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Vegan Eggnog
Servings2
servingsPrep time3
minutesCalories375
kcalThis Vegan Eggnog recipe offers a plant-based twist on the classic holiday beverage, capturing the creamy texture and festive flavors without dairy or eggs. Combining rich coconut milk with soaked cashews creates a luscious base, while dates provide natural sweetness and warm spices like cinnamon, nutmeg, and cloves add the signature eggnog taste. Quick to blend in a high-performance blender and requiring just a short chill time, this vegan nog is perfect for holiday gatherings or as a cozy treat on cold winter evenings. Customizable with your choice of spirits, it’s a versatile and inclusive option for all your seasonal celebrations.
Ingredients
1/2 cup (120 ml) full-fat canned coconut milk
1 cup (240 ml) vanilla nut milk of choice
1/2 cup (75 g) cashews, soaked
4 dates, pitted and soaked
1 teaspoon (5 g) cinnamon
1/8 teaspoon (1 g) nutmeg
1/8 teaspoon (1 g) cloves
Directions
- Soak cashews and dates in hot water for 30 minutes then drain.
- Add all ingredients to a high-performance blender.
- Blend on high for 1-2 minutes until smooth.
- Chill in refrigerator for at least one hour before serving.
Notes
- Add spiced rum or bourbon if you’re feeling extra festive.
- Pumpkin pie spice can be substituted for individual spices if needed.
