Vegan Eggnog
This vegan eggnog is a dairy free twist on the classic holiday beverage! Ready in seconds and perfect with or without alcohol!
Ingredients
- 3 1/2 cups Almond Milk the refrigerated variety
- 1/2 cup Light Coconut Milk
- 6 large Medjool Dates pitted
- 1 cup Cashews Raw
- 1/2 tsp Cinnamon
- 1 1/2 tsp Nutmeg
- 1/4 seed Vanilla Pod
- 1/4 tsp Ground Cloves
- 1/4 teaspoon Sea Salt
- 2 tablespoons Bourbon optional
Instructions
- In a high powered blender such as a Vitamix, combine all the above ingredients. Blend on high until your Vegan Eggnog is perfectly smooth and creamy.
- Strain through a fine meshed sieve if you fancy an extra smooth and silky beverage.
- Keep chilled, in an airtight bottle for up to 1 week.
Notes
TO STORE: Eggnog should be stored in the refrigerator, covered, for up to 1 week.
TO REHEAT: Place eggnog over a small saucepan and place it over medium heat. Once it begins to simmer, remove it from the heat and serve immediately.
Nutrition
Serving: 1servingCalories: 235kcalCarbohydrates: 26gProtein: 5gFat: 13gSaturated Fat: 3gSodium: 303mgPotassium: 312mgFiber: 3gSugar: 18gVitamin A: 37IUVitamin C: 1mgCalcium: 202mgIron: 2mg
Tried this recipe?Let us know how it was!