This is a quick and easy vegan eggnog recipe that will have you convinced that you’re drinking traditional eggnog. It’s made with a variation of my 30-minute homemade almond milk recipe, holiday spices and one other ingredient that you probably have in your pantry.
Many store-bought brands of vegan eggnog contain thickeners like gellan gum to make the eggnog texture creamier. This recipe contains nothing but nuts, water and spices in it. Other brands use coconut cream, which is tasty, but it tastes more like coconut milk than eggnog.
I have included one other optional ingredient, aquafaba. Aquafaba is the bean juice from a can of chickpeas. I promise the eggnog will not taste like chickpeas if you choose to include it. It will just make the texture a little creamier.
If you don’t have a can of chickpeas in the pantry, don’t worry. The eggnog will taste just as good. Here’s the quick and easy recipe.
Quick and easy nut milk eggnog recipe.
- 1/2 cup raw sliced almonds (without skin)
- 1/2 cup raw cashews
- 1/4 tsp salt, for soaking
- 1 tbsp maple syrup
- 1/2 tsp quality sea salt (Maldon salt)
- 1 tsp pure vanilla extract
- 3 tbsp strained chickpea juice, optional
- 1 tsp cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 1/4 tsp ground clove
- 4 cups filtered or purified water, or 3 cups for a creamier texture
- 2 tbsp dark rum or bourbon, optional
In a medium sauce pot, fitted with a lid, bring 4 cups of water to a rolling boil.
Add 1/4 tsp salt and the nuts.
Allow the nuts to soak in the boiling water for 15 minutes. Stir occasionally.
Turn the burner off. Put the lid on the pot. Allow the nuts to soak for at least 15 minutes more, or up to an hour, if you’re not in a hurry. The texture of the eggnog will be more refined if you allow the nuts to soak in the hot water for longer.
Drain the nuts and rinse with fresh water.
Add the soaked nuts to the blender. Add one cup filtered water and the rest of the ingredients. Blend for 2 to 3 minutes on high speed or until really smooth.
Add one more cup of water. Blend on high speed for two more minutes.
Add the remaining water. Blend for two more minutes or until really smooth.
Pour the spiced nut milk through a fine sieve or sifter. There shouldn’t be much residue that won’t pass through the sieve. For an even smoother texture, cover the sieve with cheesecloth before pouring in the nut milk.
Refrigerate in an air tight container for up to four days.
You can add 3 cups of water instead of 4 if you want an extra creamy eggnog texture.