Christmas

Vegan Eggnog

December 10, 2014
Photo by Bobbi Lin
Author Notes

This dairy-free version of eggnog will blow your mind. It's rich, creamy, and it's just the right amount of sweet. Serve it spiked, or simply warm up a cup for a perfect, wintery afternoon treat. —Gena Hamshaw

  • Makes 6 cups
Ingredients
  • 3/4 cup dry cashews, soaked overnight and drained (they'll plump up to about 1 cup as they soak)
  • 2 Medjool dates, pitted, soaked overnight and drained
  • 1 can full fat coconut milk
  • 2 cups water
  • 1/3 teaspoon (or 1/4 heaping teaspoon) salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup maple syrup
  • 1/3 to 1/2 cups bourbon or rum to taste (optional)
In This Recipe
Directions
  1. Blend all ingredients together in a blender on high speed till smooth. It may take a few minutes for the mixture to become creamy and uniform; be patient. Serve warm or cold.

See Reviews

See what other Food52ers are saying.

  • Taylor Stanton
    Taylor Stanton
  • nycnomad
    nycnomad
  • Amelia McCann
    Amelia McCann
  • RaquelG
    RaquelG
  • Taylor Dillon-Thomas Reed
    Taylor Dillon-Thomas Reed
Review
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.