Food & dining

You might go nuts over Lavva Yogurt

Lavva yogurts are non-dairy, plant-based.
Lavva yogurts are non-dairy, plant-based.

Lavva Yogurt, made in Warwick, N.Y., in the Hudson Valley, broadens the choices for non-dairy yogurt shoppers. This one is unlike others: It’s made with the pili nut (pronounced peel-ee), grown on trees in volcanic soil in Southeast Asia, and not readily available in stores in the United States. Company founder Liz Fisher, a food industry veteran, stumbled on the nutrient-rich nut when she was looking for nourishing foods to boost her diet while battling cancer. “When I started to play around with the nut, I found it whips up into a buttercream consistency,” says Fisher. She spent two years working on a recipe for a plant-based yogurt and crafted Lavva, blending the buttery tasting nut with whole-food ingredients — plantains for subtle sweetness and body, coconut for taste, cassava for added creaminess, and lime for tang. Without added sugar, artificial sweeteners, or preservatives, the yogurts have a dense, luscious texture, coconut flavor, and pleasant tartness, and come in the custard-like and tart original ($5.99 for 16 ounces), as well as other choices flavored with organic blueberry, raspberry, strawberry, or pineapple ($2.19 for 5.3 ounces). It’s a new platform for granola or fresh fruits, or on its own as a restorative snack. Available at Wegmans and selected Stop & Shop locations. www.lovvelavva.com

ANN TRIEGER KURLAND

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