This year I was tempted to try a vegan eggnog recipe when I saw this on Food52. It is made with soaked cashews and full fat coconut milk to make it thick and the spices give the required oomph and deliciousness. I looked for more vegan eggnog recipes and found another recipe from Tasty Yummies, this one is made with cashew milk, soaked raw cashews and coconut milk.
I made my eggnog with almond milk, soaked cashews and full fat coconut milk. The taste and texture of the drink improves as it sits in the fridge. So it is best to make it a few hours or at least day before serving. The amount of spices in the recipe is what I liked in mine, taste and adjust as per your liking. Freshly ground nutmeg gives the eggnog it’s characteristic taste, so make sure to use freshly grated nutmeg.
Vegan Eggnog with Almond Milk
- 1 cup Almond Milk
- ¼ cup Coconut Milk Full fat
- 2 tbsps Cashews
- 5 Dates
- ¼ tsp Cinnamon Ground
- ¼ tsp Nutmeg Ground
- Pinch Salt
- ½ tsp Vanilla
- To taste Maple Syrup
- Soak cashews and dates for at least 1 hour. Drain well.
- Combine all the ingredients along with the drained dates and cashews and blend until smooth.
- Strain if desired and serve chilled.