I must admit: I’ve always been a bit of an eggnog fiend. Nothing puts me in the Christmas spirit better than a fresh cup of eggnog and Christmas songs. This will be my first Vegan Christmas, and I was starting to feel a bit of a nostalgia pang — so I decided to solve it with some vegan eggnog!
Unfortunately, vegan eggnog is extremely elusive. There’s a limited supply in grocery stores, and it is available only during a very limited time window. Some shops even require you preorder your vegan eggnog! Well, I’ve been keeping my eyes peeled for the nog since returning home to chilly Toronto from cozy Cuba. I have yet to see any on my grocer’s shelves, so I decided to take matters into my own hands.
I made my own vegan eggnog!
Okay, I made it a few times… What can I say? I’ve been feeling the craving. Also, I wanted to make sure I had found the perfect recipe before sharing. As usual, I’ll include the recipe with options so you can find *your* perfect eggnog recipe.
You can keep things really simple, or get a bit extra. It’s up to you. If you’re keeping things simple, it is very simple. To complicate things a bit, you just need to add some coconut milk and reduce on the stovetop. If you NEED the NOG NOW… I’d suggest just going for the simple blend and chug (er… sip gracefully…).
If you’re looking for a nut-free eggnog recipe, then I’m sorry — this ain’t it. Since I’ve been able to eat cashew again (I stopped tolerating it for a bit), I’m not shying away from the nut. It’s just so effective a non-dairy substitute!
Vegan Eggnog Recipe
This recipe will make enough for 4 small servings or 2 large servings (also, dependant on whether you add rum/brandy to your eggnog).
Prep time: Overnight soaking and a minute of blending.
Cook time: None, or 5 minutes.
Ingredients
- 1 cup of soaked cashews (soak overnight, or quickly in HOT water)
- 7-9 medjool dates (depending on your sweetness preference)
- 1 1/2 cups of water *** Or, 1/2 cup water of and 1 cup of canned coconut milk
- 1 tsp vanilla extract
- 1 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1 pinch black himalayan salt (kala namak) ** for the slightly “eggy” taste
- (optional) brandy/rum to taste
Directions
Soak your cashews ahead of time to soften them for the right consistency. If you’ve forgotten, or are in a rush, you can hot soak them in very warm to boiling water for a few minutes. In either case, rinse and drain your cashews.
Add all ingredients to blender and blend on high until all ingredients are well-combined. And frothy. Frothy is important. You can either enjoy your eggnog at this point, or simmer in saucepan over medium heat.
If you have chosen to use coconut milk in your recipe, I highly recommend warming the eggnog on the stove for a few minutes. The coconut milk has a tendency to separate from the other ingredients, and the flavour really benefits from heated integration. Bring the nog to a very gentle simmer and let simmer for a few minutes before you are ready to drink.
If you like your eggnog with some booze, add some warmed brandy or rum to your nog, serve with a dash of nutmeg and a stick of cinnamon. Turn on some carols and get festive!
My Vegan Journey 