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Super Creamy Vegan Eggnog
This easy vegan eggnog is thick, rich, creamy, sweet, lightly spiced, and requires just a handful of ingredients and a blender to prepare! It’s the perfect dairy-free eggnog for Christmas!
Prep Time
10
mins
Cook Time
0
mins
Total Time
10
mins
Course:
Drinks
Cuisine:
American
Servings:
4
-6
Calories:
343
kcal
Equipment
blender
measuring cups
measuring spoons
Ingredients
½
cup
of cashews
1
cup
of water
1
cup
of full-fat coconut cream
1
cup
unsweetened
plain soymilk
2 ½
tablespoons
of granulated cane sugar
1 ½
teaspoon
of vanilla extract
1
teaspoon
of cinnamon
¼
teaspoon
of nutmeg
⅛
teaspoon
of ground cloves
⅛
teaspoon
of ground cardamom
Instructions
In a medium bowl, soak the cashews in water overnight (or for at least 4 hours). After they’ve been soaked, drain the water.
In a blender, blend together the soaked cashews, coconut cream, sugar, vanilla extract, cinnamon, cloves, and cardamom.
Place the nog in the refrigerator and chill for 2 to 3 hours, stir, and serve cold.
Notes
Adjust the sweetness
: Eggnog is naturally extremely sweet. However, when making homemade vegan eggnog, you can sweeten it to taste.
For the creamiest results
: Use creamy dairy-free milk, like oat milk. Barista-style dairy-free milk/creamer will work well.
Blend it enough
: It will take some time to blend the cashews until smooth. Give your machine breaks if needed, scraping the sides.
Enjoy warm or chilled
: I prefer chilled, but you can technically enjoy it warm or with other warmer drinks, like an eggnog latte or hot cocoa.
Nutrition
Calories:
343
kcal
|
Carbohydrates:
18
g
|
Protein:
7
g
|
Fat:
29
g
|
Saturated Fat:
20
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Sodium:
30
mg
|
Potassium:
381
mg
|
Fiber:
2
g
|
Sugar:
9
g
|
Vitamin A:
127
IU
|
Vitamin C:
2
mg
|
Calcium:
96
mg
|
Iron:
3
mg