Vegan Eggnog

No eggs. No cream. No problem.

This plant-based eggnog blends silken tofu with vanilla soy milk into a surprisingly thick, rich base that mimics the body of traditional eggnog.

Brown sugar and vanilla add warmth, a splash of brandy brings the holiday spirit, and a clever pinch of turmeric gives it that familiar golden color without changing the flavor.

Serve it ice cold with a dusting of fresh nutmeg and nobody will miss the dairy.

Variations

• Booze-free: Skip the brandy and add an extra splash of vanilla extract and a tiny pinch of cinnamon for a kid-friendly version.
• Coconut base: Use coconut cream instead of soy milk for a richer, tropical-leaning nog.
• Spiced up: Blend in a pinch of cinnamon, allspice, and clove along with the nutmeg for a more complex spice profile.

Kitchen Tips

• Use silken tofu, not firm. Silken blends into that smooth, pourable consistency you need. Firm tofu will make it gritty no matter how long you blend.
• Chill everything before blending. Cold tofu and cold soy milk mean you can serve immediately without waiting.
• Blend until completely smooth, scraping down the sides at least once. Any tofu chunks left behind ruin the velvety texture.