This easy Vegan Eggnog is rich, creamy and pure holiday indulgent. It’s made with the combination of cashew nuts and coconut milk and yet its healthier and lighter with the same satisfying flavors.
Course Drinks
Cuisine American
Keyword homemade vegan eggnog, how to make vegan eggnog, vegan eggnog recipe, vegan eggnog with coconut milk
In a saucepan combine raw cashew nuts and cover it with water. Place it on high flame and cook until few 3-4 boils. Turn it off and let it cool down to room temperature. Drain and keep it aside. The longer the cashews are in warm water the softer and creamier it will be.
In a blender combine all the eggnog ingredients including cooked cashew nuts. Blend it until smooth and creamy.
If mixing in alcohol, then stir it in eggnog at this point or give it a pulse in the blender.
Pour in the serving glasses and top it with vegan whipped cream and sprinkle more cinnamon if desired.
Notes
I used unsweetened plain coconut milk that comes in a tetra pack in a beverage form. Do not use canned coconut milk for this recipe as it will become too thick, coconutty and heavier.
If you like your eggnog even more sweet than mentioned then you may upto 10 dates. However, if you plan to top it with whipped cream then be careful of adding more dates since whipped cream is sweet.
This tastes best when served immediately. However, you may refrigerate it for about a week in an air tight container but do not add bourbon then. Just before serving stir in whiskey and the add-ons and enjoy it cold.
You may use bourbon, rum or brandy in this recipe.
The nutritional information will vary depending on the add-ons or toppings.