Vegan Eggnog Recipe
A delicious and easy vegan eggnog offers an egg-free twist on the beloved Christmas beverage.
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Instructions
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Blend crumbled tofu, soy milk, sugar, and salt until smooth.
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Transfer the mixture to a bowl, then whisk in water, rum or brandy, and vanilla extract.
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Refrigerate for at least one hour.
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To serve, blend half of the chilled mixture with 10 ice cubes until frothy, then repeat for the remaining half.
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Serve in glasses topped with nutmeg.
Nutritional Info (per serving)
Calories:
162 kcal
Carbohydrate:
16 g
Cholesterol:
0 mg
Fiber:
0 g
Protein:
6 g
Saturated Fat:
1 g
Sodium:
84 mg
Sugar:
15 g
Fat:
3 g
Unsaturated Fat:
0 g