Recipe for Veggnog – Easy Vegan “Eggnog” with no animal products.
Scrumptious, light and healthy holiday drink with a rich, creamy flavor. #Holidays
I considered calling this recipe “Vegan Eggnog.” Then I saw the following post on my friend Garrett McCord’s Facebook page:
“Vegan Eggnog: I’m going to call b*%&!$#*! on this and say you can’t call it eggnog when there are no eggs or dairy in the recipe. #sorrynotsorry #stupidfood”
Oh dear. Needless to say, I rethought my recipe title. Garrett suggested an elegant alternative – “Veggnog.” Voila! Veggnog it is.
I developed this recipe a few years ago for a holiday segment on Martha Stewart Radio. Back then I called it “Kosher Nog.” The idea was to create a dairy-free alternative to classic holiday eggnog that could be served with a kosher meat meal. Over time it’s become a popular recipe with my vegan friends, who appreciate that it contains no animal products yet tastes remarkably similar to eggnog. It’s also lighter and healthier than traditional eggnog with less cholesterol and more lean protein. It can be served with booze or without, and can be made low glycemic by using your favorite sugar-free sweetener.
Before sharing this recipe, I want to take a moment to welcome the lovely and talented Louise Mellor to my site, who previously appeared as a contributor, but is now helping me with some of the photography side of things. You probably don’t know this, but photography is my least favorite part of blogging. It’s not something I’m naturally good at– it often takes me hours to get a great shot. Louise makes it look effortless; her food styling is just magical, she captures my recipes exactly the way I wish I could. As life gets busier and I’m juggling more projects, there is nobody I’d rather have helping me on the photography side of things than Louise. I mean, seriously, look at this picture. Could this Veggnog be any more gorgeous?
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Food Photography Beauty Shots & Styling by Louise Mellor
Veggnog
Ingredients
- 3 cups unsweetened non-dairy milk I used almond
- 14 ounces firm silken tofu 1 cube
- 1/2 cup sugar or sugar subsitute of equivalent sweetness (stevia, Splenda, etc.)
- 4 teaspoons vanilla
- 1 heaping teaspoon cinnamon
- 1 teaspoon nutmeg plus more for dusting
- 1/4 teaspoon allspice
- 1/4 teaspoon ground ginger
- 8 ice cubes or more if needed (for cold beverage)
- 1/4 cup brandy, bourbon or rum optional - or to taste
- Cinnamon sticks for garnish (optional)
NOTES
Instructions
- For cold drink: In a blender, combine all ingredients including ice and blend for 45-60 seconds until the drink is creamy. Add additional ice for a frostier texture, if desired. Serve in glasses with a dash of nutmeg and a cinnamon stick for garnish.For hot drink: Omit the ice cubes prior to blending. Pour the blended mixture into a saucepan and heat slowly over medium, stirring frequently, until warmed through. Do not boil.NOTE: You can make the drink up to 1 day ahead by blending ingredients without the ice cubes, then chill in the refrigerator in a pitcher until ready to serve. If you find that your veggnog separates a bit after sitting for an extended period of time, just stir with a whisk or spoon until the ingredients are combined again.
Nutrition
As a person with a nasty allergy to all things cow milk this recipe sounds perfect, as it adds a bit of protein to an otherwise indulgent drink, without waiting for cashews to soak like all the other vegan recipes I have found. Win! Just one question – the tofu notes 1 cube – does that refer to the entire cube – all 14 oz, or some portion thereof? Just a little confused 😉 Thanks!
It refers to the whole 14 oz. cube. 🙂
Delish!!
Thanks for a Great Nog recipe.
I’m a 68 year old vegan and my wife and I both love this nog. What a nice treat, especially with Christmas just a few days away.
So glad you like it Jeff!
I was looking for a healthy alternative to traditional eggnog recipes and I found found it! I made it for Christmas Eve. I had my son who’s very picky try it and he enjoyed it. My mother even tried it and asked for more. I let it sit overnight and tried it this morning; it was great! I will definitely use this recipe again and double it. Thanks Tori.
So happy to hear that Gi!
Can we do without tofu
Hi Celia, Tori’s assistant Ashley here! For this recipe, to make it suitable for vegans, we used tofu as a replacement for the eggs. Currently we have not developed a recipe for traditional eggnog.
We had this at a family party. It was very good, but the family opinion was that it tasted more like chai than eggnog, since eggnog flavor only has vanilla and nutmeg in it, no ginger/cinnamon. I might try it with only the nutmeg/vanilla. Good enough so I had some for breakfast this morning 🙂
AMAZING! Just made this and it was delicious. Although, my tummy is not used to tofu, so it was a bit harder on it… But then again, so is egg nog LOL. Tastes very good. Husband and kids loved it!
So glad you liked it Stephanie! 🙂
I’m not vegan or vegetarian but love the recipe for the no milk because I’m diabetic and eat eggs regularly ~ but don’t need sugar. This is PERFECT!! Love my Nog but couldn’t do it — now I can. I use unsweetened almond milk all the time for my fake ice cream. Thank you so much. I’m back to the Nog now.
Great Judith! Yes, I love how this recipe works on so many levels. It’s also a lot easier to make than traditional nog 🙂
Beautiful, Tori! I can’t wait to make it!!!
Chag Sameach to You and Yours.
You could easily skip the tofu, and thicken with a pinch of Xanthan or guar gum. Which would also address the separation issue when refrigerated
Sorry I meant to say guar gum
XOXO
Uhmmm yummy!!!