Vegan Eggnog

Prep Time:
6 mins


  • 3 cups unsweetened almond or cashew milk
  • 1/2 up full-fat coconut milk, shake well before opening can
  • 1/4 cup (38 g) raw cashews (will need to be previously soaked to soften)
  • 1/4 cup (65 g) tightly packed, pitted soft dates
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg (add up to 1 tsp, if desired)
  • 1 tsp pure vanilla extract, optional
  • 1/8 tsp sea salt, optional


  • Step 1
    Add all ingredients to a high-speed blender and blend on high until smooth and creamy.
  • Step 2
    Serve right away either on its own, over ice, heated or with added bourbon or rum.
    Step 3
  • Store leftovers in an airtight container in the fridge for up to 5 days. It will thicken up a little after sitting in the fridge.
    Step 4
  • Give it a good shake before serving again. Add a little Non-Dairy Coconut Milk Cool Whip, Sprinkle of Nutmeg and Cinnamon on top before serving.

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