Print Options:

Egg-Less Eggnog

Yields4 ServingsPrep Time12 minsTotal Time12 mins

Around this time of year we always enjoyed eggnog. I enjoyed it but I remember feeling awful within hours of drinking it. Now I know why I reacted so badly. The culprit: eggs, sugar and milk. I later learned I am allergic to all of these. You're going to love this dairy, and egg free nog. I sweeten it with maple syrup however you can sweeten it with liquid stevia, monk fruit or dried dates. The soaking of the pecans is not included in the prep time. Allow at least 4 hours to soak the pecans. For the Coconut cream called for in the recipe you can use a tin of full fat coconut milk. Just place the tin/can of coconut milk in the fridge overnight. The cream will separate from the coconut water. Scoop out the solid coconut cream that rises to the top. The coconut water can be used in smoothies.

 1 cup Raw Pecans
 3 cups Filtered Water
 ¼ tsp Sea Salt
Eggnog flavouring
 2 tsp Vanilla Extract
 4 tbsp Maple Syrup
 6 tbsp Coconut Cream
 ½ tsp Ground Cinnamon
 ¼ tsp Ground Nutmeg
 1 pinch Ground Cloves

Soak the raw cashews in water for at least 4 hours. Strain out water and add nuts to a high powered blender along with the sea salt and filtered water.


Blend ingredients on high for at least 2 minutes. If you own a Blendtec blender you want to use the "Whole Juice" function. Pour through a nut milk bag over a large glass bowl or measuring cup. Gently knead and squeeze the liquid through the nut milk bag. Discard the small amount of meal in bottom of the bag or use it for making protein balls.


Return the strained milk base to the blender. Add the rest of the flavouring and blend on high speed for a minute or so, or until it is very smooth. The coconut cream will be lumpy if you don't blend it long enough. Store in a covered glass jar. Shake well before drinking as it will separate. Enjoy within 3 days.

Nutrition Facts

Serving Size 3/4 cup

Servings 0