A ‘Nog For Our Vegan Friends

Advocates for healthy, ethical eating have a pretty tough row to hoe this time of year. It starts at Thanksgiving, with a flurry of Butterballs, and builds up to a Christmas crescendo of heavy cream, butter, eggs, and pretty much every kind of animal fat known to mankind. Vegetarians have to content themselves with cheese and crackers, while vegans crunch away on the crudités, in solidarity with the bunnies they’d never dream of broiling.

So, as a little gift to our meat-and-dairy-defying friends, I thought it would be nice to find a recipe for a festive and flavorful not-eggnog that’s easy to make and so good that even we non-vegans can enjoy it. If you’ve ever tried Vitasoy’s “Holly Nog,” you’ll know that it’s possible to make a decent ‘nog with soymilk, but homemade is always best. After a bit of googling I came up with a recipe from Vegetarian Times that’s been around for years and is apparently the gold standard for vegan eggnog—I made a batch and was pleased by its eggnogginess. And that was without the rum!

VEGAN EGGNOG (from Vegetarian Times)

2 12-oz. packages silken tofu
16 oz. vanilla soymilk or rice milk
1 Tbs. plus 1 tsp. vanilla extract
1/4 cup sugar (I substituted agave syrup, which worked fine)
2 Tbs. brown sugar
1/4 tsp. ground turmeric
1/2 to 1 cup rum or brandy (optional)
Nutmeg

In blender or food processor, combine all ingredients except nutmeg; blend thoroughly. Serve well-chilled and dusted with nutmeg. Makes 8 servings.