Vegan "Eggnog"

2 10 1/2-oz. pkgs soft, silken tofu
16 oz. vanilla soymilkk or rice milk
1 Tbs. plus 1tsp. vanilla extract
1/4 c. sugar
2 Tbs. brown sugar
1/4 tsp. ground turmeric
1/2 to 1 c. rum or brandy (optional)
Nutmeg

Makes 8 servings.

In blender or food processor, combin all ingredients except nutmeg, blend
thoroughly, stopping occasionally to scrape down sidesof bowl. Serve
well-chilled and dusted with nutmeg.

Nutritional Analysis:
Per 5-oz. serving: 235 CAL; 8g Prot; 5g Fat; (0.1g Sat.
Fat); 26g Carb.; 0 Chol. 55mg Sod.; 0 Fiber

Source: Eggceptional Eggnog, by Jennifer McLain, Vegetarian Times, Dec. 1996,
pp. 22-24