According to the National Resources Defense Council (NRDC), “It’s important to note that producing Greek-style and other strained yogurts, which now dominate dairy cases, takes four times more milk than regular yogurt.” Additionally, they call attention to the fact that yogurt’s resource intensity is not its only environmental drawback: “The yogurt industry has also had to contend with an increasing output of whey pollution. The acidic whey strained out of Greek-style yogurts is treated as a waste product, and its decomposition can be toxic to the environment.” My point? Whether you’re vegan, dairy-free, or none of the above, consuming less cow milk-based yogurt can help combat climate change. Plant-based yogurts can be costly, however, which is why we tapped Olivia Roszkowski, professional chef and chef instructor at the Institute for Culinary Education’s Health-Supportive Culinary Arts Program, for an easy recipe for vegan yogurt. She uses coconut and nut milk as a base, which make for a deliciously thick and creamy plant-based breakfast you can feel great about eating every day. “Using coconut milk along with the nut milk adds fat content, making the resulting yogurt more realistic in mouthfeel and texture,” says Roszkowski. Also, if you prefer a thicker Greek-style yogurt, you can add a pinch of extra cornstarch to create a richer consistency.
