Name: Vegan Eggnog
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: 6 pitted Medjool dates -; 1 c. (115 g.) raw cashews -; 2 1/4 c. water, plus more for soaking -; 1 c. canned full-fat coconut milk -; 1/4 c. pure maple syrup -; 1/3 c. bourbon or rum (optional) -; 1 tbsp. pure vanilla extract -; 1 tsp. ground cinnamon -; 1/4 tsp. grated fresh nutmeg, plus more for serving -; 1/4 tsp. kosher salt -; Dairy-free whipped topping, such as Silk dairy-free heavy whipping cream, for serving -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Eggnog

1. 6 pitted Medjool dates -

2. 1 c. (115 g.) raw cashews -

3. 2 1/4 c. water, plus more for soaking -

4. 1 c. canned full-fat coconut milk -

5. 1/4 c. pure maple syrup -

6. 1/3 c. bourbon or rum (optional) -

7. 1 tbsp. pure vanilla extract -

8. 1 tsp. ground cinnamon -

9. 1/4 tsp. grated fresh nutmeg, plus more for serving -

10. 1/4 tsp. kosher salt -

11. Dairy-free whipped topping, such as Silk dairy-free heavy whipping cream, for serving -

How to cook deliciously - Vegan Eggnog

1. Stage

Place dates and cashews in a resealable container and cover with at least 2" water. Cover and soak at least 4 hours or up to 12.

2. Stage

Drain and rinse dates and cashews. Transfer to a high-powered blender. Add milk, maple syrup, bourbon (if using), vanilla, cinnamon, nutmeg, salt, and 2 1/4 cups water. Blend until smooth and creamy.

3. Stage

Transfer eggnog to a resealable jar or airtight container. Refrigerate until thickened and cold, at least 2 hours and up to 3 days.

4. Stage

Serve cold (shake before serving if mixture has separated), dolloped or piped with dairy-free whipping cream and sprinkled with more nutmeg.