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’ve never had either healthy or unhealthy eggnog but now I’m tempted to try your healthy version!
Just wanted to say that I tried this milkshake the other day and was a little skeptical about it tasting like eggnog, but it really does! I love putting tofu in my shakes now, it makes them so creamy and thick. I also tried the chocolate one, delicious! Thanks for the great recipes and keep them coming!
Where do you get your coconut meat????
You can buy Thai coconuts at Whole Foods or at Asian grocery stores.
Oh wow, Katie! I am so glad I found the MoriNu tofu! Living in such a small northern town, it took me awhile to track some down. I had tried the regular refrigerated tofu in other recipes like this and it just turns out awful. With the MoriNu, this is a wonderful drink! I still can’t convince my husband to try it (he is very anti-tofu), but I guess that just means more for me!
Has anyone tried using this as the base in Katie’s Pumpkin Baked French Toast? I am thinking of doubling the eggnog recipe and using it instead of the pumpkin mixture for Christmas morning, but wondered if anyone else had tried and had any recommendations?
Just in case anyone is interested, I did use the eggnog for Christmas morning and it turned out great! I tripled the eggnog recipe, used the bread from the pumpkin french toast (added an extra handful just because) and poured eggnog on top until it was covered. I drank the rest of the eggnog, and then baked the french toast the next morning for the time called for!
That sounds delicious!
This recipe looks like my new best friend. I’m an egg nog addict and I normally try to stay away, but this means I don’t have to. Now I just need to get myself some tofu…
Hi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about shakes and smoothies. I do hope you link this lovely one in. This is the link . Please do pop back to check out some of the other links – there are a lot of good ones already. Have a great week.
OMGlob CCK!!!! YOU HAVE NO IDEA HOW MUCH I LOVE EGG NOG AND YOU RIGHT NOW!!!! YUMMY!!!!! I LOVE EGG NOGG!!!!!!!!!!
AND YOU AND YOUR RECIEPES YOU ARE SUCH AN INCREDIBLE PERSON AND GREAT COOK!!!!! AND YOU GENUINELY CARE ABOUT PEOPLE!!!! WHICH IS SO RARE!!!
aw thanks 🙂
Seeing a lot of eggnog in stores lately & I remembered this recipe. It is fantastic!!!! Looks like I won’t be buying anymore eggnog, just stocking up on tofu!!!
I would add some DARK CHOCOLATE to it!!!!!!!
I am a diabetic, and miss this drink so much around the holidays. I think I might just whip up a batch of this for the season! Is this store-able in the fridge if we don’t want the whole recipe in one shot?
Yes 🙂
I made this today, and my family loved it! My brother, who is allergic to eggs and dairy, was also able to have it. I omitted cloves, as we didn’t have any, and I used refrigerated silken tofu. Five stars!! My Dad said it’s the best eggnog he’s ever had and he wants to take it to parties!
i was just doing the points and I noticed that the eggnog is actually 4 points not 2 but god its soooo good. I will be making it again thank you for the recipe
Wow Katie! I was blown away about how good your eggnog tastes! To be honest I was skeptical but feeling rather adventurous, I mixed it up in my nutri bullet. I used coconut sugar and nunatural stevia. It is so yummy. Great job! Now I know what my fave Christmas drink will be, with a bit o rum to celebrate Christ’s birth 🙂 !
I’ve always been a little afraid to try your recipes with tofu cause I thought they’d taste funny. But I gave this one a whirl and WOW it’s amazing!! It tastes literally just like eggnog, I can’t believe it! Now I’m adding all your other tofu recipes to my must-make-immediately list (first up: chocolate pie!)
Thanks Katie, you rock!
OH MY GOSH, I LOVE the Beach Boys!!! I have all their songs memorized! I’m only 16- hah, *dork* So much for “Oldies” music! (What can I say? I have great taste!) =
And I love eggnog too- you are the best, Katie!!!
I LOVE YOU