Description
Warm up your holidays with this creamy, dairy-free Vegan Almond Eggnog — the perfect plant-based twist on a traditional favorite.
Ingredients
Scale
- 3 cups unsweetened almond milk
- 1/2 cup raw cashews (soaked if needed)
- 4–5 Medjool dates (pitted) or 3 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves (optional)
- 1/2 tsp pure vanilla extract
- 1 pinch sea salt
- 1 tbsp cornstarch or arrowroot powder (optional, for thickness)
- 1–2 oz dark rum or bourbon (optional, for adult version)
Instructions
- Start by soaking your raw cashews in warm water for 15 to 20 minutes.
- Once your cashews have soaked, drain and rinse them. In a blender, combine the almond milk, soaked cashews, Medjool dates or maple syrup, ground cinnamon, nutmeg, ground cloves (if using), vanilla extract, salt, and cornstarch or arrowroot powder (if desired for thickness). Blend the mixture on high until it reaches a smooth and creamy consistency.
- Pour the blended mixture into a saucepan and place it over medium-low heat. Gently warm the eggnog for about 5 to 7 minutes, stirring frequently. After heating, you may opt to strain the mixture through a fine-mesh sieve or nut milk bag for an ultra-smooth finish.
- Once heated, you can either serve the vegan almond eggnog warm or chill it in the refrigerator for 2 to 3 hours. Garnish with a sprinkle of cinnamon or nutmeg and optionally add a splash of dark rum or bourbon.
Notes
Ensure that you soak cashews if not using a high-speed blender to achieve the best creamy texture. For a thicker eggnog, use cornstarch or arrowroot and ensure it’s well-mixed before heating.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Beverage
Nutrition
- Calories: 200 kcal
- Sodium: 130 mg
- Protein: 4 g