Vegan Pumpkin Spice Nog Recipe (Homeade & Guilt-Free)

This vegan pumpkin spice nog recipe was shared with us by famed vegan cookbook author Bryanna Clark Grogan. It’s adapted from her classic title, The Almost No-Fat Holiday Cookbook.

Bryanna is a master at recreating traditionally dairy-laden recipes as creamy vegan delights. But in this case, she was inspired by an already dairy-free product, Silk’s Pumpkin Spice Soymilk. They no longer sell the pumpkin spice flavor, but you can still enjoy this “guilt-free” homemade version.

Special Diet Notes: Vegan Pumpkin Spice Nog

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.

Vegan Pumpkin Spice Nog

Prep time

10 mins

Total time

10 mins

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.

Author: Bryanna Clark Grogan

Recipe type: Drinks

Cuisine: English

Serves: 6 servings

Ingredients

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)

Instructions

Crumble the tofu into you blender. Add the milk beverage, pumpkin, sugar, cinnamon, cloves, and salt. Blend until smooth.
Add the creamer, alcohol (if using), and vanilla. And the ice cubes, and blend until smooth, frothy, and thickened.
Serve immediately in small glasses or cups. Optionally garnish each serving with grated nutmeg and a cinnamon stick.