Vegan Almond Eggnog

The scent of cinnamon and nutmeg swirling in the air always takes me back to Christmas mornings in Texas. But this year, we’re doing things a little differently, y’all! My youngest, bless his heart, has developed a sensitivity to dairy, so I set out to recreate one of our favorite holiday traditions: eggnog. After countless batches in my trusty kitchen, I’ve finally perfected a creamy, dreamy vegan almond eggnog that rivals the classic. This recipe is packed with flavor, easy to make, and perfect for sharing with loved ones. I promise you, even the biggest traditionalists will be asking for seconds. So, grab your apron, and let’s get started!

Why This Recipe Works

As a busy mom of two, I understand the need for recipes that are quick, easy, and delicious. This vegan almond eggnog ticks all those boxes! Here’s why it’s a winner in our house:

• Quick & Easy: Ready in under 30 minutes, perfect for last-minute gatherings or a cozy night in.
• Kid-Approved: My kids can’t get enough of it, and they don’t even realize it’s vegan!
• Make-Ahead Friendly: Prepare it a day or two in advance, and the flavors will meld together beautifully.
• Allergy-Friendly: Dairy-free and easily adaptable for other dietary needs.

Ingredients

• 4 cups unsweetened almond milk
• 1 cup raw cashews (soaked in hot water for at least 30 minutes)
• ½ cup maple syrup (or agave nectar)
• ¼ cup nutritional yeast
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• Pinch of sea salt
• Optional: 2 tablespoons bourbon or rum (for adults only!)

Ingredient Notes

Let’s talk ingredients, y’all. Here’s a breakdown of why each one matters and some substitution options:

• Almond Milk: Unsweetened almond milk provides the creamy base for our eggnog. You can substitute with other plant-based milks like oat milk or soy milk, but almond milk offers a neutral flavor that works well.
• Raw Cashews: Soaking the cashews is crucial for creating a smooth and creamy texture. Don’t skip this step! If you’re allergic to cashews, try using silken tofu (about 4 ounces) instead.
• Maple Syrup: This adds sweetness and a touch of caramel flavor. Agave nectar or coconut sugar can be used as alternatives. Adjust the amount to your desired sweetness.
• Nutritional Yeast: Don’t be scared! Nutritional yeast adds a subtle cheesy flavor that helps mimic the richness of traditional eggnog. You can omit it if you prefer, but it does add a unique depth of flavor.
• Spices: Cinnamon, nutmeg, and cloves are the classic eggnog spices. Feel free to adjust the amounts to your preference. Freshly grated nutmeg is always a winner!

Step-by-Step Instructions

Now, let’s get to the fun part: making the eggnog! Follow these simple steps, and you’ll be sipping on a delicious, vegan treat in no time.

1. Step 1: Soak the Cashews. Place the raw cashews in a bowl and cover them with hot water. Let them soak for at least 30 minutes, or up to 2 hours. Soaking softens the cashews, making them easier to blend into a smooth cream.
2. Step 2: Blend the Ingredients. Drain the soaked cashews and add them to a high-speed blender along with the almond milk, maple syrup, nutritional yeast, vanilla extract, cinnamon, nutmeg, cloves, and salt.
3. Step 3: Blend Until Smooth. Blend on high speed until the mixture is completely smooth and creamy. This may take a few minutes, depending on your blender. Stop occasionally to scrape down the sides of the blender to ensure everything is incorporated.
4. Step 4: Chill (Optional). For the best flavor, transfer the eggnog to a pitcher and refrigerate for at least 30 minutes to allow the flavors to meld. If you’re short on time, you can serve it immediately over ice. I find that chilling really enhances the flavor profile!
5. Step 5: Serve and Enjoy! Pour the vegan almond eggnog into glasses and garnish with a sprinkle of cinnamon or nutmeg. Add a splash of bourbon or rum for an adult version (optional). Cheers, y’all!

Expert Tips from My Kitchen

Here are a few tips and tricks I’ve learned from making this recipe countless times in my Texas kitchen:

• Use a High-Speed Blender: A high-speed blender is essential for achieving a super smooth and creamy texture. If you don’t have one, you may need to blend for a longer period of time.
• Adjust the Sweetness: Taste the eggnog after blending and adjust the amount of maple syrup to your liking.
• Spice it Up: Experiment with different spices like cardamom, ginger, or allspice for a unique flavor twist.
• Make it Thicker: If you prefer a thicker eggnog, add a tablespoon of chia seeds or flaxseed meal to the blender.
• Kid-Friendly Tip: Let the kids help with measuring and adding the spices. It’s a fun way to get them involved in the kitchen!
• For an Extra Creamy Texture: Add a tablespoon of coconut cream (the thick part from a can of refrigerated coconut milk) to the blender.

Storage & Meal Prep

This vegan almond eggnog is perfect for making ahead of time. Here’s how to store it and prep it for later:

• Storage: Store the eggnog in an airtight container in the refrigerator for up to 5 days.
• Reheating: If the eggnog separates slightly during storage, simply shake or stir it well before serving.
• Make-Ahead: Prepare the eggnog up to 2 days in advance. The flavors will actually improve as they meld together in the refrigerator.
• Batch Prep: Double or triple the recipe to make a large batch for holiday gatherings or parties.

Substitutions & Variations

Want to customize this recipe to suit your dietary needs or preferences? Here are a few substitutions and variations to try:

• Gluten-Free: This recipe is naturally gluten-free.
• Nut-Free: Substitute the almond milk and cashews with oat milk and silken tofu (about 4 ounces), respectively. I haven’t personally tested this, but it should work well.
• Lower Sugar: Reduce the amount of maple syrup or use a sugar-free sweetener like stevia.
• Spiked Eggnog: Add 2 tablespoons of bourbon, rum, or brandy per serving for an adult version.
• Chocolate Eggnog: Add 2 tablespoons of cocoa powder to the blender for a chocolatey twist.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! In fact, I highly recommend making it a day or two in advance. The flavors meld together beautifully as it chills in the refrigerator.

How long does vegan almond eggnog last?

It will keep in the fridge for up to 5 days in an airtight container. Just give it a good shake or stir before serving.

Can I freeze this eggnog?

I don’t recommend freezing it. The texture can change and become a bit grainy after thawing. It’s best enjoyed fresh or within a few days.

What can I use instead of cashews?

If you’re allergic to cashews, you can try using silken tofu (about 4 ounces) instead. Make sure to blend it really well to get a smooth consistency.

Can I make this without nutritional yeast?

Yes, you can omit the nutritional yeast if you prefer. It adds a subtle cheesy flavor that mimics traditional eggnog, but it’s not essential.

Is this recipe kid-friendly?

Definitely! My kids love this eggnog. Just be sure to leave out the alcohol for the little ones.

Can I use different spices?

Absolutely! Feel free to experiment with other warm spices like cardamom, ginger, or allspice. Find what you like best!

Serving Suggestions

Here are a few ideas for serving and enjoying your homemade vegan almond eggnog:

• Serve it chilled in festive glasses with a sprinkle of cinnamon or nutmeg.
• Garnish with a cinnamon stick or a star anise for a beautiful presentation.
• Add a dollop of whipped coconut cream for an extra touch of decadence.
• Serve it with holiday cookies or desserts for a complete festive treat.

And there you have it, friends! A simple, delicious, and allergy-friendly way to enjoy a classic holiday beverage. I hope this vegan almond eggnog recipe brings as much joy to your family as it has to mine. Give it a try, and let me know what you think in the comments below. I can’t wait to hear how it turns out for you!

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