Aditya Udaygiri ’26 used to eat yogurt with nearly every meal in Stanford’s dining hall. Like clockwork, he would fill a bowl with yogurt – preferably strawberry flavored – and top it with granola.

This plant-based yogurt tofu is a simple, all-purpose recipe from Natlicious Food that works for breakfast, lunch, or meal ...

Did you ever notice the ‘yogurt’ button on your Instant Pot? This three-ingredient recipe from Kathy Hester's The Ultimate Vegan Cookbook for your Instant Pot is your key to homemade, creamy, ...

Not only have I been veganfor over a decade, but most of my friends are vegan and vegetarian as well, which means we’re constantly messaging each other when we find new vegan products that exceed (or ...

This vegan pasta salad with pesto yogurt sauce is creamy, fresh, and full of texture. Featuring orichetti pasta combined with ...

This salad highlights the technique of oven roasting at high temperature. The flavors of the cauliflower and cherry tomatoes develop and become concentrated while the chickpeas get nicely crisped.

It’s not every day that you get an email from PETA suggesting you go out for a delicious cup of frozen yogurt — but that’s what we received the other day. The animal rights group stated, “We’re happy ...

NEW YORK — Plant-based and keto collide in Molten Lavva, a new vegan yogurt alternative from Lavva. Sweetened with monk fruit, erythritol and mesquite, Molten Lavva is made with a blend of sprouted ...