This soy nog recipe was contributed by Bryanna Clark Grogan of Vegan Feast Kitchen. Bryanna is a master at recreating traditionally dairy-laden recipes as creamy vegan delights. However, in this case, she was inspired by an already dairy-free product, Silk’s Pumpkin Spice Soymilk. Bryanna couldn’t find this raved-about product in her area, so she decided to make her own!
This soy nog recipe is adapted from Bryanna’s Vegan “Eggnog” recipe in her book, The Almost No-Fat Holiday Cookbook. Bryanna keeps it lighter and low fat with silken tofu …
I find that the silken tofu gives the drink a richness and smoothness that the eggs would give you, and the pumpkin gives it a depth of taste, in a subtle way, and a warmth of color.
- 12.3 oz. (1 box) extra-firm silken tofu
- 1-1/2 cups soymilk or other nondairy milk
- ¾ cup canned pumpkin puree
- 9 Tablespoons brown sugar
- ⅜ teaspoon cinnamon
- ⅛ teaspoon (generous) ground cloves
- ⅛ teaspoon (generous) salt
- ¾ cup organic soy creamer, or rich full-fat soymilk or nutmilk
- 1 Tablespoon vanilla extract
- 15-18 ice cubes
- ½ cup rum (can be spiced or you can use bourbon or brandy), optional
- Freshly-ground nutmeg; cinnamon sticks, for garnish
- Crumble the tofu into a blender.
- Add the nondairy milk, pumpkin, sugar, cinnamon, cloves, and salt. Blend until smooth.
- Add the creamer, optional rum (if using), vanilla, and the ice cubes.
- Blend until smooth and frothy and thickened.
- Serve immediately in small glasses or cups, garnishing with grated nutmeg and a cinnamon stick.