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Serves 4 to 6


    Holiday nog holds a special place in our hearts. For many, it is the epitome of Christmas and brings back memories of holiday parties through the years. Well, don’t worry, dear friends. Just because you’re avoiding eggs doesn’t mean you have to forgo your favorite holiday drink. Using the magic of cashews and coconut cream, we’ve recreated a holiday nog that is every bit as luscious as the nog you grew up drinking. It’s redolent of the cozy flavors of winter


    recipe | Toni Okamoto & Michelle Cehn




    • 1/2 cup raw cashews, soaked in water overnight or for at least 4 hours, drained, and rinsed
    • 1 cup water
    • 1 cup full-fat coconut cream
    • 1 cup unsweetened, plain soy milk
    • 2 1/2 Tbsp sugar or sweetener of choice
    • 1 1/2 tsp vanilla extract
    • 1 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1/8 tsp ground cloves
    • 1/8 tsp ground cardamom


    Per serving:

    • calories278
    • protein4g
    • fat14g
    • carbs36g
      • sugar31g
      • fiber1g
    • sodium34mg



    1. In high-powered blender, combine soaked cashews, water, coconut cream, soy milk, sugar, vanilla extract, cinnamon, nutmeg, cloves, and cardamom and puree until smooth.
    2. Place eggnog in refrigerator and chill for 2 to 3 hours. Stir eggnog and serve cold.


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    Celebrate Spring

    Celebrate Spring

    Spring dawns and with it an awakening of our mood and senses. Shoots and leaves are emerging, and we’re greeted by a host of fresh vegetables rearing their heads after a long winter. It’s always a joy to see the first rhubarb, delicate peas, spring leeks, and asparagus. It’s also a time to savour spring treasures that are in more fleeting supply—such as fiddleheads, ramps, (delicate, yet spicy) salad turnips, and nettles. It’s like greeting old friends you haven’t seen in a while, a chance to savour their abundance and the health benefits they provide. Spring is a symbolic new beginning, which makes it a great time to learn something new in the kitchen. Whether it’s tackling an artichoke, something that always seemed too daunting, or finally experimenting with a vegetable you’ve admired but never dared to try, read on. Now’s the perfect time. These six spring-inspired recipes will help you get creative in the kitchen while helping you celebrate the bounty of nature. Welcome the optimism that spring brings.