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

  • 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)
  • Prep Time: 1 hour
  • Cook Time: 2 minutes
  • Total Time: 1 hour and 2 minutes
  • Servings: 4
  • Easy
Photo by Kristine Mahan

Photo by Kristine Mahan

Step 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.

Step 2

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

Step 3

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

Photo by Kristine Mahan

Photo by Kristine Mahan