Soy Nog
Submitted by smoker
Vegan soy nog made with steamed butternut squash, vanilla soy milk, brown rice syrup, nutmeg, and a splash of mirin. A dairy-free, egg-free holiday drink.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
70 minNo eggs, no dairy, no problem. This vegan nog is creamy, spiced, and surprisingly rich thanks to one clever ingredient: butternut squash.
Steamed squash gets blended with vanilla soy milk, brown rice syrup, a touch of nutmeg, vanilla, and optional mirin until silky smooth. The squash adds body and natural sweetness that mimics the thick, custardy texture of traditional eggnog without a single egg in sight.
Chill it for 30 minutes and serve cold. It’s a holiday drink everyone at the table can enjoy.
Kitchen Tips
- Steam the squash until very soft so it blends completely smooth with no chunks.
- Use vanilla soy milk for the best flavor. Plain soy milk works but needs a little extra sweetener.
- The mirin is optional but worth it. It adds a subtle, wine-like sweetness that rounds out the flavor beautifully.
- Dust each glass with extra nutmeg before serving for that classic nog look.
Ingredients
Directions
Steam squash for 20 minutes or until soft.
Drain and let cool for 5 minutes.
Transfer to a blender, add remaining ingredients and blend until smooth.
Refrigerate for 30 minutes.
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