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Vegan Eggnog recipe

This ‘eggnog’ will please even those whosay they don’t like soymilk. It’s not too thick and cloying –a very refreshing drink any time of the year. Make the eggnogmix ahead of time, then blend with the ice cubes just beforeserving.

Recipe: Vegan Eggnog

2 (10.5-ounce) packages reduced-fat, extra-firm,silken tofu
2 cup reduced-fat soymilk, or other plain, non-dairy “milk”
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 salt1 cup cold water
1 cup rum or brandy (or use apple juice with rum or brandyflavoring to taste)
4 1/2 teaspoon pure vanilla extract20 ice cubes
Freshly grated nutmeg

  • Place the crumbled tofu and the soymilkin 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 refrigerateuntil serving time.
  • To serve, blend half of the mixture inthe blender with 10 of the ice cubes until frothy. Repeat withthe other half.
  • Serve in glasses with nutmeg sprinkledon top.

    Makes 10 serving.

    Recipe Source: The Almost No-Fat HolidayCookbook.

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