A bowl of cold vegan yogurt piled high with fresh fruit is one of my favorite summer breakfasts. It's cool and refreshing, plus its loaded with fruit (which I can't seem to get enough of during this heat wave) and protein so I stay satisfied until lunch. My only complaint is how expensive vegan yogurt is at the store here in NYC and how much sugar is added to most brands, too.
I've been buying Wildwood's unsweetened plain soy yogurt for a while -- which I love. Then the other day I ran out and wondered if I could make my own soy yogurt with silken tofu. Turns out I absolutely can -- and for a fraction of the price!
