Homemade Vegan Eggnog

Last modified on December 1st, 2015 at 10:21 am

Vegan Eggnog By The Vegan Vixen

Festive eggnog always sets the stage for holiday entertaining.

Preparing homemade eggnog is a tradition that has been around for centuries, but we’ll be making a few well-needed adjustments. Since this rich and decadent vegan eggnog doesn’t require a single raw egg, all your guests can happily indulge, guilt-free!

Whether you’re an amateur or pro in the kitchen, this is the perfect opportunity to whip up this frothy favorite in less than ten minutes. Using simple, whole food ingredients from the Food Conspiracy Co-op makes this a one-stop shopping trip.

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Whether it’s the sweet-spiced aroma or hard to miss creaminess that convinces you to skip those store bought cartons, you’ll have an incredible dairy-free version to create anytime the craving hits.

You can also enjoy a large glass of eggnog this holiday at Tucson’s first vegan restaurant, Lovin’ Spoonfuls.

Originally, alcohol was used to kill the bacteria in eggnog made with heavy cream, eggs and sugar. It’s not necessary now, but bourbon, cognac or rum can be added to spike a little extra holiday cheer!

Vegan Eggnog

  • 2 cups full fat coconut milk, chilled*
  • 1 cup almond milk, chilled*
  • 1 banana, peeled and frozen*
  • 1 avocado, pitted and frozen*
  • 5 dates, soaked*
  • 2 tbsp maple syrup*
  • 1 tbsp lemon juice*
  • 1 tsp vanilla*
  • 1 tsp ground nutmeg*
  • 1/2 tsp ground cinnamon*
  • 1/8 tsp ground ginger*
  • 1/8 tsp ground cloves*

Blend all ingredients on high until smooth. Serve chilled.

Garnish with a candy cane or cinnamon sticks.

*Indicates organically grown

Jaime Hall is a Tucson based vegan, GMO-Free speaker, and healthy lifestyle advocate. Keep up with her at gmo-freetucson.org.