There is described a process for the production of a vegetable yogurt formed by fermentation of vegetable products such as green vegetables and fruits under the action of lactic acid bacteria. In the first phase the vegetable substrate is prepared whereby the green vegetables and/or fruit are homogenized. then water is added to obtain a creamy or liquid product which is then pasteurized. Afterwards the cultures of lactic acid bacteria are inoculated whereby the fermentation step is carried out at a temperature depending on the strain of lactic acid bacteria being used until the pH reaches a value of about 3.8-4.5, at which point fragrances and/or thickening agents, fruit puree, or fruit in small pieces or cereals are added and the product is packaged.