This vegan eggnog pudding is the perfect Christmas dessert. Slightly spiced, sweet and creamy it tastes just like eggnog in pudding form!
Love the taste of eggnog, but not into the egg aspect of it?
I totally get you. While I do like the sweet, spicy, and creamy flavour of eggnog, I want to enjoy it without any actual eggs or cream involved.
A bit contradictory? Maybe. But hey, I like what I like. And the good news is that I found a way to replicate that classic eggnog flavour, using only vegan ingredients.
This eggnog pudding is thick, rich, and tastes JUST LIKE eggnog. Best of all, it only requires four ingredients and very little effort to make this luscious Christmas dessert.
Ingredients and Substitutions
- Silken tofu: I know it sounds strange, but trust me. It works! Make sure to use the softest, most flavourless silken tofu you can find. You need it to be soft enough to blend down into a pudding texture, and mild enough in flavour to blend into the background. For this recipe, I used Macro Silken Tofu. The texture was perfect, but there was a slight tofu taste to it. I've tried milder ones in the past but sadly can't remember the brand. If you're making this for an event, I suggest testing a few different tofu options a few days before to find one that not flavourful.
- Vegan custard: I know it sounds fancy, but it's sooooo easy to make vegan custard. Most custard powders are vegan by default, so all you have to do is make it with soy milk instead of dairy milk. I used Foster Clark's original custard powder and it worked like a charm. Follow the instructions to make it with 1 cup soy milk, and you'll have a little extra to snack on.
- Sweetener: Any sweetener you like will work here! I opted for granulated monk fruit because it's what I had, but you could also use coconut sugar, maple, or just regular white/ brown sugar.
- Nutmeg: Ground nutmeg is ESSENTIAL to this recipe. It's what really ties the whole eggnog flavour together. Don't skip this, or it won't end up tasting like eggnog.
No! As long as you use a very mild silken tofu, you shouldn't be able to taste it when all the other flavours are added.
I left mine in the fridge overnight to let it firm up a bit. You can leave it for as little as 3 hours if crunched for time.
You could swap the 300 grams of tofu for 300 extra grams of custard, but you'd end up with a super sweet custard with nutmeg. I personally think that the tofu adds great texture, though, so I wouldn't recommend skipping it.
If you try this recipe, give it a rating and let me know what you think in the comments! I'd love to hear your thoughts.