Creamy Homemade Vegan Eggnog

5 from 4 votes

This deliciously Creamy Homemade Vegan Eggnog has the perfect amount of sweetness and velvety texture that is perfect for Christmas morning!

Prep Time10

Total Time10

Course: Drinks

Keyword: beverage, cashews, christmas, cinnamon, classic, creamy, dairy-free, drinks, easy, eggnog, fall recipe, gluten-free, healthy, holidays, homemade, indulge, plant-based, recipe, spices, sweet, traditional, turmeric, vegan

Servings: servings

Calories: 274kcal

Author: Shanika

Ingredients

EGGNOG:

1 cup Raw cashews, soaked, drained, + rinsed (See Notes!)
2 ½ cups Almond milk (You can use your fave plant-based milk)
½ cup pure maple syrup (See Notes!)
1 teaspoon vanilla extract
1 ½ tsps Dessert Lover Blend (You can purchase my Dessert Lover Blend for authentic flavor or make your own blend----See Notes)
¼ teaspoon turmeric powder
pinch of black pepper
1 ounce premium alcohol, optional (You can add a bit of alcohol for a little pizazz; See Post for Best options!)

OPTIONAL TOPPINGS:

Coconut whipped cream, store-bought or homemade
Vegan marshmallows
Cinnamon sticks or Anise star

US Customary - Metric

Instructions

TO MAKE THE EGGNOG:

Add the drained cashews, milk, maple syrup, vanilla, Dessert Lover Blend, turmeric, and black pepper to a high-powered blender and blend on high-speed until smooth, about 1-2 minutes. NOTE: If still too thick, add an additional ¼ cup of almond milk.

STRAIN THE MIXTURE:

Once done, slowly strain (using a cheesecloth or mesh strainer) eggnog into a pitcher or glass(es), squeezing the cashew pulp to ensure that all the mixture is extracted. NOTE: You may have to repeat this process until all eggnog has been fully strained by re-pouring eggnog from the blender on top of pulp to extract more eggnog, if needed.
NOTE: If using alcohol, you can stir it in after the mixture is strained right before refrigerating.
Be sure to refrigerate eggnog until ready to serve. Best once really chilled for at least 1 hour or so.
ASSEMBLY: Prepare your fave glass(es) then pour eggnog into glass until filled. For garnish, top with coconut whipped cream or vegan marshmallows along with cinnamon stick or anise star, if desired. Repeat for every serving.
Sip and enjoy!

Notes

STORAGE: Keep leftover eggnog refrigerated + covered for 2-3 days for optimal freshness. Be sure to stir when ready to serve!
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. If not able to soak overnight, simply cover cashews with boiling water and let sit for 30 minutes, drain, + rinse.
SWEETENER: You can always use Agave, Vegan honey, or dates as a substitute for maple syrup.
NUT-FREE OPTION: To see the nut-free option, check out the post for more info!
ALCOHOL: If you'd like to spruce things up with alcohol, feel free to add 1 ounce of rum, vodka, etc. See Post for additional info!
SERVING: To make additional batches of eggnog, simply double or triple ingredients, depending on need.
SPICE MIX [SUBSTITUTE FOR DESSERT LOVER BLEND]: 1 tablespoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon allspice.

Nutrition