Plant yogurt can become a dressing, a topping, or part of a baking recipe, but those jobs need different properties. A sweet vanilla tub is unlikely to disappear quietly into a garlic sauce.
For savory use, look for plain and unsweetened, then taste it before adding lemon. Some products are already quite sharp; others are mild or noticeably coconut-flavored. Thickness also varies, so add water only after seeing what the yogurt does in the bowl.
For baking, use the type specified by the recipe when possible. A spoonful used as a garnish is flexible; a large quantity responsible for moisture and acidity in a cake is less so. Store the opened tub as directed and use clean utensils each time you take a portion.