Vegan Eggnog gives you the flavors of a holiday favorite without the dairy and without the egg. You won’t be missing out on anything with this thick and creamy staple for all your holiday gatherings.
Course Holiday Recipes
Cuisine Alcoholic Beverages
Diet Vegan
Prep Time 1 dayday
Cook Time 10 minutesminutes
Servings 4servings
Calories 253kcal
Author Holly Waterfall
Equipment
Vitamix Explorian Blender, Professional-Grade, 64 oz. Low-Profile Container, Black (Renewed)
Ingredients
1cupcashewssoaked overnight (see notes for shortcuts)
In a high speed blender, blend together soaked and softened cashews and coconut milk until completely smooth. Use the coconut water in the can as well as the cream.
Add in remaining ingredients except for the rum, and blend until all combined. Taste for spice preference and make adjustments.
Add in the rum if using and give it a quick last blend.
Chill 1-2 hours before servings. You may want to give it one last blend before serving up, as ingredients could have settled or separated.
Garnish with ground fresh nutmeg and cinnamon sticks.
Notes
To cut down on time soaking the cashews, instead of soaking overnight, you can boil the cashews in a saucepan with water for about 30 minutes. Drain and use in the recipe.
The xanthan gum is absolutely optional. It does create a very thick and creamy eggnog, so it's truly up to preference. I would suggest leaving the xanthan out and then deciding at the end if you'd like it to be thicker.
Alternatively, if you find that the eggnog has become to thick, add small amounts of water or non-dairy milk and blend until you've reached desired consistency.
Any blender will work for this recipe, but you want to be sure it can get very high speeds to really break the cashews down into the creaminess you want in this eggnog.