For those avoiding dairy or animal products, vegan eggnog is a delicious alternative. Use almond milk, oat milk, or coconut milk as a base, and blend with cashews or silken tofu for a creamy texture. Sweeten with maple syrup or agave, and flavor with vanilla extract and nutmeg. A pinch of turmeric can give it a warm, golden hue reminiscent of traditional eggnog.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Vegan Eggnog
Description
A creamy, plant-based eggnog alternative made with almond milk and coconut cream for a vegan twist.
Ingredients
Instructions
Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.
Combine almond milk, coconut cream, maple syrup, cinnamon, and nutmeg in a blender and blend until smooth.
Transfer mixture to a saucepan and heat gently, stirring until warm (do not boil).
Stir in vanilla and rum
Serve warm or chilled, garnished with extra nutmeg or cinnamon.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
