Ingredients
Equipment
Method
Prepare the cashews
- Soak the cashews overnight (or for at least 2 hours), then strain and rinse well.
Blend the ingredients
- Combine the coconut milk, soaked cashews, water, maple syrup, nutmeg, and cinnamon in a blender.
Optional infusion
- For added depth of flavor, gently heat the nog with 1-2 star anise pods for 5-10 minutes, allowing the flavor to infuse. Remove the pods before serving.
Blend until smooth
- Blend on high speed until the mixture is completely creamy and smooth.
Chill and serve
- Transfer the Vegan Eggnog to the fridge to chill. Serve cold with a sprinkle of cinnamon or nutmeg.
Nutrition
Notes
Notes:
- Although this drink is usually served chilled, you could also try and drink it warm.
- If you like it chilled, I suggest you keep it in the fridge 1 or 2 hours before serving.
- You could use any type of unsweetened plant milk, but coconut milk is the best choice.
- Feel free to use any type of sweetener instead of maple syrup.
- Although the cashews give the vegan eggnog a creamy texture, feel free to add ½ cup of coconut milk and dates instead of maple syrup to thicken the eggnog if you can’t eat them.
