Vegan EggNog Recipe

 

You can even make eggnog without eggs! A bit of tofu and soymilk work just as well.  This eggless "eggnog" will please even those who say they don't like soymilk. It's not too thick -- a very refreshing drink any time of the year. Make the vegan eggless eggnog mix ahead of time, then blend with the ice cubes just before serving.

Ingredients

• 21 oz extra-firm silken tofu
• 2 cups soymilk
• 2/3 cup turbinado sugar, light brown sugar, or sucanat (or use 1/2 cup honey or 1 cup alternate liquid sweetener)
• 1/4 teaspoon salt
• 1 cup cold water
• 1 cup rum or brandy (or use apple juice with rum or brandy flavoring to taste)
• 4 1/2 teaspoon vanilla extract
• 20 ice cubes
• Nutmeg

How to Make Vegan Egg Nog

Crumble the tofu and blend with soymilk, sugar and salt. Blend until smooth. Pour into mixing bowl, and whisk in water, rum and vanilla. Cover and refrigerate.

Place the crumbled tofu and the soymilk in a blender with the sugar and salt. Blend until very smooth. Scrape this into a large bowl or pitcher, and whisk in the water, rum or brandy, and vanilla. Mix well, cover, and refrigerate until serving time.

To serve, blend half of the mixture in the blender with 10 of the ice cubes until frothy. Repeat with the other half. Serve in glasses with nutmeg sprinkled on top.

Serves 10

Or try this simpler version: