Vol. 7, Issue 1, Part A (2025)

Vegan yogurt is a novel source of potential functional foods that, unlike ordinary yogurt, contains no animal ingredients and can be consumed by vegetarian and lactose-intolerant populations. This review highlights the nutritional and health-promoting properties of vegan yogurt, soy beverage, and almond milk that may affect the sensory attributes of vegan yogurt, as well as the benefits of probiotics, prebiotics, and vitamins produced and delivered in vegan yogurt during the yogurt fermentation process and consumption. The challenges and future trends in research on developing commercial soy-based vegan yogurt and directions for further research in the development of novel vegan yogurts are also discussed.