This delectably creamy, perfectly spiced eggnog is a healthier upgrade to a Christmas classic. Completely vegan, paleo and naturally sweetened, it’s every bit as delicious as the original!
Prep Time:1 hr
Cook Time:5 min
Total Time:65 min
Yield:about 6 cups1x
1 ½ cups soaked cashews
1 13 oz can full-fat coconut milk
3 cups filtered water
⅓ c +1 Tbs maple syrup
1 1/2 tsp vanilla extract
1 ½ tsp cinnamon
1/2 tsp nutmeg + more to taste
¼ tsp cardamom
¼ tsp turmeric (optional for color)
pinch of salt
First soak the cashews in boiling water for 1 hour.
Once the cashews are soft, add them to a high speed blender along with the coconut milk, water, maple syrup, spices, and vanilla.
Begin blending on low speed, slowly increasing the speed to high and blend for 30-60 seconds until smooth.
When the eggnog is well mixed, pour into a mason jar and chill in the refrigerator for 1-2 hours before serving.
Using a high speed blender like a vitamix for this recipe will create the smoothest eggnog. However, if you find your blender doesn’t blend the cashews completely, you can strain the eggnog using a nut milk bag or cheesecloth over a strainer for the smoothest consistency.