Vegan Pumpkin Spice Nog
Prep time
Total time
This wonderful beverage is festive and rich-tasting, but light enough to enjoy any day. Silken tofu replaces the eggs with a similar rich, smooth finish, and the pumpkin lends a subtle depth and warmth to the flavor. The spices are somewhat subtle, but you can add more to taste, if desired.
Recipe type: Drinks
Cuisine: English
Serves: 6 servings
  • 1 (12.3-ounce) box extra-firm silken tofu
  • 1½ cups plain dairy-free milk beverage
  • ¾ cup pumpkin puree
  • ½ cup + 1 tablespoon packed brown sugar
  • ⅜ teaspoon ground cinnamon, or to taste
  • heaping ⅛ teaspoon ground cloves
  • heaping ⅛ teaspoon salt
  • ¾ cup dairy-free creamer or rich milk beverage (like full-fat soymilk or nut milk)
  • ½ cup rum, spiced rum, bourbon, or brandy (optional)
  • 1 tablespoon vanilla extract
  • 15 to 18 ice cubes
  • Fresh grated nutmeg and cinnamon sticks, for garnish (optional)
  1. Crumble the tofu into you blender. Add the milk beverage, pumpkin, sugar, cinnamon, cloves, and salt. Blend until smooth.
  2. Add the creamer, alcohol (if using), and vanilla. And the ice cubes, and blend until smooth, frothy, and thickened.
  3. Serve immediately in small glasses or cups. Optionally garnish each serving with grated nutmeg and a cinnamon stick.
Recipe by Go Dairy Free at