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Vegan Eggnog Homemade Dairy-free, Egg-free
This ultra-creamy vegan eggnog is made with raw cashews, coconut milk, nutmeg, cinnamon, allspice and everything nice! This eggless delight is light and healthy but still rich and creamy. You’re not gonna miss that little festive taste!
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Course:
Drinks
Cuisine:
American, Vegan
Keyword:
how to make vegan eggnog, Veg Kitchen, Vegan Eggnog, vegan eggnog recipe, vegan fried rice
Prep Time:
10
minutes
minutes
Soaking/Boiling Time:
1
hour
hour
Total Time:
1
hour
hour
Servings:
4
glasses
Calories:
371
kcal
Author:
Veg Kitchen
Ingredients
½
cup
Raw Cashews
2
cups
full fat Coconut Milk
¼
cup
Maple Syrup
½
tsp
ground Nutmeg
¼
tsp
ground Cinnamon
¼
tsp
ground Allspice
1
tsp
Vanilla Extract
US Customary
-
Metric
Instructions
Soak the cashews in water, overnight. Or soak them in boiling water for 1 hour.
Drain the cashews.
Combine the cashews, maple syrup, vanilla extract, cinnamon, all spice, nutmeg and the coconut milk in a blender. Blend until smooth.
Let it chill in the fridge for 2 hours.
Serve with a sprinkle of freshly grated nutmeg (ground nutmeg works too) and a cinnamon stick.
Nutrition
Calories:
371
kcal
|
Carbohydrates:
22
g
|
Protein:
5
g
|
Fat:
31
g
|
Saturated Fat:
22
g
|
Sodium:
18
mg
|
Potassium:
400
mg
|
Sugar:
13
g
|
Vitamin C:
1.2
mg
|
Calcium:
48
mg
|
Iron:
4.8
mg
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