A holiday tradition, eggnog is usually made with, well eggs and dairy, but I’ve got your back this season with my plant-based vegan version that’s just as delicious and satisfying as the original and much better for your waistline. My Plant-Based Vegan Moroccan Eggnog takes it just a notch higher, as well, with the addition of a few Moroccan spices.
The addition of these spices is reminiscent of chai tea spices so if you love chai, you’ll love this vegan Moroccan eggnog.
However, if you like more of a traditional eggnog flavor, the only spices you’ll want to add is some cinnamon, nutmeg and a little vanilla.
Many of the vegan eggnog recipes use cashews, but for this one, I wanted to keep the calories and fat lower. It’s hard enough during the holidays to stay within our boundaries because holiday food is so tempting.
If you’re struggling at all in this area, be sure to read any of these articles which are meant to help you if you’re struggling with temptation:
- “Why You Can’t Resist Food Temptations and What to Do About It”
- “5 Steps to Resisting Food Temptations“
- “12 Tips for Avoiding Added Sugar on a Plant-Based Vegan Diet“
- “Candy Central: 5 Holiday Healthy Eating Tips“
The sweetness comes from the addition of frozen banana and a few dates. And, then all you need to do is add the spices and give it a whirl in a high-speed blender. It’s fun to serve as a snack or for other holiday celebrations such as Mother’s Day, Valentine’s Day or Easter. And, don’t forget, you can add a little nip of your favorite brandy, bourbon or rum if that suits your fancy.
Be sure to add these beverages to your plant-based diet:
And, if it’s not sweet enough for you, you can always add another Medjool date or a splash of maple syrup or stevia.
This recipe is great by itself or you can serve along with the rest of my special Moroccan Holiday Menu.
- The addition of a frozen banana makes this plant-based vegan eggnog creamy. I have seen recipes that use soaked raw cashews, but again, I like to stick with fewer calories, but if you’d like to experiment, you can add about 1/2 cup soaked raw cashews to the recipe.
- If you feel like it needs more sweetness, you can add a few tablespoons of maple syrup, or use a few drops of Stevia to your liking.
- This vegan eggnog is a rich and flavorful dairy-free, egg-free recipe that’s suitable for the kids but you can spice it up with a little rum, whiskey or brandy.
I’d love to hear your feedback in the comments below for this Plant-Based Moroccan Eggnog recipe! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
This recipe is Certified Plantricious because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- Sodium (mg) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calories
Plant-Based Moroccan Nog
- 8 cups non-dairy milk
- 2 frozen bananas broken into pieces
- 4-6 Medjool dates pitted
- 2 tsp allspice
- 1 tsp Ceylon cinnamon*
- 1 tsp ground coriander
- 1/2 tsp nutmeg
- 1/3 tsp ground cloves
- Blend in a high-speed blender until smooth and creamy. Sprinkle a little cinnamon on top and serve
- Chill for about an hour.
- Sprinkle a little cinnamon on top and, if desired, add a little of your favorite brandy, bourbon or rum.