Vegan Eggnog

4 cups soy milk
1 oz. instant vanilla pudding powder
1 cup nondairy whipping cream (try Rich’s brand)
1 tsp. vanilla extract
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. cinnamon
• In a medium-size bowl, combine 2 cups of the soy milk and the instant pudding. Stir well until thickened.
• Add the remaining 2 cups of soymilk and the nondairy whipping cream, mixing well. Stir in the vanilla, salt, and nutmeg until well blended.
• Refrigerate overnight. Sprinkle with the cinnamon before serving.

Makes 4 to 6 servings