Directions for use: Do Not Freeze Keep Refrigerated Storage recommendation: Keep refrigerated and use within 5 days of opening. Do not freeze. Best before: see top of pack. Chilled.
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Alpro Greek Style Plain Soya Yogurt has 65 calories and 5.6g of protein per 100g serving.
Nutritional Content (Per 100g)
Energy: 272 kJ / 65 kcal
Fat: 3.3g
Of which saturates: 0.6g
Carbohydrate: 2.2g
Of which sugars: 2.2g
Fibre: 1.3g
Protein: 5.6g
Salt: 0.33g
Calcium: 120mg
Vitamins: Vitamin D (0.75µg), Vitamin B6 (0.26mg), Vitamin B12
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Best US Substitutes
Kite Hill Greek-Style Plain Unsweetened Almond Milk Yogurt: This is the closest structural match to Alpro Greek. It is crafted with almond milk and soy to achieve a thick, strained consistency and boasts 15g to 17g of protein per serving. Because it uses zero added sugars or oils, it stays incredibly clean and thick, making it ideal for the savory garlic-herb drizzle.
Where to find it nearby: Usually stocked at the Vons, Super Target, etc.
Silk Plain Soymilk Yogurt Alternative: If you want a true soy-based base like the English author, Silk is the most mainstream soy yogurt in America. It is naturally cholesterol-free and low in saturated fat. While it is slightly thinner than a traditional Greek-style yogurt, it whisks into sauces beautifully.
Where to find it nearby: Walmart Supercenter, Stater Bros, etc.
Forager Project Organic Unsweetened Plain Greek-Style Yogurt: A fantastic cashew-and-coconut-based alternative that mimics traditional Greek yogurt’s thickness. It has absolutely zero added sugar, oils, or heavy starches, resulting in a naturally lower-fat, tangy profile that works perfectly with apple cider vinegar and fresh parsley.
Where to find it nearby: Check the organic and plant-based refrigeration cases at Vons.
Recipe Tip for US Substitutes
If you purchase the Silk Plain Soy, it is less dense than UK Greek style. To achieve that thick, restaurant-quality drizzle the author describes, start with just half the apple cider vinegar and whisk. If you need it thicker, you can stir in an extra pinch of garlic powder or a teaspoon of chickpea flour directly into the sauce.
Sauté the aromatics: Heat a large non-stick pan over medium heat. Add the diced onion and 2 tablespoons of water. Cook for 3 to 4 minutes until the onion softens and turns translucent. Add more water a splash at a time if it starts to stick.
Cook the veggies: Add the thinly sliced cabbage, diced mushrooms, grated courgette, and grated carrot to the pan. Cook for 5 to 6 minutes, stirring frequently, until all the vegetables are tender and their moisture has mostly evaporated. Remove from heat and set aside to cool slightly.
Whisk the batter: In a large mixing bowl, whisk together the chickpea flour, nutritional yeast, garlic powder, baking soda, salt, and black pepper. Gradually pour in the ¾ cup of water, whisking constantly until you have a smooth, lump-free batter.
Combine: Fold the cooked vegetable mixture into the chickpea batter and stir well until all the vegetables are evenly coated.
Cook the omelettes: Wipe down your non-stick pan and return it to medium-low heat. Pour half of the batter into the pan, spreading it gently into a neat circle. Cover with a lid and cook for 4 to 5 minutes until the edges look dry and bubbles form on top. Carefully flip and cook the other side for another 2 to 3 minutes until golden brown. Repeat with the remaining batter.
Make the sauce: While the omelettes are cooking, combine the Greek-style soy yogurt, garlic powder, apple cider vinegar, a pinch of salt, and chopped fresh parsley in a small bowl. Stir until smooth.
Plate and serve: Place the hot omelettes on plates, drizzle generously with the garlic-herb yogurt sauce, and sprinkle with extra fresh parsley. Serve immediately with a side of fresh or lightly blistered cherry tomatoes.
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