Vegan Egg Nog Recipe | Vegetarian Times Skip to main content

Vegan Egg Nog

This vegan egg nog was a challenge to create, but the result is a sweet, mild, rich-tasting drink. If you choose to add liquor, be aware that the flavor comes through much more strongly in this lower-fat nog, so start with the smaller amount called for and add more to taste.



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2 10.5-oz. pkgs. soft, silken tofu
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16 oz. vanilla soymilk or rice milk
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1 Tbs. plus 1 tsp. vanilla extract
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¼ cup sugar
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2 Tbs. brown sugar
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¼ tsp. ground turmeric
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½ to 1 cup rum or brandy, optional


  1. In blender or food processor, combine all ingredients except nutmeg; blend thoroughly, stopping occasionally to scrape down sides of bowl. Serve well-chilled and dusted with nutmeg.

Nutrition Information: 

8 g
Total Fat: 
5 g
Saturated Fat: 
26 g
55 mg
Serves 8

Comments on this Recipe

This sounds awesome. I am going to make this but sub out oat milk for the soy milk. I use oat milk rather than soy milk in every recipe. It's mild with just a hint of sweetness, and it alleviates having to use so much soy all the time.

It sounds totally wierd but so good! My kids love it (without the liquor of course) and I don't mind giving it too them. Not too much sugar and an extra shot of protein!

I'm curious ... would adding a bit of coconut oil to the mix add that creamy richness?

@Rachel: Don't add coconut oil. The mixing won't be smooth. Instead, sub out some of the soy milk with coconut milk. It'll get you there, and won't split at inopportune moments. Nothing grosser than an oil slick on your beverage of choice. By the by, even without the loads of extra fat that you get in non-vegan egg nog, this recipe tastes /extremely/ rich, because the tofu does the job admirably well.

I'm not vegan or vegetarian, but I am looking for a lactose free way to make egg nog. I'm wondering if I can sub the tofu for something. Drinking tofu just doesnt sound appealing to me. Any suggestions?

@Janna: Silken tofu doesn't really taste like tofu at all, and has a creamy texture, unlike the usual extra-firm tofu which has a very distinct texture.

Can you heat this to use in an eggnog latte?