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