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Holiday Nog

  By VegFest Colorado  ,

November 3, 2015

This healthy version of the holiday classic is made with cooked butternut squash. YUM!

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1 cup cooked, mashed butternut squash (directions below)

3 cups creamy soy or hemp milk (or 1 cup vegan creamer and 2 cups rice or regular soy milk)

¼ to 1/3 cup raw sugar or to taste (or substitute agave nectar)

2 T Brown Rice Syrup (yummy but optional)

1 tsp. vanilla (omit if using vanilla soy milk)

1/4 tsp. ground nutmeg

1/8 tsp. rum or brandy flavoring (optional) or use real rum to taste (See NOTE below)


Cooking the squash

You can steam the squash or cook it in the oven.

Cook in Oven

wash the squash, and cut it in half lengthwise and place on an oiled cookie sheet, cut side down.

Bake at 350 degrees for about 30 to 45 minutes or until tender.

Cool and mash.

Or Steam Squash

Peel and cut it into cubes.

Place the cubes in a steamer basket and cook until tender.

Cool and mash

After Cooking

Put the cooked squash (1 cup) and remaining ingredients in a blender and blend until smooth.


If using real rum or brandy, omit the flavoring and add the rum or brandy just before serving (or the unused nog will coagulate). Store the remaining nog in the refrigerator. 3 batches make 1 gallon. To your health!!

This delicious and festive recipe is from Vegan Life Colorado



  1. Ed Narvaez says:

    Thanks for this great holiday “egg” nog recipe. We had this nog at a holiday party and it was great! Thanks for sharing.


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