from the yogurt that cuts through any sweetness. Serve them stacked high with fresh fruit and a drizzle of maple syrup for a bright morning treat.

Chilled Beet and Plant-Based Yogurt Soup

Whip up a vibrant chilled beet soup using probiotic-rich plant-based yogurt. It's savory, earthy, and perfect for a light summer meal.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Soup

• 2 medium red beets (about 1 lb total)
• 1 cup plain unsweetened plant-based yogurt
• 1/2 cup vegetable broth
• 1 tablespoon fresh lemon juice
• 1 small garlic clove, minced
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• Fresh dill sprigs for garnish

Instructions

1. Preheat the oven to 400°F. Trim the beet greens to 1 inch, scrub the beets clean, and wrap each tightly in aluminum foil.
2. Roast the beets for 45–60 minutes until a knife inserted into the center meets no resistance. Tip: Roasting intensifies sweetness and makes peeling effortless.
3. Let beets cool until handleable, then rub off the skins with a paper towel. Coarsely chop into 1-inch chunks.
4. In a high-speed blender, combine the chopped beets, plant-based yogurt, vegetable broth, lemon juice, garlic, olive oil, salt, and pepper. Tip: Blend on high for a full 60 seconds for a silky-smooth texture.
5. Transfer the soup to a bowl, cover, and refrigerate for at least 2 hours until thoroughly chilled. Tip: Chilling overnight allows flavors to meld beautifully.
6. Ladle into bowls, garnish with fresh dill sprigs, and serve cold.

Garnish with fresh dill for a pop of color and herbaceous note. The soup's velvety texture and earthy-sweet flavor pair beautifully with crusty bread or a crisp green salad.

No-Bake Plant-Based Yogurt Cheesecake

Using a simple combination of plant-based yogurt and cashew cream, this no-bake cheesecake delivers a velvety texture without any dairy. The filling sets firmly in the fridge overnight for a clean slice. No oven, no stress.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

Crust

• 1 cup raw almonds
• 1 cup pitted Medjool dates
• 2 tablespoons melted coconut oil
• Pinch of sea salt

Filling

• 1 1/2 cups raw cashews, soaked overnight
• 1/2 cup plain plant-based yogurt (unsweetened)
• 1/3 cup maple syrup
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup solid coconut cream (from chilled can)

Instructions

1. Soak raw cashews in filtered water for at least 4 hours or overnight; drain.
2. For the crust: Pulse almonds and dates in a food processor until fine crumbs form. Add melted coconut oil and salt; pulse until mixture holds together when pressed.
3. Press crust firmly into the bottom of a 9-inch springform pan lined with parchment. Freeze for 15 minutes. Tip: Use a flat-bottomed glass to press evenly.
4. For the filling: In a high-speed blender, combine drained cashews, yogurt, maple syrup, lemon juice, vanilla, and coconut cream. Blend on high until silky smooth, scraping sides as needed. Tip: Blend for 2 full minutes for ultimate creaminess.
5. Pour filling over crust; tap pan gently to release air bubbles. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
6. Before serving, run a sharp knife around the pan edge, then release the springform. Let sit at room temperature 10 minutes for cleaner slices. Tip: Wipe knife clean between cuts.
7. Garnish with fresh berries or a fruit coulis. Slice and serve chilled.

The texture is lush and creamy, with a tangy brightness from the yogurt and lemon. This cheesecake holds up beautifully for picnics or dinner parties. Try topping with a quick raspberry compote for an extra pop of color.

Minty Plant-Based Yogurt Raita

Bring a cooling, plant-based twist to your spicy curry nights. This raita uses creamy dairy-free yogurt and fresh mint to tame heat and aid digestion. It's a quick, no-cook side that balances bold flavors.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the Raita

• 1 cup plain unsweetened plant-based yogurt (coconut or soy)
• 1/2 cup fresh mint leaves, finely chopped
• 1/2 cup English cucumber, grated and squeezed dry
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground cumin

Instructions

1. In a medium bowl, whisk the plant-based yogurt until smooth and creamy. (Tip: Use full-fat yogurt for a richer texture; it also helps the raita cling to spicy dishes.)
2. Fold in the finely chopped mint leaves, ensuring even distribution. (Tip: Roll mint leaves tightly before chopping for clean, fine cuts.)
3. Add the grated cucumber, squeezing out excess moisture with your hands or a clean kitchen towel. This prevents the raita from becoming watery.
4. Stir in the lemon juice, sea salt, and ground cumin. Mix thoroughly. (Tip: Toast the cumin in a dry pan for 30 seconds to deepen its nutty flavor before adding.)
5. Taste and adjust salt or lemon juice if desired. Refrigerate for at least 15 minutes to allow flavors to meld. Serve chilled.

Just a dollop of this raita transforms any fiery dish into a balanced meal. The creamy, minty base cools the palate while the cumin adds a subtle earthiness. Try it as a dip for samosas or a spread on grain bowls.

Conclusion

A treasure trove of plant-based yogurt ideas, right? From creamy dressings to tender baked goods, these 19 recipes prove yogurt’s versatility. Give a few a whirl this week—you’ll be amazed! Drop your fave in the comments and save this roundup on Pinterest for later. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.