Vegan Holiday Bliss

This Vegan Eggnog recipe is a delightful twist on the classic eggnog. By replacing eggs with dates, cashews, and coconut milk, this creamy and flavorful drink is not only dairy-free but also indulgently rich and satisfying. The addition of maple syrup, bourbon, and warm spices like cinnamon and nutmeg brings a festive and comforting touch to this vegan holiday beverage.

Vegan Holiday Bliss

A dairy-free and indulgent take on the classic eggnog, this Vegan Holiday Bliss is rich, creamy, and bursting with warm, comforting flavors.

4.35 from 33 votes
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Prep Time 5 mins
Total Time 5 mins

Ingredients

  • 1 pitted Medjool date
  • 2 tbsp (15 g) raw cashews
  • 3/4 cup water, plus more for soaking
  • 2 oz canned full-fat coconut milk
  • 1 tbsp pure maple syrup
  • 1 1/2 tsp bourbon or rum (optional)
  • 1/2 tsp pure vanilla extract
  • 1/5 tsp ground cinnamon
  • A pinch of grated fresh nutmeg
  • A pinch of kosher salt
  • Dairy-free whipped topping, for serving

Instructions

  1. Place the pitted date and cashews in a resealable container and cover with at least 2 inches of water. Seal and soak for at least 4 hours or up to 12 hours.
  2. Drain and rinse the soaked dates and cashews. Transfer them to a high-powered blender.
  3. Add coconut milk, maple syrup, bourbon (if using), vanilla extract, cinnamon, nutmeg, salt, and 3/4 cup of water to the blender containing the dates and cashews.
  4. Blend the ingredients until the mixture is smooth and creamy.
  5. Transfer the eggnog to a resealable jar or airtight container. Refrigerate until thickened and cold, for at least 2 hours and up to 3 days.
  6. Serve the Vegan Holiday Bliss cold, shaking before serving if the mixture has separated. Top with dairy-free whipped topping and a sprinkle of nutmeg.