Rich and creamy, this Vegan Eggnog is also gluten-free and as authentic in taste as it is in appearance and texture. This eggless eggnog recipe requires only 8 ingredients and takes only minutes to prepare.
One thing I love about being vegan is that I can veganize practically everything, including this decadent Vegan Eggnog. In fact, I love to turn traditional recipes into vegan ones, like this Vegan Tomato Zucchini Tart with Creamy Cashew Cheese that I veganized from a recipe I found over at Lemon in Ginger. When people ask me what I eat for the holidays, they are blown away by the variety of vegan holiday dishes there are, including my Vegan Mushroom Wellington and my Vegan Croissant Stuffing. There’s just no end to vegan cuisine and I’m glad I’m part of it.
When I decided to create this eggless eggnog, I knew I wanted something that was thicker and creamier than plain nut milk with an authentic flavor and texture that you see with the real deal. Now, this can be challenging because most people who use eggs in cooking or baking believe there’s nothing comparable when it comes to thickening and binding a recipe. I’m here to tell you they are wrong. There are so many egg replacements that vegans can use, there’s no excuse for buying into the egg industry. That’s why you’re going to love this non-dairy eggnog.
Ingredients for Vegan Eggnog
Ingredients for this vegan eggnog recipe are easy to come by; many of you may have everything you need already in your vegan pantry. If you need to go shopping, here’s a list of what you’ll need:
- Cashew milk
- Whole cashews, soaked preferably overnight
- Maple syrup
- Pure vanilla extract
- Allspice, cinnamon, nutmeg, cardamom
- Almond flour (I used #BobsRedMill)
- Pinch of sea salt
That’s it, hungry friends, easy peasy, right?
How to Make Vegan Eggnog
There are two steps to making this eggless eggnog:
First, make the egg-like mixture as pictured above. In a small saucepan, add a cup of cashew milk. Then add a couple teaspoons of almond flour and stir grandly. Add your sweetener & spices, including maple syrup, allspice and a bit of turmeric for the yellow color. Heat over medium heat until it thickens as in the above picture. Remove from heat and set aside.
To a high speed blender, add cashew milk, soaked cashews, maple syrup, vanilla, nutmeg, cinnamon and cardamom. Use a spatula to scrape the sides of your saucepan and scoop all the egg-like mixture into the blender with the other ingredients. Blend on high for about 3 minutes, or until you get a frothy, bubbly concoction as pictured above. Chill for 30 minutes if you like it cold. If not, pour into a glass and top with a sprinkle of nutmeg and a cinnamon stick and enjoy.
I love to share tips to help you make my recipes as effortless as possible. Here are some suggestions for making this Eggless Eggnog:
- Adjust the amount of maple syrup you use to suit your own taste buds. I prefer my vegan eggnog on the sweeter side, so I added more maple syrup after everything was mixed and gave it a good stir with my cinnamon stick after I poured it into the glass. Dreamy!
- If your egg-like mixture doesn’t thicken like it should, add about a tablespoon of cornstarch to a small glass and stir in a bit of water. Pour into the saucepan while you’re cooking the mixture, turning up the heat while you stir constantly for about a minute. Remove from heat while continuing to stir for another minute. During the cooling process, you’ll see it become thicker.
- Make it a boozy vegan eggnog by pouring in a bit (or a lot, whichever you prefer) of your favorite liquor after you pour the vegan eggnog into your glass. Spiced rum is an excellent choice!
- This recipe will store in your fridge for up to a week.
- Add this to your morning coffee to boost your holiday spirit. If you’re on your way to work, forget the booze!
Rich Creamy Vegan Eggnog
For the Egg-Like Mixture
- 1 cup cashew milk
- 2 tablespoons almond flour
- 1 tablespoon maple syrup
- 1/4 teaspoon allspice
- 1/2 teaspoon turmeric
For the Vegan Eggnog
- 2 cups cashew milk
- 1/2 cup raw cashews soaked overnight preferably
- 2-4 tablespoons maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- pinch of sea salt
- 1/4 teaspoon cardamom
For the Egg-Like Mixture
- In small saucepan over medium heat, add 1 cup cashew milk and almond flour and stir vigorously. Add tablespoon of maple syrup, allspice and turmeric. Turn up heat while continuing to stir for about a minute. Remove from stove and your mixture should thicken as it cools. Set aside.
For the Vegan Eggnog
- To a high speed blender, add 2 cups cashew milk, drained soaked cashews, the remaining maple syrup adjusted to taste, vanilla, nutmeg, cinnamon, cardamom and pinch of salt. Using a spatula to scrape the sides, pour egg-like mixture into blender with other ingredients. Blend on high for about 3 minutes until mixture becomes frothy and bubbly.
- Top with sprinkle of nutmeg and cinnamon stick and serve chilled.
- Adjust the amount of maple syrup to suit your taste buds.
- If your egg-like mixture doesn't thicken as it should, make a roux out of a tablespoon of cornstarch and a bit of water and add to saucepan. Increase heat while stirring constantly for one minute. Remove from heat while continuing to stir for another minute. Set aside. It should thicken nicely after all that.
- Make it a Boozy Vegan Eggnog by adding your favorite liquor after you pour it in your glass. Spiced rum is perfect!
- Store in your fridge for up to a week.
- Add to your morning coffee for a little holiday boost!