CREAMY VEGAN EGGNOG

this was in the local newpaper today, i have not tried it but thought there might be some vegans out there that would enjoy it. (submitted to the newpaper by stacey lalonde)

Time: 10 minutes

Steps:

• place the ingredients in blender and blend until smooth
• cover and refrigerate until serving time
• to serve , blend the mixture with ice cubes until frothy
• serve in glass sprinkled with nutmeg
• mori-nuis japanese tofu that is silky smooth in texture and easier to digest than chinese tofu
• it works well in beverages , mousses and other creamy-type dishes
• it is available at health food stores and some grocery stores

VEGAN EGGNOG

Try this healthy alternative to that holiday drink.

Recipe From allrecipes.com

Provided by Balanced Babe

Time 8h5m

Yield 4

Steps:

• Soak pecans in water in a glass jar or bowl until softened, 8 hours or overnight; drain.
• Blend pecans, coconut milk, almond milk, maple syrup, cinnamon, nutmeg, and pumpkin pie spice together in a blender until smooth.

CREAMY HOLIDAY EGGNOG

For a nice, rich and creamy treat, try this eggnog recipe. You can serve it plain or add rum for adult holiday guests.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 40m

Yield 6 servings (about 4 cups).

Steps:

• In a large heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 2 cups milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes., Pour into a large bowl; stir in the vanilla, nutmeg and remaining milk. Place the bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. , When ready to serve, in a small bowl, beat cream on high speed until soft peaks form; whisk gently into cooled mixture. Pour into a chilled punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg.