Vegan Eggnog Recipe
This egg free and dairy free eggnog recipe is thick, creamy, and delicious. It's easy to make and perfect to sip on all winter long!
Servings 4 people
Equipment
Ingredients
- ½ cup raw cashews
- 1 (15-ounce can) coconut milk
- ¼ cup water
- 3 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground clove
Instructions
- Rinse and quick soak raw cashews to soften, either in the microwave or on the stovetop. See notes below for directions.
- Once the cashews are softened, drain the water, and transfer cashews to a high-speed blender.
- Add remaining ingredients to the blender and blend until completely smooth and creamy. If your vegan eggnog is too thick, add more dairy free milk or water to thin it out.
- Place vegnog in the refrigerator for a couple hours to chill. To serve, top with additional ground nutmeg and garnish with a cinnamon stick.
Notes
How to quickly soak cashews
- Microwave method: Add the cashews to a microwave-safe bowl, cover with water, then microwave for 2 minutes. Let sit for about 15 minutes, then drain.
- Stovetop method: Add the cashews to a pot, cover with water, then bring to a simmer over low-medium heat. Once simmering, remove from heat, cover with a lid, let sit for 15 minutes, then drain.
- Store leftover eggnog in an airtight container or jar in the fridge for up to 1 week.
- Separation is natural, so store eggnog in a sealed jar and shake well before opening.
- Freeze eggnog in a container with a little extra room to allow for expansion during freezing or freeze it in an ice cube tray for up to 1 month.
- Cashews: Use macadamia nuts or almonds as an alternative.
- Coconut milk: Use almond milk, oat milk, cashew milk instead. Make sure it's unflavored and unsweetened.
- Maple syrup: Use agave nectar or 3 pitted dates as an alternative.
