Eggnog is a popular drink during the holidays. Traditional eggnog is made of milk or cream, sugar, raw eggs, an alcoholic spirit and spices. It makes you wonder: How did humans first think downing a spiced and spiked egg-yolk-milk mixture was a good idea? Anyway, as you might expect, we’ll make our own plant-based version of eggnogis- virgin for the kids, strong for the parents :).


The first president of the United States, George Washington, was quite a fan of eggnog and devised his own recipe that included rye whiskey, rum and sherry. It was reputed to be a stiff drink that only the most courageous were willing to try.

For my version of eggnog you don’t have to be courageous at all 🙂 Just enjoy it!

Plant-based Eggnog
Prep time:
Cook time:
Total time:
Serves: 14
  • 3/4-1 cup raw cashews, soaked for 2 hours
  • 2 cups filtered water
  • 1 15 oz. can of full-fat coconut milk
  • 6 medjool dates, pitted
  • 1 tsp vanilla extract or vanilla powder
  • 3 tbsp rum (optional)
  • 1/2 tsp kosher salt
  • 1 tsp freshly grated nutmeg
  • 1 tsp cinnamon
  1. Place the cashews in medium bowl. Cover completely with boiling water and allow to soak for at least 30 minutes (or let them oak for 2 hours in room temperature water).
  2. Drain and rinse the cashews. Transfer them to a high-speed blender.
  3. Add the remaining ingredients and blend with the cashews until very well blended and smooth.
  4. Chill in the fridge for one hour. Serve cold.


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