Vegan Eggnog – Simple Vegan Blog

0
88

Vegan eggnog, ready in just 10 minutes with only 6 ingredients. It’s rich, sweet, and creamy, as well as comforting and perfect for the holidays!

Photo of a glass of vegan eggnog

This vegan eggnog is one of the best drinks I’ve ever had! It’s creamy and soothing, as well as absolutely delicious, and it has the perfect amount of sweetness – not too much, not too little.

Of course, this version is completely vegan – and also alcohol-free! I don’t really drink alcohol and that’s why I usually try to prepare non-alcoholic versions of traditional drinks. However, this vegan eggnog is really tasty.

As a traditional holiday drink, I like to serve it during Thanksgiving and Christmas. And I sometimes add a little bit of coconut whipped cream for an extra touch of creaminess!

Vegan eggnog, cozy, comforting, mouthwatering, and absolutely delicious! It’s the perfect holiday drink and it’s made with only 6 ingredients in just 10 minutes. I hope you enjoy it!

How to make vegan eggnog – Step by step

Step-by-step photos of how to make vegan eggnog
  • Soak the cashews overnight or for at least 1 hour (photo 1).
  • Place all the ingredients in a blender (photo 2) and blend until smooth (photo 3).
  • Serve it chilled (photo 4).

Pro tips

  • Although this drink is usually served chilled, you could also try and drink it warm.
  • If you like it chilled, I suggest you keep it in the fridge 1 or 2 hours before serving.
  • Although the cashews give the vegan eggnog a creamy texture, if you can’t eat them feel free to add 1/2 cup of coconut milk and dates instead of maple syrup to thicken the eggnog.
Close-up shot of a glass of vegan eggnog

What is vegan eggnog?

Vegan eggnog is a plant-based alternative to classic eggnog, which is made with cow’s milk, eggs, and sugar. This vegan version is healthier than the original one, as it does not contain sugar, dairy, or eggs, and it’s super creamy and tasty!

How long will this vegan eggnog keep?

Keep the leftovers in a sealed container in the fridge for about 4-7 days. Shake well before serving (a little separation is normal).

Can I make vegan eggnog with alcohol?

Of course! If you’d like to incorporate some alcohol to your vegan eggnog, feel free to add rum, bourbon, or brandy. I also serve it with some coconut whipped cream on top.

Looking for more comforting vegan drinks?

Side shot of a glass of vegan eggnog

Did you make this vegan eggnog recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOKINSTAGRAM, and PINTEREST. I’d love to see what you cook!

Print

Square photo of a glass of vegan eggnog

Vegan Eggnog



  • Author:

    Iosune


  • Prep:

    10 mins


  • Total:

    10 mins

  • 36 1x

  • Drinks, Vegan Thanksgiving, Christmas

  • American

  • Vegan


Servings 36 1x


Scale


Tap or hover over number to scale servings

Vegan eggnog, ready in just 10 minutes with only 6 ingredients. It’s rich, sweet, and creamy, as well as comforting and perfect for the holidays!

Ingredients

  • 1 15-ounce can coconut milk (400 ml)
  • 1/2 cup raw cashews (65 g)
  • 1/4 cup water (65 ml)
  • 3 tbsp maple syrup
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon

Instructions

  1. Soak the cashews overnight or for at least 1 hour.
  2. Place all the ingredients in a blender and blend until smooth.
  3. Serve it chilled with some coconut whipped cream on top. You can also add alcohol like rum, bourbon, or brandy.
  4. Keep the leftovers in a sealed container in the fridge for about 4-7 days. Shake well before serving (a little separation is normal).

Notes

  • Although this drink is usually served chilled, you could also try and drink it warm.
  • If you like it chilled, I suggest you keep it in the fridge 1 or 2 hours before serving.
  • Although the cashews give the vegan eggnog a creamy texture, if you can’t eat them feel free to add 1/2 cup of coconut milk and dates instead of maple syrup to thicken the eggnog.

Nutrition

  • Serving Size: 1/6 of the recipe
  • Calories: 255
  • Sugar: 8.9 g
  • Sodium: 14 mg
  • Fat: 22.2 g
  • Saturated Fat: 16.1 g
  • Carbohydrates: 14.5 g
  • Fiber: 2 g
  • Protein: 3.4 g

Curved “made this” textMADETHISRecipe?

Update Notes: This post was originally published in December of 2015, but was republished with new photos, step by step instructions, and tips in November of 2020.



Source link

LEAVE A REPLY

Please enter your comment!
Please enter your name here