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
I used to love the silk egg nog thing, but this sounds delicious, too!
The Beach Boy’s “Kokomo” is one of my all-time favorite songs!!
I am a little surprised at the thought that tofu might be better for you than raw eggs. Now, grocery store eggs, sure. But pastured, organic eggs from a farm near you…that is another story. Soy is just not what is has been cracked up to be. http://www.foodrenegade.com/dangers-of-soy/. This is just one example…google “Dangers of soy” and you find lots. I do enjoy your recipes, I just think this one didn’t hit the mark.
Hi Colleen,
This is my stance on soy: https://lett-trim.today/2009/06/09/processed-foods-and-soybeans-and-tofu-oh-my/%3C/a%3E%3C/p%3E
As for eggs, I am also a vegan so not eating eggs isn’t just due to health reasons. (Plus, many people like me live in urban areas and don’t have access to farm-fresh eggs.)
Have to admit my eyebrow went up when i read healthy eggnog…but looks like you nailed it!! looks awesome and tasty!
sounds positively perfect!
Update: when I tried this with almond milk, I wasn’t sold. Then, since I had already made 2.5 times the recipe, I added a can of coconut milk and more sugar and omg it was perfect!! Just like Christmas is supposed to taste, minus the cruelty and cholesterol! Plus, I know exactly what went in it, no overpriced store ” for me 🙂
I LOVE EGGNOG! and I really like the silk eggnog,but i decided to try this and it is even better!! New favorite recipe for eggnog. will be making this quite often!
p.s. have you ever thought of making eggnog pancakes? I would be excited if you did!
thanks!
Now on my to-do list :).
It seems rather similar ingredient wise to a couple of other shakes you’ve posted. Could you elaborate on the different between this and say, a chai shake or the vegan frosty?
Not trying to be rude, so please don’t take this as a criticism, but why do you need someone to spell it out for you? Can’t you just look at the recipes yourself to see how they differ?
I actually used the frosty as a base when starting out with the eggnog experiments. I find that, when creating recipes (any recipes), it’s best to use a good base if you already have one, as opposed to completely reinventing the wheel.
Didn’t look at the chai shake at all when making this one, so I can’t say whether or not those two are similar.
I made this with Simply Organic Firm Tofu and Silk Vanilla Milk. this morning and it was delicious!
Hey! Love the pictures on this one, look delish!
So I just have a small suggestion, I think it would be cool if you changed the name of your facebook page so that it doesn’t have the word diet in it. I feel like if I joined the group people would think I’m trying to go on a diet, you know? That’s just kept me form joining your facebook page so I think it might be more popular if you just took out the word diet. 😀
I really (really really really) wish I could change that title. I’ve googled, asked around, even emailed facebook. The problem is that facebook won’t let you change a page name once it has more than 200 likes.
I originally named it that way because I was thinking of a diet based on chocolate… but almost immediately, I regretted it and wanted to change it to Chocolate-Covered Katie. I’ll never stop looking for a way, and hopefully they will someday change their rules (or find my long-lost email lol)!
I just made this with skim milk and it was DELICIOUS! Absolutely perfect taste and thickness. I used 4 packets of Truvia, and it was a little too sweet so I diluted it with more milk. So much better (and of course healthier) than all the high fructose corn syrup versions.
I’ve never had eggnog before, and whenever I tell my friends, they literally gasp in disbelief! I would totally make this if only I had tofu in my fridge.
My dad is a huge oldies music (well, the rock + heavy metal oldies), and my older teachers love The Beatles!
This was so good! Just got done scarfing down a cup, than you so much for the amazing recipe!
Hey Katie!
I’ve got an award for you over at my blog http://www.skinny-vegan-food.com/2012/12/one-lovely-blog-award.html
Feel free to play along or ignore it if you want!
Love & smiles xxx
Thank you so much, Claire! Happy Monday 🙂
Mmmh, that sounds tasty!
Are you going to post your Mac and Cheese recipe soon? It looked so good in your Thanksgiving post and I’m definitely in the mood for comfort food :).
I love Oldies – and somehow have the knack for remembering all the words of the songs! Will be good for when I make this delicious Eggnog – I haven’t had eggnog in years, due to all the no-no’s in it for me! Thanks Katie, I have told a ton of people about your blog, and will continue to- THANK YOU from so many people…:)