The process allows the production of a vegetable yogurt formed by fermentation of vegetable products such as green vegetables and fruits under the action of lactic bacteria. The fermentation involves a first phase of preparation of the vegetable substrate, during which the green vegetables and/or fruit are ground, then water is added to obtain a creamy or liquid product. Then pasteurization is carried out. Afterwards the cultures of lactic bacteria are inoculated whereby the fermentation step is carried out at a variable temperature depending on the strain being used. After the pH reaches a value of about 3.8-4.5 fragrances and/or thickening agents, fruit puree, or fruit in small pieces or cereals are added and subsequently the product is packaged. The product made by the process of this application is part of the invention.