Dec 19, 2014

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?


 Serve warm or cold. Enjoy! (I know you will) 
Vegan Egg Nog
Yields 5
Sweetened with dates and super creamy, this nog will rock your taste buds... and your holiday!
Write a review
  1. 1 cup raw cashews
  2. ½ cup tightly-packed, pitted medjool dates
  3. 3 cups water
  4. ¼ cup prune juice
  5. 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.
  6. 2 tsp ground nutmeg
  7. 1 tsp vanilla
  8. 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.
Helyn's Plant-Based Kitchen

Healthy trails, 


6 responses to “Vegan Egg Nog with a Secret Ingredient!”

  1. Wow. Just. Wow.

    I read the post, imagined the ingredients and I get it, I can taste it. I know about the plums because coming from a Czech background, their common "moonshine" is called Slivovice and made from plums. They (Czechs) also make the best eggnog ever, exactly from the plum liquor. Now granted – that little bit of background has nothing to do with your vegan version, but as someone who was vegetarian 14 years, vegas 2 years and then 100% raw for 4 years, I have experimented with many recipes and textures and as I went down the list of ingredients, I just knew this hit the nail on the head. I am off to get ingredients as soon as the store opens and making this…

    Thank you again for an awesome recipe!

  2. Helyn says:

    Yay, Kytka! Thanks for that history lesson. I hope you enjoy it as much as we have been!

  3. Jen says:

    We love your recipes! This one sounds delicious as well. I'm a little concerned with the nutmeg though, maybe cut it back to one tsp, as two is closer to the toxic range. Here is a quick video from Dr. Gregor about nutmeg toxicity, There is a lot of debate about how much is too much, do recipes dilute the effects, etc, but toxic doses can be pretty low. Cheers

  4. Helyn says:

    Yes, Jen. I'm aware of the toxicity issue but not so sure about amounts. Absolutely you can lessen to 1 tsp and it will probably be just as tasty! Thanks for sharing.. love Dr. Greger!

  5. Kinsey says:

    Hey Helyn! I recently just made this and only had whole chia seeds on hand which I for the life of me could not get ground!!! Therefore, I subbed the chia seeds for ground flax. It is chilling now in the fridge but was wondering if this too will work or if you think it will get too "gelled?" Was there a reason you used chia over flax?

  6. Helyn says:

    Hi Kinsey! I used chia because to me it always seems a bit more gelatinous (good for thickening), but flax should work just fine. Hope you enjoy it!! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *