Vegan Eggnog. Quick and Delicious.

4 Dec
Vegan egg nog

Vegan egg nog

Eggnog is a lightly spiced custard drink, generally enjoyed cold at Christmas time in the USA and Canada. It’s deliciously festive, so I decided to try a vegan version this year!

You will need:
200g cashew nuts
1 lit dairy free milk (such as coconut)
200g white sugar
1 tsp of arrowroot
2 tbsp nutmeg
1 tbsp cinnamon
2-3 tbsp rum extract
1 tsp vanilla


In a pot add the milk, cashews, arrowroot and sugar and allow to cook for 15 minutes until the nuts are soft. Then set aside and allow to cool.

Place the mix in a blender and blend until fine and smooth. Strain through a strainer or cheese cloth to remove any extra bits.

Add in the remaining ingredients and stir, then place in fridge and store for 2-3 days depending on which dairy free milk you used.

Serve in a chilled glass with some fresh nutmeg on top

Top Tips

If you want a nut free version, instead of cashews use silken tofu (a kind of soft tofu for baking) 1 x 340g of tofu per 200g cashews.

You can use any dairy free milk you wish, I used coconut.

Don’t use brown sugar as it changes the taste and the colour will look off.

Don’t roast the nuts as this also changes the taste and colour. (That is why my version, pictured below looks darker!)

You many also add real rum, brandy or whiskey, if you want a more grown up version. I find brandy tastes best. 1 shot for each teaspoon of essence.





One Response to “Vegan Eggnog. Quick and Delicious.”

  1. Emi'sGoodEating December 6, 2014 at 5:23 pm #

    NOM!! I love nog

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: