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Don’t get me wrong, I think one of the fun aspects of the holidays is getting to indulge in things that we often avoid all year long. But let’s face it, we sometimes overdo it. We find all the scrumptious-looking cakes, cookies, and pies on the dessert table simply too tempting to resist. And when we’re gathered with our families, we simply can’t taste Aunt Mary’s bûche de noël* without sampling Aunt Geraldine’s pumpkin cheesecake. (Avoiding Grandma’s fruitcake, however, has become an art form.)

* Bûche de noël—French for “yule log.” Traditional Christmas cake. It is a genoise cake rolled up, frosted with mocha or chocolate buttercream frosting, and decorated to resemble a log. You will often see “mushrooms” perched on the log.

Holiday gatherings become a particular nightmare for people with food sensitivities. Imagine someone with Celiac disease watching everyone around her drool over the beautiful rugelach, or someone who is lactose intolerant having to say no to Auntie Barbara’s famous cream cheese cookies or cousin Josephine’s semifreddo. **

** Semifreddo—Italian frozen dessert, meaning “half cold.” There are many different versions, but mostly they’re made of ice cream or custard.

Sometimes, we just wish we could have healthier choices without feeling like we’re missing out, right? So, for my lactose-intolerant friends—and for those who just want to indulge a little without having to take out the seam on their pants on January 2, I’d like to direct your attention to a recipe for vegan eggnog from Vegetarian Times. (This appeared in the print edition a few years ago but is not available on their website. What is on their website is another version HERE.) It’s rich and decadent without having all the fat in regular eggnog. I really enjoy making it and sharing it. And p.s., I add rum to “up” the holiday cheer factor. So, here you go:

The Ultimate Vegan Eggnog
Courtesy of Vegetarian Times

12 oz. silken tofu
1 very ripe banana
1/3 cup pure maple syrup
1 1/2 tbsp pure vanilla extract
1/4 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg, plus more for garnish
1 cup almond milk, or soy milk or rice milk
1 cup rice milk
1 1/2 cups soy milk

Combine all of the ingredients in a blender and blend until smooth and frothy. Ladle into cups and sprinkle nutmeg over each serving. (Store refrigerated for up to 2 days.)

Makes 4 1-cup servings.

Have a fabulous holiday, everyone. And considering the very heinous weather we’re experiencing all along the easter seaboard, I hope everyone stays healthy and safe. Merry Christmas.