Joy Makes The Ultimate Vegan Nog
*adapted from…really stolen from: The Artful Vegan: Fresh Flavors from the Millennium Restaurant one of our favorite restaurants AND cookbooks…you should get it!
When I was learning about vegetarian eating, back in college, The Vegetarian Epicure was one of my favorite cookbooks and I used many of their holiday recipes including one for FABULOUS eggnog. Alas, it relies on eggs and heavy cream for it’s brilliant flavor and that just can’t make the cut on “Cook With Joy”.
Several years ago, after doing a cooking demo for over 100 people, complete with samples for all, the organizers gave me the Artful Vegan cookbook and I have loved, loved, and loved trying the recipes. Some are pretty involved but others, like this one, are fairly straightforward. I share it with you today!
- 12 oz. silken tofu
- 1 very ripe banana
- 1/3 c pure maple syrup
- 1 ½ T pure vanilla extract
- ¼ t salt
- ¾ t ground cinnamon
- ½ t ground nutmeg, plus more for garnish
- 1 c almond, soy or rice milk
- 1 c rice milk
- 1 ½ c soy milk
Combine everything in a blender and blend until smooth and frothy! Use extra nutmeg (I like fresh!) for garnish. Can keep in fridge for 2 days.
Just like the Lemon Drops, eggnog is not a “health food” BUT, this recipe does replace the higher fat, dairy-based options out there and can help you stay more aware of what you’re up to, with regard to eating a more plant-based diet.