Vegan Eggnog with Cashew Milk

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  • Total Time: 8 hrs 10 mins
  • Hands-on Time: 10 mins
  • Makes: 36 ounces

Whip up this simple vegan eggnog recipe made with cashew milk, organic vanilla extract, Ceylon cinnamon, clove and nutmeg.



    1. In a high-speed blender, combine cashews, water and coconut milk. Blend for 60 seconds, until well combined.

    2. Strain milk through a fine mesh sieve, then return to blender. Add dates, vanilla, cinnamon, cloves and nutmeg; blend for 40 to 60 more seconds, until smooth.

    3. Pour eggnog into a storage jar and refrigerate for at least 8 hours, until thick, or up to 1 week. 

    4. Serve cold and topped with a pinch of nutmeg.


    Recipe Tips:

    To save time, skip the sieve step as the cashews leave behind very little, if any, pulp.

    For an extra-thick eggnog, substitute coconut cream for the coconut milk.

    Try this eggnog as a dairy-free coffee creamer!


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