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Vegan Eggnog

Thanks to Stacy for asking about how to make vegan eggnog!  I admit it, I LOVE eggnog!  LOVE, LOVE, LOVE it!  So here’s the best recipe I’ve found thus far (tweaked by yours truly of course) with alcohol optional.


  • 21 oz. soft, silken tofu (drained and pressed)
  • 1.5 cup vanilla almond milk
  • 16 ounces dairy-free vanilla soy ice cream
  • 1 Tbs. vanilla extract
  • 1/4 cup honey
  • 2 Tbs. brown sugar
  • 1/4 tsp. ground turmeric
  • rum or brandy (to taste)
  • 1/2 tsp. ground Nutmeg
  • 1/4 tsp. ground Cinnamon


  1. Add all the ingredients into a food processor and mix on high for about 90 seconds or until well blended (scrape down sides when needed).
  2. Serve very well chilled and dusted with nutmeg or cinnamon.


  • I’ve had people suggest trying bananas to help thicken the mixture and add flavor.
  • For alcoholic eggnog, add rum or brandy to taste AFTER its been chilled as alcohol can some times turn the mixture.