For years I’ve lamented the lack of unsweetened dairy-free yogurt on the market. The only brands that appeared previously were soy-based, and even those waffle in and out of availability. But at last there is one that is here to stay (two in fact: Original and Vanilla) and is amazing in every way. Hence my reason for creating these 5 low-sugar dairy-free recipes as an ode to unsweetened dairy-free yogurt.
What makes this yogurt to special? In addition to being dairy-free, it’s vegan, dairy-free, soy-free, gluten-free, and all around allergy-friendly, for starters. It also has the perfect creamy consistency and a pleasant versatile taste that is distinctly yogurt-like, but not overly sharp. And the fact that it’s unsweetened makes it extremely useful in savory recipes and allows me to sweeten it however I like (stevia, honey, fruit, you choose!). I buy “unsweetened” everything when possible as it leaves me in control!
Honestly, I could have kept going and going in the kitchen. I’ve still got yogurt “cheese”, tzatziki, yogurt “cheesecake” snacks on deck for the new So Delicious Unsweetened Cultured Coconut Milk (aka dairy-free yogurt!). And these are just the “raw’ applications to preserve the probiotic goodness (it works amazing in cookies, as an egg replacer or where a rich and creamy texture may be helpful). But before things get out of hand, I want to share the first five (well, six, if we’re counting the two versions of cookie dough balls separately) low-sugar dairy-free recipes that we’re loving.
When my niece spotted Trader Joe’s all-natural onion dip mix and the instructions that called for exactly 1 pint of plain unsweetened yogurt, we knew we had a winner. Just stir 1 package of dairy-free onion dip mix (this one happens to be vegan, gluten-free and made without top allergens) right into 1 container of the unsweetened cultured coconut milk, and viola – instant dip in it’s own storable package! It also works amazing as a marinade.
For years, I’ve been sweetening sautéed apples naturally, with dates. The end result is this earthy delight that pairs beautifully with layers of dairy-free yogurt, and if desired, chopped nuts or granola. Again, I do use a touch of stevia to sweeten since I’m in control!
Fresh herbs and just squeezed lemon juice give this sugar-free salad topper some serious savory appeal. It’s also low in fat, though I would modify the salt if needed for your diet.
Taking full advantage of the ripe strawberries just beginning to show their presence in stores, this simple breakfast indulgence or afternoon recharge uses a frozen banana for creamy frozen yogurt appeal. The end result is drinkable or spoonable – since I only use half of a frozen banana, it thickens, but not too much. I do use a touch of sweetener, but personally stick to stevia to add pop to the flavors without added sugars.
Oh yes, I found an excuse for enjoying more cookie dough! Chilling, rather than baking, preserves the probiotic goodness of dairy-free yogurt, and these little chocolate chip cookie dough balls also pack in whole grains and use lower glycemic sweeteners. Would I call them healthy? That’s all in your perspective, but I would certainly call them healthier and a worthwhile treat! Note that I’ve also made a recipe for gluten-free oatmeal cookie dough balls (pictured in the background) and linked up to that recipe below.
If you prefer, here is the recipe for the Gluten-Free Oatmeal Cookie Dough Balls (click the image!)…