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
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…:)
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…