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Vegan Eggnog

Warm up and spread the Christmas cheer with this creamy eggnog you won’t believe has no gluten, dairy and refined sugar!

Servings

2~4

Prep Time:

5 min.

Cook for:

5 min.

Good For:

Snacks

Introduction

Vegan Eggnog

Maybe the more appropriate name for this recipe is Japanese eggnog as I use two key Japanese ingredients – tofu and amazake – to make this vegan recipe creamy! Amazake is a traditional Japanese beverage and a by-product of producing sake. It has a natural sweetness and creamy texture. It’s also rich in nutrients like B vitamins, amino acids, and enzymes, supports digestion and promotes gut and skin health.
vegan eggnog eat with meraki
Ingredients
  • Silken tofu, 175 grams
  • Unsweetened soy milk, 1 cup
  • Amazake, 8 tbsp.
  • Cinnamon, 1 tsp.
  • Cloves (ground), 1/4 tsp.
  • Nutmeg, 1/4 tsp.
  • Vanilla essence, 1/4 tsp.
Blend all ingredients until creamy.
Taste as you go – for a sweeter eggnog, add more amazake.
Stir in a pot over low heat until it gets even creamier! Make sure you keep stirring and it’s over low heat or else chunks will appear.
Serve warm or chill and enjoy cold!
* Add rum if you like! 

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