Vegan Eggnog

Vegan Eggnog
Recipe type: Beverage
Serves: 10
  • 21 oz extra-firm silken tofu
  • 2 cups soymilk
  • ⅔ cup turbinado sugar, light brown sugar, or sucanat (or use ½ sup honey or 1 cup alternate liquid sweetener)
  • ¼ tsp salt
  • 1 cup cold water
  • 1 cup rum or brandy
  • 4½ tsp vanilla extract
  • 20 ice cubes
  • nutmeg
  1. Place the crumbled tofu and soy milk in a blender with the sugar and salt.
  2. Blend until very smooth.
  3. Scrape this into a large bowl or pitcher, and whisk in the water, rum or brandy, and vanilla.
  4. Mix well, cover, and refrigerate until serving time.
  5. To serve, blend half of the mixture in the blender with 10 of the ice cubes until frothy.
  6. Repeat with the other half.
  7. Serve in glasses with nutmeg sprinkled on top.


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