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Plant-based protein, lactose-free, almond and soy based
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Almond soy plant yogurt (125 g) has 81 calories. That works out to 65 calories per 100 g. It contains 6.5 g of carbs, 4.4 g of protein, 4 g of fat and 1.4 g of fiber. Its 150 mg of Calcium covers 15% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 125 g
81
KCAL / 125G
Carbs
6.5g
· 2% DV
Protein
4.4g
· 9% DV
Fat
4g
· 5% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 33% · Protein 22% · Fat 45%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 81 kcal | |
| Total fat | 4 g | 5% |
| Saturated fat | 0.38 g | 2% |
| Trans fat | 0 g | |
| Sodium | 48 mg | 2% |
| Total carbohydrate | 6.5 g | 2% |
| Fiber | 1.4 g | 5% |
| Protein | 4.4 g | 9% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 125 g | 81 kcal |
| 1 cup (small) | 80 g | 52 kcal |
| 100 g | 100 g | 65 kcal |
| 1 piece (medium) | 100 g | 65 kcal |
| 1 serving (medium) | 100 g | 65 kcal |
| 1 pack (medium) | 125 g | 81 kcal |
| 1 serving (large) | 150 g | 98 kcal |
| 1 cup (large) | 200 g | 130 kcal |
| 1 pack (large) | 200 g | 130 kcal |
Calculated from 65 calories per 100 g.
Almond soy plant yogurt is a fermented yogurt-style food made with soy and almond ingredients. Recipes vary by brand and may also include water, cultures, thickeners, or sweeteners, so the exact ingredients are not identical across products.
Almond soy plant yogurt usually has a mild nutty taste and may be less tangy or creamy than dairy yogurt. The flavor varies by formulation, especially between plain and sweetened versions, so try it before using it in a strongly flavored recipe.
Some almond soy plant yogurt contains live cultures, but this is not guaranteed for every product. Check the package for a live-culture statement, since fermentation or later processing can affect whether cultures remain in the finished yogurt.
Yes, almond soy plant yogurt can replace dairy yogurt in many baked goods, especially cakes and quick breads. Its acidity and thickness can differ from dairy yogurt, so the result may be slightly different; use plain yogurt when the recipe is not meant to be sweet.
Yes, but almond soy plant yogurt may split or become grainy if boiled. Stir it in near the end of cooking over low heat, or temper it with a little warm liquid first; this is especially useful for creamy soups and sauces.
Keep almond soy plant yogurt refrigerated with the lid closed after opening, and use a clean spoon each time. Follow the package’s instructions for how long it keeps once opened, and discard it if you notice mold, an unusual smell, or a marked color change.
Yes, almond soy plant yogurt can be frozen, but thawing may leave it watery or grainy. Stir it well after thawing and use it in smoothies, cooked sauces, or baking rather than expecting its original texture when eaten plain.
Yes, almond soy plant yogurt works well in smoothies and adds a creamy, slightly nutty flavor. Pair it with fruit that complements that flavor, and start with plain yogurt if you want to control how sweet the finished drink is.
Some almond soy plant yogurt is sweetened and some is not; fruit-flavored versions may also differ from plain ones. If you want to avoid added sugar, choose an unsweetened version and add fruit or another sweetener yourself.
Almond soy plant yogurt can release liquid as it sits, and freezing or temperature changes can make separation more noticeable. Stirring often restores a smoother texture; discard it if separation comes with mold, an unusual odor, or a swollen package.
Vitamins
Vitamin E
1mg · 7% DV
Biotin
1.5µg · 5% DV
B1
0.05mg · 4% DV
Folate
15µg · 4% DV
Minerals
Calcium
150mg · 15% DV
Copper
0.11mg · 12% DV
Manganese
0.22mg · 10% DV
Phosphorus
48mg · 7% DV
Potassium ⭐
188mg · 6% DV
Sodium
48mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 81 calories in 1 cup (medium) (125 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Almond soy plant yogurt is a cultured, dairy-free alternative made with soy and almond ingredients. It is eaten much like conventional yogurt, with a spoonable texture and a mild tang; the almond adds a gentle nutty note, though the exact flavour and thickness vary by product.
Across many English-speaking countries, it works well at breakfast with oats, fruit or cereal, or as a quick snack on its own. It can also be stirred into a smoothie. With 3.5 g of protein per 100 g, it offers some plant-based protein, though it is not as protein-dense as many plain soy yogurts. Pair it with fresh fruit for a simple bowl, and check the product label if you are comparing varieties.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.38g
MONOUNSATURATED
2g
POLYUNSATURATED
0.75g
Omega 6:3 ratio 9.3:1
Above the ideal 4:1 (9.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.