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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!
Make soy yogurt at home for a fraction of the price with silken tofu!
10 ounces silken tofu
1 whole banana, cold
2 tbsp nondairy milk
2 tbsp lemon juice
2 tbsp pure maple syrup
Combine all ingredients in a blender, whizzing until smooth and creamy. Taste, adding more sweetener as desired. (Agave or other syrup sweetener may be substituted for the maple). Add in fresh fruit such as strawberries, blueberries or more banana for fruit-flavored yogurt.