How to make the best thick, smooth, and creamy vegan eggnog recipe at home, with absolutely NO eggs or dairy required!
Plus, it’s secretly high in protein too!
This vegan eggnog is the perfect recipe for the holidays, and I will still be drinking the sweet and deliciously rich vegan beverage come July, because it is that good.
The single serving recipe can be sugar free, dairy free, gluten free, cholesterol free, low fat, low carb, and keto friendly, with no heavy cream and no raw eggs.
Also be sure to try these Vegan Snickerdoodles
What does eggnog taste like?
Many people will tell you that the traditionally smooth holiday spiced drink tastes like creamy custard or melted ice cream (umm, yes please).
Others say it tastes like Christmas in a glass, with notes of cinnamon, nutmeg, and vanilla. The classic non vegan version is normally made with milk, sugar, heavy cream, whipped egg whites, and egg yolks.
You can actually buy vegan eggnog at the grocery store these days – look for brands such as Elmhurt, Califa Farms, Silk, Almond Breeze, or Trader Joe’s.
However, even store bought vegan eggnog brands can be high in calories and sugar, and I often find them to taste a little too sweet. Trader Joe’s almond nog, for example, can be a nice treat on occasion, but with 16 grams of sugar in just one cup, it’s not exactly healthy.
How to make vegan eggnog at home
This healthy eggnog recipe is incredibly easy. Simply combine all of the ingredients in a blender and blend until completely smooth. Add more spices if you wish.
Because it’s a small serving, I like to use a Magic Bullet so I can put everything into the dishwasher for super quick and easy clean up afterwards.
If you want to spike the eggnog, add a few drops of rum extract or a very small splash of brandy, rum, Cognac, or bourbon. Drink cold, or heat if desired, either in the microwave or on the stovetop.
For a larger serving or to serve a family, feel free to double or triple the recipe.
It’s especially delicious for breakfast alongside this Tofu Scramble Recipe.
Dairy free eggnog ingredients
The recipe calls for the following: nondairy milk, ground cinnamon, nutmeg, ginger, cloves, sweetener of choice, silken tofu, a pinch of salt, and pure vanilla extract.
Use your favorite vegan milk, such as almond milk, soymilk, or oat milk. Or go with canned coconut milk or nondairy creamer for a thick milkshake-like taste.
Be sure to use pure vanilla extract, not imitation. And don’t forget the pinch of salt, which brings out the sweetness and compliments the spices.
Soy Free Options:
To make the eggnog without tofu, simply use an equal amount (1/2 cup) of any of the following options instead:
Frozen yogurt or vegan vanilla ice cream, coconut cream or raw coconut meat, mashed avocado (which will turn the drink slightly green but tastes surprisingly delicious), banana (for a banana flavored eggnog) or baked sweet potato puree (here’s how to cook sweet potatoes).
Or you can substitute 2/3 cup raw soaked and drained cashews or macadamia nuts for all of the silken tofu called for in the plant based eggnog recipe below.
Vegan Eggnog
Ingredients
- 1/2 cup dairy free milk of choice (120g)
- 1/2 cup canned coconut milk or additional dairy free milk (120g)
- 1/2 cup silken tofu (100g) (or one of the soy free options listed above)
- 1/2 tsp pure vanilla extract (2g)
- 3 – 4 tbsp pure maple syrup or sweetener of choice (60g)
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp salt
- 1/16 tsp ground cloves
- optional splash brandy or rum
Instructions
- If using a sweetened milk, you may wish to use less sweetener.
- 1. Add all vegan eggnog ingredients to a blender.
- 2. Blend until thick and smooth.
- 3. Taste, then add more spices and sweetness to taste, if desired.
- 4. Enjoy cold in a glass. Or warm up in the microwave or in a saucepan on the stove top until hot.
Notes
Vegan Holiday Recipes
Healthy Chocolate Chip Cookies
or these Chocolate Snowball Cookies
What a great recipe! I’d been planning to try a different one that I came across that uses avocados, but they can be so expensive! This might just do the trick 🙂
Thanks, as always!
You could still add some avocado to this recipe to make it extra creamy!
I don’t like eggnog or tofu, but I’m totally game to try it!! I have tofu in the fridge to make your cheesecake and yet there it still sits. Thinking I’ll make the shake for breakfast for my 4 girls. WE LOVE ALL YOUR STUFF KATIE!! Seriously, almost everyday we have a CCK recipe 🙂 Thank you for what you do, I tell everyone about your sight!
Oh, I am so excited to try this! Eggnog was one of my top five things about Christmas when I was kid. But now I’m mostly egg-free/ lactose intolerant so the traditional kind isn’t really an option. Thanks!! 🙂
I’ve never had eggnog before, but there’s a first time for everything. May just have to be this year! 🙂
I’ve never been a big fan of eggnog but this recipe might make me a convert 🙂 Eggnog sounds much tastier without the raw egg!
Oh my, I love eggnog, but always feel just a little yucky after downing my entire glass. What a fantastic solution! Eggnog for breakfast please!
For old music, I’m all about the classic carols right now! Dean Martin, please sing me your Christmas tunes (thank you Pandora!)
Quick question- if you heated it, would the tofu cook and be a scrambled tofu texture? Or does blending it with everything else prevent this?
No, the tofu wouldn’t scramble.
It didn’t scramble when I heated it :).
Mine became thicker when I heated it, but I liked the thicker texture, more like real eggnog! I just stirred it before drinking and it was good. I also felt it became sweeter when I heated it.
This looks super tasty! I’m soy-free and appreciate the substitutions (the cashew one sounds especially good to me).
As it’s December, I’m on the holiday-tune mix, so my oldies consist of Bing Crosby, Ella Fitzgerald, Marilyn Monroe & Nat King Cole.
Im so in love with eggnog but now that Im eating healthy and clean, I cant justify drinking the unhealthy store bought versions. Thank you for this! I, too, will be drinking eggnog in the summer …basically all year. 🙂
This looks great! I don’t usually like the Silk eggnog that much but I will definitely try this with some rum over the holidays!