Homemade Vegan Eggnog

For a creamy, indulgent homemade eggnog that is entirely dairy- and egg-free, this recipe checks all the boxes. Rich and velvety in texture, it offers just the right amount of sweetness along with a festive dash of nutmeg. Quick and effortless to make, it requires just 15 minutes from start to finish. Naturally non-alcoholic, it can easily be customized with your choice of spirits, for those desiring an adult version. This plant-based take on a holiday classic is sure to be a hit at any festive gathering.

What you will need:

To make this creamy, dairy-free eggnog, you’ll need silken tofu, coconut milk, plant-based milk, and of course, nutmeg. This super easy recipe takes only 15 minutes and is perfect on its own or with a splash of alcohol if you prefer. All the other ingredients are pantry-friendly staples.

Ingredients:

• plant based milk – I used Planet Oat Extra Creamy Oat Milk
• can of full-fat coconut milk
• cornstarch
• cane sugar – I used Zulka Pure Cane Sugar
• silkin tofu
• ground nutmeg
• ground allspice
• vanilla extract

How to:

The first step is to blend the silken tofu, cane sugar, ground nutmeg, and allspice. Be sure to drain the tofu before using. Combine the ingredients in a blender and blend until the mixture is smooth and free of lumps. Alternatively, place them in a bowl and use a handheld mixer to achieve the same result. Once smooth, set the tofu mixture aside for later use.

Measure out 3/4 cup of milk and pour it into a small pan, setting aside the remaining 1/4 cup for later. Do the same with 3/4 cup of full-fat coconut milk, making sure to shake the can well before opening, and set aside 1/4 cup for later.

Before adding the cornstarch to the pan, make a quick slurry by combining a tablespoon of the milk mixture with the cornstarch in a small container. Stir until smooth and free of lumps, then pour the slurry into the pan, mixing well until everything is fully blended.

Place the pan over medium heat and bring the milk mixture to a gentle simmer. Let it simmer for about 5 minutes, or until it’s thick enough to coat the back of a spoon. The finished, cooled eggnog has a buttermilk-like consistency. If you want a thinner eggnog, cook for less time; if you want a thicker eggnog, cook it for a little longer. It will also thicken a little as it cools. Once it reaches your desired thickness, remove the pan from the heat.

Mix the thickened milk into the blended tofu along with the vanilla extract, stirring until smooth. Pour in the reserved 1/4 cup milk and 1/4 cup coconut milk, blending well. Adjust the flavor by adding more nutmeg and allspice if desired.

Pour the eggnog into an airtight container and refrigerate until chilled. Serve topped with whipped cream and a sprinkle of nutmeg. Enjoy it as is, or add a splash of your favorite alcohol for an extra kick.

Store the eggnog in an airtight container for up to 5 days.

Alright, let’s get started. Please make and enjoy!

Homemade Vegan Eggnog

A thick and creamy homemade eggnog that is incredibly easy and completely dairy and egg free. A plant-based twist on a holiday classic.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings 2.5 cups

Ingredients

  

• 1 cup plant based milk
• 1 cup can full fat coconut milk (shake well before opening)
• 1 tsp cornstarch
• 6 tbsp cane sugar
• ½ cup (145gams) silkin tofu (drained)
• ½ tsp ground nutmeg
• ¼ tsp ground allspice
• 1 tsp vanilla extract

Instructions

 

• Blend the silkin tofu, cane sugar, nutmeg, and allspice together. This can be done with a blender or in a bowl with a handheld mixer. It should be thick and smooth with no tofu lumps. Set the mixture aside for later.
• Add ¾ cup of milk to a small pot, reserving the other ¼ cup for later. Add ¾ cup of coconut milk (give the can a good shake before opening) and reserve ¼ cup for later.
• To a small container, add 1 tablespoon of the milk mixture and the cornstarch. Mix until smooth and well combined. Add the mixture to the pot with the milk. Stir until all ingredients are well combined.
• Place the pot over medium heat. Bring the milk to a light simmer. Maintain the simmer for about 5 minutes or until the milk is thick enough to cling to the back of a spoon. Once cooled and ready to serve, this eggnog has a buttermilk-like consistency. If you prefer a thinner eggnog, cook it less, if you prefer a thicker eggnog, cook it a little longer.
• Add the thickened milk to the tofu mixture along with the vanilla extract, stir to combine. Add the reserved ¼ cup milk and the reserved ¼ cup coconut milk, stirring well to combine. Add more nutmeg and allspice to taste.
• Place the eggnog in an airtight container and place it in the refrigerator to cool.
• Serve with a little whipped cream and a dash of nutmeg. The eggnog can be served with or without alcohol.
• The eggnog stays fresh in the refrigerator for up to 5 days.