Vegan Eggnog | Oregonian Recipes
This vegan eggnog was adapted from a 1996 recipe from Vegetarian Times. Silken tofu provides the thick, creamy texture, but since it’s significantly lower in...
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Cooking tools:
- Blender
- Food processor
- Spatula
- Pitcher
- Martini glass
- Refrigerator
- Measuring spoon
- Measuring cup
Ingredients
- 1 10.5-ounce package soft, silken tofu
- 8 ounces vanilla soymilk, coconut milk, or rice milk
- 2 teaspoons vanilla extract
- 2 tablespoons sugar
- 1 tablespoon brown sugar
- 1/8 teaspoon ground turmeric
- 1/4 to 1/2 cup spiced rum (such as Sailor Jerry or Captain Morgan)
- Ground nutmeg (for garnish)
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