Vegan Eggnog

December 10, 2014
1 Rating
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
  • 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
  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 what other Food52ers are saying.

  • Taylor Stanton
    Taylor Stanton
  • nycnomad
  • Amelia McCann
    Amelia McCann
  • RaquelG
  • Taylor Dillon-Thomas Reed
    Taylor Dillon-Thomas Reed
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.