Description
Creamy, decadent vegan eggnog! Dairy-free, made with almond milk, coconut milk, and cashews for a rich, festive holiday treat.
Ingredients
Scale
- 6 cups unsweetened almond milk (or other plant-based milk)
- 1 cup full-fat coconut milk (canned, refrigerated overnight, cream only)
- 1 cup raw cashews (soaked in hot water for at least 30 minutes, then drained)
- 1/2 cup maple syrup (or agave nectar, adjust to taste)
- 1/4 cup nutritional yeast
- 2 tablespoons rum extract (optional, but highly recommended)
- 1 tablespoon vanilla extract
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Pinch of salt
- Optional garnishes: freshly grated nutmeg, cinnamon sticks, vegan whipped cream
Instructions
- Prepare Cashews: Soak raw cashews in hot water for at least 30 minutes. Drain well.
- Blend Ingredients: In a high-speed blender, combine drained cashews, almond milk, coconut milk (cream only), maple syrup, nutritional yeast, rum extract (if using), vanilla extract, nutmeg, cinnamon, cloves, and salt.
- Blend Until Smooth: Blend on high speed until completely smooth and creamy (2-3 minutes), scraping down the sides as needed.
- Taste and Adjust: Taste and adjust sweetness or spices to your liking.
- Chill: Pour into a pitcher or airtight container and refrigerate for at least 2 hours, or preferably overnight.
- Serve: Stir well before serving. Pour into glasses and garnish with freshly grated nutmeg, cinnamon sticks, and vegan whipped cream (if desired). Serve cold.
Notes
- Nut-Free Option: Substitute cashews with sunflower seeds (soaked).
- Spice It Up: Add ground ginger, cardamom, or chai spice blend.
- Boozy Eggnog: Add a shot of rum, bourbon, or brandy to each glass.
- Chocolate Eggnog: Add 2-3 tablespoons of cocoa powder to the blender.
- Coffee Eggnog: Add a shot of espresso or strong brewed coffee to each glass.
- Thickening the Eggnog: Add a tablespoon of cornstarch or arrowroot powder to the blender.
- Sweetness Level: Adjust the amount of maple syrup to your preference. Agave nectar or date syrup can also be used as sweeteners.
- Coconut Milk: Using full-fat coconut milk is crucial for achieving a creamy texture. Make sure to refrigerate the can overnight so that the cream separates from the watery liquid. Only use the thick cream for the eggnog.
- Storage: Store in the refrigerator for up to 5 days in an airtight container.
- Prep Time: 5 minutes
- Cook Time: 5 minutes