Homemade Vegan Eggnog

This homemade vegan eggnog is made with homemade cashew milk, raw cashews, and Medjool dates for a rich and creamy holiday drink.

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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.

But let’s not get too healthy. It is Christmas, afterall. Pair it with a Peppermint Crinkle Cookie or Gingerbread Bundt Cake for true seasonal decadence.

Homemade Vegan Eggnog

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This homemade vegan eggnog is made with homemade cashew milk, raw cashews, and Medjool dates for a rich and creamy holiday drink.

Prep Time

5 mins

Total Time

5 mins

 

Course: Drinks
Cuisine: American
Keyword: Vegan Eggnog
Servings: 2 servings
Calories: 190 kcal
Author: Sarah McMinn

Ingredients

• 1 1/2 cup cashew milk, homemade or store bought
• 1/4 cup raw cashews, soaked 4 hours
• 3 large Medjool dates, pitted
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup bourbon, optional

US Customary - Metric

Instructions

1. Soak the cashews in water for at least 4 hours. Drain and rinse the cashews and place in a high powdered blender with the rest of the ingredients. 

2. Blend until completely smooth, about 2-3 minutes.

3. Chill for 2 hours before serving. Serve with ground nutmeg and a cinnamon stick. 

Nutrition Facts

Homemade Vegan Eggnog

Amount Per Serving

Calories 190 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 1g 5%

Sodium 122mg 5%

Potassium 106mg 3%

Total Carbohydrates 7g 2%

Sugars 2g

Protein 3g 6%

Calcium 1.2%

Iron 6%

* Percent Daily Values are based on a 2000 calorie diet.