Here’s how to make the best thick, smooth, creamy vegan eggnog recipe at home, with absolutely no eggs or dairy required!
Why you’ll love this vegan eggnog recipe
Tastes like the classic. This completely dairy free eggnog is the perfect recipe for Christmas or the holidays. One sip of the sweet and spicy beverage, and you’ll want to drink it all year long.
High protein. Just one large serving provides over 10 grams of protein!
Low calorie. The single serving recipe is under 100 calories. It can also be sugar free, gluten free, nut free, cholesterol free, low fat, low carb, and keto friendly.
No heavy cream. Unlike traditional eggnog, today’s vegan version is made without cream, and even non vegans may appreciate that there are 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 typical 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. For example, Trader Joe’s almond nog or oatmilk nog are nice treats on occasion, but with 22 grams of sugar in just one cup, they are not exactly healthy.
Enjoy eggnog along with a plate of Vegan Christmas Cookies
Step by step recipe video
Dairy free eggnog ingredients
The recipe calls for 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 super thick, milkshake like taste.
Be sure to buy pure vanilla extract, not imitation vanilla flavoring. And do not forget the pinch of salt, which brings out the sweetness and compliments the spices.
I love pure maple syrup here. Something about the flavor of maple just works so well when paired with holiday spices. Feel free to choose regular sugar, agave, or a sugar free alternative like monk fruit or stevia.
Look for soft tofu in the refrigerated section of the grocery store. Mori-Nu also makes a shelf stable silken tofu that works well for this recipe.
Vegan eggnog with no tofu
To whip up a soy free eggnog, simply go with an equal amount (half a cup) of any of the following options instead:
- Vegan vanilla ice cream, Greek nondairy yogurt, or Coconut Ice Cream.
- Raw Thai coconut meat
- Ripe avocado – this option will turn the drink slightly green but it is surprisingly tasty.
- Banana, if you love the idea of banana flavored eggnog
- Baked sweet potato puree (Here’s How To Cook Sweet Potatoes)
- Or you can substitute two thirds cup raw cashews or macadamia nuts (soaked for six to eight hours, then drained and patted dry)
How to make vegan eggnog at home
This healthy eggnog recipe is incredibly easy.
It makes one large serving. To yield a larger amount or serve an entire family or dinner guests, you may double or triple the recipe.
- Start by combining all of the ingredients in a blender or with an immersion blender. I like to use a personal size blender like a Magic Bullet, which allows me to put it in the dishwasher for quick cleanup afterwards.
- Process until thick and smooth. Taste, then add more spices if you wish.
- If you want to spike the homemade eggnog, add a few drops of rum extract or a very small splash of brandy, rum, Cognac, or bourbon.
- Dust with an optional shake of additional ground cinnamon to garnish.
- Drink cold, or heat in the microwave or on the stovetop for a hot beverage.
It’s especially delicious for breakfast with Baked Apple Cider Donuts or Tofu Scramble Recipe.
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
Just once did I make “real” eggnog, and knowing what goes into it makes it so unappealing, no matter how good it tastes. Your version looks fantastic! I bet this would be so amazing with coconut milk. Ooh – maybe even a pudding version, using whipped coconut milk!
I’ve been missing eggnog sooo much! I just made this but used chia seeds instead of the tofu option and 2 stevia packets:) let me tell you it’s amazing! It tastes more like eggnog then I was expecting. Yum thank you!
I only ever used to listen to oldies (50s, 60s & 70s) but that radio station chained after something like 40 years 🙁 Now I don’t have one I like to listen to…I’ve switched to classical music at dinner time.
My husband loves eggnog and protein shakes, can’t wait to surprise him with this!
I adore eggnog,but I usually don’t drink it because it makes me feel nauseous in the end (probably because of the alcohol). Thank godness you came up with this recipe so I can easily enjoy an eggnog-y treat while it’s even healthy! Yay! 🙂
This is great. We never were much for Eggnog, so I actually never tried the real stuff. My first experience drinking it was after I was vegan and I loved it! I’m all for a heartier healthier version than the sugary stuff in the stores too. Thanks, as usual!
I love the holiday-themed fun! Question… do you think you’ll be creating a healthy gingerbread or ginger-molasses type cookie this year? I’m desperate for a good recipe!
It’s on my to-do list, but I don’t know if I’ll get to it this year. I really want to… I also have gingerbread cake on my to-do list. The list is long :(.
Okay i love eggnog and I can’t wait to make this! Will report back ASAP. 😉
Whoa. I totally made this yesterday for dinner and before even seeing your post. I actually had about 1/4 cup of silk nog left and used that plus some almond milk with the tofu. And then to make it super sweet and creamy I added a small banana. So I guess not exactly the same but I am on your wavelength girl!! Great recipe, as usual.
Mmmm … I’m a healthy egg nog protein shake fan. I usually make mine like a raw vegan shake and add a little protein powder to it. Yours looks delicious.
Oh, and I also like oldies. It never really gets old.
Fabolous recipe! I’m not an eggnog fan, but my family loves it and I would feel so much better making it for them healthy!
Can’t wait to make this! I love the taste of silk nog, but the texture just isn’t right. I bet the tofu makes this one nice and thick.
Katie, I just made it and it was awesome! I left out the cloves (didn’t have any) and used honey and coconut sugar as the sweeteners. One of my favorite things is those ridiculously expensive eggnog lattes from Starbucks. Bet I can play with this recipe and make my own.
How do you measure 1/2 cup of tofu?
Either with a food scale, or by smushing it fully into a measuring cup.
i’m very excited to try this! i wonder if it will work for subbing out the unhealthy stuff in a baked recipe?
I don’t know… I’m now curious as well. If you try it first in pancakes or ice cream or anything else, please do report back!
I love oldies! i don’t love eggnog but this I gotta try!