Vegan Eggnog
Yield
8 servingsPrep
10 minCook
0 minReady
10 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | ounces |
silken tofu
|
|
| 16 | ounces |
soy milk
vanilla |
|
| 1 | tablespoon |
vanilla extract
|
|
| ¼ | cup |
sugar
|
|
| 2 | tablespoons |
brown sugar
|
|
| ¼ | teaspoon |
turmeric
|
|
| ½ | cup |
brandy
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
silken tofu
|
|
| 462.4 | ml/g |
soy milk
vanilla |
|
| 15 | ml |
vanilla extract
|
|
| 59 | ml |
sugar
|
|
| 3E+1 | ml |
brown sugar
|
|
| 1.3 | ml |
turmeric
|
|
| 118 | ml |
brandy
|
*
|
Directions
In a blender or food processor, combine all ingredients except nutmeg.
Blending thoroughly, stopping occasionally to scrape down the sides.
Serve well chilled and dusted with nutmeg.
