This homemade vegan take on the classic holiday favourite is delightfully rich and creamy, smooth, soft, and mildly spiced, with a touch of sweetness. Unable to find the vegan version in our nearest grocery store the other day, I took to my own kitchen to satisfy my household’s collective holiday nog craving. Success! I was immediately amazed at how great it tastes, and wondering why I hadn’t done this before! It takes just minutes to make, and may actually be the most delicious holiday nog I have ever tasted. Within minutes after consuming the first batch, I set to recipe testing so that I could share this with the world as soon as possible. I hope that you and your family enjoy it as much we do.
Although it is perfect on its own, a splash of spiced rum or bourbon is a lovely addition to this drink and makes for an extra festive holiday beverage.
Cashew soaking time: 2 hours (optional)
Prep time: 5 minutes
Cooling time: 20 minutes (optional)
Yields approximately 4 servings
- 3 cups non-dairy milk (I used soy milk)
- 1/2 cup raw cashews, soaked for two hours (soaking is optional)
- 5 medjool dates, pitted
- 1 teaspoon nutmeg, ground
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon, ground
- Pinch of cloves, ground
- Pinch of salt
Soak cashews in water for 2 hours, if desired. Soaking will add a little additional creaminess to your drink, but as long as you are using a good high-speed blender (I use a Vitamix), this step is not necessary. Drain and rinse. Set aside.
Add all ingredients to high-speed blender. I used whole nutmeg and cloves, freshly ground with a mortar and pestle, but pre-ground will also work well. If your nutmeg isn’t super fresh, you may want to add an additional 1/2 teaspoon, as it may not be as flavourful.
Blend until smooth, then strain through a fine sieve. Straining isn't absolutely necessary, but it improves the texture by removing any remaining bits of spices and dates. Chill in the fridge if desired. Top with a sprinkle of cinnamon or garnish with a cinnamon stick to serve.