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A glass of vegan almond eggnog topped with a sprinkle of nutmeg.

Vegan Almond Eggnog

A creamy, spiced vegan eggnog that's perfect for holiday celebrations, using almond milk, cashews, and natural sweetness from medjool dates.
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Prep Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Beverage, Dessert
Cuisine: Holiday, Vegan
Calories: 199
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups unsweetened almond milk Adds a creamy texture.
  • 1/2 cup raw cashews (soaked) Soaked for creaminess.
  • 4 pieces medjool dates (pitted) Brings natural sweetness.
  • 1 teaspoon vanilla extract Enhances flavor profile.
  • 1/2 teaspoon ground nutmeg Adds a warm, earthy flavor.
  • 1/2 teaspoon ground cinnamon Adds warmth and spice.
  • 1 pinch sea salt Balances sweetness.
  • cups ice cubes (for serving) To keep eggnog chilled.
  • 1-2 oz bourbon or rum (optional) For an alcoholic version.

Method
 

Preparation
  1. Soak the raw cashews in hot water for 20–30 minutes, or soak them overnight in cold water.
  2. Drain and rinse the soaked cashews to remove any excess starch.
Blending
  1. In a high-speed blender, combine the almond milk, soaked cashews, medjool dates, vanilla extract, ground nutmeg, ground cinnamon, and a pinch of sea salt.
  2. Blend on high speed for 1–2 minutes until the mixture is smooth and creamy.
Finishing Touches
  1. Taste the mixture and adjust sweetness or spice if needed.
  2. Transfer the mixture to a pitcher and chill for at least 1 hour in the refrigerator.
Serving
  1. Pour the eggnog over ice cubes in a glass and garnish with a sprinkle of ground nutmeg and a cinnamon stick.
  2. For an adult version, stir in bourbon or rum just before serving.

Notes

For best results, soak cashews and blend thoroughly for a smooth texture. Adjust sweetness and spices to your preference. Store leftovers in an airtight container in the refrigerator for up to 3 days.