The BEST Vegan Eggnog
This healthy vegan Eggnog is unbelievably thick and creamy from the cashew base, perfectly spiced, and made without eggs, dairy, or refined sugar! Even if you aren't a fan of eggnog, you might still love this recipe as it's even better than store-bought and is vegan and paleo-friendly!
Ingredients
Eggnog
- 1 cup full fat canned coconut milk See NOTES for other options!
- 1 cup thick & creamy milk of choice
- 3 large, pitted Medjool Dates
- 1 tbsp maple syrup *optional
- 1/2 cup raw cashews *see notes
- 1/2 tsp nutmeg *more as needed. I like to do 1/2 tsp, blend, taste, & add more if needed.
- 1/4 tsp cinnamon
- tiny pinch of cloves
- 1 tsp vanilla extract & pinch of sea salat
Eggnog latte at Home
- 2 espresso shots
- 1 cup Eggnog
- 1-2 tsp sweetener of choice *optional. Monk fruit drops, honey, maple, etc.
Instructions
- Soak the cashews: Add the cashews to a small saucepan. Cover them with water, being sure the water comes at least an inch or two over-top of them. Bring the water to a boil over medium-high heat. Let the water boil for 10 minutes, then remove from heat, strain, and they're ready to use!
- When the cashews are ready, add all the ingredients to a high-speed blender. Blend for a minute or so until completely smooth. You may need to blend it longer if you have a weaker blender.
- Taste the eggnog and adjust as you'd like - more spices, vanilla, sweetener, etc. If you don't want it as thick, add a splash extra milk. Store in an air-tight container in the fridge! It will keep great for 3-4 days.
Eggnog latte
- You can make homemade Eggnog lattes iced or hot! To make it hot, simply warm the eggnog or froth it in a frother. Add to your mug and top with espresso shots. Stir in sweetener, if desired.
- To make it iced: Fill your glass with ice, then add in the espresso shots. Top with Eggnog. You can stir in sweetener, if desired!
Video
Notes
Notes on milk: Canned coconut milk will create the thickest and creamiest texture, however any plant-based milk will work, just be sure it's a thicker variety (I'd steer away from Silk, etc. that are thinner in consistency). You can also sub something like creamer (nutpods is a great dairy-free option)
*If you don't have raw cashews, you can try subbing 1/4 cup raw cashew butter or almond butter. It will taste pretty similar. Keep in mind it'll have a nuttier flavor if using almond butter. I highly recommend sticking to cashew!