Homemade Vegan Eggnog

Homemade eggnog in a glass with a cinnamon stick

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

5 from 1 vote

Print Pin

Prep Time: 5

Total Time: 5

Servings: servings

Calories: 190kcal

Author: Sarah McMinn

Ingredients

1 ½ cup cashew milk, homemade or store bought
¼ cup raw cashews, soaked 4 hours
3 large Medjool dates, pitted
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ cup bourbon, optional

US Customary - Metric

Instructions

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.
Blend until completely smooth, about 2-3 minutes.
Chill for 2 hours before serving. Serve with ground nutmeg and a cinnamon stick.

Notes

Serving and Storing - Serve your vegan eggnog chilled or warm with a sprinkle of cinnamon. For adult eggnog, add a bit of bourbon when serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition