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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

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  • Amber says:

    Same here Angela, I am allergic to eggs and my mom to milk, so this is a wonderful recipe for us 🙂

  • chuck says:

    It would be greatly appreciated if you could offer alternatives to Soy milk. It’s harmful to the earth – it’s the current cash crop that’s causing the Amazon to be rooted up for crops not suited for the rain-forest composition, there are several common ethnic groups who are actually at increased risk for both breast and ovarian cancer from consumption of soy, and for many people it cause hypothyroidism, or thyroid disease, which is a contributing factor to obesity and inability to lose weight. Thank you very much for your consideration; the cucumber drink looks like I need to make some now.

  • Abbs says:

    this sounds soo good, my parents only buy regular eggnog, so making this would be great on my conscience and let me enjoy one of my favourite beverages (: thank you!!

  • Angela says:

    I have egg & dairy sensitivities & have certainly missed having a glass while decorating the christmas tree. I can’t wait to try this!