"EGG" NOG

VEGAN EGGNOG

PART ONE:

¾ CUP SILKEN TOFU DRAINED AND WELL BLENDED

2 TABLESPOONS EGG SUBSTITUTE POWDER

1 TABLESPOON CORNSTARCH

1/3 CUP CANE SUGAR

PINCH OF SALT

2-1/2 CUPS SOY MILK

2 TEASPOONS VANILLA

Mix tofu, egg substitute, cornstarch, sugar and salt with a whisk until well blended.  Whisk in milk and vanilla.  Heat over medium heat until boiling stirring often.  Reduce heat and cook 10 minutes stirring constantly until mixture coats a spoon.  Cover, remove from heat and place the pan in a pot of cold water.  When cool refrigerator at least 2 hours, but no longer than 24 hours. 

 

PART TWO:

1 cup soy vanilla yogurt   or vegan sour cream      

2 tablespoons of cane sugar

1 teaspoon vanilla

4 teaspoon nutmeg

Just before serving, blend all these ingredients together.  Mix into part one mixture. This will be a milk shake consistency.   Add ½ cup of rum if desired. (You can also use rum extract—2 tablespoons of rum extract added to 1/3 cup soymilk) Top with vegan whipped cream if desired.

QUICK AND EASY VEGAN WHIPPED CREAM

 

1 8 OUNCE CONTAINER VEGAN CREAM CHEESE

4 TABLESPOONS OF SUGAR

2 TEASPOONS OF VANILLA

Mix all together until smooth and creamy.