vegan eggnog

Vegan Eggnog

I can’t count the number of times I’ve been asked for a vegan eggnog recipe.  This gluten free, dairy free (egg free) eggnog is not too challenging to make and full of filling rich yumminess.

Unlike other eggnogs, it’s not too sweet and has a nice delicate nutmeg flavor.  If you want to decrease the sweetness further, go with only 1 tablespoon of agave in the recipe below, or eliminate it entirely.  You’ll still have the natural sweetness of the almonds and the rich round sweetness of yacón.

Vegan Eggnog
Serves: 6
Ingredients
Instructions
  1. Soak almonds overnight
  2. Discard soaking water and rinse almonds in a deep bowl of water, repeat until water is clear
  3. Place soaked almonds and 4 cups of water in a vitamix
  4. Blend on highest speed for 90 seconds
  5. Strain milk through a fine mesh paint bag, discarding solids
  6. Place almond milk in a half gallon mason jar
  7. Add vanilla, agave, yacon, nutmeg, cinnamon and cloves, then shake well
  8. Refrigerate until cold and serve

As you all know, I love almonds.  I wrote an entire gluten free cookbook on them called The Gluten-Free Almond Flour Cookbook.  So it was a lot of fun when I found this very positive article on almonds over at Men’s Health Magazine.  Men’s Health is on the almond bandwagon!

It’s Friday again and the winner of last weeks Friday Freebie is Lauren!  She won the Virgin Coconut Oil book from Tropical Traditions.

For this weeks Friday Freebie I’ve received a 5lb bag of blanched almond flour from Honeyville to give away (again).  Go ahead and leave a comment below to be entered. On top of that, Honeyville currently has special on almond flour –a 15% discount that continues until November 17th, 2009.  To receive your discount, enter the coupon code VETERANS into your order.

UPDATE: this giveaway has ended, the winner was Sarah Yao

Comments

  1. Julia says

    I am going to make this eggnog this weekend. My daughter LOVES eggnog, but we just found out that she is allergic to dairy. She will be SO excited.

  2. Maeve says

    Two whole teaspoons of nutmeg? Whoa. That seems like an awful lot for only six servings.

    Sounds tempting, though. I bought some of that Rice Nog a few years back and it was SO sweet. Entirely didn’t occur to me to make my own. :)

  3. Emily says

    I love that you made eggnog with almonds. So creative! A bag of almond flour would be fantastic as I want to give gf cookies away as all my gifts this year. Have a festive weekend sipping your eggnog! Yay for fun options like this!

  4. Jenny L. says

    I would love to win the flour to try out some of your yummy recipes from the cookbook. I took it on a road trip last week and had non-gluten free people drooling over the recipes.

  5. Stacey says

    !! I love you! I was JUST talking to a friend of mine on the phone about how much he misses eggnog now that he can’t tolerate milk. I told him I would try to come up with a nutmilk substitute and this sounds perfect! Although I can’t have agave or yacon so I’ll be subbing with honey. I think buckwheat honey will be the best substitute because it’s the most molasses-y I’ve found. Oh I’m so excited!

  6. says

    This does sound luscious, however, I wonder if I used my (Original) Diamond Almond Breeze how it might taste, thus sparing me grinding up a bunch of almonds into a milk slurry when I’d rather use them in cookies.
    Stuck in tradition, I keep thinking it needs eggs for that “eggy eggnog” taste, but I will give this a try. (If it seems to need that, I will try adding some of my powdered egg whites, but I will try it as is first.)
    Thank you so much for this most yummy-sounding allergen-free holiday option.

  7. Heather (The Momshell Diet) says

    Sounds luscious. But what do y’all think — would it lead to unmitigated disaster if I tried to make almond milk in my KitchenAid food processor? It’s all we have by way of blending equipment for now. Everything else is still in a storage locker abroad.

  8. says

    I love eggnog and was noticing it was out on the shelves. It always upsets my system but I love it. With your recipe I can still love it, drink it, and feel good!!!! I can’t wait to try it out.

    • Janet says

      I’m sure it’s better homemade, but just using store-bought almond milk and syrup sounds like it would take most of the work out of it and would cost less. I think I’ll try your idea first, Sarah!

  9. Valeda says

    Another awesome recipe! You have changed my life with almonds. I am always making one of your recipes, they are easy as well as nutritious. I don’t feel like I am living without anymore. Thanks!

  10. Diane J. says

    This looks so good, can’t wait to try it, with unsweetened Almond Breeze though (hope it tastes as good). Just made my second huge batch of your Coconut Chicken Soup, love the addition of coconut milk & cilantro, added tons of veggies too. It was so delicious. Thanks Elana.

  11. Penny says

    this seems like a great opportunity to give yacon syrup a try, too. Yum. I’m traveling and so miss being able to whip up an Elana recipe in my kitchen. I’ll cross my traveling fingers for the honeywell drawing, though. thanks, again, Elana for all your creativity and generosity with your recipes.

    Penny

  12. Diane says

    Yum! I was wondering if you ever make plain almond milk and if so if you do it the same way as in this recipe.
    I was just thinking about making your chocolate chip cookies and finally ordering a bag of almond flour from Honeyville instead of from Vitamin Cottage!

  13. Samantha says

    Thanks for the recipe. I let my boys try some dairy eggnog this week and they loved it, the only problem was my older son complained of pain in his stomach :( I will be sure to give this one a try because he never complains after eating anything made with almonds.

  14. Phoebe says

    This is a great alternative to raw eggs thank you! I would also love to try the almond flour, it sounds like a wonderful alternative to white or wheat which I try to stay away from. With Thanksgiving coming up I know I’ll indulge in one piece of my sister’s apple pie. Some traditions are too hard to give up completely so I let myself enjoy a little bit and then get straight back on the right track. Thanks!

  15. says

    This is what I’ve been waiting for. I was worried I was going to have to figure this out on my own. That’s why I love your work Elana…you know what we are looking for! Can’t wait to see what’s next.

    PS…had the salmon, family loved it, even the 14th month old gobbled seconds!

  16. Ali says

    This will be wonderful! I’m so excited to share this with my friends. I’d love to have the almond flour too. I’m running low. I’ve placed it on my gift list this year!

  17. Heather says

    Elana- I recently came across your site & am so grateful for all the work you’ve put into it!
    I combined your pie crust& squash pie & it was great- topped with a little stevia sweetened coconut milk- will be perfect for staying on track during Thanksgiving- thanks a bunch!

  18. Maggie says

    I just went grain-free, and a bag of almond flour to get me going would be terrific! Your recipes are wonderful, thank you!

  19. Kathryn says

    This looks wonderful – just last night I noticed all the different nogs at the store – dairy, dairy free – but all way too full of sugar. Can’t wait to try this!

  20. says

    I would have never considered a vegan eggnog. Now I read your recipe, and a lightbulb goes off – I wonder how coconut milk would taste with these spices? Like a coconuty eggnog? Hmm…

  21. Kathryn says

    Elana,

    I just got my julienne peeler and am about to make your chicken noodle soup recipe. I already made your cranberry-walnut-chocolate chip cookies and zucchini bread today. The eggnog looks great, but I am thinking it would be much easier to buy almond milk. You did inspire me to bake pumpkin this fall and I have made several of your pumpkin recipes. I froze all the extra pumpkin for future use. I didn’t realize it was so easy. No more canned pumpkin for me. I love your blog. Thank you for taking the time to share with all of us faithful readers.

  22. Sarah says

    I’ve made my share of ‘flops’ while trying to make ingredient substitutions according to what I can eat…so I was excited to recently discover your site! It is so helpful to have tried-and-true recipes and the encouragement in knowing that there are others out there cooking/baking this way!

    I’ve never tried any of the almond flours you recommend so I was excited to see this Honeyville flour giveaway. Count me in! :)

  23. says

    Now that I must try! I eat eggs and love egg nog, but it always kind of just “sits there” in my tummy. This looks so lovely, too. Nutmeg is wonderful.

    Congrats to Lauren!!

    For a second I read the 5 lbs of Honeyville as 50! LOL What a great giveaway! I just love their flour. :-)

    Shirley

  24. Eve says

    This sounds wonderful!
    Question: should the almonds be blanched, or will they be all right with the skins on?

    We just had company, and I whipped up your chocolate chip macaroons and the pear crisp—thanks so much!

  25. Kaye says

    We usually buy a non-dairy egg nog at the store, but would much rather make my own with the kids!! Thanks for the recipe~ can’t wait to try!

  26. Cindy Cundiff says

    I love your website, I love your cookbook and I can’t seem to keep enough almond milk around!! We make our own as well. Looking forward to making this recipe. Thanks!

  27. Rosy says

    I love eggnog! I don’t have any almonds, but do have coconut milk. I am going to try it with some of that.

    I also just got your book from Borders, Supper excited to start making some of the stuff in it. I made the pasta sauce, and ate it with some zucchini noodles, and parm cheese. Loved it.

    Now if we can talk you into a coconut flour cookbook, wink, wink.

    Thank you, you really are an inspiration.

  28. Lindsey says

    Elana, thank you again for another delicious looking recipe! I LOVE EGG NOG! Oh and please sign me up for the Friday giveaway of the Honeyville Almond Flour. I’ve made 3 recipes so far with it, the vegan chocolate chip cookies, pumpkin muffins and orange cake. They were all sooo yummy!! I made the orange cake for fathers day and my brother-in-laws mom, who is a diabetic, could not stop raving about it.. it was her first agave experience! Thank you for all you do!

  29. Lynn says

    mmm…that eggnog looks delicous. I just ordered my almond flour today from Honeyville. Thanks to you and your website I now prefer most baked goods made with almond flour rather than wheat flour (I’m not gluten free but love many GF recipes).

  30. Pam says

    My Wholefoods does have almond flour in bulk so I suggest to the person that said Wholefoods doesn’t have almond flour in bulk to try another Wholefoods.
    Or better yet, purchase large bags of Almonds at Sams Wholesale (the cheapest I’ve found) and make your own flour. I use a magic bullet or vita mixer and make my own. There are always cheaper alternatives than buying pre-packaged and work just as well.
    Pam

  31. Sirka says

    I just got your cookbook, and the recipes look yummy! I am newly gluten-free, and have so much to learn…
    Would love to be entered for free almond flour :)
    Thanks for having such a great website!

  32. dawn-marie says

    If I had a good blender I would be all over this recipe. I may have to bring the ingredients to my sister-in-law’s house where her husband has celiacs and her daughter is lactose intolerant.

    big thanks for the recipe!!

  33. says

    Hi- my family made this for Christmas 2009 and whoa was everyone impressed! Even those who don’t like actual eggnog will love this! My mom and I are gluten-free and my whole family is vegan. Check out my blog- I create recipes as well!

    VEGirl- 13 year old Vegan, Environmentalist, Gluten-free girl

    vegirlblog.blogspot.com

  34. laurie granlund says

    I am so happy to find your site. I have a young daughter who has needed to change her diet to gluten free, sugar free, and dairy free. Your chocolate chip cookies were so good. I made them tonight, and she and I have been enjoying them. I look forward to reading about many more of your recipes. Oh what a blessing you are.

    Laurie Granlund

  35. Tracey says

    sounds very yummy, I’m amazed at what you can make using non traditional ingredients. I’m so excited about this. Thanks Elena

  36. Sarah says

    After missing out on eggnog last Christmas due to pregnancy, and then thinking I would be missing it again due to nursing a dairy free baby, this came as the GREATEST treat to start my christmas season!! Thank you thank you thank you! I can never get enough of your website. You have been a gluten free/ dairy free savior for our household. God bless you this year Elana for you bless so many people.

  37. Amy Lyden says

    This is great but I think you have the cinnamon and nutmeg measurements reversed. I will use maple syrup instead of agave, and melt a wee bit of arrowroot into some of the milk and add it to the rest to have that thick eggnog texture. YUM! Thanks!

  38. Imegahan says

    Yes, we know you do not answer nutrition questions, but it would be helpful, useful, and simply kind if you would simply supply this information with the recipes you provide. Organic Valley egg nog has 180 cal. and 10 g fat, while Living Without vegan egg nog has 366 calories, 33g total fat, per serving! For vegan! No cream, or cholesterol laden eggs! And Elana’s recipe? God alone knows. Elana– this seems a bit of a grinch like policy on your part.

    • says

      who says that she has to supply this information? It’s her blog, not yours. Also to label her as a “grinch” is very harsh. Cut her some slack!

    • JennM says

      If you want nutrition information for a recipe, you can easily calculate it yourself. I’m diabetic. I have to count carbs. I do this all the time. I don’t even need a fancy web site to do it most of the time. I simply add the carb counts for the ingredients I use, then divide by the number of servings. Bingo. No name-calling involved. If this were a company making pre-packaged goods, yeah, you would have the right to complain (I have done this before making product purchases because I need to know if I can eat what’s in it). But Elana is just a person, writing a blog, which you can read for free. Come on. Do your own math.

  39. Zena C. says

    I’ll admit I was a little skeptical, but this recipe is fantastic. I’m a huge eggnog lover, and this recipe totally satisfies! Now to add brandy…

  40. Emily Zukowski says

    Fantastic idea. So exciting to have an alternative to the soy nog offered in the store. Might even give this a try with Brazil nuts. Thanks.

  41. T. Helen Sage says

    Ooh, I just got almonds as well. Surprised it isn’t with coconut milk, using some of the fat as well to give the nog that creamy texture. HHhhhmmmm, I think I know what I’m doing this weekend!

  42. Suz says

    I would love to try the flour! And I will be making two batches of almond milk this weekend-one regular and one for eggnog!!! Yeah!!!

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Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer.