Eggnog without eggs? Nothing a little tofu and soymilk can’t handle. This eggless “eggnog” is not too thick and will please even those who say they don’t like soymilk. Make the vegan eggless eggnog mix ahead of time, then blend with the ice cubes just before serving.

INGREDIENTS:
21 oz extra-firm silken tofu
2 cups soymilk
2/3 cup turbinado sugar, light brown sugar, or sucanat (or use ½ sup honey or 1 cup alternate liquid sweetener)
1/4 tsp salt
1 cup cold water
1 cup rum or brandy
4 1/2 tsp vanilla extract
20 ice cubes
nutmeg

Directions:

1. Place the crumbled tofu and soymilk in a blender with the sugar and salt.
2. Blend until very smooth.
3. Scrape this into a large bowl or pitcher, and whisk in the water, rum or brandy, and vanilla.
4. Mix well, cover, and refrigerate until serving time.
5. To serve, blend half of the mixture in the blender with 10 of the ice cubes until frothy.

Repeat with the other half.
Serve in glasses with nutmeg sprinkled on top.

This recipe makes 10 servings.

10 servings

1 cup graham cracker crumbs
1/4 cup sugar
1/4 teaspoon ground nutmeg
1/4 cup margarine, melted
1 envelope unflavored gelatin
1/4 cup cold water
8 ounces cream cheese, softened
1/4 cup sugar
1 cup eggnog
1 cup whipping cream, whipped

Directions:
Combine crumbs, sugar, nutmeg and margarine;press onto bottom of 9-inch springform pan.
Soften gelatin in water; stir over low heat until dissolved.
Combine cream cheese and sugar at medium speed on electric mixer until well blended.
Gradually add gelatin and eggnog, mixing until blended.
Chill until slightly thickened; fold in whipped cream.
Pour over crust; chill until firm.
VARIATION: Ingrease sugar to 1/3 c.
Substitute milk for eggnog.
Add 1 t vanilla and 3/4 t rum extract.
Continue as directed.