Soy yogurt

Soy milk is fermented with live yoghurt cultures, which produce its tangy flavour and thicker texture. Some versions are thickened with ingredients such as starch or gums.

Usually, yes: use plain, unsweetened soy yoghurt in marinades, dips and baking. In hot sauces, stir it in off the heat; boiling can make it split.

Add fruit, oats or granola for breakfast, or mix it with cucumber, garlic, lemon and herbs for a quick savoury dip. Plain soy yoghurt also works in dressings and alongside spicy dishes.

Keep it refrigerated, close the tub between servings and use a clean spoon each time. Follow the pack’s storage instructions and discard it if you notice mould, an unusual smell or a change in texture.

You can, but freezing often makes it grainy or watery when thawed. It is more suitable for blending into smoothies or stirring into cooked dishes than serving plain.

Choose plain, unsweetened soy yoghurt for savoury dishes and recipes where you do not want added sweetness. For a thicker dip, strain it through a clean cloth in the fridge before mixing in seasonings.

No. Soy yoghurt is made from soya, so avoid it if you have a soya allergy; fermentation does not make it a safe substitute.