Vegan “Nog”

Enjoy the holiday season without all the cholesterol, fat and guilt with this amazingly delicious vegan version eggnog. It’s rich and creamy and has the taste similar to that of traditional eggnog. The little bit of turmeric gives it the slight yellow color reminiscent of the egg yolks used in the traditional recipe. You get the good fats from the avocado and coconut milk which also gives it the creaminess.

Give it a try and let me know how it was for you.

Vegan “Nog”


1 ripe avocado

1 can coconut milk

3 cups almond mild, unsweetened

½ cup agave nectar or maple syrup

2 Tbs. fresh lemon juice

½ Tsp. vanilla extract

1 Tsp. ground nutmeg

¼ Tsp. ground cinnamon

¼ Tsp. turmeric (color)

Small pinch cloves


Pour coconut milk into a container. Place the coconut milk and avocado in the freezer for about 45 minutes.  Be sure it doesn’t freeze. They should be very cold. Slice avocado in half, scoop half in a blender. Add all of the other ingredients. Blend until smooth. Pour in bowl or glasses. Garnish with a shake of cinnamon or nutmeg.

Note: Turn this into a smoothie by adding a few cubes of ice before blending.


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