This Creamy Homemade Date Vegan Eggnog is made from cashews, Almond milk, awesome spices, and is naturally sweetened with date syrup. The perfect Holiday drink made in just 5 minutes and is perfect for the entire family. All vegan and gluten-free.
Combine the Almond milk, cashews, vanilla extract, and spices into a high powered blender on medium-high speed until completely smooth.
Add date syrup and sea salt, blending on low speed until well combined.
Add eggnog to a large pitcher and chill for at least 2 hours before serving.
To serve: pour eggnog mixture into prepared glass(es) and top with Cocowhip! and drizzle with additional date syrup.
Drink and enjoy!
QUANTITY: To make a larger quantity, simply double or triple ingredient amounts and continue steps in recipe.
SOAKED CASHEWS: To best soak cashews, add 1 cup of cashews to a bowl or measuring cup and cover with cold water, sealing the top with plastic wrap and leaving it out (at room temp.) overnight. When ready to use, drain and rinse. For same day: Add cashews to a bowl or measuring cup and cover with boiling water, sealing the top and leaving it for 15-30 minutes. Drain, rinse, and continue recipe.
STORAGE: Keep leftover eggnog refrigerated and tightly wrapped for 2-3 days.
DATE SYRUP: To purchase the date syrup mentioned throughout this recipe, see D’Vash Organic’s Original Date Syrup on their site.