Description
This is the BEST vegan eggnog! It’s easy to make, delicious and healthier than your average eggnog!
Ingredients
Scale
- 1 cup raw cashews, soaked in water overnight then drained
- 2 1/2 cups water
- 4 medjool dates
- 1/2 tsp vanilla bean paste (or vanilla extract)
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 4 ounces of bourbon (optional)
Instructions
- Add all of the ingredients to a high-speed blender and blend until smooth, for about 1 minute.
- Taste and adjust any flavouring if needed.
- Transfer to the fridge for an hour to chill before serving.
Notes
Make sure to use raw unsalted cashews for this recipe!
This homemade vegan eggnog starts with a base of raw cashews, which are blended up into cashew milk. If you don’t like cashews, you can also use almonds, macadamia nuts, or coconut milk if you’re looking for a nut-free option.
If your dates are very hard, soak them in hot water for 5 minutes then drain before blending. This will help them blend up smoothly.
As the eggnog is blended, it will heat up slightly from the power of the blender. I recommend setting aside some time to chill the eggnog in the fridge before serving.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 191
- Sugar: 5g
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
