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The vegan egg liqueur is so creamy, sweet and aromatic. It tastes delicious not only at Easter, but all year round. It is also ideal as a small gift from the kitchen. You can make vegan egg liqueur at home with just a few plant-based ingredients and without eggs. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
How to make vegan egg liqueur?
As the name suggests, classic egg liqueur is made from eggs. It also contains cream or milk.
You can make vegan egg liqueur with this recipe. Here, the egg yolk is replaced with plant-based pudding made from soy drink. I have used cuisine soy cream instead of cream. Kala Namak salt provides a subtle egg flavor.
Which plant-based milk for vegan vanilla pudding?
You can use soy milk, lupin milk, almond milk or a nut drink to make vegan vanilla pudding. Cereal-based milk alternatives are less suitable, just like for the vegan Napoleon cake. So don’t use oat or rice milk for vegan pudding.
Modify vegan egg liqueur recipe to taste
You can modify the vegan egg liqueur recipe to suit your taste in terms of alcohol content, sweetness and consistency. It’s similar with the edible cookie dough recipe, the peach iced tea recipe or the sugar free chocolate candy bars recipe.
Adjust the alcohol content
If you want the no egg liqueur to be stronger, add more white rum. You can also use vodka instead of rum.
For a non-alcoholic vegan egg liqueur, replace the white rum in the recipe with plant-based milk or vegan cream. Alternatively, you can also buy a non-alcoholic rum.
Determine the sweetness
If you don’t like your liqueur too sweet, use less powdered sugar. You can also reduce the amount of sugar for the vanilla pudding. Conversely, use a larger portion of powdered sugar for more sweetness.
Achieve the desired consistency
If you like the vegan egg liqueur creamier, add more vegan cream. I have used cuisine soy cream in the recipe.
Give as a gift or enjoy yourself
Homemade no egg liqueur is perfect as a small gift from the kitchen, just like the strawberry liqueur or glögg. You can give it as a gift in a pretty glass bottle for Easter or Christmas, for example.
Enjoy the vegan egg liqueur on its own for dessert. You can also use it for various cakes, tarts and dessert recipes.
The vegan egg liqueur is
- creamy,
- smooth,
- thick,
- sweet,
- heavenly delicious,
- eggless,
- aromatic,
- easy and quick to make,
- ideal for Easter or Christmas,
- also delicious all year round,
- perfect for drinking on its own, as a gift, for cakes, tarts and desserts.
How to make vegan egg liqueur: tips and tricks
- You can use a nut drink instead of soy milk. Do not use cereal-based plant milk, such as rice or oat drink, for the pudding.
- Vodka can also be used instead of white rum.
- You can adjust the amount of powdered sugar to taste.
- Kala Namak salt gives the liqueur a subtle egg flavor.
- Turmeric powder is only used for a slightly yellowish color. Alternatively, you can leave it out.
- Store the homemade no egg liqueur in the fridge. Then leave it to stand at room temperature for a while before serving.
Have you made vegan egg liqueur using this recipe? I look forward to seeing your results, your star rating and your comment below on how it turned out and how it tasted.
Try out these DIY recipes too:
- Vegan sour cream: how to make creamy cashew sour cream
- How to make lemonade: the 15 best recipes
- How to make iced tea: 5 tasty summer recipes
Vegan egg liqueur
Ingredients
- 500 ml soy milk
- 30 g cornstarch
- 40 g sugar
- 1/4 tsp ground vanilla bean
- 200 ml white rum
- 100 ml cuisine soy cream
- 70 g powdered sugar
- 1 pinch of Kala Namak salt
- 3 - 4 pinches of turmeric powder alternatively
Instructions
- Mix cornstarch with sugar.
- Add 6 tablespoons of soy milk and mix to a homogeneous mixture without lumps.
- Pour the remaining soy milk into a saucepan with a thick base and bring to a boil.
- As soon as the soy milk boils, pour in the cornstarch mixture in a thin stream, stirring constantly, and continue to bring to a boil while stirring.
- Cook the pudding for approx. 1 minute while stirring and remove from the heat.
- Stir vanilla into the hot pudding and leave to cool, stirring occasionally.
- Place powdered sugar, Kala Namak salt, turmeric powder and the pudding in a blender and mix to a creamy, homogeneous mixture.
- Pour in white rum and cuisine soy creme and mix.
- Pour the vegan egg liqueur into glass bottles and chill for about 2 hours.
- Shake the bottle of vegan egg liqueur thoroughly before pouring it into glasses.
- Store the homemade no egg liqueur in the fridge. Then leave it to stand at room temperature for a while before serving.
Notes
- You can use a nut drink instead of soy milk. Do not use cereal-based plant milk, such as rice or oat drink, for the pudding.
- Vodka can also be used instead of white rum.
- You can adjust the amount of powdered sugar to taste.
- Kala Namak salt gives the liqueur a subtle egg flavor.
- Turmeric powder is only used for a slightly yellowish color. Alternatively, you can leave it out.
- Take note of the detailed tips and tricks for making the vegan egg liqueur at the top of the article.
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