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‘Tis The Season For Nog (Cupcakes!)

‘Tis The Season For Nog (Cupcakes!)

Love Eggnog, but not eggs?   We got your back with tasty alternatives.. including a divine recipe for Vegan Eggnog cupcakes!

This Seasonal Soy Nog is a healthier, vegan alternative to eggnog. Rather than using eggs, it calls for silken tofu and soymilk. Traditional nog features rum or brandy, but this AA/ family-friendly version substitutes apple juice… of course you are welcome to dump in a vat of brandy instead if you need to be drunk to deal with your family.   In which case, we commiserate and understand.

Soy Nog

2 packages (10 oz. each) silken tofu
16 oz. vanilla soymilk
2 Tbs. vanilla extract
¼  cup sugar
2 Tbs. brown sugar
¼ Tbs. ground turmeric
¼ Tbs. cinnamon
1/2 to 1 cup apple juice
nutmeg to taste


  1. In a blender, combine all ingredients except nutmeg; blend thoroughly, stopping occasionally to scrape down sides.
  2. Serve well-chilled and dusted with nutmeg.


Rather eat your calories than drink them? Jess over at Cupcake Punk shared a recipe for Eggnog Cupcakes that has us drooling!

Vegan Eggnog Cupcakes


1 cup vegan eggnog
1 tsp apple cider vinegar
1 1/4 cup all-purpose flour
2 Tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp cloves
1/3 cup vegetable oil
3/4 cup granulated sugar
2 tsp vanilla extract
1/4 tsp almond extract


  1. Preheat the oven to 350.
  2. In a small bowl, whisk the apple cider vinegar into the vegan eggnog. Set aside to curdle for 10 minutes.
  3. In a large mixing bowl, mix the oil, vanilla, almond extract, and sugar together until combined. Add the vegan eggnog mixture, combine. Add all dry ingredients. Mix until smooth–you don’t want lumps.
  4. Pour batter into oiled or lined cupcake tins. Bake for 15-20 minutes, or until an inserted knife comes out clean.

Makes 6 large cupcakes and 12 mini cupcakes or 9 large cupcakes.

Too lazy to make this tasty treat?   Simply stop by your local supermarket and pick up a quart of Soy Nog for a few bucks.