Even if you’re the type of person who likes listening to Christmas music year-round, even if you put your tree up when there are pumpkins on your porch, even if you don’t understand the backlash against Love Actually and are committed to defending it as the best movie of all-time, it’s still socially unacceptable to whip up a batch of eggnog in any month other than December. It just is.
Could you imagine if someone offered you the velvety drink in the height of summer, when everyone else is drinking coconut juice cocktails? Or in February, as a Valentine’s Day after-dinner drink? There’s a reason why it’s restricted to the holidays: when else does warm milk sound appealing other than when the weather is outside is frightful?
A glass of eggnog is delightful on a cold winter night whether spiked or spirit-free. Traditional eggnog is made with egg whites, egg yolks, heavy cream, whole milk, sugar, and an optional shot of brandy, whiskey, or rum —definitely not a combo that was crafted with vegan or dairy-free eaters in mind. But don’t worry, we’ve got you covered with rich and creamy vegan eggnog recipes.
Dairy-free and vegan eggnog recipes that are rich and delicious
All it takes is 10 minutes and six ingredients to make a batch big enough to serve a dozen party guests when you follow this eggnog recipe from Minimalist Baker’s Dana Shultz. What makes her recipe such as standout is that she uses canned coconut milk as part of the base; it makes the consistency extra creamy. The wildcard ingredient is a touch of maple syrup, which adds just a hint of sweetness, balancing out the cinnamon, nutmeg, and vanilla.
A big question when making vegan eggnog is obviously how to get around not using eggs. This recipe’s solution: cubed tofu, which has the added benefit of providing a good amount of protein. All the classic spices are also here—cinnamon, nutmeg, and ginger—so the end result is still the classic taste guests will expect.
Bananas are often used as a substitute for eggs in baking recipes, and it works the same way with eggnog, adding bulk, thickness, and (bonus) a touch of natural sweetness. Coconut milk and blended raw cashews also add to the creaminess and also give good protein, an unexpected benefit of going vegan with your ‘nog.
As you can see, a lot of vegan eggnog recipes use coconut milk to add creaminess, but if you don’t like the taste of coconut milk, follow this recipe instead, which is cashew milk-based. It also uses Medjool dates for sweetness—no added sugar here!
In case you haven’t heard, chickpea-based foods are going to be everywhere in 2020—and they pop up in this recipe as one of the primary ingredients used in place of eggs. The ‘nog also is made with blended macadamia nuts, which gives a bit lighter taste than cashew milk-based eggnogs.
The combination of cloves, vanilla, nutmeg, cinnamon, and bourbon give this vegan eggnog cocktail the perfect blend of smokey and sweet taste notes. Medjool dates round out the flavor profile without making it too candied, the way sugar can.
For a totally new way to have your eggnog, try these vegan truffles made with oat flour and an almond-milk ‘nog filling. As far as holiday treats go, this one is sure to impress.
Pair your eggnog with these vegan chocolate chip cookies:
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