Homemade Vegan Pumpkin Soy Nog


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.

Vegan Pumpkin Soy Nog

The Guilt-Free Indulgence of Homemade Vegan Pumpkin Nog
Prep time
Total time
From Bryanna: "This is festive and rich-tasting, yet light enough to have for a snack or even a breakfast drink. I like the spices to be subtle– but season to your own taste. For entertaining, you can add the optional liquor, if you like!"
Serves: 6 rich glasses
  • 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
  1. Crumble the tofu into a blender.
  2. Add the nondairy milk, pumpkin, sugar, cinnamon, cloves, and salt. Blend until smooth.
  3. Add the creamer, optional rum (if using), vanilla, and the ice cubes.
  4. Blend until smooth and frothy and thickened.
  5. Serve immediately in small glasses or cups, garnishing with grated nutmeg and a cinnamon stick.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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  1. Pingback: Downward Facing Dairy-Free Eggnog Recipe (warmly spiced!)

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