Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Vegan Eggnog Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 14 reviews

This creamy vegan eggnog is a delightful plant-based twist on a holiday classic. Made with soaked cashews, full-fat coconut milk, and creamy oat milk, it’s infused with warm spices like cinnamon, nutmeg, cloves, and cardamom for a rich and flavorful experience. Sweetened naturally with coconut or brown sugar and optionally spiked with bourbon, it can be enjoyed warm or chilled, topped with vegan whipped cream for a festive touch.

  • Total Time: 10 minutes (excluding soaking time)
  • Yield: 4 servings

Ingredients

Base Ingredients

  • 1 cup (140g) raw cashews (soaked in boiling water for 1 hour)
  • 1 (13.5 ounce) (400 ml) can full-fat coconut milk
  • 1 1/2 cups (360 ml) creamy plant-based milk (oat milk recommended)

Sweeteners & Spices

  • 6 – 8 tablespoons coconut sugar or brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cardamom
  • 1/2 teaspoon pure vanilla extract
  • 1 pinch fine sea salt

Optional Additions

  • 2 to 4 ounces bourbon
  • Vegan whipped topping or coconut whipped cream
  • Freshly grated nutmeg (for dusting)
  • Ground cinnamon (for dusting)

Instructions

  1. Prepare cashews: Drain the soaked cashews and rinse them well to remove any excess starch. This ensures a smoother, creamier base for the eggnog.
  2. Blend ingredients: Add the soaked cashews, coconut milk, oat milk, 6 tablespoons of the chosen sugar, cinnamon, nutmeg, cloves, cardamom, vanilla extract, and a pinch of sea salt into a high-speed blender. Blend on medium-high to high speed until the mixture is smooth and creamy, about 1 to 3 minutes. Be sure to scrape down the sides as needed to fully incorporate the cashews.
  3. Heat or chill: If you prefer your eggnog warm, transfer the blended mixture to a saucepan and heat it gently over medium heat for a few minutes until warmed through. For chilled eggnog, simply transfer the mixture to the refrigerator to chill before serving.
  4. Add bourbon (optional): For a boozy version, add 1/2 to 1 ounce of bourbon to each of four mugs. Pour the eggnog evenly into the mugs and stir well to combine.
  5. Garnish and serve: Top each serving with vegan whipped topping or coconut whipped cream if desired. Dust with a little freshly grated nutmeg and ground cinnamon to enhance the festive flavor and appearance.

Notes

  • Soaking cashews in boiling water for 1 hour softens them, which makes blending easier and results in a creamier texture.
  • You can adjust the sweetness by varying the amount of coconut or brown sugar from 6 to 8 tablespoons according to your taste preference.
  • For a nut-free version, consider substituting soaked sunflower seeds, but the flavor and texture will differ.
  • Use freshly grated nutmeg for the best flavor; pre-ground nutmeg tends to lose potency.
  • Store leftover eggnog in an airtight container in the refrigerator for up to 3 days. Stir well before serving again as some separation may occur.
  • Alcohol is optional; the eggnog is delicious both with and without bourbon.
  • Author: Monica
  • Prep Time: 5 minutes (plus 1 hour soaking time for cashews)
  • Cook Time: 5 minutes (if heating)
  • Category: Beverage
  • Method: Blending
  • Cuisine: Vegan/American
  • Diet: Vegan

Find it online: https://monicarecipes.com/creamy-vegan-eggnog-recipe/