Vegan Holiday No-Egg Nog

Who says nog needs eggs, or booze, to create some holiday magic? It may sound counterintuitive, but this creamy, dreamy blend is proof that festive indulgence can be plant-based, wholesome, and wildly delicious. Cashews lend their silky richness, sweetened by caramel-like dates, and a dash of nutmeg wraps it all in cozy nostalgia. It’s the kind of treat that makes you want to clink mugs and toast to the season.

Prep Time5

Cook Time6

Total Time6 5

Servings: servings

Calories: 373kcal

Author: Hannah Kaminsky

Ingredients

1/2 cup raw cashews soaked overnight or at least 6 hours
2 cups plain, unsweetened non-dairy milk
3-5 Medjool dates
2 teaspoons pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon kala namak (optional)
1/4 teaspoon ground turmeric (optional, for color)
1/4 teaspoon ground nutmeg plus more to taste

Instructions

Thoroughly drain the cashews before placing them in your blender. Add the non-dairy milk, 3 pitted dates, vanilla, cinnamon, kala namak, and turmeric (if using), and nutmeg. Blend on high speed until smooth, making sure all the nuts and dates are completely puréed. This should take at least 1 – 4 minutes, depending on how powerful your machine is.
Taste the nog and add more dates if you’d prefer a sweeter drink. Blend again until the mixture is smooth.
Either chill before serving, storing the mixture in the fridge for up to 2 days, or pour into glasses right away to enjoy it at room temperature or slightly warm. Top with an additional sprinkle of nutmeg for extra holiday cheer.

Notes

Serving suggestions: Though amazing straight out of the blender, you can take your nog to the next level by topping it with your favorite vegan whipped cream.

I simply can’t get enough nog. I like to make big batches to enjoy leftovers in a wide range of other recipes, like oatmeal, rice pudding, French toast, pancakes, and ice cream, just for starters.

Notes: Kala namak, AKA “black salt,” is what gives many vegan egg dishes that distinctive sulfurous taste. You can find it online or in Indian specialty stores. Feel free to omit or substitute regular table salt if you’d prefer a less eggy overall flavor.

Any non-dairy milk works here, but for the best results, I’d recommend something with a bit more body, like oat milk or soy milk.

If your blender isn’t quite up to the task, you can swap the whole cashews for 1/3 cup raw cashew butter and use 2 – 4 tablespoons maple syrup instead of dates.

If you’re missing the taste of a boozier, traditionally spiked version, try adding a few drops of rum extract while blending.

Nutrition