Vegan eggnog with no eggs!
A very refreshing drink any time of the year. Make this up ahead of time, then blend with the ice cubes just before serving.
2 (10.5 oz) pkgs. Reduced-fat, extra-firm SILKEN tofu (be sure it’s SILKEN)
2 cups reduced-fat soymilk, or other plain, non-dairy milk
2/3 cup Sucanat (or use 1 c. alternate liquid sweetener like maple syrup)
¼ tsp salt
1 cup cold water
1 cup rum or brandy (or use apple juice with rum or brandy flavoring to taste)
4 ½ tsp. Pure vanilla extract
20 ice cubes
freshly ground nutmeg
Place crumbled tofu and 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/brandy and vanilla. Mix well, cover, and refrigerate until serving time.
To serve, blend half mixture in blender with 10 ice cubes until frothy. Repeat with other half. Serve in glasses with nutmeg sprinkled on top.
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