I saw an amazing recipe for eggnog squares in a magazine recently and then I saw the ingredients: cream cheese, whole eggs, egg yolks, heavy cream…..oh boy. I really wanted to make them vegan but there’s nothing out there so here it is for you: my Vegan Eggnog Cheesecake Squares.
I have a good relationship with eggnog. My Dad is obsessed with it so we had it around a lot growing up. Like, the non-alcoholic kind that you guy in the store. But as I got older and began attending my parent’s Christmas parties as an adult, I realized that one of my Dad’s friends made high octane eggnog from scratch. Frothy with eggs and packed full of brandy, fresh eggnog is unbelievable. Steve also taught me the power of using fresh nutmeg to garnish every glass. Since this realization that freshly ground nutmeg is nothing short of a miracle spice, I use it all the time and I always keep a new nutmeg nugs in my spice cabinet. These days, I’m keeping it simple and just splash regular or vegan store-bought eggnog in my black coffee and that’s enough for me.
These turned out so well – they are rich and creamy and just perfect for the holidays. I hope you get a chance to try my Vegan Eggnog Cheesecake Squares and that you have a wonderful December. And if you need other cookie ideas, check out these little No Bake Vegan Chocolate Haystack Cookie Bites. If you want to know more about vegan baking for the holidays, I have some fun resources for you. I was recently on a podcast with my dear friend, dietitian Mary Purdy and her Mary’s Nutrition Show which you should follow anyhow because she is insanely entertaining. I’m also talking vegan baking with Food&Nutrition magazine and they’ve also got my 8 traditional desserts made vegan friendly on there. Enjoy!