I love egg nog! But after a food allergy test a couple years back revealed that I am allergic to both eggs AND dairy (a travesty, really), I avoid both. This makes both baking and brunch very difficult, so that’s why I am always coming up with vegan options for certain foods, even though I’m not vegan. I also recommend avoiding processed soy, so those soy milk egg nog options are not great either. Enter vegan nog!
Here is a vegan nog recipe I got from nutritionist Rose Cole, from her new sugar free cookbook. Give it a whirl and let me know what you think!
Chilled Holiday Vegan Nog
• 2 cups Almond Cream, unsweetened (see this post for how to make what she calls almond cream and I call almond milk)
• ½ cup date paste (dates blended with a little water)
• 2 Tbsp grade B maple syrup
• 2 frozen bananas
• 2 tsp flax seed oil (*optional)
• 2 tsp vanilla extract
• ½ tsp nutmeg plus additional for sprinkling
• ¼ tsp cinnamon
Blend all ingredients except bananas. Add bananas and blend. Serve immediately, sprinkled with additional sprinkle of nutmeg. Enjoy!
Mary Vance is a Certified Nutrition Consultant and author specializing in digestive health. She combines a science-based approach with natural therapies to rebalance the body. In addition to her 1:1 coaching, she offers courses to help you heal your gut and improve your health. Mary lives in San Francisco and Lake Tahoe in Northern California. Read more about her coaching practice here and her background here.