Vegan Eggnog with Cashew Milk

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  • Total Time: 8 hrs 0 mins
  • Hands-on Time: 0 hrs 15 mins
  • Makes: 36 fluid ounces

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



    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 remaining ingredients and blend for 40 to 60 more seconds, until smooth.

    3. Pour eggnog into a storage jar and refrigerate until cold and thick. Store in refrigerator for up to 1 week.

    4. Serve cold and top each glass with a pinch of nutmeg.

    To save time, skip the sieve step as the cashews leave behind very little, if any, pulp. Try this eggnog as a dairy-free coffee creamer! For an extra thick eggnog, substitute coconut milk for the coconut cream


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