Homemade vegan eggnog, my friends!
I’ve been wanting to put an eggnog recipe on my blog for some time now. Ever since I saw this recipe from This Rawsome Vegan Life several years ago and realized homemade eggnog was a thing. My blog is usually filled with cookie recipes around the holidays but this year I’m taking a step back from cookies and focusing on some of the other fine food (and drinks, obviously) of the season.
That means this year I’ll be sharing recipes for Christmas appetizers, soups, desserts, and of course, homemade vegan nog.
For this eggnog recipe, I used cashews, cashew milk, and dates to create a creamy, thick, and rich drink. I love using raw cashews for this recipe because they are fairly flavorless and, since they are so soft, blend easily into a creamy consistency. However, it’s important to note that for a recipe like this (or recipes that use cashews as a custard base such as this one) you really should have a Vitamix or a similarly powered blender to get an absolutely smooth cream.
One word on the Vitamix – since it’s Christmas time and people are shopping – it’s hands-down my favorite kitchen gadget. I use it nearly every day and it has the power to make the creamiest creams allowing for some of the most versatile and impressive vegan foods.
A few fan-favorite recipes with homemade cashew cream:
- Asparagus and Cashew Cream Tart
- Beet Tartare with Cashew Cheese
- Penne Pasta alla Vodka Sauce
- Classic Créme Brülée
- Vegan Pots de Creme
So seriously, if you don’t have a Vitamix yet, put it on your Christmas list!
Now, back to this vegan eggnog.
As far as sweeteners, I use a couple Medjool dates. This naturally sweetens the nog as well as adds a little more thickness. I also prefer to use homemade cashew milk rather than store bought which makes the drink not only vegan but also raw and refined-sugar free; a drink everyone can enjoy this holiday season.
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