Vegan yogurt, also called plant-based yogurt, is a category of non-dairy foods made with soy milk, rice milk, almond milk, coconut milk, which are cultured to produce a thick and tangy product that is similar to yogurt.
The Lactobacillus bacteria that produce the distinctive sourness of yogurt depend on lactose, which is not present in non-dairy foods, so other bacterial strains are used to produce these yogurts. To approximate the mouth-feel and texture of yogurt, various gums, thickeners, and stabilizers are sometimes added.
The word "yogurt" is reserved for dairy products of animal origin in Europe, but "yogurt alternative" is allowed term. United States federal law currently allows "yogurt" to be used to describe plant-based yogurts, though individual states may override this rule.