Vegan Eggnog

This vegan eggnog is as rich and comforting as the Christmas classic. Whether you make it boozy or alcohol-free, it's perfect for sipping all season long!

Course Holiday Recipes, Vegan Drinks

Diet Vegan

Prep Time 1 10

Servings servings

Calories 441kcal

Author Louisa

Equipment

Blender

Ingredients

1 cup cashews, soaked overnight, drained, and rinsed
1 can full-fat coconut milk, chilled
3 tbsp pure maple syrup
1 tsp vanilla bean paste
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp cinnamon
1 pinch salt
1/4 tsp xanthan gum, optional for extra thickness
3 tbsp spiced rum, optional

Garnish ideas:

Instructions

Blend the cashews and coconut milk on high speed until smooth.
Add the remaining ingredients except for the rum. Blend until smooth and creamy.
Taste and add more spices if preferred.
Add the rum if using, and give the mixture a final blend until well incorporated.
Chill your vegan eggnog for 1 to 2 hours before serving. If there's a separation, just give your drink a quick blend before serving.
Garnish with ground nutmeg and a cinnamon stick.

Notes

If you don't have time to soak the cashews overnight, you can soak them in boiling water for 30 minutes to an hour until they soften.
Is the eggnog too thick for the blender? Add a bit of non-dairy milk to thin it out!
If you like your eggnog hot, just heat it on a pan over medium heat. But if you're Team Chilled Eggnog, it'll be amazing with vegan whipped cream on top!

Nutrition