Vegan Eggnog with Cashew Milk

Vegan Eggnog with Cashew Milk

Total Time: 08h 10m
Hands-on Time: 00h 10m
Makes: 1 serving

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

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