Vegan Eggnog

Vegan Eggnog

Photo by Bobbi Lin Test Kitchen-Approved Author Notes This dairy-free version of eggnog will blow your mind. It’s rich, creamy, and it’s just the right amount of sweet. Serve it spiked, or simply warm up a cup for a perfect, wintery afternoon treat. —Gena Hamshaw Makes 6 Cups Ingredients 3/4 cup dry cashews, soaked overnight…

recipe image

Vegan Eggnog

Photo by Bobbi Lin
  • Test Kitchen-Approved
Author Notes

This dairy-free version of eggnog will blow your mind. It’s rich, creamy, and it’s just the right amount of sweet. Serve it spiked, or simply warm up a cup for a perfect, wintery afternoon treat. —Gena Hamshaw

  • Makes
    6 Cups
Ingredients

  • 3/4 cup

    dry cashews, soaked overnight and drained (they’ll plump up to about 1 cup as they soak)


  • 2

    Medjool dates, pitted, soaked overnight and drained


  • 1

    can full fat coconut milk


  • 2 cups

    water


  • 1/3 teaspoon

    (or 1/4 heaping teaspoon) salt


  • 1/2 teaspoon

    ground nutmeg


  • 1/2 teaspoon

    ground cinnamon


  • 1/3 cup

    maple syrup


  • 1/3 to 1/2 cups

    bourbon or rum to taste (optional)

Directions
  1. Blend all ingredients together in a blender on high speed till smooth. It may take a few minutes for the mixture to become creamy and uniform; be patient. Serve warm or cold.

Gena is a registered dietitian, recipe developer, and food blogger. She’s the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.

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Vegan Recipes