Eggless eggnog has all of the spiced, creamy, rich and delicious goodness you crave every season, but is dairy-free and entirely plant-based. This easy vegan eggnog recipe is sure to make your holidays merry!
Soak cashews: Cashews can be soaked for 4 hours, up to overnight. Or for the quick method, pour boiling water over cashews and soak for 15-20 minutes. Drain and add to blender.
Add remaining ingredients to the blender (ensure you pitted your dates!) and blend until completely smooth. Add more water or soy milk to thin if needed. Taste and adjust seasonings if needed.
Pour eggnog into glasses, or pair with your favorite booze! Top with some freshly grated nutmeg if desired. Enjoy!
I use soy milk to make this recipe. However, other plant-based beverages like almond milk and oat milk are also delicious options!
Enjoy slightly cold straight from the blender, or heat the eggnog on the stovetop for a warm drink. Add the blended beverage to a small saucepan and place on medium-low heat. Heat and stir until warm, but do not boil.
Serve plain without alcohol, or add one ounce of booze to each glass. Classic eggnog alcohol options include brandy, dark rum, cognac, or bourbon.
As-is the recipe is enough for 4 servings. Feel free to halve or double the ingredients to make as many drinks as needed.