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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.

Ingredients:

  • 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

Directions:

  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.

Options:

  • 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.
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