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
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!