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This easy vegan eggnog is rich, creamy and flavorful. Made with simple ingredients like cashews, coconut milk, almond milk and dates, this egg-free and dairy-free eggnog is a vegan alternative to the decadent holiday drink.
How do you make vegan eggnog?
This recipe for vegan eggnog made with almond milk is as easy as they come! Other than my Pomegranate Relish, this is probably ZK’s easiest recipe to date. All you need is a high-powered blender and 5 minutes.
Here’s how you make vegan eggnog:
- Combine all ingredients in a high-powered blender (such as a Ninja or Vitamix).
- Blend until completely smooth.
- Add a splash of brandy, rum or bourbon, if using
- Serve.
Keep in mind the cashews require a bit of soaking time. Get them soaking the night before or prep them 30 minutes before you want to blend up the ‘nog.
How do you thicken vegan eggnog?
This is one of the biggest challenges when it comes to making homemade vegan eggnog without, well, eggs. For this recipe I rely on cashews, dates and coconut cream (from a chilled can of full-fat coconut milk) to be my thickening agents. Together they work like a dream! I’ve also seen recipes use tofu and sweet potatoes to thicken vegan ‘nog.
Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this Vegan Eggnog!
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Vegan Eggnog
Description
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Ingredients
- 1 can 13.5 ounces good quality full-fat coconut milk, chilled
- 2 cups good quality almond milk or other non-dairy milk of choice I like Califia
- ½ cup raw cashews soaked at least 30 minutes or up to overnight, drained
- 6 –8 Medjool dates pitted and roughly chopped
- 2 teaspoons pure vanilla extract
- 2 teaspoons rum extract
- ½ teaspoon grated fresh nutmeg
- ¼ teaspoon ground cinnamon
- Pinch kosher salt
- ¼ –½ cup brandy rum or bourbon (optional)
Instructions
- Gently open chilled can of coconut milk, taking care not to shake it, and scoop solid coconut cream off top; transfer cream to a high powered blender and discard remaining liquid (or reserve for another use).
- Add almond milk, soaked and drained cashews, dates, vanilla, rum extract, nutmeg, cinnamon, and salt; blend on high until completely smooth, 3–5 minutes. Strain eggnog through a fine-mesh sieve (optional).
- Serve immediately as is, or add some brandy, rum or bourbon.
- Eggnog will keep up to 1 week in an airtight container in the refrigerator. Small bits of coconut cream will harden as it is refrigerated so I recommend enjoying this homemade eggnog slightly warm.
Notes
Equipment you’ll need:
- High powered blender
- Fine-mesh sieve
