This creamy vegan eggnog mocktail is rich, creamy and full of warming flavours, but it also has a secret protein boost – perfect if you’re vegan or fancy a healthier festive season! It’s sweetened with coconut sugar that adds a sweet caramel note to the taste.
Most dairy-free eggnog recipes tend to be made with cashew nuts, but this vegan eggnog recipe is made with silken tofu. I know what you’re thinking, but trust me on this one!
I can’t decide if this eggnog mocktail is more perfect for a cosy evening drink (but with no fear of a hangover!) or as a delicious breakfast smoothie. Did I mention it takes almost no time at all to make? Perhaps that’s a sign a fresh batch should be whipped up for both.
The silken tofu gives it the ideal texture, but I promise that you would never guess it was in there! Silken tofu should be easy enough to find, either in major supermarkets or in more specialist Asian food shops. It’s generally stored at room temperature so you’ll be most likely to find it with food cupboard ingredients, rather than in the fridge with firm tofu.
I always find Christmas is a good time to experiment with new recipes so I hope you’ll feel the same and give this creamy vegan eggnog a try! If you need any more inspiration, Ebookers have developed an interactive tool to find the perfect festive cocktail to suit your taste – with lots of vegan-friendly drinks included. You’ll also find this recipe on there as I created this drink especially, alongside 11 other mixologists, recipe developers, and bloggers.
- 100ml coconut milk
- 100g silken tofu
- 2 tbsp coconut sugar
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg, plus extra to sprinkle
- Combine all ingredients together in a blender, pour, and sprinkle with extra nutmeg.
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A huge thank you to Ebookers for sponsoring this recipe and helping to keep The Tofu Diaries up and running! All thoughts, recipes and photos my own. Please see my disclaimer for more details.