There are lots of different vegan yogurts on the market, making it difficult to choose one. It really depends on what you plan to use it for. For adding creaminess to curries, I like coconut and cashew milk yogurts as their flavors meld perfectly. Almond milk yogurt tends to be more neutral in flavor and works well in most recipes. Oat milk yogurt tends to be more creamy. I tend to use it to thicken tomato-based or cheesy pasta sauces. Soy milk yogurt tends to be the most nutritionally complete with protein, and heart healthy fats. It's quite versatile and can be used in most recipes. Regardless of which non-dairy yogurt you choose, search for one that contains little-to-no-added-sugar, and as few additives as possible beyond the plant-based milk or cream, natural thickener (typically guar gum or xanthan gum), and live cultures required to make the yogurt.