Super source
Vitamin D
0.37 μg · 2% DV target
A creamy dairy alternative produced by fermenting soy milk with live bacterial cultures, offering a plant-based profile that closely mimics the texture and culinary utility of traditional dairy yogurt.
Soy yogurt typically provides a complete amino acid profile, meaning it contains all nine essential amino acids that the body cannot produce on its own — a rarity among plant-based yogurt alternatives.
Clinical trials indicate that the fermentation process in soy yogurt may improve the bioavailability of isoflavones (plant compounds), which are associated with supporting arterial health and blood pressure regulation.
Unlike many nut-based yogurts, soy-based versions naturally contain higher levels of protein, making them a more direct nutritional substitute for cow's milk yogurt in cooking and baking.
Most commercial varieties are fortified with calcium and vitamin D to match the micronutrient density of dairy, though the absorption rate can vary depending on the specific fortificants used.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
0.37 μg · 2% DV target
84.0 mg · 6% DV target
No diet tags available.
Seasonality has not been estimated for this ingredient yet.
Keep sealed and consume by the use-by date
Soy production generally has significantly lower greenhouse gas emissions and land use requirements compared to dairy milk. [4]
While dairy yogurt has ancient roots, soy yogurt was first developed in the early 20th century, with Li Yu-ying establishing the first 'soy dairy' near Paris in 1910 to produce fermented soy foods for a Western audience.