Growing up, we really weren’t an eggnog family. My first encounter with it, I think, was actually well into adulthood – in the form of an eggnog latte. That easily segued into the real stuff whenever possible every December.
Eu-frickin’-reka! What had I been missing?!
Cue record screech when, many years later, I discovered dairy hated me. Well, shoot. There goes eggnog. Christmastime took on a dull glow from there on out. (Just kidding, but it was a bummer).
And then I discovered Vegan Eggnog! (And now we hear angels singing.) Because seriously, this stuff is unbelievably delicious. The first version I tried was this one, and when I first sipped it, my eyes widened and I was like, okay, forget the traditional stuff. Where has THIS been all my life?
After that, I ventured into chai-spiced territory, which is really nice when I’m wanting a special twist. But more often than not, this Easy 6-Ingredient Vegan Eggnog is what I’m all about every December. I took the inspiration recipe and ran with it, changing up the quantities until I landed on, in my humble opinion, vegan eggnog perfection.
We’ve got cashews, coconut milk, dates, vanilla, nutmeg, and sea salt. And that’s it! Okay, and a little water, but I don’t count that.
Cashews give this egg nog that luscious creaminess, while coconut milk adds a rich sweetness. Caramelly sweet medjool dates help thicken it up while adding an almost molasses-y note. Vanilla – either in the form of vanilla bean paste, pure vanilla extract, or even couple of vanilla beans, is a must. And then copious amounts of nutmeg. Because of course.
Just blend it all up, chill, and done! It’s SO EASY.
Whether you’re vegan, dairy-free, or just not so sure about the idea of drinking egg, I encourage you to give this Vegan Eggnog a try, and I hope you love it as much as we do!
P.S.: It is absolutely delicious in coffee, too. Total bonus. (Just swap out your usual coffee creamer for this. Heaven!)
Thick & Rich Vegan Eggnog
- 2 cups raw cashews (soaked*)
- 1 1/2 cups water
- 2 15-ounce cans lite coconut milk
- 8-10 medjool dates
- 2 tablespoons freshly ground nutmeg + more for garnish
- 2 tablespoons vanilla bean paste or pure vanilla extract
- 1/4 teaspoon fine-grain sea salt
Optional cinnamon rims:
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- Place all ingredients, starting with 8 of the dates, into the pitcher of a large high-speed blender. Puree until smooth. Taste; add and puree additional dates if you'd like it a bit sweeter. Refrigerate for at least an hour to chill. Serve, adding a bit of rum to each (adult!) serving if desired. Keeps refrigerated for 4-5 days.
- For optional cinnamon rims, mix sugar and cinnamon in a saucer. Pour a bit of water in a second saucer. Lightly dip the rims of the glasses first into the water and then in the cinnamon sugar mix. Voila!