Sorry, I got a few questions here.
1) I was at a vegan, locavore restaurant and their soymilk curdled in the coffee. Why did it curdle?
2) I thought, gee, they should use something like coconut milk, but that would clash with the (east coast USA) locavore them they have going on. So what will post-apocalypse hippies use in their coffee (or coffee substitute) for creamer? I've successfully made nut milk out of pecans and walnuts-- haven't tried it with coffee yet to see if it is curdle resistant, am I overlooking any options?