Creamy Vegan Eggnog
User Reviews
4.9
Creamy Vegan Eggnog
Description
Creamy Vegan Eggnog uses raw cashews soaked to soften, combined with full-fat coconut milk and a creamy plant-based milk to create a smooth, rich base. Ground spices like cinnamon, nutmeg, cloves, and cardamom add warm seasonal flavors without dairy. Blending the ingredients thoroughly ensures a thick, creamy texture similar to traditional eggnog. It can be served either chilled, after refrigeration, or warmed gently on the stove for a comforting drink. Adding bourbon is optional and gives the beverage an adult variation. Vegan whipped topping and freshly grated nutmeg or cinnamon dusting can be added as finishing touches to enhance flavor and presentation.
The soaking time for the cashews is important for creaminess; if you lack a high-powered blender, soaking overnight is recommended to ensure smoothness. The recipe is flexible for serving cold or hot, matching typical eggnog preferences.
Ingredients
- 1 cup raw cashews soaked in boiling water for 1 hour
- 1 (13.5 ounce) coconut milk 400 mL can, full-fat
- 1 1/2 cups plant-based milk I use oat milk, creamy, 360 ml
- 6 - 8 tablespoons coconut sugar or brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg freshly grated
- 1/4 teaspoon cloves ground
- 1/4 teaspoon cardamom
- 1/2 teaspoon vanilla extract pure
- 1 pinch salt fine sea salt
- 2 to 4 ounces bourbon (optional)
Toppings
- whipped topping optional, vegan or coconut whipped cream
- nutmeg for dusting, freshly grated
- ground cinnamon for dusting
Instructions
- Drain the soaked cashews and rinse well. Add to a blender with the coconut milk, plant-based milk, 6 tablespoons of the sugar, cinnamon, nutmeg, cloves, cardamom, vanilla, and salt.
- Blend on medium-high or high speed, until creamy and smooth and all cashews have been pulverized, scraping down the sides as you go. This should take 1-3 minutes.
- If you want to serve the eggnog hot, transfer it to a saucepan and heat over medium heat for a few minutes until warm.
- To serve chilled, transfer the eggnog to the fridge until chilled.
- To make boozy eggnog, add 1/2 to 1 ounce of bourbon to each of 4 mugs. Divide the eggnog and pour into each of the four mugs, stir well to combine.
- If desired, top with vegan whipped topping or coconut whipped cream. Dust with a bit more cinnamon and freshly grated nutmeg.
Notes
- Soaking cashews overnight improves smoothness when using less powerful blenders.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Calories | 578kcal | 29% |
| Carbohydrates | 60g | 20% |
| Protein | 9g | 18% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 156mg | 7% |
| Potassium | 491mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 187IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 167mg | 17% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
