Matthew Woolen is a master pastry chef and has worked in a variety of Seattle restaurants, including gastropub Old Sage, Zhu Dang, and a gluten-free restaurant called Capitol Cider.

Matthew Woolen

Making eggnog, the creamy classic holiday drink that may or may not be spiked with booze, presents a problem for people who don’t consume eggs or dairy. But they’re in luck: Despite its name, eggnog isn’t particularly eggy tasting. Instead, it’s all about the flavors and aromas of vanilla and warm spices, suspended in a liquid that has the consistency of heavy cream.Getting the flavor right seemed simple enough, but getting the texture of the drink right was a little more challenging. After trying several thickeners, like flaxseeds and tiger nuts, I eventually settled on using cashews. Soaking and then grinding cashews can yield a very rich and creamy nut milk that, crucially, thickens when heated, thanks to the relatively high starch content of cashews. (This is why the nuts are used in all kinds of plant-based preparations.) By heating just half of the seasoned and spiced cashew milk, the mixture takes on the exact viscosity and texture of an eggnog. After that, it was just a matter of dialing in the spices and seasoning.The result is a nut-nog that’s almost indistinguishable from eggnog. Spike it with dark rum, whiskey, or, for a real treat, Santa Teresa Rhum Orange Liqueur, or just stash it in the fridge for whenever you’ve got guests over for the holidays.

Vegan Eggnog