Creamy Homemade Vegan Eggnog
5 from 1 vote
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Creamy Homemade Vegan Eggnog

 ‘Tis is surely the season to be jolly and there's no better way to indulge than with this Creamy Homemade Vegan Eggnog. This delicious eggnog is made from cashews, Almond-Cashew milk, awesome spices, and is naturally sweetened with a hint of turmeric. The perfect Holiday drink made in just 5 minutes.

Course: Drinks
Keyword cashews, dairy-free, drinks, eggnog, holidays, spices, turmeric, vegan
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 4 glasses
Creator Shanika | Orchids + Sweet Tea

Must-Haves:

  • 2 cups Raw Cashews, soaked overnight
  • 2 cups Almond-Cashew milk (Can use your fave non-dairy milk!)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/8 tsp turmeric
  • 1-2 Tbsps pure maple syrup (Can also use Agave instead!)
  • pinch of sea salt
  • 1 cup light rum, optional for Alcoholic version!

Instructions:

  1. Combine the Almond-Cashew milk, cashews, vanilla extract, and spices into a high powered blender on medium-high speed until completely smooth. 

  2. Add maple syrup and sea salt, blending on low speed until well combined.

  3. Add eggnog to a large pitcher and chill for at least 2 hours before serving.

  4. To serve: pour eggnog mixture into prepared glass(es) and top with ground nutmeg and a cinnamon stick.

  5. Drink and Enjoy!

Tips | Notes:

NOTE: To make a larger quantity, simply double or triple ingredient amounts and continue steps in recipe.

To Store: Keep eggnog refrigerated for 2-3 days.