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Veggnog (Vegan Eggnog)

Julia Koban Trigo 

Colorado Springs, Colorado


Instagram: @delight.fuel |

Serves 4



4 cups plant-based milk

1 cup soaked cashews (about 4 hours)

1 tbsp cinnamon

1 tsp nutmeg

Pinch of ground allspice

2-3 medjool dates, pitted



• Soak cashews in water for up to 4 hours. I recommend not to soak overnight so the Veggnog can last longer in the fridge.


• Drain nuts and place them in a high-speed blender with all the other ingredients. Blend until smooth and creamy.


• Store in an airtight container in the fridge for up to 4 days. Enjoy with some fresh baked cookies.

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