This vegan eggnog is rich and creamy, just like the traditional version. It's a perfect holiday treat that you can drink hot, cold, or spiked with booze!
3cupsnon-dairy milksuch as soy milk, oat milk, cashew milk, or almond milk
1/2cupsoaked cashewssoaked overnight, rinsed and drained
1teaspooncinnamon
1 to 2teaspoonspumpkin spice*
1/4teaspoonsea salt
2/3cupbrown sugaror cane sugar, coconut sugar, or any other granulated sugar
1/2teaspoonvanilla extractoptional
Instructions
Blend all the ingredients in your blender for 3 minutes, until completely blended.
Pour into glasses and enjoy! You can also enjoy this warm by heating is up slowly in a pot on the stove.
Notes
Notes*I’ve used 1 teaspoon of pumpkin spice, and 2 teaspoons on a separate occasion – it’s up to you how spiced you want it!
If you want your eggnog to be perfectly smooth, be sure to blend it long enough so that all of your spices blend in! Otherwise, you could definitely strain it if you want!
You can definitely add liquor to this if you want!
The pumpkin spice mix is to make life easier for you! You can definitely swap it out for equal parts of cinnamon, nutmeg, ginger, cloves and allspice!