The fastest way to holiday cheer in a cup! Gluten-Free, Vegan Eggnog with a spicy twist. Available in a Soy-Free and Nut-Free variation to accommodate everyone.
Eggnog is a holiday classic I’ve indulged in every year during this season. I absolutely crave it during the month of December. Now is also the time you can find a few vegan store-bought alternatives on the shelves too. Instead of buying it, have you tried making your own? This is a semi homemade version since I’m using a plant milk I didn’t make myself, but please feel free to make your own base as desired.
I’ve included two options for the base depending on what you have available/prefer best. It’s truly all about the spices for this one, so feel free to adjust the non-dairy milk and natural thickener to your desired taste. Like oat milk and hemp seeds – if you need a nut-free AND soy-free option too.
I love to serve this chilled, made the night before, with some coco whip on top + a sprinkle of fresh nutmeg! Add a cinnamon stick if you wanna get super fancy and serve it up at your family gathering or holiday party. Be sure to give it a good stir/shake before serving too to avoid any spices that may have settled at the bottom. Quick Tip: Add a pinch of turmeric for color (optional).
Let me know if you give this recipe a try, I would love to hear what you think! Be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
5-Minute Vegan Eggnog (2 Ways!)
Yield 36 ounces
- 3 cups Soy or Full Fat Coconut Milk
- ½ cup Firm Tofu or Raw Cashews
- 6 tbsp Coconut Sugar, to taste
- 1 tsp Vanilla Extract
- 1 ½ tsp ground Cinnamon
- 1 tsp ground Nutmeg
- ½ tsp ground Cardamom
- Ground Ginger, to taste*
- Pinch of ground Cloves
- Pinch of Salt & Black Pepper
- Measure and blend everything on high until smooth, about 1 minute. Blend for an additional 30 seconds for warmth and extra froth.
- Serve warmed, poured over ice or chilled the night before to develop a deeper flavor.
I recommend any variation of the two bases, which technically gives you more than two options, but feel free to experiment with any non-dairy milks, nuts and/or seeds.
My personal favorite variations are soy milk + tofu for a high protein option that’s super filling and coconut milk + cashews for a super rich version.
Adjust the ground ginger according to your taste. I like it spicy so I add about 1 tsp ground ginger and some allspice if I have it on hand.
Courses Beverage, Drink, Dessert