Vegan Eggnog

Vegan Eggnog
Vegan Eggnog. Robert S. Donovan/Moment/Getty Images
  • 45 mins
  • Prep: 45 mins,
  • Cook: 0 mins
  • Yield: 10 servings

Eggnog without eggs? Nothing a little tofu and soymilk can't handle. This eggless "eggnog" is not too thick and will please even those who say they don't like soymilk. Make this vegan, eggless eggnog mix ahead of time, then blend with the ice cubes just before serving.

Eggnog for the Occasion

What You'll Need

  • 21 ounces tofu (extra-firm silken)
  • 2 cups soymilk
  • 2/3 cup turbinado sugar (or light brown sugar, or sucanat; or use 1/2 cup honey or 1 cup alternate liquid sweetener)
  • 1/4 teaspoon salt
  • 1 cup water (cold)
  • 1 cup rum (or brandy)
  • 4 1/2 teaspoon vanilla extract
  • 20 ice cubes
  • Garnish: nutmeg

How to Make It

  1. Place the crumbled tofu and soymilk in a blender with the sugar and salt.
  2. Blend until very smooth.
  3. Scrape this into a large bowl or pitcher, and whisk in the water, rum or brandy and vanilla.
  4. Mix well, cover and refrigerate until serving time.
  5. To serve, blend half of the mixture in the blender with 10 of the ice cubes until frothy.
  6. Repeat with the other half.
  7. Serve in glasses with nutmeg sprinkled on top.
    Nutritional Guidelines (per serving)
    Calories 194
    Total Fat 4 g
    Saturated Fat 1 g
    Unsaturated Fat 1 g
    Cholesterol 0 mg
    Sodium 28 mg
    Carbohydrates 20 g
    Dietary Fiber 1 g
    Protein 7 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)