How to Make Homemade Vegan Eggnog in the Blender

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

Difficulty:BeginnerPrep time:1 hour Cook time: 2 minutesTotal time: 1 minuteServings:4 servings

Ingredients

• 1 cup unsweetened vanilla almond milk
• 1 cup water
• 3 cup cashews (soaked)
• 2 teaspoon vanilla extract
• 3 tablespoon coconut sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 3 oz bourbon (optional)

Instructions

1. 
   

   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.

2. 
   

   Blend on high until smooth and creamy; shouldn’t take much longer than a minute.

3. 
   

   Serve up chilled or warm with a dash of nutmeg and a splash of bourbon if desired.

• Christmas