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Easy Vegan Eggnog
Rely on soaked cashews and silken tofu (nut and soy alternatives mentioned) to make the best vegan eggnog! It’s thick, creamy, rich, sweet, and full of warming spices.
Prep Time
4
hours
hrs
5
minutes
mins
Refrigerate
2
hours
hrs
Total Time
6
hours
hrs
5
minutes
mins
Course:
Breakfast, Dessert
Cuisine:
American
Diet:
Vegan
Servings:
4
Calories:
776
kcal
Author:
Toni Okamoto
Equipment
Measuring Cups
Measuring spoons
Blender
Ingredients
½
cup
of cashews
½
cup
of silken tofu
2
cups
of plain soymilk
2 ½
tablespoons
of granulated cane sugar
1 ½
teaspoons
of vanilla extract
1
teaspoon
of cinnamon
¼
teaspoon
of nutmeg
⅛
teaspoon
of ground cloves
⅛
teaspoon
of ground cardamom
Instructions
In a medium bowl, soak the cashews in water overnight (or for at least 4 hours). After they’ve been soaked, drain the water.
In a blender, blend together the soaked cashews, silken tofu, plain soymilk, sugar, vanilla extract, cinnamon, cloves, and cardamom.
Place the nog in the refrigerator and chill for 2 to 3 hours, stir, and serve cold.
Notes
Tweak the ingredients
: Adjust the amount of sweetener and spices, etc.
For the creamiest vegan eggnog
: Use creamy dairy-free milk like canned coconut milk, oat milk, or even a vegan ‘creamer’ or ‘barista’ milk.
Soak the cashews properly
: They need to be tender to blend super smooth. That’s why overnight soaking is best.
To add color
: Traditional eggnog is usually a creamy yellowish color (because of egg yolks). Add a tiny pinch of turmeric to mimic the color.
Nutrition
Calories:
776
kcal
|
Carbohydrates:
72
g
|
Protein:
31
g
|
Fat:
41
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
13
g
|
Monounsaturated Fat:
18
g
|
Sodium:
252
mg
|
Potassium:
1329
mg
|
Fiber:
5
g
|
Sugar:
48
g
|
Vitamin A:
1862
IU
|
Vitamin C:
34
mg
|
Calcium:
746
mg
|
Iron:
8
mg