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
- Soak the cashews in warm water for 15–20 minutes if you’re not using a high-speed blender.
- Blend the almond milk, soaked cashews, sweetener, spices, vanilla, salt, and optional thickener until smooth.
- Pour the mixture into a saucepan and gently heat over medium-low for 5–7 minutes, stirring often.
- (Optional) Strain the mixture through a fine mesh sieve or nut milk bag for a smoother texture.
- Serve warm or chill for 2–3 hours before serving cold.
- Garnish with cinnamon or nutmeg and add a cinnamon stick for flair. Optional: Add a splash of alcohol.
Notes
- This recipe is vegan and dairy-free. <liYou can adjust the sweetness to your taste.
- Feel free to add more spices for extra flavor.
- Store any leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Beverage
- Method: Blending and heating
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg