Egg nog has always been one of my holiday favorites, but I haven’t found a good one or a great recipe since being vegan. I’ve made a few, but they are never the right texture. Egg nog is thick and creamy and although some of the ones I’ve tried have tasted great, they have never gotten the creaminess quite right. Well, I figured it out you guys!
I actually got the idea while working on perfecting a pumpkin pie recipe. I was making an egg replacement with my ground flax seed and thought that it may very well be exactly what I needed for a delicious egg nog. Why not used my go-to “vegan egg” replacement in egg nog? Not only does it give it a thicker texture, like eggs, it also gives it a bit of a nutty flavor that works just perfectly. So, I tried it and it worked!
Then, I decided to use some of the fresh pumpkin I had saved from my Roasted Pumpkin Seed recipe and make it more fall festive, and oh did it come out delicious!?!
This was a simple recipe without much work or ingredients involved, so you have no reason not to try it! First off, to ensure the egg nog is nice and thick you just take some non-dairy milk (I suggest soy because of it’s sweetness, but it doesn’t really matter.), add some sugar and ground flax seed to it, and simmer it over medium-low heat for about an hour. This allows some excess water to evaporate and the ground flax to get it’s egg-like consistency. Together it makes the perfect egg nog-like texture.
Then you just let that cool for a bit, pour it into a large mixing bowl, add in some seasonings and pumpkin, whisk it until its good and combined, and refrigerate for a couple of hours and that’s all there is to it! You can now enjoy some vegan, festive, pumpkin egg nog!
If you want to make it a bit more healthy, you can use organic coconut sugar, or any other sugar of your choice. You can also use canned pumpkin, if you don’t have fresh. It works the same! Just make sure it’s just pumpkin, and not pumpkin pie filling. The amount of pumpkin you use is your preference. I only used 1 cup, because I wanted it more of an egg nog, with a little pumpkin flavor, but if you want it more pumpkin-y, feel free to add the extra 1/2 a cup. I topped mine with a little bit of cinnamon and cooked pie crust! 🙂
Vegan Pumpkin Egg Nog RECIPE
Cook time: 1 hour
Set time: 2-3+ hours
- 4 cups Soy milk (or non-dairy milk of choice)
- 1 cup sugar
- 1 tbsp ground flax seed
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- dash of ground cloves
- 1 – 1 1/2 cup pumpkin
- Pour the soy milk into a medium, heavy bottomed, sauce pan and heat over medium-low.
- Add the sugar and ground flax and mix until all the sugar is completely dissolved.
- Let simmer, uncovered for an hour. Stirring occasionally
- Remove from heat and allow to cool slightly
- Pour mixture into a medium mixing bowl and add in the cinnamon, ginger, cloves, and the pumpkin.
- Whisk it all together until it’s all well combined
- Refrigerate for a 2-3 hours, or until your desired temperature and ENJOY!