Best Vegan Eggnog Recipe – How To Make Vegan Eggnog

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You either love eggnog or loathe it—there is no in between. This version of the classic holiday cocktail has a similar flavor and texture of the original but is dairy-free and vegan-friendly! The richness, thickness, and luscious creamy texture that usually comes from eggs and heavy cream is achieved with both cashews and full-fat coconut milk in this recipe. This eggnog is also naturally sweetened with Medjool dates and maple syrup, bringing an original taste to each frosty glass.

As it chills in the refrigerator, the vegan eggnog thickens up a bit, so don’t worry if the mixture seems thin after blending. You can always stir in more liquid—like water, your favorite plant-based milk alternative, or even more bourbon—just before serving to thin if necessary. We recommend using a high-powered blender to get the mixture as silky and smooth as possible, but if needed, the mixture can be strained through a fine-mesh sieve to strain out any lumps.

No eggnog would be complete without a dollop of whipped cream. Our favorite dairy-free whipped topping is Silk’s dairy-free heavy whipping cream. Sweeten it with a little maple syrup (or powdered sugar if you’d like). If you want a stiffer topping that’s more like the whipped cream from a can, you can whisk up some of the leftover coconut milk. If you still have a spoonful or two of coconut milk on hand, throw the dregs of the can into your morning smoothie or stir into a plant-based soup to make it extra-creamy.

Made this? Let us know how it went in the comments below!

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