Sep
15

There are a few good non-dairy yogurts on the market for people who can’t consume milk. Whether you have food allergies, or are lactose intolerant or vegan, these yogurts may work for you.

Please read labels carefully, however, as not all non-dairy yogurts are entirely safe for people with food allergies. For example, Stonyfield Farm non-dairy yogurt states the active cultures are grown in milk. Since my daughter has a milk allergy, this is not an option for us.

So Delicious coconut yogurt  is sweet, delicious and comes in many flavors: blueberry, chocolate, passionate mango, plain, pina colada, raspberry, strawberry, strawberry banana and vanilla. Read the ingredients on the So Delicious web site. Avery and I both love this yogurt, especially all the different flavors available. In Minnesota, I find this at Whole Foods.

 

 

 

 

 

WholeSoy Yogurt – This yogurt has a nice, mellow flavor as well and we enjoy it. It comes in many flavors, including apricot mango, blueberry, cherry, key lime, lemon, mixed berry, peach, plain, raspberry, strawberry and vanilla. Locally, I find this at Whole Foods.

 

 

 

 

 

For many years, we used SILK Live yogurt. They just discontinued all of these yogurts. I see they have a new non-dairy option available called Fruity & Creamy. I haven’t seen it in stores yet and can’t recommend it yet, but will be keeping an eye out for it.

Does your family use non-dairy yogurt or other foods? What is your experience?

You can read more about our family’s experiences with food allergies by clicking on the “On Food Allergies” tab at the top of this page.

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23 Responses to “Non-dairy yogurt options”

 
  1. Mellissa says:

    I really like the So Delicious, it is pretty expensive but very tasty.

  2. abby says:

    awesome! thank you for this post. my little guy has a dairy allergy as well. he seems to really like the trader joe's soy yogurt – just another idea.

  3. Emma says:

    Whole Foods definitely has the best selection of dairy- and soy-free alternatives! When I was breastfeeding my MSPI baby (milk/soy protein intolerance), I also really enjoyed the Purely Decadent coconut-milk "ice cream" made by the So Delicious people. The vanilla flavor is fantastic!

  4. Lana says:

    I buy the Yoso brand here in Canada. It has fructose in it, but the bacterial culture is non-dairy. My little guy LOOOOOVES it.

  5. Melissa says:

    Thanks for sharing these! My Husband has very severe lactose intolerance (which I *know* is very different from an allergy), but we do a lot of dairy substitutes at our house. SO Delicious makes really good ice cream! They just came out with a coconut milk kind.

  6. Groovy Baby Blog says:

    I love the coconut yogurt sounds yummy!, also I love your blog very informative and fun to read.
    Tati
    http://Groovybabyblog.blogspot.com

  7. Colleen says:

    For plain yogurt, I use Silk or WholeSoy. But for everything else, I really like the So Delicious coconut milk yogurt. Their coconut milk kefir is really good, too.

  8. Amber says:

    We don't have allergies, but I have made coconut milk ice cream in my ice cream maker and it ROCKS. I kind of adore coconut milk. Because it has fat, it's much more versatile than so many other dairy substitutes.

  9. Jamee says:

    I also love the So Delicious coconut yogurt! I am lactose intolerant and can't eat soy b/c it interferes w/the effectiveness of medication I take. When this product came out, I was thrilled:)
    I buy Plain and add Agave Nectar to control the sweetness.
    Also, the Purely Decadent coconut milk "ice cream" is wonderful. It's dairy and soy free and both my kids, ages 6 and 11, like it. Our favorite is chocolate. Very creamy!

  10. smilinggreenmom says:

    I have not actually tried any of these yet for our son! He too has milk, egg, peanut and sunflower and melon allergies. He also had so many things that he could not tolerate that would cause severe eczema but fortunately his Belly Boost children's chewable probiotic has been our miracle. He can now eat so many more foods and his skin cleared up so much within a few weeks and we were shocked.

    I am happy for you that your daughter's blood is showing a decline – I honestly don't eve have an allergist for our son anymore because our choices are limited and the one we were seeing was awful and made him (at two) become steroid dependent. It was a mess. Anyway – he is much better now :) YAY! And he eats a soy yogurt I buy at our local grocery but now I cant remember the name. It wasn't one of these though – I will have to look into these! Where do you buy them?

  11. smilinggreenmom says:

    I also wanted to add that he does still have actual allergens but that his intolerances are better – incase that was confusing? Thanks :)

  12. trishatfox says:

    I never worked so hard as the weekend we had my daughter's friend with the lethal dairy allergy up to the cabin with us. I had to be careful of cross contamination on cooking surfaces and utensils as well as what she ate. She'd never been out of town without her parents before so I was nervous. But I was amazed at how many products there are now. It must have been so hard years ago. I can't imagine having to avoid dairy and soy. You're taking good care of that little sweetie.

  13. The Marketing Mama says:

    Thanks for the great comments and ideas everyone! Melissa, I totally get what you mean on about how these options are also good for people with sensitivities to dairy – thank you for bringing that up!

    Amber – I've found coconut milk is awesome for baking and frosting, too, rather than rice milk. Great minds!

    Smiling Green Mom – I bought these varieties at Whole Foods – but the Silk is pretty easy for me to find at Cub Foods in MN – a pretty common/popular grocery store. The other two are much more unique.

    Trish – thanks for sharing about that experience! Yes, it's tough having to be super careful! Neat you had that experience though, I bet you learned a lot about food allergies! (Wanna babysit?) ;)

  14. Sabs says:

    Wow! My 4 month old baby has a milk-protein allergy and I've been struggling to stay off dairy myself! I found the coconut yogurt at Whole Foods and I love it! I will have to try the Silk yogurt next.

  15. Jen says:

    I buy So Delicious coconut milk and ice cream for Connor. But it's so good that I drink/eat it too. He's lactose intolerant does OK on regular yogurt and cheese.

  16. Cara says:

    OMG!!! I am absolutely thrilled to find you! My 10 month old is severely allergic to milk and soy protein and has GERD. The GI wants us to bulk her up since she is diagnosed as failure to thrive also. But, what they don't tell us is how to fatten up a baby who can't eat anything.
    I am going to try the coconut and rice yogurt. I'm hoping she can tolerate them. I find the best advice from other Moms….not doctors!

  17. Linda says:

    Thanks for the tip but where can I find the silk yogurt at which stores I looked a lot for it and couldn’t find it

  18. Sandra says:

    Hi everyone, I have a question. I live in Montreal, Quebec (Canada) and I am unable to find these products. Does anyone have any information concerning the where I can find these products in Quebc (Canada)?

    Thanks!

  19. marnie says:

    i’m looking at yogurt options for my baby daughter who has milk protein allergy in my breastmilk and saw this blog. i tried clicking on the link to the ricera yogurt and the website says that such product is no longer available…

  20. Missy says:

    A note in February 2013 – I updated the post to remove Ricera and Silk live yogurts, as they have been discontinued. I added the WholeSoy yogurt. I’m sorry I don’t have information for Canada, but I’m sure you can contact manufacturers through their web sites.

    Marnie, thanks for the heads up on the Ricera.

  21. A's Mom says:

    I guess I’ll have to be the nay-sayer on the So Delicious Vanilla, at least. Ick and foul. (And I actually LIKE coconut…so its not some malingering coconut flavor undertone that’s the issue!) Searching for the next idea, will have to dig up the WholeSoy around these parts.

  22. Justin says:

    I have a very hard time digesting most cow milk products (and so they have strong negative effects/reactions) but don’t seem to have a problem with yogurt. This is because the cultures help to break down/predigest both the casein proteins and the lactose (I strongly suspect that in most cases its more the casein proteins which are the issue than the lactose sugar as many so called “lactose intolerant” people can drink goats milk with little issue which has lactose sugar but a different and smaller protein structure than cow casein protein). I do think that some people have such a compromised digestive system and/or their bodies are just so fed up with certain substances that they can still have reactions to, say cow milk based yogurt. At the same time though, it seems a lot of people don’t seem to understand the underlying mechanisms and causes behind the specific food intolerances or so called allergies. With most of these issues and foods, it usually boils down to two main issues– hard to digest (cow milk, wheat/gluten, soy, corn, etc) or too much toxic mold (peanuts, coconut flakes/flour, corn, melons, etc). Now there is also GMO to consider and the sheer unnaturalness of same can cause issues. For foods just in the first category, often times proper culturing or fermenting can make those foods at least tolerable for many and even healthy for some. For example, I’m sensitive to gluten (not severely), but I can well tolerate sprouted AND sourdough cultured spelt or kamut bread. The why is a combo, 1. Spelt and kamut naturally have less gluten than modern forms of wheat, 2. Sprouting lessens and changes gluten some, and 3. Sourdough culture is to grain what yogurt culture is to dairy–it more fully predigests the flour than does the one strain of yeast which is what most use in today’s modern times. BTW, I wouldn’t recommend the former for those with severe gluten intolerance.

  23. Justin says:

    I should specify for the spelt or kamut bread, that I both sprout and sourdough culture the grains e.g. in a combo. I suspect if I just did one or the other I would still have an issue. I gauge my gluten sensitivity from a combo of tiredness, excess mucous production, and “brain fog” mostly and also whether or not flares my bodies psoriasis.

 

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