No-Egg Eggnog

eggnog

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Holiday nog holds a special place in our hearts. For many, it is the epitome of the holiday season and brings back memories of holiday parties through the years. Well, don’t worry, dear friends. Just because you’re avoiding eggs doesn’t mean you have to forgo your favorite holiday drink. Using the magic of cashews and coconut cream, we’ve re-created a holiday nog that is every bit as luscious as the nog you grew up drinking, and redolent of the cozy flavors of winter.

—Toni Okamoto from and Michelle Cehn, authors of The Friendly Vegan Cookbook

Prep time: 10 minutes | Total time: 7 hours

You’ll need: a high-powered blender

Advance prep required (soak the cashews)


Recipes from The Friendly Vegan Cookbook by Toni Okamoto from plantbasedonabudget.com and Michelle Cehn from worldofvegan.com.

Ingredients

½ cup raw cashews, soaked in water overnight or for at least 4 hours, drained, and rinsed

1 cup water

1 cup full-fat coconut cream

1 cup unsweetened, plain soy milk

2½ tablespoons granulated sugar

1½ teaspoons vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

⅛ teaspoon ground cloves

⅛ teaspoon ground cardamom

Directions

  1. In a high-powered blender, combine the soaked cashews, water, coconut cream, soy milk, sugar, vanilla extract, cinnamon, cloves, and cardamom and purée until smooth.
  2. Place the nog in the refrigerator and chill for 2 to 3 hours. Stir the nog and serve cold.