Pistachio Nog

Preparation info
  • Yields about

    2 cups

    • Difficulty


Appears in
Vegan Desserts

By Hannah Kaminsky

Published 2015

  • About

There are a few brands of “soy nog” that pop onto the market when the season rolls around, but this homemade version blows all those thin, weak brews clear out of the water. Super creamy, rich, and only boozy if you want it to be, you may find it hard to stop making it even after the winter holidays have passed.


  • ½ Cup Roasted, Unsalted Pistachios, Soaked Overnight
  • Cups Water


Thoroughly rinse and drain the soaked pistachios, and then toss them into your food processor or blender. For this recipe, a high-speed blender is recommended, but you can still make this nog without; the results just may not be quite as creamy.

Start on a low speed, and once the nuts are mostly broken down, crank it up to high, and thoroughly purée for at least 3–4 minutes, until it ap