Vegan Eggnog

5.0 (3 reviews)

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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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind