Vegan Eggnog Recipe

A few weeks ago, at an early Christmas party, a vegetarian friend of mine mentioned that he had been wanting to make egg-free, dairy-free eggnog.  During the holidays, I usually get the So Delicious Coconut Nog, but this made me curious about making my own.  Turns out, it’s fairly simple to make and only takes about 10 minutes.

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You’re supposed to use pure coconut milk, but I used a non-GMO almond and coconut blend from Blue Diamond.  This recipe makes enough for 3-4 servings, but you can adjust as needed if you need enough for more people.

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If you want them to blend easily, soak the cashews overnight.  For a thicker texture, an hour or two will do.  The texture might also depend on what kind of food processor you own.

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Ingredients

  • 400ml non-dairy milk (cashew, coconut, almond, any will do!)
  • 1/2 cup raw cashews, soaked
  • 3-4 tbsp Maple Syrup
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Cinnamon
  • Optional: 1/4 Cup Water
  1. Soak cashews as overnight.
  2. Combine all ingredients in a food processor.  Blend until a whipped consistency.
  3. Chill for at least 1 hour.
  4. Serve!

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