Cauli-nog (Eggless, Dairy, Grain, nut, Soy, and Sugar-Free)

The holiday season is here and it’s time for some Nog! Eggless Nog! Actually Cauli-Nog! Huh, what, yes! Eggless Nog using Cauliflower! This creamy, sweet and perfectly spiced drink is a delightful indulgence this holiday season!

My family loved drinking the traditional eggnog before transitioning to a plant-based lifestyle. So our first holiday season of being plant-based we went on a search to find a replacement for Eggnog. To our delight, there were many variations out there.

The blog CookingwithPlants.com has an amazing Sweet Potato Eggless Nog that inspired my recipe. Instead of using plant milk I opted to use steamed Cauliflower instead! Hey, why not? Many people suffer from nuts, soy, and grain allergies. Cauliflower is the perfect allergy-friendly ingredient, it’s nutritious, and it also adds extra creaminess without adding tons of fat or calories.

The ingredients are simple whole foods with a few special spices. There is no added eggs, dairy, grains, nuts, soy, or sugar. While I avoid using extracts as much as possible because of the added alcohol and sugar content, this recipe was void without it. The Rum extract really gives the drink that “eggnog” flare. So there is a smidgeon of alcohol from the extract, but it won’t make you tipsy. (lol)

So I gave it a go! Allowed the drink to chill a bit in the fridge! I couldn’t wait to let my kiddos and my hubby to give it a taste test. Well, mom hit a home run again! Everyone in the family gave the Cauli-Nog 2-thumbs up!

Cauli-Nog is the perfect festive holiday drink with guilt-free indulgence! Enjoy!

Watch “How To” Video:

Print Recipe
CAULI-NOG ( (EGGLESS, DAIRY, GRAIN, NUT, SOY, AND SUGAR-FREE)
The perfect festive creamy, sweet and spiced drink for the holiday season!
Prep Time 5 minutes
Cook Time 8 minutes
Passive Time 2 hours
Servings
servings
Ingredients
  • 1 cup Cauliflower (about 5 oz)
  • 4-5 large Medjool Date, pitted and halved (about 4 oz)
  • 1/2 cup Baked Japanese Sweet Potato (do not include the skin, only the white flesh)
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Vanilla Bean Powder
  • 1/4 tsp Nutmeg
  • 1/8 tsp Ground Turmeric
  • 1/16 tsp Allspice (a pinch)
  • 1/2 tsp Rum Extract
  • 2 cups Water
Prep Time 5 minutes
Cook Time 8 minutes
Passive Time 2 hours
Servings
servings
Ingredients
  • 1 cup Cauliflower (about 5 oz)
  • 4-5 large Medjool Date, pitted and halved (about 4 oz)
  • 1/2 cup Baked Japanese Sweet Potato (do not include the skin, only the white flesh)
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Vanilla Bean Powder
  • 1/4 tsp Nutmeg
  • 1/8 tsp Ground Turmeric
  • 1/16 tsp Allspice (a pinch)
  • 1/2 tsp Rum Extract
  • 2 cups Water
Instructions
  1. Place the Cauliflower and the Medjools Dates in a small saucepan with a steamer basket insert and some water added. Steam the ingredients for 8 minutes.
  2. Add the steamed Cauliflower and the Medjool Dates a blender. Add to the blender the remaining ingredients with 2 cups of water. Blend until smooth.
  3. Transfer the drink to (2) glass cups. Refrigerate for 2 hours so the drink will thicken and the flavors will blend.
  4. Enjoy!
Recipe Notes

BAKED JAPANESE SWEET POTATO:  Bake sweet potato on a parchment-lined baking sheet at 400F for 1-hour.  If after an hour the sweet potato is not fork-tender, then turn the oven down to 350F and continue to cook another 30-45 minutes until tender.  The baked sweet potato will keep in the fridge for

12 Comments Add yours

  1. Angela E Norman says:

    Oh my word now that’s being creative. I’m kind of curious to try it now.

    1. Faith Scott says:

      Hello Angela! You must try and let me know how much you enjoyed the “Cauli-Nog”. Be sure not to leave out the Rum extract and allow the nog to chill a couple of hours before indulging!

  2. Colleen says:

    Faith, I missed the amount of rum flavor used. You are so creative and clever – who would’ve thought to use cauliflower in egg nog?!

    1. Faith Scott says:

      Hello Colleen! Oh my goodness! How could I forget to list the most important ingredient! The Rum extract! The amount needed is 1/2 tsp. Thank you for catching that oversight. I hope you enjoy the “Cauli-Nog” as much as we do!

  3. Gunther says:

    I was wonder if you can use Dillon Holmes Well Your World Date Powder instead of using the dates themselves?

    1. Faith Scott says:

      Hello Gunther. I don’t see why not. Give it a try and tell us how it comes out for you. 🙂

  4. Eileen Granet says:

    Nog good for how long is refrig? Can it be frozen? I saw you on Chef AJ today and LOVED it. Great to see your whole family. I have missed eggnog and now I can have it. About how many calories per serving? Thank you for sharing this today! 😍

    1. Faith Scott says:

      Hello Eileen! We had a blast on Chef AJ’s show. So glad you enjoyed our family. Although this drink never lasts around our house, lol, I would think as long as it is stored in an airtight glass jar in the fridge it should last up to 5-7 days in the fridge. As far as the freezing aspect, I would say give it a go and let us know. Sorry, but we do not count calories. Dried fruit is calorically dense, so I would imagine a serving would be high in calories. But as longs as what me and my family are consuming are from whole plant-based ingredients, I really don’t worry about calories. Hope this helps.

  5. Beth says:

    What would be the best substitute for Japanese cauliflower?

    1. Faith Scott says:

      Hello Beth! You can use maybe a Hannah (Jersey Yam), Murasaki Sweet Potato, or even an Orange Sweet Potato.

  6. Tom Larsen says:

    I saw you and your beautiful family on Chef AJ on Thanksgiving. This is an awesome recipe. I made it, and it’s very good. I’m thinking next time I’ll reduce the cauliflower to 1 cup, increase the Sweetie to 1 cup and increase the water. All three in our family thought it’s remarkable because it’s both thick and thin. Both strong and weak. Maybe it should be called paradox nog. I think more sweeties would reduce the slight weakness in the flavor and make it a bit more rich feeling and looking. Less cauliflower would reduce the strongness, which is a very slight taste of cauliflower. Sorry to pick at your masterpiece, but I live with some very exacting people. Thanks for the great recipe

    1. Faith Scott says:

      Hello Larsen! Thank you for your kind compliment. I always say that the sky is the limit in a plant-powered kitchen. Different strokes for different folks. That’s what makes the world so beautiful. So glad to hear that your family, although with varying views enjoyed the adventure of tasting a plant-powered nog! Happy Holidays to you and your family!

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