Vegan Eggnog Recipe – Three ways

Way back in October when Christmas was still several months away, one of my daughters was asking when eggnog would start showing up in the stores. I love the taste of eggnog too, but the traditional stuff is usually too sweet and thick for me (unless you add rum which isn’t always an option – heehee), plus I don’t always want the dairy. So I decided to make her a healthier version to tide her over.

I made this (Version 1)  last year with coconut milk, which was yummy, but I wanted to experiment using cashews as the thickener instead of coconut milk just for fun. I loved the taste of the new recipe too. It was rich and creamy and slightly spicy; and it left my stomach happy!

Finally, I decided I wanted to try to combine the cashews and coconut milk. I think that ended up being my favorite, but really, you can’t go wrong. They are all delicious! The good news is you can use what you have on hand and be flexible and creative.

I hope you enjoy! Merry Christmas!

 

Delicious Vegan Eggnog Recipes - Three different versions for you to try

 

 

 

 

 

 

 

 

 

 

 

Vegan Eggnog (with cashews) – Version 2

(makes about five 1-cup servings)

 

Ingredients:

2 cups soaked cashews (soaked 1-6 hours, then drained and rinsed)

2 cups water

2 cups almond milk

1/2 cup maple syrup

1 T coconut oil

2 tsp nutmeg

2 tsp cinnamon

 

Directions:

Blend everything in a high-powered blender like a Vita-mix for about five minutes until extremely smooth and warm. The Vita-mix will actually heat it up as it blends it. I’m not sure if other blenders do that or not. If not, just blend it long enough that everything is incorporated.

Strain into another container. This step isn’t totally necessary, but there might be a few small pieces of cashews at the bottom of your cup if you don’t (depending on the quality of your blender and how long you blend it). If you want it to be very smooth like the store-bought stuff, you will probably need to run it through a nut milk bag.

 

 

Vegan Eggnog (with Cashews and Coconut Milk) – Version 3

 

Ingredients

 

2 cups cashews soaked several hours, then rinsed and drained

3-4 cups water (start with 3 cups then add more if you want)

1 (13.5 oz.) can coconut milk

1/4 cup maple syrup

6 dates (pitted, and soaked if necessary)

2 tsp nutmeg

2 tsp cinnamon

pinch sea salt

 

Directions:

Blend everything in a high-powered blender like a Vita-mix for about five minutes until extremely smooth and warm. The Vita-mix will actually heat it up as it blends it. I’m not sure if other blenders do that or not. If not, just blend it long enough that everything is incorporated.

Strain into another container. This step isn’t totally necessary, but there might be a few small pieces of cashews at the bottom of your cup if you don’t (depending on the quality of your blender and how long you blend it). If you want it to be very smooth like the store-bought stuff, you will probably need to run it through a nut milk bag.

 

Many Christmas Blessings to You!

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