Abstract: This study aimed to optimize the formula of plant-based almond yogurt to improve its quality and storage stability. Using sweet almonds as the main ingredient and adding conventional yogurt stabilizers such as emulsifiers and thickeners, plant-based almond yogurt was produced through lactic acid fermentation. The optimal stabilizer formula for yogurt was determined using principal component synthesis evaluation analysis and response surface optimization methodology, and the physical properties were characterized. The results showed that the optimal formula for plant-based almond yogurt was 0.4% tartaric acid mono-diglyceride, 2.0% hydroxypropyl distarch phosphate, and 0.1% glutamine transaminase, with a comprehensive score of 0.990. The predicted and verified comprehensive scores of plant-based yogurt were close. The quality and acceptability of the plant-based yogurt significantly improved after adjustment, and the micro-particles of the mixed plant-based almond yogurt (MPBAY) were fuller, the distribution of milk fat was more uniform, and the texture was richer. This study provides a certain research idea and scientific theoretical value reference for the development of plant-based yogurt and the study of plant protein gel aggregation systems.