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.
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.