Woe is the human on the parasite cleanse who can’t go make this vegan eggnog RIGHT NOW! That human is me, but man it looks delicious, and I’m keeping it in mind for the future. Allison from Seek Satiation created this dreamy holiday beverage for us, and don’t forget her healthier holiday side alternative from her last visit, too! Leave her some love in the comments, and let us know your favorite holiday drink! xo - Candace
"All I see is egg nog. 'Tis the season, Marge! We only get thirty sweet noggy days, then the government takes it away again!" - Homer Simpson
Frankly, I believe eggnog can be enjoyed during the colder months at any time, but there is something quintessential about a nice cup of it as we approach the holiday season!
I've been itching to experiment with a vegan-friendly version of eggnog for a few years, but it stayed on my “To Develop” list for way too long. For those that regularly follow me here on YBC® or on my social media, you're aware that I have to avoid raw eggs - even pasteurized - due to me being immunocompromised. (No raw cookie dough, no spaghetti carbonara...oh, woe is me!) Even though there are cooked eggnog recipes, I prefer to err on the side of caution.
With so many creamy plant-based milk options - oat, cashew, coconut - I looked to emulate the creaminess of a full egg & dairy-filled version. After a bit of messing around, I found a combination that I truly enjoy: oat milk and cashew cream. I am a dairy drinker that LOVES her full-fat milk, so this will please anyone looking for that satisfying & comforting mouthfeel of a creamy holiday beverage, no matter your dietary preferences.
I wish you the happiest of holidays, and if you whip this up to celebrate, please tag #YBCEats so we can see your creation!
Vegan Eggnog
Vegan Eggnog
(Makes 4 cups)
Ingredients:
- 4 cups oat milk
- 1/2 cup raw cashews
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon whole cloves OR ½ teaspoon ground cloves
- 2 teaspoons pure vanilla extract
- 1/4 cup maple syrup (can be adjusted for preference)
Notes:
- If using whole cloves, be sure to wrap and secure them in cheesecloth or a sachet, so they don’t free-float in your nutmeg. That being said, if you have no issue spending a few minutes fishing them out, then by all means, just dump them in. Ha!
- Eggnog will last up to four days in refrigerator.
Directions:
1.) In a large saucepan - at least six cup capacity - add all ingredients. (See Notes for instructions on how to use whole cloves.) Turn heat to medium-high and keep on a low boil for 10 minutes. Remove from heat, place lid on saucepan, and let sit for one hour.
2.) Add mixture to high-power blender or food processor; be sure to remove sachet of whole cloves, if using, before blending. Blend mixture on high for 4 -5 minutes or until mixture is smooth and there is no grainy texture from the cashews.
3.) Serve warm and sprinkle with additional nutmeg. Add a tablespoon of your favorite liquor - rum works well here - if you prefer a hard eggnog!