Ingredients for Vegan Eggnog
- Soft Silken Tofu
- Vanilla Flavored Soymilk
- 1 teaspoon vanilla extract
- White Sugar
- Brown Sugar
- Ground Turmeric
- Rum
- Freshly grated nutmeg (for garnish)
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How to Make Vegan Eggnog
- Combine 1 cup raw cashews (soaked in hot water for at least 30 minutes), 1 can (13.5 oz) full-fat coconut milk, 1/2 cup plant-based milk (almond, soy, or oat), 1/4 cup maple syrup (or to taste), 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and a pinch of ground cloves in a high-speed blender.
- Blend until completely smooth and creamy, stopping to scrape down the sides as needed. Adjust the sweetness according to your preference by adding more maple syrup if desired.
- Refrigerate for at least 2 hours to allow the flavors to meld and the eggnog to chill thoroughly.
- Before serving, pour into glasses and sprinkle generously with freshly grated nutmeg.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
43g
Fat
1g
Carbs
4g
