This simple vegan eggnog recipe uses cashews as a creamy base with the perfect blend of spices that can be whizzed up in your blender in 5 minutes or less!
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 people
- 4 cups non-dairy milk my favorite is soy
- 1/3 cup raw cashew pieces
- 2-3 tbsp maple syrup or agave or date syrup
- 2-3 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/4 tsp Xanthan Gum (optional)
- 1/8 tsp tumeric
- 1 pinch ground cloves
- 1 pinch salt
Add all ingredients to blender and blend until smooth!
Enjoy immediately or chill for several hours before serving. Can also be served warm!
Serve with a swirl of vegan whipped cream and a sprinkle of cinnamon!
Pro tip: If you don't have a high powered blender, you may want to soak cashews in HOT water for five minutes or so to soften, then drain and proceed.
For warm and frothy eggnog - be sure to use room temp non-dairy milk and drink it right away!
For cold eggnog - start with chilled non-dairy milk or refrigerate an hour or two before serving.
Serving: 1cup | Calories: 201kcal | Carbohydrates: 18g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 427mg | Fiber: 1g | Sugar: 12g | Vitamin A: 930IU | Vitamin C: 17mg | Calcium: 346mg | Iron: 1.9mg