This easy vegan eggnog is rich, creamy and flavorful. Made with simple, healthy ingredients like cashews, coconut milk, almond milk and dates, this egg-free and dairy-free eggnog is a healthy alternative to the decadent holiday drink.
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)
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.
Cheap coconut milk can have a grainy texture while good quality coconut milk has a creamy, buttery texture which is perfect for this eggnog. I like 365 Everyday Value coconut milk.