From the White Lotus Kitchen

Holiday Vegan Eggnog


The Winter Solstice season beckons us to enjoy celebratory foods that are rich and delicious, eating and drinking fare that we may not indulge in regularly, but that bring a sense of nostalgia. Eggnog is decidedly one of those specialties.

White Lotus chef, Tamara Everett, gives us this vegan twist on a holiday traditional. But, with this interpretation, you can feed your soul and go guilt-free, knowing this whole food drink, with its warming, blood-sugar lowering, and anti-inflammatory spices will bring good cheer and good health. 

We wish you a beautiful Solstice season.

Holiday Vegan Eggnog
2 servings


1/2 cup raw cashews soaked 4-6 hours, or in hot water for 30 minutes
1/2 cup canned full fat coconut milk
1-1/4 cups (+) filtered water
3 pitted dates
1/4 tsp nutmeg (fresh grated if possible, more for garnish if desired)
1/4 tsp cinnamon
1/4 tsp cardamom
1/4 tsp vanilla
Pinch or two of clove
Pinch or two of turmeric
Pinch of sea salt or pink salt


Blend all ingredients together in a high powered blender. Add more water to reach your desired consistency. The eggnog will thicken as it sits. Adjust seasonings to taste, such as another date if you prefer your drink sweeter, etc. Chill. Garnish with extra nutmeg if desired. Indulge.