A sweet and creamy treat made with vegan nog, rice, and savory spices. Perfect for the holiday season!

Egg-less Nog Rice Pudding [Vegan]





For the Pudding:
  • 4 cups of rice
  • 2 dates, pitted
  • 2 bananas, pureed
  • 1/2 cup of toasted pecans
  • 1 cup of vegan nog
  • 1 tablespoon of pure vanilla extract
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/8 teaspoon of cloves
  • A pinch of finely ground sea salt
To Top the Pudding:
  • 2 tablespoons of cinnamon sugar
  • 1 tablespoon of vegan butter, melted
  • 2 cups of water


  1. Preheat the oven to 350°F and heat two cups of water
  2. Puree the banana and dates in a food processor and transfer to a large bowl. Add the rice, pecans, nog, vanilla, and spices to the mixture and stir until well combined. Spoon into two 4-inch ramekins or a 9-inch pie plate and sprinkle with the cinnamon sugar and vegan butter.
  3. Put the ramekins in a roasting pan that’s covered with about an inch of hot water and bake for approximately 20 minutes or until the top has a caramelized crust. Let cool for five minutes.


Can be stored in the refrigerator for up to 3 days!


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