8 Best Vegan Yogurt Recipes For Your Kids

8 Best Vegan Yogurt Recipes For Your Kids

8 Best Vegan Yogurt Recipes For Your Kids

8 Best Vegan Yogurt Recipes For Your Kids

Vegan yogurt can be consumed in so many different ways! It can be made at home, purchased, added to granola, frozen, or even used in savoury dishes. You're sure to find a method you like in this roundup, which focuses on everything yogurt. Furthermore, vegan yogurt has a lot of health advantages. So let's try some delicious vegan yogurt recipes.

What Is Vegan Yogurt?

What Is Vegan Yogurt?

Vegan yogurt is produced without using dairy products, using plant-based ingredients like soy, coconut, oats, and cashews. They come in various flavours, textures, and styles, including regular, Greek, French, and kefir-style probiotic drinks.

The emergence of startups, grocery store brands, and vegan options from well-known brands in the dairy yogurt industry, like Yoplait and Chobani, has caused a lot of movement in the vegan yogurt section of grocery stores in recent years.

A variety of factors are driving the unexpected rise in dairy-free yogurt. According to a growing market research body, consumers are turning to plant-based substitutes primarily for taste, followed by health considerations.

Sustainability is another important factor, as the dairy industry contributes to the global warming crisis by using many resources and emitting many emissions. For moral reasons, such as the treatment of farm animals, fewer people experiment with plant-based products.

Vegan Yogurt Recipes For Your Kids

Vanilla Yogurt With Millet And Cashews

1. Vanilla Yogurt With Millet And Cashews

living bacterial cultures in homemade vegan yogurt made with millet and cashews. Yummy with fruit, muesli, or as an addition to other recipes. It goes well with pancakes and pancakes.

Prep time: 10 minutes | Setting time: 12-36 hours | Total time: 10 minutes + setting time | Servings: 4


  • Cooked millet: 2 cups
  • Cashew nuts: ¾ cup
  • Good quality soy or coconut milk: ¾ cup
  • Unrefined sugar or maple syrup: 1 tablespoon

Ingredients For The Starter

  • Pickled apples or pears: 1 tablespoon, or
  • Yogurt bacteria: 1 portion
  • Vanilla beans: ½


  1. Until a creamy consistency is reached, combine all components except the starter. Before adding the starter, allow the mixture to cool. Use a wooden spoon to mix gently.
  2. Put the cream in a glass or plastic container. Place aside for 12–36 hours at a temperature of 60–70°F.
  3. The resulting yogurt has a slight tartness. Put it in the refrigerator after that.

Frozen Vegan Yogurt Berry Bark

2. Frozen Vegan Yogurt Berry Bark

With only 4 ingredients, this dish is among the simplest ever! It is also quite tasty!

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 6


  • Thick non-dairy yogurt: 2 cups
  • Pure maple syrup: 3 tablespoons
  • Vanilla extract: ½ teaspoon
  • Berries: 1 cup


  1. In a medium-sized bowl, combine the first three ingredients.
  2. Spread the mixture on a baking sheet lined with parchment paper, then sprinkle with berries.
  3. About three hours or overnight, freeze until solid. Enjoy your barking after cutting!
  4. Put leftovers in the freezer and wait about 15 minutes before serving them at room temperature.

Dreamy Vegan Yogurt Cheesecake With Cocoa-Coconut Crust

3. Dreamy Yogurt Cheesecake With Cocoa-Coconut Crust

This raw cheesecake is stunning, isn't it? It has a very smooth and creamy texture because of the ground cashew nuts and yogurt.

While the lemon zest and lemon juice only add an extra kick of tang, the beet shreds added a lovely colour and a very light beet flavour that you might not even detect. This extravagant-looking no-bake cake is quite simple to create.

Prep time: 30 minutes | Cook time: 2½ hours | Total time: 3 hours | Servings: 8

Ingredients For The Crust

  • Medjool dates: 7 large, pitted
  • Unsweetened coconut shreds: 1½ cups
  • Dark cocoa powder: ¼ cup
  • Pure stevia extract powder: ¼ teaspoon
  • Coconut oil: 2 tablespoons (liquid form)
  • Sea salt: ¼ teaspoon
  • Coconut flour: ¼ cup (optional)

Ingredients For The Cheesecake

  • Agar agar noodles: 18 oz
  • Boiling water: ¼ cup
  • Vanilla extract: 1 teaspoon
  • Raw cashews: 1½ cups, soaked in water for at least 8 hours
  • Vegan yogurt: 12 oz
  • Coconut oil: ⅓ cup, melted
  • Pure stevia extract powder: ½ teaspoon
  • Agave nectar: 2 tablespoons
  • Sea salt: ¼ teaspoon
  • Nutritional yeast: ¼ teaspoon (optional)
  • Lemon zest: 1 tablespoon
  • Lemon: 1 large, juiced
  • Packed shredded beets: ½ cup

Method To Make The Crust

  1. Blend the soft dates in a food processor until they form a large ball. Blend in the rest of the crust ingredients until loose crumbs form. Pressing the dough between your fingers should make it adhere to one another. If not, add 1 teaspoon of water and mix one more.
  2. In a springform pan, pour the crust mixture. Press forcefully while equally spreading it out with your hand. While you're making the cheesecake filling, freeze the springform pan.

Method To Make The Cheesecake

  1. To make the agar-agar noodles ½ inch long, cut them using scissors. Add them to a quarter cup of boiling water with one teaspoon of vanilla extract. To help the noodles dissolve, mix with a spoon. If required, reheat in the microwave for 15 seconds.
  2. After being drained, pat the cashew nuts dry using paper towels. Blend the cashew nuts with the agar-agar noodle solution in a powerful blender. Thirty seconds is about how long you should blend. Blend the remaining filling components (apart from the beets) until extremely smooth. Place 2 teaspoons of the white filling into a squeeze bottle (such as a mustard or ketchup squeeze bottle) to decorate the cheesecake at the end.
  3. Be sure to combine the white cheesecake filling again after including the beets. You can adjust sweetness as necessary.
  4. Fill the prepared cheesecake crust's springform with the pink cheesecake filling. Give the counter a little tap to eliminate air bubbles in the filling.
  5. Use a tiny bit of the white cheesecake filling to make swirling dots on top of the pink cheesecake. Run a toothpick into the center of each dot to create a heart shape, starting with the center dots. Don't remove the toothpick until you've completed the last dot.
  6. Transfer the springform pan carefully to the freezer and place it on a level surface until it is completely hard (~2 hours).

Method To Serve

  1. Take the springform pan out of the freezer and give it 5 to 10 minutes to come to room temperature. To assist the cake in loosening from the springform pan, slide a paring knife between the cake and the edge. Serve right away after cutting.

Vegan Yogurt Parfait

4. Vegan Yogurt Parfait

With only one bowl and less than 5 minutes of preparation, this nutritious vegan yogurt parfait makes a fantastic afternoon pick-me-up.

Beyond its straightforwardness, you'll like the perfect creaminess and fresh flavour that will cheer you up!

In conclusion, if you want to maintain a constant blood sugar level and need to prepare anything quickly, this vegan yogurt parfait is for you. The ingredients, a spoon, and a small bowl are all you need; time is not an issue!

Prep time: 15 minutes | Cook time: 5 minutes | Total time: 20 minutes | Servings: 1


  • Plain vegan yogurt: 5 heaped tablespoons
  • Coconut flour: ½ tablespoon
  • Carob powder: 2 tablespoons
  • Cocoa powder: ½ tablespoon
  • Cinnamon: ½ tablespoon
  • Liquid stevia or xylitol to taste
  • Ground clove: ⅛ teaspoon (optional)
  • Ground nutmeg: ⅛ teaspoon (optional)


  1. Combine all the vegan yogurt parfait ingredients in a small bowl.
  2. You can top the parfait with your preferred ingredients, such as unsweetened applesauce, chocolate nibs, chopped almonds, sprouted buckwheat, fresh or frozen berries, and a few drops of pure blueberry, lingonberry, cranberry, lemon, or pomegranate juice.

Raw Fermented Coconut Yogurt

5. Raw Fermented Coconut Yogurt

Easy, raw, vegan, and gluten-free coconut yogurt has three simple ingredients. A rich and creamy delight, you may have it by itself, with fruit, or with some uncooked granola on top. Excellent for gut health.

Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 5


  • Young coconuts: 3
  • Probiotic capsules: 4-5


  1. Open the three coconuts with caution.
  2. In a glass measuring cup or jar, combine the water from all 3 and set aside.
  3. Fill a high-speed blender with the meat from all 3 coconuts.
  4. Place a portion of the coconut water in. Then mix until emulsified and creamy. Start with less water and increase the quantity as necessary. You don't want it to be too runny. It should have a texture that is comparable to dairy yogurt.
  5. Pour the probiotic powder into the blender mixture once it has reached a smooth, creamy consistency by carefully twisting open the probiotic capsules. Once you've finished with the last 4-5 capsules, blend everything once more to ensure smoothness.
  6. Place the yogurt in glass containers, leaving at least a half-inch open space for “growth” during the fermentation phase.
  7. Only use glass or plastic lids when possible to lightly cover. Place in a warm location and leave for 18 to 48 hours, depending on the strength of the probiotics you use and the ambient temperature.
  8. After roughly 12 hours, sample the yogurt. It ought to start tasting a touch sour.
  9. It is finished when the yogurt is sour, has developed a few air bubbles, or has slightly changed in texture. For about a week, keep it in the refrigerator.

Raw Walnut Kofta With Cashew Yogurt

6. Raw Walnut Kofta With Cashew Yogurt

Even kofta may be made with the right ingredients and spices! These koftas are exquisitely spiced and made entirely from fresh ingredients.

This recipe is quite easy to prepare but does take time in the dehydrator. It is best served with raw minted cashew yogurt and a small amount of red kraut.

Prep time: 30 minutes | Cook time: 30 minutes | Total time: 60 minutes | Servings: 12

Ingredients For The Kofta

  • Walnuts: 1 cup
  • Sunflower seeds: ½ cup
  • Buckwheat: ¼ cup, soaked and sprouted
  • Organic, sun-dried tomatoes: ½ cup (no added oil/spices)
  • Medjool dates: 2, pitted
  • Lemon zest: ½ lemon
  • Miso paste: 2 teaspoons (the darker, the better)
  • Nama shoyu or tamari: 2 teaspoons
  • Garlic: 2 cloves minced
  • Coriander powder: 2 teaspoons
  • Dried rosemary: 1½ teaspoons
  • Fresh thyme leaves: 1 heaped tablespoon
  • Cumin powder: 1 teaspoon
  • Coarse sea salt: ¼ teaspoon
  • Freshly ground black pepper: ¼ teaspoon

Ingredients For The Mint Cashew Yogurt

  • Cashews: ½ cup
  • Water: 5 tablespoons
  • Juice of a lemon: ½
  • Apple cider vinegar: 1 teaspoon
  • Coarse sea salt: 2 pinches
  • Fresh mint leaves: 6 large

Ingredients To Serve

  • Fermented red cabbage
  • Fermented beets
  • Pistachio
  • Fresh herbs
  • Radicchio leaves to serve in

Method To Make The Kofta

  1. The walnuts, sunflower seeds, sun-dried tomatoes, and dates should be soaked in water for a few hours (2-4 hours) before making the kofta to soften them.
  2. If you don't have time to properly soak and sprout buckwheat (which can take three days), you can still prepare it the same way you would nuts and seeds, but it will have a much softer texture if you do.
  3. Immediately following the soaking time, nuts, seeds, dates, and buckwheat should be rinsed and drained. Place it inside a food processor. For the best texture, only incorporate half of the remaining sun-dried tomatoes at this time when blending them in toward the end.
  4. When everything is thoroughly blended (almost like a paste), add the other ingredients.
  5. For the final mix, incorporate the remaining sun-dried tomatoes.
  6. Roll 1 tablespoon of the ingredients into a tiny log. If you have any bamboo skewers, insert them.
  7. Place on a dehydrator sheet, dehydrate for two hours at a little higher temperature (135°F), then reduce the temperature to 115°F for an additional six hours.
  8. Serve each kofta with fermented cabbage and beets, raw minted cashew yogurt, crushed pistachios, and fresh herbs inside a radicchio leaf.

Method To Make The Yogurt

  1. The cashews must be thoroughly covered in water and allowed to soak for two to five hours before draining and rinsing.
  2. Add 5 tablespoons of water to the mixture before putting everything in a blender and blending until everything is thoroughly combined.
  3. Maintain in the refrigerator and serve with koftas.

Dark Chocolate Coconut Yogurt Cake Bites

7. Dark Chocolate Coconut Yogurt Cake Bites

These delectably delicious cake pieces have a creamy interior and a dark chocolate crust. They are also naturally sweetened!

Prep time: 2 hours | Cook time: 30 minutes | Total time: 2½ hours | Servings: 5

Dry Ingredients

  • All-purpose gluten-free flour: 1½ cups
  • Salt: ¼ teaspoon
  • Baking soda: 1 teaspoon
  • Pure stevia extract powder: ½ teaspoon

Wet Ingredients

  • Vanilla extract: 1 teaspoon
  • Unsweetened applesauce: 1 cup
  • Non-dairy milk: ⅓ cup
  • Oil: ⅓ cup
  • Distilled white vinegar: 1 tablespoon

Ingredients For The Yogurt Cake Bites

  • Cake: 1 (see ingredients above)
  • Organic coconut flour: ¼ cup
  • Vegan coconut yogurt: ¾ cup

Ingredients For The Dark Chocolate Shell

  • Unsweetened vegan baking chocolate: 4 oz
  • Coconut oil: ½ cup
  • Pure stevia extract powder: ½ teaspoon
  • Agave nectar: 2 teaspoons


  1. Set the oven to 350°F and begin making the cake. All dry ingredients should be combined and set aside in a sizable mixing basin. Combine all wet ingredients in a separate bowl for mixing.
  2. Use a spatula to quickly blend the wet and dry components after adding the wet mixture to the dry ingredients. The cake batter should be poured into a cake pan and baked for 30 minutes until a toothpick or other cake tester inserted into the center comes out clean.
  3. Before removing the ring, place the pan on a cooling rack and let it set for five minutes. Allow it to finish cooling (~1-1½ hours).
  4. The cake should be broken by hand briefly. In a food processor, pulse the chunks until fine crumbs form, then add the coconut flour. Add the yogurt to the processor, then pulse the mixture again.
  5. Divide the cake-yogurt dough into 18 equal pieces, put on disposable kitchen gloves, and smooth each ball between your palms. Place the cake balls on a baking sheet lined with parchment paper, then freeze them for 30 minutes.
  6. In the meantime, break up the baking chocolate into tiny pieces and put the pieces in a bowl that can withstand the microwave. Stir every 10 seconds while heating in the microwave for 50 seconds. Add the rest of the chocolate shell ingredients once it has melted, and stir until combined. It should be thick but still a little runny.
  7. Each cake ball should be well covered in the chocolate using two forks. To get the extra chocolate to drip out, scoop the ball out with the fork and let it remain on the fork for a short while. Place the cake ball with the chocolate coating carefully onto the dish lined with wax or parchment paper. Keep chilled until the chocolate shell is solid. Keep in the fridge and serve chilled. You may keep these cake bits in the freezer for up to a month.

Frozen Strawberry Yogurt Bars

8. Frozen Strawberry Yogurt Bars

This vegan recipe makes delicious hazelnut raisin crust over a delightful frozen strawberry cashew yogurt for a cool summer delight. Both making and finishing them all is quite simple. Use these bars as a dessert, a tasty lunchtime snack, or a sweet start to the day.

Prep time: 10 minutes | Cook time: 50 minutes | Total time: 60 minutes | Servings: 4

Ingredients For The Crust

  • Hazelnuts: ½ cup
  • Raisins: ¾ cup
  • Vanilla extract: 1 teaspoon
  • Cocoa powder: 1 teaspoon
  • Sea salt: 1 pinch or to taste

Ingredients For The Yogurt Layer

  • Fresh or frozen strawberries: 2 cups
  • Raw cashews: 1 cup, soaked in water for at least 4 hours
  • Almond milk: ⅓ cup
  • Maple syrup: 3 tablespoons
  • Vanilla extract: 1 teaspoon


  • In a food processor, combine all the crust ingredients until a sticky dough forms.
  • The dough is rolled between two pieces of parchment paper, then placed in a pan or mould lined with parchment paper.
  • The crust may need to be hardened and given its final shape by pressing with your fingertips. Discard the crust.
  • Blend the yogurt ingredients in a blender until smooth.
  • Spread the mixture over the crust in the pan after transferring it.
  • Put the yogurt bars for 5 hours or overnight in the freezer. Before serving, let the food defrost for 10 minutes at room temperature.

Conclusion To The 8 Best Vegan Yogurt Recipes For Your Kids


You can add healthy vegan yogurt to your diet by making it from plant-based ingredients like peas, soy, coconut, cashews, and almonds.

The best ones typically have little to no added sugar, a lot of protein, and live, active cultures.

I trust you enjoyed this article about the 8 Best Vegan Yogurt Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!




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Ideas? Thoughts? Questions? I would love to hear from you. Would you please leave me your questions, experience, and remarks about this article on the 8 Best Vegan Yogurt Recipes For Your Kids in the comments section below? You can also reach me by email at Jeannette@LivingTheVeganLifestyle.org.



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