Cashews and coconut milk blend up rich and creamy with a touch of spice to create this irresistible vegan holiday nog.
If there's any occasion that gets me nostalgic when it comes to food, it would have to be the end of year holidays.
Eleven or so months of the year I'm happy to plug along cooking up curries and stir-fries. But once December rolls around and holiday music starts playing, I get a serious hankering for comfort food.
So as you can imagine, I was pretty psyched to check out Homestyle Vegan, the new cookbook from Amber St. Peter of The Fettle Vegan. This book is filled with vegan versions of classic recipes, all of which look and sound delicious enough to please even non-vegans and vegetarians.
This vegan eggnog is one of my favorite recipes from the book - and it's just in time for the holiday season!
While you're here don't forget to check out our new Vegan Christmas Cookbook. It's packed with all my favorite tried and true recipes for a plant based holiday feast!
Tips & Tricks
Be sure to use raw cashews for this recipe, not the roasted kind that you find in the snack aisle. They must be raw to get that creamy texture.
The recipe calls for soaking the cashews in hot water for 30 minutes, which is a classic trick for speeding up the soaking process. If you prefer, you can also just soak them in room temperature water overnight.
You can make this vegan eggnog up to a day in advance of serving it, which makes it great for serving at holiday parties.
And if you're still planning that holiday menu, be sure to check out these other delicious ideas:
Recipe reprinted with permission of the publisher. You can purchase Homestyle Vegan here.
- ½ cup raw cashews
- 1 cup boiling hot water
- 1 ½ cups unsweetened almond milk
- 1 cup full-fat coconut milk canned
- 4 to 6 Medjool dates pitted
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- ⅛ tsp ground cloves
- ⅛ tsp salt
- Rum optional
- Whole cloves for garnish
- In a small bowl, soak the raw cashews in the boiling hot water for at least 30 minutes. (Be careful!) Drain.
- Pour the soaked cashews, almond and coconut milks, dates, vanilla, cinnamon, cloves and salt into a high-speed blender and blend until creamy. You can strain it through cheesecloth if you like, but I love how creamy this drink is and didn’t bother straining.
- Serve cold with rum (if you like!) and garnish with whole cloves.
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