Vegan Eggnog
Ingredients:
Ingredients
- 1½ cups raw cashews, soaked 4 hours and drained
- 2 cups water
- 1 cup full-fat coconut cream
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- ½ tsp ground nutmeg (plus more for garnish)
- ¼ tsp ground cinnamon
- ¼ tsp ground turmeric (for color)
- Pinch of salt
- Optional: 2–3 tbsp dark rum or bourbon (to make it boozy)
Equipments:
Features:
Gluten-Free
Raw
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
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Blend on high for the full 60-90 seconds, until there's no cashew grain left at all — stopping early is the most common reason homemade cashew nog turns out gritty instead of silky.
Instructions:
- Soak cashews — Soak raw cashews in cold water for at least 4 hours or overnight. Drain and rinse well.
- Blend — Add soaked cashews, 2 cups fresh water, coconut cream, maple syrup, vanilla, nutmeg, cinnamon, turmeric, and salt to a high-speed blender.
- Blend until silky — Blend on high for 60–90 seconds until completely smooth with no cashew chunks.
- Strain (optional) — For an ultra-smooth eggnog, strain through a nut milk bag or fine mesh strainer.
- Taste & adjust — Add more maple syrup for sweetness or nutmeg for spice. Add rum or bourbon if making an adult version.
- Chill — Refrigerate for at least 2 hours. The flavors deepen as it chills.
- Serve — Pour into glasses or mugs and finish with a generous grating of fresh nutmeg.
Tips: Soaking cashews is essential — it makes them blend into a silky cream. Short on time? Do a quick soak: cover cashews in boiling water for 30 minutes. Fresh-grated nutmeg makes a world of difference vs. pre-ground. The turmeric adds a subtle golden color without affecting flavor.
Swaps: Cashews can be swapped for macadamia nuts for an even richer nog. Coconut cream can be swapped for oat cream or additional cashew milk. Maple syrup can be swapped for date paste or agave.
Storage: Store in a sealed jar in the fridge for up to 5 days. Shake or stir before each serving as natural separation will occur.
A few ingredients do most of the work in this recipe. The ½ cups raw cashews blends into a rich, creamy base that stands in for dairy. The full-fat coconut cream adds a luxurious, thick creaminess. The maple syrup brings natural sweetness with a hint of caramel depth. The vanilla extract rounds out the sweetness with warm, aromatic depth.
Vegan Eggnog
Ingredients:
Ingredients
- 1½ cups raw cashews, soaked 4 hours and drained
- 2 cups water
- 1 cup full-fat coconut cream
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- ½ tsp ground nutmeg (plus more for garnish)
- ¼ tsp ground cinnamon
- ¼ tsp ground turmeric (for color)
- Pinch of salt
- Optional: 2–3 tbsp dark rum or bourbon (to make it boozy)
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The ½ cups raw cashews blends into a rich, creamy base that stands in for dairy. The full-fat coconut cream adds a luxurious, thick creaminess. The maple syrup brings natural sweetness with a hint of caramel depth. The vanilla extract rounds out the sweetness with warm, aromatic depth.
Prep:
Blend on high for the full 60-90 seconds, until there's no cashew grain left at all — stopping early is the most common reason homemade cashew nog turns out gritty instead of silky.
Instructions:
- Soak cashews — Soak raw cashews in cold water for at least 4 hours or overnight. Drain and rinse well.
- Blend — Add soaked cashews, 2 cups fresh water, coconut cream, maple syrup, vanilla, nutmeg, cinnamon, turmeric, and salt to a high-speed blender.
- Blend until silky — Blend on high for 60–90 seconds until completely smooth with no cashew chunks.
- Strain (optional) — For an ultra-smooth eggnog, strain through a nut milk bag or fine mesh strainer.
- Taste & adjust — Add more maple syrup for sweetness or nutmeg for spice. Add rum or bourbon if making an adult version.
- Chill — Refrigerate for at least 2 hours. The flavors deepen as it chills.
- Serve — Pour into glasses or mugs and finish with a generous grating of fresh nutmeg.
