Happy Herbivore Blog

Fat-Free Vegan Eggnog

Posted by: Lindsay S. Nixon |

Category: Recipe

Fat-Free Vegan Eggnog

I remember loving eggnog as a kid until I learned it did in fact include eggs and it wasn't just called eggnog because it was yellow. I was so grossed out (I was drinking eggs?!) that I vowed to never touch the stuff again. and I didn't... until I went vegan and found soy nog at the store. I've tried all the vegan nogs around - Silk's Soy Nog, Rice Dream's Rice Nog and a few other brand in between. They're all pretty good and get the job done, but what I don't like is how much fat and sugar is in them. They're also really high in calories which makes them more like a dessert than a joyful holiday drink.

Having made vegan eggnog parfaits for Vegetarian Times (my recipe is on pg. 48 of the current issue), I knew making anything eggnog-flavored from scratch was possible so I started wondering if I could make a fat-free vegan eggnog. Recycling my spices from the parfaits helped me nail the flavor, but what was I going to do about the yellow color? I decided to throw in a frozen banana and the result? perfection. My eggnog had a lovely yellow hue and the banana added just enough natural sweetness that I didn't need to add any additional sugar! I don't think eggnog has ever been so skinny!



A vegan and fat-free version of the quintessential holiday drink!


  • ¾ cup fat-free vanilla soymilk

  • 1 whole frozen banana (peeled)

  • ¼ tsp cinnamon

  • a dash of nutmeg (optional)

  • a dash of cloves (optional)


Combine soymilk, banana, cinnamon, a light dash of nutmeg (about 1/8 tsp) and a tiny little bit of cloves in a blender or vita-mix and blend until smooth and creamy. Garnish with a dash of nutmeg if desired.

Have a Pudge-Free Holiday

Posted by: Lindsay S. Nixon |

Category: Holiday

If you still don't have a copy of my e-book, Pudge-Free Holidays, now is the time to get it! What better time than the holiday season to cook up some delicious, healthy and fat-free vegan recipes?! Plus the e-books are for sale for a limited time, so be sure to get your copy before they're gone forever.


soy-free mac and cheese

My family has some unusual holiday traditions when it comes to food, like eating macaroni & cheese on Christmas Eve and lasagna on Christmas Day, but Pudge-Free Holidays has plenty of Holiday favorites like: Mushroom Stroganoff, Spaghetti & Meatballs, Baked Tofu Parmesan, Chocolate-Peppermint Cupcakes and Leftovers Vegetable Casserole which uses up all your leftover veggies!
vegan cheesecake


Don't forget the vegan cheesecake for dessert!

Also check out my Pudge-Free Thanksgiving post for 20 more recipe ideas! 

Still hungry for more holiday cheer? Subscribe to the Newsletter. I'll be sharing a few top secret recipes with Happy Herbivore subscribers as my gift to you! 



Recipe:Soy-Free Mac n' Cheese


A quick and easy vegan mac n' cheese that doesn't use tofu -- or fat! Miso can have soy in it, so be careful when selecting your miso if you have an allergy or dietary need (chickpea miso is soy-free!).



Cook pasta according to directions, immediately drain, rinse with cold water and set aside. Whisk all remaining ingredients together in a saucepan over medium heat. Bring to a near boil and turn heat down to low. Stirring occassionally, allow the sauce to thicken up. Combine with macaroni, stirring to coat. Garnish with smoked paprika if desired.

Make ahead brunch

Posted by: Lindsay S. Nixon |

Category: Press

Jan/Feb Issue of Vegetarian Times

The January issue of Vegetarian Times has arrived in stores and features four amazing vegan New Years brunch recipes by me: Fresh Winter Fruit Salad, Tofu Scramble Brunch Ring, Smokey Breakfast Sausage Links & “Eggnog” Parfaits. I hope you pick up a copy and try out some of my recipes this holiday season. You can find Vegetarian Times at Barnes & Nobles, Borders and Whole Foods Market. You might also find copies at newsstands, coops, health food stores and vegan/vegetarian restaurants.