1 (23 ounce) can peaches, drained
1 (8 ounce) package firm, silken tofu
1/4 cup vanilla nondairy milk (I use soy)
1. Empty the peaches into a blender. Add the tofu and the milk and blend until smooth. The yogurt will be relatively thick.
2. If a thinner yogurt is desired, add more milk. Refrigerate 1/2 hour (or more) before serving.
Voila, peach yogurt!
Source of recipe: I created this as a cheaper alternative to store-made soy yogurts.