Yoghurt dishes without nuts, with labels checked

The highest-risk preparations are sauces, pesto, dips and dressings made from a packet or bought ready-made. Nuts may be blended until smooth, so they are easy to miss in a creamy yoghurt sauce. Check toppings and oils too: toasted nuts may be added at the end, while flavoured or previously used frying oil can carry traces. Plain yoghurt is usually straightforward, but the full ingredient label still matters.

Start with plain yoghurt and add ingredients whose labels you have checked, such as herbs, lemon juice, garlic or spices. Use a clean bowl and utensils, and do not serve it with a spoon that has touched pesto, nut butter or a mixed salad topping. If the recipe calls for a prepared mayonnaise, mustard, stock or spice blend, check that product separately. Keep the finished dip covered and separate from shared serving bowls.

Oil can pick up nut residue when it has been used to fry or cook food containing nuts, even if no nuts appear in the final recipe. This matters for fried toppings, falafel, vegetables or meat served with yoghurt. Use fresh oil, or confirm how the oil was used in a shared kitchen or takeaway. A packet warning about possible traces should be treated according to the diner’s medical advice, not ignored because the yoghurt itself is safe.