Also: vegan eggnog recipe, no booze

[camwyn]

Author: Monica Davis | The Hidden Veggies
Ingredients
3 cups soy milk or any plant-based milk you want
1/2 cup vegan sugar or any other sweetener you choose like maple syrup.
1 tablespoon canola oil or any neutral-flavored oil (optional to make it creamier)
1 teaspoon vanilla
1/4 teaspoon nutmeg
1 dash cinnamon (optional)
US Customary - Metric
Instructions
Pour 3 cups milk, 2/3 cup sugar (or less to taste), 1 tbsp oil, 1 tsp vanilla, 1/4 tsp nutmeg, and a dash of cinnamon into a blender.

Blend for about 1-2 minutes until it’s foamy, and all the sugar has dissolved.

Serve in a pretty glass with a sprinkle of nutmeg!

Comments

[8hyenas]

thank you! I've been wanting some but can't quite get over my disgust with eggs. Also I have all the ingredients so WIN. I don't know why I didn't think there'd be vegan versions.

[camwyn]

I haven't tried the recipe yet, fair warning. I was looking for an eggnog recipe I could make at home last night and this is one of the handful I was able to find that didn't assume I had coconut milk and/or cashews on hand- most of the vegan recipes I found use soaked pureed cashews for the thickness factor. I have no objection to cashews being used for that purpose, I just don't have cashews on hand.

Monica Davis also has an eggnog version that's supposed to be thick enough that it requires eating with a spoon. That one uses aquafaba whipped with a small amount of cream of tartar for long enough that it assumes the texture of meringue. I've worked a bit with the chick pea water as an egg white substitute before. It's not a bad option if that's what you're after.