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easy vegan eggnog
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Creamy Vegan Eggnog with Almonds and Cashews

This eggnog is ultra creamy and rich, thick, sweet, and lightly spiced with cinnamon and nutmeg. Serve chilled, or warmed as a vegan eggnog latte.
Course Dessert, Drinks
Cuisine gluten-free, raw, refined-sugar free, soy-free, vegan
Prep Time 2 hours
Cook Time 5 minutes
Total Time 5 minutes
Servings 4 people
Calories 217kcal
Author Hannah Sunderani

Ingredients

  • 1/2 cup almonds soaked overnight
  • 1/4 cup raw cashews soaked overnight
  • 1/4 cup coconut flakes soaked overnight
  • 3 cups water
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • 2 medjool dates pits removed
  • splash bourbon (optional)
US Customary - Metric

Instructions

  • Soak almonds, raw cashews and coconut flakes overnight. Or to speed up time, pour boiling water over bowl of mixed nuts and let soak for 1-2 hours. Strain and rise. Add soaked nut mix to blender with water, cinnamon, nutmeg, sea salt and dates. Blend on high for 1 minute.
  • Pour mixture into a nut milk bag and squeeze to strain the milk. (Alternatively you can use a thin tea towel, old t-shirt or pair of tights). Continue to squeeze, moving your hands around the bag to allow new areas to be milked, until you can no longer milk anymore liquid.
  • Pour the freshly squeezed egg nog from your bowl back into your blender (this allows for easy transfer into a bottle). Transfer the egg nog into an air tight bottle and store in the fridge. Serve chilled, or warm for a latte style drink. Optional to add a splash of dark liquor (bourbon, brandy or cognac) for a spiked version.

Video

Notes

Vegan eggnog will keep in fridge for up to 5 days. Warm in a saucepan for a latte style version. Or serve chilled.

Nutrition

Serving: 1g | Calories: 217kcal | Carbohydrates: 17g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Sodium: 158mg | Potassium: 292mg | Fiber: 4g | Sugar: 10g | Vitamin A: 18IU | Calcium: 63mg | Iron: 1mg