This is my favorite vegan eggnog recipe, and it's so easy to make--it just takes a blender and a couple of minutes!
Serves 8
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 1 12.3-ounce box firm silken tofu, drained
- 16 ounces dairy-free vanilla soy ice cream
- 1 1/2 cup dairy-free soy, almond or rice milk
- 1/3 cup sugar
- 1 T. maple syrup
- 1/3-1/2 cup brandy or rum
- 1/8 t. turmeric
- Nutmeg, for dusting
Preparation:
1. Process the silken tofu in a blender until smooth. Add the vanilla soy ice cream, soy milk, sugar, maple syrup, rum, and turmeric, blending until smooth. Chill until desired temperature and serve cold with a generous dusting of nutmeg.
