Make a Toast to Good Health with This Vegan Eggnog Recipe

Temperatures have dropped and we’re now reaching for dishes and drinks that’ll warm our bellies. Once the cold rolls in, visions of soups and warm beverages dance in our heads like sugar plum fairies.

And it isn’t winter without eggnog making an appearance at holiday gatherings. Yes, I know what you’re thinking — it’s called EGGnog, so how can vegans enjoy this traditional holiday drink? Well, don’t be such a scrooge! Traditionally speaking, eggnog is comprised of eggs, milk, cream, and spices, but our version is vegan-friendly and still packs a protein punch with the addition of silken tofu. Our interpretation is just as festive, especially with the boozy kick at the end!

Vegan Eggnog

Recipe by Irvianne Torremoro
Developed and tested by Irvianne Torremoro and Paula Farmahini

Makes 5 servings



3 cups unsweetened non-dairy milk
14 oz silken tofu
½ cup sugar or any type of sweetener
2 dates, soaked
4 tsp vanilla
1 tsp cinnamon
1 tsp nutmeg plus more for dusting
¼ tsp allspice
¼ tsp ground ginger
8 ice cubes or more if needed (for cold beverage)
¼ cup rum
¼ cup bourbon
A splash of cognac
Cinnamon sticks for garnish (optional)


  1. In a blender, combine non-dairy milk, tofu, sweetener, soaked dates, vanilla, cinnamon, nutmeg, allspice, ground ginger, and ice cubes. Blend on high.

  2. Stir in bourbon, rum, and cognac.

  3. Pour into individual cups and garnish with dusting of nutmeg and cinnamon sticks.