How to Make Vegan Eggnog

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Vegan holiday egg nog

I still remember the first time I tried eggnog. I loved it so much I could have guzzled the whole carton, until my mom informed me – mid chug – that it was made with raw eggs. To say I was disgusted would be an understatement; and as a result I steered clear of the whipped egg concoction for the rest of my childhood and early adult life.

To say vegan eggnog has been life changing would be a slight exaggeration; but there’s no denying that upon the first drink each holiday season, I am reminded of that feeling of intense satisfaction I had when I tried eggnog for the very first time. Although this tastes slightly different than the egg and dairy-laden version I remember as a kid, there’s no doubt this recipe gives it a run for it’s money. The cashews give the beverage a bit of creamy depth, and the nutmeg and spiced rum help to disguise the otherwise intense nut flavors.

Although this recipe won’t fool your eggnog-loving Uncle who drinks a carton of the stuff a day, it’s an excellent alternative for those of us who prefer something a bit more nutritious this holiday season.

Vegan holiday egg nog Vegan holiday egg nog Vegan holiday egg nogAlthough the liquor is optional, I do not recommend skipping it as it balances out the cashews and almond milk. If you’ve got a nut allergy, feel free to swap the almond milk with two cans of full fat coconut milk, and omit the cashews all together. The nog will be a bit on the coconut-y side, but if you add the liquor it’ll do a pretty decent job of covering it up. I add a tiny pinch of ground turmeric to help mimic the color of real eggnog (which isn’t necessary), but saffron strings will work, too. If you’re not using a high speed blender, you’ll want to soak the cashews for 24 hours.

For those of you who enjoy traditional eggnog, here’s a homemade boozy version that’s sure to please all the ‘nog lovers in your life.

Homemade Vegan Eggnog

Makes about 6 cups

  • 1 cup raw cashews, soaked at least 4 hours
  • 4-6 medjool dates, soaked for 30 minutes
  • 4 cups almond milk
  • 1/2 teaspoon pure vanilla extract
  • Pinch of fine sea salt
  • Tiny pinch of ground turmeric (for color)
  • 3/4 teaspoon freshly grated nutmeg
  • 3-4 tablespoons spiced rum, optional
  1. Strain the water from the dates and cashews and add them to the base of a high speed blender.
  2. Add the almond milk and vanilla extract, then blend on high speed until smooth. If using a normal speed blender, this could take upwards of 3 minutes; if using a high speed blender, this will take about one minute.
  3. Add the salt, turmeric, nutmeg, and rum, then blend on high speed just until combined.
  4. Store nog in an air tight container for up to three days. Shake well before using.

Photo credit: Ashlae Warner

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