Best Vegan Eggnog Recipe
My ultra rich creamy vegan eggnog recipe is done in only 5 minutes! It's easy to make, uses 8 simple ingredients and is perfect for the holidays.
Servings: 3
Calories: 362kcal
Equipment
Ingredients
For The Eggnog
- 3 cups lite coconut milk , kind in a can
- ½ cup raw cashews , see note
- ¼- ½ cup maple syrup , adjust for preferred sweetness
- 1 tablespoon vanilla extract , reduce for less vanilla taste
- 1 ½ teaspoons nutmeg
- 1½ teaspoons cinnamon
- ⅛ teaspoon sea salt
- ⅛ teaspoon cloves , optional for added flavor
Optional, For Serving
Instructions
- Put all ingredients into a blender and blend until creamy and smooth. Put in the fridge to get cold or serve over ice.
- Add brandy or rum for an alcohol treat. Top with whipped cream if desired.
- Serve!
Notes
- Make Sure To Blend Long Enough: If the mixture is still a little gritty, it needs to be blended for more time.
- Taste And Adjust: Everyone has their own idea of how sweet or spiced eggnog should be. Start small with maple syrup and spices, then blend and taste until it’s perfect for you.
- Avoid Boxed Coconut Milk: The boxed version just isn't as rich or creamy as the canned version! Trust me on this one, the canned version is the way to go.
- Don’t Skip The Salt: Even a tiny pinch makes the vanilla and spices pop. It brings balance to the whole drink.
- Make It Ahead: I've noticed that this eggnog gets even better after a few hours in the fridge. The flavors blend and mellow, and it thickens up slightly as it chills.
- Without A High Speed Blender: If you are not using a high speed blender, you can soak the cashews overnight, boil them for 30 minutes or grind the dry cashews into a fine powder using a coffee grinder (do not soak them for this method).
Nutrition
Calories: 362kcal | Carbohydrates: 29g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 1mg | Sodium: 107mg | Potassium: 202mg | Fiber: 1g | Sugar: 18g | Calcium: 47mg | Iron: 2mg