2 c vanilla soy milk 3 tb brown rice syrup 2 1/2 fruit flavoured lecithin 1/4 ts nutmeg 1/4 ts vanilla extract 4 tb mirin
Instructions
Steam squash for 20 minutes or till soft. Drain & let cool for 5 minutes. Transfer to a blender, add remaining ingredients & blend till smooth. Refrigerate for 30 minutes.