Vegan Egg Nog with a Secret Ingredient!


Egg nog lovers unite. Vegan egg nog lovers sing, “Hallelujah!” For ye asked and so ye shall have… THIS STUFF ROCKS THE PARTY!

Before I go any further I must acknowledge my amazing man and his acutely keen taste buds. This is not the only time he’s come through for me. The first time was when he suggested caraway seeds because, “they taste like bleu cheese” for my vegan bleu cheese dressing. He was right about that and he’s nailed it a second time…

I was despondent that I simply couldn’t get a real authentic egg noggy flavor without that disgustingly processed imitation rum that is in most egg nog. So, Mr. Smarty Pants says to me, “You know… plums taste like rum.” Wut? I scoffed to myself, yeah, right. Then he said, “You could try adding some prune juice.” Ha-ha-ha-ha-haaa-ha-ha-ha-ha, I thought to myself. Yeah, not. But I did. And to my amazement (insert choirs of angels) it WORKED! I can’t believe it. I swear it tastes just like there’s rum or rum flavoring in there. Prune juice. Who would have ever thought?

What about sweeteners? Dates, thank you very much. Keepin’ it whole-food, ma’am.

Next is the texture. You know how egg nog is usually so thick and creamy that it sticks to the sides of the glass and you use your finger to get every last drop? Guilty! Well, BONUS time… chia seeds! Gimme some nutrients in my nog, dude! Ground chia makes this festive holiday drink the perfect consistency. Of course, I used cashews because they are so creamy-dreamy in their own right. Tried it with soy milk… it’s just nowhere near the same.

I. Am. Happy. And excited. And silly. Can you tell?


  • 1 cup raw cashews
  • ½ cup tightly-packed, pitted medjool dates
  • 3 cups water
  • ¼ cup prune juice
  • 1-2 TBS ground chia seeds, depending on how thick you like it. It will also thicken more with time, so if you’re not going to use it all at the same time, I would use less. Also, I used white chia seeds. Black may give it a funky color.
  • 2 tsp ground nutmeg
  • 1 tsp vanilla
  • 1/8 tsp turmeric (for that distinctive pale yellow color)


  1. Blend the cashews with one cup water until smooth. If you don’t have a high-powered blender, soak the cashews for about 4 hours prior. But I can’t guarantee that it would be just as smooth and creamy!
  2. Add remaining ingredients and blend again until smooth.
  3. Refrigerate and shake well before serving.
  4. Guzzle.
Makes about 5 cups. Serve warm or cold. Enjoy! (I know you will)

Stay tuned, for tomorrow is… CUPCAKES. And next, my take on figgy pudding. Then I may need a vacation!

Healthy trails,

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