Mix up vegan eggnog in the blender for a healthier version of a holiday classic. With only 5 ingredients, you can’t go wrong!Jump to Recipe
‘Tis the season for all things peppermint and eggnog! In the past, I made a delicious Puerto Rican version of eggnog called Coquito. But, my dairy-allergic friend couldn’t drink that. So I set out to make one safe for her and ended up with vegan eggnog.
Well, it isn’t easy to make a dairy-free eggnog that still has a lot of flavor. I’ve used dates before for sweeteners and cashews to add flavor. Then subbing out some of the milk for coconut milk helps keep it thickened.
In the end, this wound up being not only dairy-free, but vegan as well. The ingredients are simple to find, and the method is easy as well. It’ll just take some time since it needs to rest at one point to absorb flavors, then cool in the refrigerator.
Vegan eggnog is perfect to make a day ahead of time. It keeps well in the refrigerator and the time allows the flavors to really shine. All you have to do before serving is blend it up real quick to mix it all again.
Step by Step
Blend the cashew milk, coconut milk, and dates in a blender until smooth. Let stand at room temperature for 30 minutes. This gives the flavors time to release from the blended dates and absorb into the liquid.
Add the vanilla bean paste and nutmeg. Process on high until smooth, about 2 minutes.
Refrigerate for at least 2 hours or overnight. If you plan to leave it overnight, I suggest putting it back in the blender. You’ll want to give it a quick blend before serving. Garnish each serving with a bit of nutmeg or cinnamon.
Store leftovers in a covered pitcher in the refrigerator. To serve, either whisk or blend quickly to mix the eggnog up again.
Originally Published On: November 30, 2020
- 4 cups cashew milk
- 2/3 cup coconut milk (canned)
- 1 cup dates (dried, chopped)
- 1 tsp vanilla bean paste
- 1/4 tsp ground nutmeg or cinnamon
- Blend the cashew milk, coconut milk, and dates in a blender until smooth
- Let stand at room temperature for 30 minutes
- Add the vanilla bean paste and nutmeg
- Process on high until smooth, about 2 minutes
- Pour the mixture through a fine-mesh sieve to strain out any chunks
- Strain once more and pour into a serving pitcher
- Refrigerate for at least 2 hours or overnight
- Garnish each serving with a bit of nutmeg or cinnamon