Love Eggnog, but not eggs? We got your back with tasty alternatives.. including a divine recipe for Vegan Eggnog cupcakes!
This Seasonal Soy Nog is a healthier, vegan alternative to eggnog. Rather than using eggs, it calls for silken tofu and soymilk. Traditional nog features rum or brandy, but this AA/ family-friendly version substitutes apple juice… of course you are welcome to dump in a vat of brandy instead if you need to be drunk to deal with your family. In which case, we commiserate and understand.
Soy Nog
Ingredients:
2 packages (10 oz. each) silken tofu
16 oz. vanilla soymilk
2 Tbs. vanilla extract
¼ cup sugar
2 Tbs. brown sugar
¼ Tbs. ground turmeric
¼ Tbs. cinnamon
1/2 to 1 cup apple juice
nutmeg to taste
Directions:
- In a blender, combine all ingredients except nutmeg; blend thoroughly, stopping occasionally to scrape down sides.
- Serve well-chilled and dusted with nutmeg.
via meatoutmondays.org
Rather eat your calories than drink them? Jess over at Cupcake Punk shared a recipe for Eggnog Cupcakes that has us drooling!
Vegan Eggnog Cupcakes
Ingredients:
1 cup vegan eggnog
1 tsp apple cider vinegar
1 1/4 cup all-purpose flour
2 Tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp cloves
1/3 cup vegetable oil
3/4 cup granulated sugar
2 tsp vanilla extract
1/4 tsp almond extract
Directions:
- Preheat the oven to 350.
- In a small bowl, whisk the apple cider vinegar into the vegan eggnog. Set aside to curdle for 10 minutes.
- In a large mixing bowl, mix the oil, vanilla, almond extract, and sugar together until combined. Add the vegan eggnog mixture, combine. Add all dry ingredients. Mix until smooth–you don’t want lumps.
- Pour batter into oiled or lined cupcake tins. Bake for 15-20 minutes, or until an inserted knife comes out clean.
Makes 6 large cupcakes and 12 mini cupcakes or 9 large cupcakes.
Too lazy to make this tasty treat? Simply stop by your local supermarket and pick up a quart of Soy Nog for a few bucks.