After two Christmas savory recipes, today I want to show you how to make this delicious simple vegan eggnog because is my favorite Christmas drink.?
Eggnog is not very common here in Spain, but since I tried it a few years ago, I just fell in love with this creamy beverage. Since I’m vegan, I make a vegan version and it tastes even better than the original one, besides, it’s healthier and cruelty-free, yay! ?
I hardly ever drink alcohol, so I prefer non-alcoholic eggnog, but you can add some rum, bourbon or brandy, it’s up to you.
Cheers, it’s almost Christmas! ?
Tips:
- You can use another plant milk. I love coconut milk because it makes the eggnog so creamy.
- If you don’t like cashews or they’re expensive in your area, feel free to add more coconut milk or use any other nut instead.
- Maple syrup is my favorite sweetener, but the recipe will work if you use another one, just add it gently until the eggnog is sweet enough for you.
PRODUCT I USED TO MAKE THIS RECIPE (AFFILIATE LINK):
Simple Vegan Eggnog
- Prep: 10 mins
- Total: 10 mins
- 3-6 1x
- Drink
- Vegan, American
Servings 3-6 1x
You just need 10 minutes to make this simple vegan eggnog, which is so creamy, sweet and tasty. It’s the perfect Christmas or Thanksgiving drink!
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
- Soak the cashews overnight or for at least 1 hour.
- Place all the ingredients in a blender and blend until smooth.
- I prefer to serve the eggnog chilled, so I keep it in the fridge for at least 1 or 2 hours before serving.
- Keep leftovers in a sealed container in the fridge for about 4 to 7 days. Shake well before serving (a little separation is natural).
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 255
- Sugar: 8.9g
- Sodium: 14mg
- Fat: 22.2g
- Saturated Fat: 16.1g
- Carbohydrates: 14.5g
- Fiber: 2g
- Protein: 3.4g
DID YOU MAKE THIS RECIPE?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!
This recipe is so good! Exactly how I remember eggnog tasting, will definitely make again!
★★★★★
Hi Tayah! Thank you so much 🙂
Can you serve it hot?
Hi Sarah! I’ve never tried it hot, so I’m not sure, but I think it could work 🙂
Hi. Love this! For how many days will it last? Also, where do you store it? I stored it in the fridge but it solidified I guess because of the coconut milk. Some running warm water made did the trick but I was hoping there is a better storing recommendation. Thanks!
I am also wondering how long it will last when refrigerated. I’ve made this twice in the last week and it’s been a hit with the other half and the neighbors!
Hi! I keep it in the fridge for 4-5 days, maybe a week… Shake the eggnog before using it 🙂
Your recipe looks and sounds delicious. We have nut allergies in our household. How much cocnut milk would I use to replace the soaked cashews? 1/2 cup?
Hi Valerie! I would add 1/2 cup of coconut milk and maybe dates instead of maple syrup to thicken the eggnog, but maple syrup is also okay 🙂 You could also use 1/2 of seeds, for example, sunflower seeds. Hope you enjoy it!
How many ounces of eggnog does this recipe make?
Hi Jason! About 22 oz 🙂