Trader Joe’s Just Debuted a New, 140-Calorie Cashew Yogurt
This new organic, dairy-free yogurt is made with cashew milk and coconut cream for maximum creaminess.
This story originally appeared on Cookinglight.com by Lauren Wicks.
If you're lactose intolerant, vegan, or dairy-free, you're probably aware that the majority of plant-based yogurt options out there are pretty subpar. Most of them are flavorless, or are loaded weird-tasting artificial sweeteners. Needless to say, I was pretty excited to discover Trader Joe's is now offering a cashew-coconut cream yogurt hybrid for those of us who can't enjoy the real stuff.
This new yogurt alternative has all the probiotic benefits of cow's milk yogurt and is much lower in saturated fat than many of the other vegan yogurt brands on the market (it only has one gram!) Each yogurt contains 140 calories, 6g total fat, 1g sat fat, 13g sugars (12 of which are added), and 3g protein.
While the added sugar content is a bit high for our liking, the flavor and texture of this yogurt is much better than many of the others we've tasted—and trust us, we've tried a lot. We would advise mixing half a container with some plain coconut- or cashew-based yogurt, and saving the rest for later. However, the vanilla bean flavor is so on point that it might be tough to put down!
This Organic Creamy Cashew Cultured Yogurt Alternative is offered in two flavors—Vanilla Bean and Strawberry—and will only set you back $1.69 for a 5.3-ounce container.
One important thing to note is that you may want to stir this yogurt before consuming! @TraderJoesList, one of our favorite TJ's fan accounts, noted she didn't like this product the first time she tried it but realized it just needed to be mixed up first.
Interested in learning about more of our favorite Trader Joe's products?
We can't wait to try this new yogurt from TJ's in some of our favorite recipes. We think these flavors would be the perfect dairy-free option in our Frozen Breakfast Parfait Pops or Matcha Yogurt With Sunflower Granola. Yum!
This article originally appeared on Cookinglight.com