Creamy, smooth, silky, this vegan eggnog is super simple to make and takes very little time to prepare. Serve it cold with some ice or as a hot latte with whipped coconut cream and gingerbread biscuits – it’s the festive season after all!
I’ve been totally addicted to eggnog this festive season and I’ve decided to tweak the traditional recipe here and there to turn it into a vegan eggnog. I must say, it was a great success in our house!
With it being the last week before Christmas, I’d love to say that the presents are all wrapped up, the house is sparkling clean, candles are all lit in anticipation of Christmas… However, the situation in our household is ‘a little bit’ different…
Instead, I am frantically trying to finish all the jobs that have been on my ‘to do list’ for weeks, meet all the deadlines, finish writing up all the festive recipes for the blog, edit thousands of photos as well as balance the family life, business and a day job…. Whoa, I think someone definitely needs a well deserved break!
Anyway, back to the no egg vegan eggnog! This eggnog is by far my favourite festive recipe yet. Taking a sip of this smooth and creamy brew, spiced with all the Christmas aromas, instantly wakes up all the joyful feelings this festive season brings.
Although this vegan eggnog is quite creamy and rich on its own, you can top it with a little whoosh of whipped coconut cream to make it an extra creamy heaven. Go on, it’s Christmas after all!
If you’re feeling extra festive, stick some homemade gingerbread biscuits on top of your cream and that’s what I call ‘Christmas in a mug’!
WHY YOU’LL LOVE THIS VEGAN EGGNOGG
- It’s heavenly creamy
- All the aromas make it taste like ‘Christmas in a mug’
- It’ll put you in the festive spirit the minute you take your first sip
LOOKING FOR MORE RECIPES FOR THE FESTIVE TABLE?
There is still time to make some delicious meals for your festive table:
- Start with festive roasted butternut squash which is a great meat-free main dish for Thanksgiving or Christmas table.
- This easy yet nutritious Moroccan festive salad would make a delicious side.
- Need ideas for Boxing day brunch? How about this easy vegan French toast or butternut squash pancakes or perhaps my family favourite gingerbread pancakes?
- Fancy a little festive baking? Then try these healthy gingerbread biscuits, super easy chocolate cookies or waist-friendly healthy vegan chocolate tarts.
May I take this opportunity to wish you and your families a wonderful Christmas. Enjoy every minute spent with your nearest and dearest over this holiday season, as this is what matters the most.
As always, if you give this recipe a try, I’d be delighted to read your comments and hear your feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest so I don’t miss them.
MY BEST YET HOMEMADE VEGAN EGGNOG (GF, NO SUGAR)
- 1/3 cup soaked cashews (soaked overnight in cold water or in hot water for 15 minutes), rinsed & drained
- 2 cups cold water
- 2 dates (soaked in hot water for 5 minutes & then drained)
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 tsp agave nectar (use more for a sweeter taste)
- 1/4 tsp arrowroot powder
- Optional: if you’re making an alcoholic option add 2 tbsp bourbon or rum
- Combine all ingredients apart from arrowroot powder in a high speed blender and blend until smooth.
- Transfer the eggnog mixture into a saucepan and bring to a gentle simmer. As soon as the mixture starts to bubble, add the arrowroot powder and keep stirring over low heat until the mixture is starting to thicken (for around 5 minutes).
- As soon as you’ve reached the desired creamy consistency, take the eggnog mixture off the heat and let it cool down completely. Alternatively, you can serve it as a hot latte. If eggnog gets too thick when you serve it later, just add a splash of water to thin it out.