Creamy Vegan Eggnog
 
Prep time
Total time
 
The hands-on time for this recipe is just a few minutes, but allow time for soaking the cashews, and then chilling the nog before serving. This allows time for the flavors to meld and for the consistency to thicken.
Author:
Recipe type: Drinks
Cuisine: American
Serves: 4 to 6 servings
Ingredients
  • ½ cup raw cashews, soaked in water overnight or for at least 4 hours, drained, and rinsed
  • 1 cup water
  • 1 cup coconut cream
  • 1 cup unsweetened plain soymilk
  • 2½ tablespoons sugar
  • 1½ teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground cardamom
Instructions
  1. In a high-powered blender,* combine the soaked cashews, water, coconut cream, soymilk, sugar, vanilla extract, cinnamon, cloves, and cardamom and purée until smooth.
  2. Place the nog in the refrigerator and chill for 2 to 3 hours.
  3. Stir the nog and serve cold.
Notes
No High Power Blender? You can use a regular blender, but puree without the water first. Then add the water and blend. Strain if needed through a fine mesh strainer or cheesecloth to remove any nut bits.

This recipe is reprinted with permissions from The Friendly Vegan Cookbook by Toni Okamoto and Michelle Cehn.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-eggnog