Vrste veganskih jogurta (Types of vegan yogurts)

1. Sojin jogurt

Osnova: sojino mleko

Tekstura: kremasta, gusta, slična klasičnom jogurtu

Ukus: neutralan ili blago orašast, dobro upija začine

Prednosti: visok sadržaj proteina, dobar za fermentaciju

Upotreba: sosevi, dipovi, dezerti, smutiji

2. Bademov jogurt

Osnova: bademovo mleko

Tekstura: srednje gusta, kremasta, ponekad ređa od sojinog

Ukus: blago orašast, sladak

Prednosti: bogat vitaminom E i zdravim mastima

Upotreba: smuti, sosevi, dezerti, kaše

3. Ovseni jogurt

Osnova: ovseno mleko

Tekstura: ređa, glatka, može biti kremasta sa dodatkom zgušnjivača

Ukus: blago sladak, neutralan

Prednosti: pogodan za one koji ne podnose soju ili orašaste plodove

Upotreba: sosevi, smuti, kaše, dezerti

4. Kokosov jogurt 

Osnova: kokosovo mleko (punomasno)

Tekstura: gust, kremasta i masna, ponekad čvršća

Ukus: kokos, blago sladak

Prednosti: bogat zdravim mastima, daje punu teksturu

Upotreba: dezerti, smuti, sosevi (posebno kremasti), egzotični recepti

Veganski jogurt sa probiotikom

5. Rižin jogurt

Osnova: rižino mleko

Tekstura: ređa, vodenkasta

Ukus: sladak, neutralan

Prednosti: hipoalergen, pogodan za osobe sa intolerancijom na soju, orašaste plodove i gluten

Upotreba: dezerti, smuti, prelivi

6. Konopljin jogurt

Osnova: konopljino mleko

Tekstura: srednje gusta

Ukus: orašast i pomalo zemljan

Prednosti: bogat omega-3 i proteinima, lako probavljiv

Upotreba: smuti, sosevi, dezerti

7. Mešavine biljnih mleka

Primeri: badem + kokos, soja + kokos, ovseno + soja

Prednosti: balansira ukus, teksturu i hranljivost

Upotreba: univerzalna, pogodno za soseve, smuti, kaše, dezert

Napomene:

- Za kremaste sosove, najbolje su: sojini, bademovi, kokosovi jogurti jer su dovoljno gusti i kremasti.

- Za lagane, tečne soseve ili smutije, mogu se koristiti ovseni ili rižini jogurti.

- Starteri: svi veganski jogurti mogu se napraviti sa probioticima ili gotovim biljnim jogurtom kao starter.

1. Soy yogurt

Basis: soy milk

Texture: creamy, thick, similar to classic yogurt

Taste: neutral or slightly nutty, absorbs spices well

Advantages: high protein content, good for fermentation

Use: sauces, dips, desserts, smoothies

2. Almond yogurt

Base: almond milk

Texture: medium thick, creamy, sometimes thinner than soy

Taste: slightly nutty, sweet

Advantages: rich in vitamin E and healthy fats

Use: smoothies, sauces, desserts, porridges

3. Oat yogurt

Base: oat milk

Texture: thinner, smooth, can be creamy with the addition of a thickener

Taste: slightly sweet, neutral

Advantages: suitable for those who cannot tolerate soy or nuts

Use: sauces, smoothies, porridges, desserts

4. Coconut yogurt

Base: coconut milk (full fat)

Texture: thick, creamy and oily, sometimes firmer

Taste: coconutty, slightly sweet

Benefits: rich in healthy fats, gives a full texture

Uses: desserts, smoothies, sauces (especially creamy), exotic recipes

Vegan yogurt with probiotics 

5. Rice yogurt

Base: rice milk

Texture: thinner, watery

Taste: sweet, neutral

Benefits: hypoallergenic, suitable for people with soy, nut and gluten intolerance

Uses: desserts, smoothies, dressings

6. Hemp yogurt

Base: hemp milk

Texture: medium thick

Taste: nutty and slightly earthy

Benefits: rich in omega-3 and protein, easily digestible

Uses: smoothies, sauces, desserts

7. Plant milk blends

Examples: almond + coconut, soy + coconut, oat + soy

Benefits: balances taste, texture and nutrition

Uses: universal, suitable for sauces, smoothies, porridges, desserts

Notes:

- For creamy sauces, the best are: soy, almond, coconut yogurts because they are thick and creamy enough.

- For light, liquid sauces or smoothies, oat or rice yogurts can be used.

- Starters: all vegan yogurts can be made with probiotics or ready-made vegetable yogurt as a starter.