The Best Dairy-Free Yogurt Recipe

Do you remember my lactose-free, soy-free yogurt? Well, I came up with a better one! It’s added sugar-free, too. My previous recipe asked for cashews, which made the yogurt creamy and on the heavier side. Most people prefer their yogurt to be light. So, I made a wonderfully light and airy (while still creamy) dairy-free yogurt!

If you don’t enjoy the light green color (avocado,) put some berries in your yogurt and it will be pretty, I promise!

If you don’t have a high-speed blender, do not use frozen bananas. Use regular bananas and put the final product in the freezer for a few minutes to rapidly cool it. This recipe yields a lot of yogurt. You can put it in small containers and refrigerate it for up to 6 days, or simply halve the recipe.

The Best Dairy-Free Yogurt Recipe

The Best Dairy-Free Yogurt Recipe

By Dr. Anastasia Published: April 17, 2012

  • Yield: 5-6 portions

Do you remember my lactose-free, soy-free yogurt? Well, I came up with a better one! It's added sugar-free, too. My previous recipe …



  1. Blend all ingredients until smooth.

    About Dr. Anastasia

    Dr. Anastasia Halldin holds a Ph.D in holistic nutrition, speaks four languages, starred on a yoga TV show, produced and appeared in thirteen yoga DVDs, and is a mother of a kindergartner, twin toddlers, and a newborn. Dr. Anastasia loves doing crafts with her children and sharing her easy healthy recipes and knowledge of health and food with mothers to help them raise healthier families.
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    • Enedelia Paredes

      Can I use limes instead?

      • healthymama

        Yes, but the flavor would be slightly different.

    • vera

      Great, great idea! Very much like a real milk yogurt, but soooo much better for you! I decided to put fewer lemons and it came out awesome! Can my 11 months old have some? Is it not too acidic?

      • healthymama

        Great! I would it give to an 11 months old. The taste might be acidic, but in the body lemon becomes alkaline, unlike dairy yogurt, which is acidic! Citric acid is alkaline-forming: it stimulates the formation of calcium carbonate in the body. Calcium carbonate then neutralizes the “strong” acids in the body, acids that can only be gotten rid of through urination, including uric acid which is the end result of protein metabolism.
        Lemon contains many minerals: calcium, magnesium, potassium, and selenium, so after the citric acid has done its job and is easily eliminated, one is left with a very alkaline food product.

    • shannonmarie (rawdorable)

      That really is a good yogurt recipe :-)

      • healthymama

        It’s good to get rid of extra lemons, too!:)