Yummy Vegan Eggnog

Ready for a dairy-free holiday drink that will impress your guests? Try this yummy vegan eggnog (no eggs required).

four glasses of vegan eggnog garnished with nutmeg on a wooden serving tray

Ingredients

raw almonds 3.36 oz 95 g 2/3 cup of almonds
raw cashews 1.9 oz 54 g 3/8 cup of cashews
water (filtered) 10 oz 284 g 1 1/4 cups water
dates (pitted) 0.63 oz 18 g 3 dates
nutmeg 0.03 oz 0.9 g 1/5 teaspoon
vanilla extract 0.03 oz 0.9 g 1/5 teaspoon
maple syrup 0.65 oz 18 g 1 1/4 tablespoons
orange zest 0.1 oz 3 g zest from about one-third of an orange

Directions

24-48 Hours Before

  1. Soak almonds for 24-48 hours, add pitted dates for the last hour of soaking.

4 Hours Before

  1. Soak cashews for 4 hours.

To Make the Eggnog

  1. Drain the soaked almonds. Blend the filtered water, almonds, and dates in a high powered blender on a medium speed until almonds become gritty (about 30-45 seconds). Be careful not to over blend.

  2. Add the slurry to the press bag, making sure the press bag is no more than one-third full to avoid overflow. Mix the slurry until most of the water is drained, then press.

  3. Drain the soaked cashews. Add to the blender and pour a little of the almond milk you just made over the cashews, just enough to cover.

  4. Blend on low to medium speed until smooth, slowly adding more of the almond milk. Add the orange zest, vanilla, maple syrup and ground nutmeg. Blend until well combined.

  5. Once all are blended, pour through a fine sieve.

  6. Optional: Warm the eggnog over low heat.

Pro tips

  • For a spiked version, add rum, brandy or bourbon!

  • You can use the grinder in your Goodnature machine to process the nuts but we found that using a high powered blender makes a creamier consistency.

  • Want a bit more spice? Add a pinch ground cloves, ground cinnamon, turmeric or cardamom when you add the nutmeg!

  • Use in coffee as a healthy creamer or in an espresso for an eggnog latte!