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Amazing Vegan Eggnog (Cashew Milk Eggnog)

Vegan Eggnog (Cashew Milk Eggnog)
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Enjoy a creamy and festive vegan eggnog made with cashew milk. This recipe offers a delightful dairy-free alternative perfect for holiday celebrations.

Ingredients

Scale
  • 1 cup raw cashews, soaked for at least 4 hours or overnight
  • 2 cups unsweetened plant-based milk (such as almond or soy)
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground cloves
  • Optional: 1 tablespoon vegan rum extract for flavor

Instructions

  1. Drain and rinse the soaked cashews.
  2. Combine the drained cashews, plant-based milk, maple syrup, vanilla extract, cinnamon, nutmeg, and cloves in a high-speed blender.
  3. Blend on high speed until the mixture is completely smooth and creamy. This may take 1-2 minutes.
  4. Taste and adjust sweetness or spices as needed. Add vegan rum extract if desired and blend again briefly.
  5. Pour the eggnog into a pitcher or individual glasses.
  6. Chill in the refrigerator for at least 1 hour to allow the flavors to meld and the eggnog to thicken.
  7. Serve cold, garnished with a sprinkle of nutmeg or cinnamon.

Notes

  • For a thicker eggnog, use less plant-based milk or add a tablespoon of cornstarch or arrowroot powder before blending (cook briefly to thicken if using cornstarch/arrowroot).
  • Soaking cashews is crucial for a smooth texture. If you’re short on time, you can quick-soak by covering cashews with boiling water and letting them sit for 15-20 minutes.
  • Feel free to adjust the spices to your preference.
  • This eggnog can be stored in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Find it online: https://afripaket.com/vegan-eggnog-cashew-milk-eggnog/