Vegan EggnogFrom ashleythm 8 years ago
How to make it
- 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.