For plant-based eaters, store-bought vegan eggnog can frankly be more terrifying than the thought of eating dairy or eggs when it’s laden with chemicals and refined sugar.
For health-conscious and plant-based eaters alike, the holiday season can be tough. Walking into a grocery store during this time of year can be torturous looking at all the holiday treats that are off-limits.
But fear not, this healthy and vegan take on America’s favorite holiday beverage will put you in a jolly mood (whether you spike it with a splash of soul-warming Kentucky bourbon or not).
Homemade Vegan Eggnog
- Prep Time:1 hour
- Cook Time:2 minutes
- Total Time:1 hour and 2 minutes
- 1 1/2 cup unsweetened vanilla almond milk
- 1/2 cup water
- 3/4 cup cashews (soaked)
- 2 teaspoon vanilla extract
- 3 tablespoon coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 oz bourbon (optional)
Add all ingredients to a high speed blender. Here’s how to soak nuts if you’re not familiar.
#SpoonTip: Soaking raw nuts makes them easier to digest because it neutralizes phytic acid levels.
Blend on high until smooth and creamy; shouldn’t take much longer than a minute.
Serve up chilled or warm with a dash of nutmeg and a splash of bourbon if desired.