When you want some really good eggnog, but without the eggs, the dairy, and all the sugar, this recipe will be your friend. Better yet, it will be your BFF perhaps, because it’s pretty much instant — just blend, boom, and done.
A couple of years ago I saw a recipe using eggnog shared on Facebook, and realized I haven’t had eggnog in ages. Of course, leave it to the girl who can’t have sugar, milk, or eggs to suddenly crave something that consists pretty much solely of that… :)
Some years before that I tried a vegan soy eggnog from the store — it was a high quality version from a health food store, tasted good, but cost a fortune and that big jar of it was more of a one time luxury. Somehow seeing that one particular recipe re-ignited my interest in eggnog again. I went back to the shops, but to my disappointment couldn’t find a single version I could actually consume… I rushed home and decided to improvise instead.
The improv version turned out better than the original according to my non-dairy-free friends who were over to sample it — though they might have been on a bit of a sugar high while sampling, since I also stuffed them full of cake and miscellaneous Christmas cookies ;) But everyone enjoyed this a fair bit, myself included.
By the way, a random factoid: I actually stopped drinking eggnog long before I went dairy-free. One day someone enlightened me that eggnog is made with eggs — am I the only one who never realize that?! *facepalm* The thought of drinking an egg, even though I was eating them at the time, was just incredibly bizarre. That was the end of eggnog for me! But turns out, as you’ll see when you give this version a try, you can easily make a good nog without them — the trick is actually just the nutmeg and cloves — the things that give the traditional drink its special flavor.
This eggnog recipe is a wholesome vegan spin on the traditional drink. Made without dairy, eggs, refined sugar, and free from soy and coconut — the common commercial alternatives.
- ½ cup raw cashews
- 1 ½ cups unsweetened almond milk
- 5–6 soft pitted medjool dates
- 1 tsp pure vanilla extract
- ¼ tsp nutmeg (optional: + more for sprinkling)
- ⅛ tsp cloves
- ⅛ tsp salt
- Place cashews in a glass bowl and cover with very hot water. Allow cashews to soak for about 10 minutes, then strain and discard water (this is to soften them quickly. If you want to keep the recipe raw, pre-soak cashews for at least an hour in room-temp water)(Note: if your dates are hard, soak them along with the cashews).
- Place all ingredients in a high speed blender and process on high for a few minutes until consistency is very smooth and everything is blended together.
- Serve warm (it’ll be warm-ish from the blender), sprinkled with a dash of nutmeg on top, or chill and enjoy cold later (you can also add a few ice cubes to the blender to have a chilled version right away). Enjoy!
Feel free to add 1-2 tbsp rum or rum extract for that kind of ‘nog…
P.S. If you’re looking for more vegan & gluten-free Christmas desserts and treats, check out this collection of recipes:
Disclaimer: This post contains an affiliate link to the Vitamix used.