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Super creamy vegan eggnog recipe! It’s rich, boozy, sweet, egg-free, dairy-free, and so easy to make. A perfect drink for the holidays!

THIS EGGNOG IS

• vegan
• dairy-free
• egg-free
• gluten-free (if using certificate oat milk)
• creamy
• sweet
• rich
• boozy
• so delicious
• made with cashews
• easy to make
• perfect holiday drink

WHAT YOU NEED TO MAKE CREAMY VEGAN EGGNOG

You need the following ingredients to make this vegan eggnog (the exact measurements are in the recipe card below):

• Cashews – make the eggnog super creamy. Soak the cashew in water for at least 2 hours.
• Plant-based milk – Use any plant-based milk of your choice, such as almond, oat, or soy milk.
• Vegan condensed milk – click here for my easy homemade condensed milk recipe.
• Dark rum – You can also use bourbon or brandy or skip the alcohol if you don’t drink it (and substitute it for plant-based milk).
• Salt – balances the sweetness.
• Turmeric – adds color to the drink.
• Nutmeg and cinnamon – add delicious warm flavor.

Equipment you need:

• High-speed blender – If you have a good quality high-speed blender, you don’t have to soak the cashews.

HOW TO MAKE THE BEST CREAMY VEGAN EGGNOG

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Blend cashews and milk

To the high-speed blender, add soaked cashews and oat milk and blend on high speed until smooth and creamy.

2. Step: Add the rest of the ingredients and blend

Add in vegan condensed milk, rum, a pinch of salt, turmeric, ground nutmeg and cinnamon. Blend to combine. Taste, add more spices, condensed milk, or rum if needed.

3. Step: Chill in the fridge

Pour the eggnog into a glass bottle and place it in the fridge to chill for about 1 hour. Serve with a sprinkle of nutmeg or cinnamon.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN EGGNOG?

Store the vegan eggnog in a glass bottle in the fridge.

HOW LONG DOES HOMEMADE VEGAN EGGNOG LAST?

Homemade vegan eggnog with alcohol will last for up to a week in the fridge. Without alcohol, it will last for up to 2-3 days.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Hot Chocolate with Rum
• Salted Caramel Mocha Smoothie
• Gingerbread Cookies
• Walnut Crescent Cookies
• Gingerbread Sheet Cake with Molasses Frosting
• Hot Chocolate Cupcakes filled with ganache

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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CREAMY VEGAN EGGNOG

Super creamy vegan eggnog recipe! It’s rich, boozy, sweet, egg-free, dairy-free, and so easy to make. A perfect drink for the holidays!

Course Drinks

Cuisine Vegan

Diet Vegan

Prep Time 5 minutes

Total Time 5 minutes

Servings 4

Calories 332kcal

Author Plantiful Bakery

Ingredients

• ¾ cup raw cashews soaked in water for at least 2 hours and drained
• 1 cup unsweetened oat milk or any plant-based milk
• ½ cup vegan condensed milk
• ½ cup dark rum or bourbon or brandy
• pinch salt
• pinch turmeric
• pinch ground nutmeg
• pinch ground cinnamon

Instructions

• To the high-speed blender, add soaked cashews and oat milk and blend on high speed until smooth and creamy.
• Add in vegan condensed milk, rum, a pinch of salt, turmeric, ground nutmeg and cinnamon. Blend to combine. Taste, add more spices, condensed milk, or rum if needed.
• Pour the eggnog into a glass bottle and place it in the fridge to chill for about 1 hour.
• Serve with a sprinkle of nutmeg or cinnamon. Enjoy!

Notes

Storing:

Homemade vegan eggnog with alcohol will last for up to a week in the fridge. Without alcohol, it will last for up to 2-3 days.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1serving | Calories: 332kcal

Nutrition Facts

Serving: 1 / Calories: 332kcal / Total Fat: 17,0g / Saturated Fat: 6,4g / Cholesterol: 0mg / Total Carbohydrate: 25,6g / Fiber: 2,0g / Sugar: 12,2g / Protein: 6,3g / Sodium: 77mg / Potassium: 211mg / Iron: 2,5mg

Příspěvek CREAMY VEGAN EGGNOG se objevil jako první na Plantiful Bakery.

THIS SMOOTHIE IS

• vegan
• dairy-free
• gluten-free
• flavorful
• rich
• refreshing
• healthy
• so delicious
• simple
• easy to make
• perfect quick breakfast or snack

WHAT YOU NEED TO MAKE SALTED CARAMEL MOCHA SMOOTHIE

You need the following ingredients to make this salted caramel smoothie (the exact measurements are in the recipe card below):

• Bananas – for better texture, use frozen bananas.
• Cold coffee – use cold brew or coffee cooled in the fridge.
• Almond milk – or use any plant-based milk, such as oat, soy, or cashew milk.
• Dates – gives the smoothie caramel flavor. If your dates are too hard, soak them in hot water for about 10 minutes, and then drain. Add more dates if you want a sweeter smoothie.
• Peanut butter – makes the smoothie super creamy. Use good-quality smooth natural peanut butter.
• Cocoa powder
• Ground coffee – adds more coffee flavor. You can also use instant espresso powder. If you don’t like strong coffee flavor, skip this ingredient.
• Sea salt – for delicious, salted caramel flavor. Also, it brings out the sweetness.
• Optional: caramel sauce – smooth peanut butter + maple syrup + sea salt

Equipment you need:

• High-speed blender – For a perfectly smooth and creamy consistency, use a high-speed blender. It will be also easier to blend dates and frozen bananas.

SMOOTHIE ADD-INS

• flax seeds
• hemp seeds
• chia seed
• cocoa nibs
• oats
• spinach
• protein powder
• maca powder

GARNISH IDEAS

• cocoa powder
• ground coffee
• chia seeds
• hemp seeds
• shredded coconut
• chocolate shavings
• coconut whipped cream

HOW TO MAKE VEGAN SALTED CARAMEL MOCHA SMOOTHIE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Place all the ingredients for the smoothie into a high-speed blender and blend on high until smooth, ensuring there are no remaining chunks of dates. If the consistency is too thick, add a little bit of almond milk or cold coffee. If you like a sweeter smoothie, add more dates.
2. For the caramel sauce, combine smooth peanut butter, maple syrup, and a pinch of sea salt into a smooth sauce. Drizzle some caramel sauce at the sides of the glasses. (optional)
3. Pour the smoothie into a glass. Add your favorite toppings, if desired, and enjoy!

FREQUENTLY ASKED QUESTIONS:

CAN I MAKE THE SMOOTHIE AHEAD OF TIME?

Yes, you can make this smoothie the night before and store it in the fridge, so it’s ready to go in the morning.

CAN I STORE THE SMOOTHIE IN THE FRIDGE?

The smoothie is best to enjoy immediately, but you can store it in the fridge for 1-2 days.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Protein Smoothie Bowl
• Peanut Butter and Jelly Overnight Oats
• Peanut Butter Protein Bars
• No-Bake Salted Caramel Cookie Dough Bars
• Coffee Bliss Balls
• Maple Pecan Granola

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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SALTED CARAMEL MOCHA SMOOTHIE

This Salted Caramel Mocha Smoothie is rich, flavorful, refreshing, and super delicious. It is made from frozen bananas, peanut butter, dates, almond milk, coffee, and sea salt. Perfect quick and easy healthy breakfast or snack. Vegan, gluten-free, dairy-free.

Course Breakfast, Drinks, Snack

Cuisine Czech

Diet Gluten Free, Vegan

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 smoothie

Calories 416kcal

Author Plantiful Bakery

Ingredients

Smoothie:

• 150 g frozen bananas (=1 extra-large banana or 1 ½ small banana)
• ½ cup (120 ml) cold coffee
• 1/3 cup (80 ml) almond milk (or any plant-based milk)
• 4-5 soft dates*
• 2-3 tbsp smooth peanut butter natural
• 1 tsp cocoa powder
• ¼ tsp ground coffee (optional – for more intense coffee flavor)
• ¼ tsp sea salt

Caramel Sauce (optional):

• 1 tbsp smooth peanut butter natural
• 1-2 tbsp maple syrup
• pinch of sea salt (optional)

Instructions

• Place all the ingredients for the smoothie into a high-speed blender and blend on high until smooth, ensuring there are no remaining chunks of dates. If the consistency is too thick, add a little bit of almond milk or cold coffee.
• For the caramel sauce, combine smooth peanut butter, maple syrup, and a pinch of sea salt into a smooth sauce. Drizzle some caramel sauce at the sides of the glasses. (optional)
• Pour the smoothie into a glass. Add your favorite toppings, if desired, and enjoy!

Notes

* Dates: If your dates are too hard, soak them in hot water for about 10 minutes, and then drain.

Storage:

You can store the smoothie in the fridge for 1-2 days. It may thicken a bit.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 416kcal

Nutrition Facts

Serving: 1 smoothie / Calories: 416kcal / Total Fat: 17,6g / Saturated Fat: 2,9g / Cholesterol: 0mg / Total Carbohydrate: 63,7g / Fiber: 9,8g / Sugar: 37,9g / Protein: 10,8g / Sodium: 634mg / Potassium: 954mg / Iron: 1,4mg

* Nutrition facts are calculated without caramel sauce.

Příspěvek SALTED CARAMEL MOCHA SMOOTHIE se objevil jako první na Plantiful Bakery.

HOMEMADE VEGAN HOT CHOCOLATE WITH RUM RECIPE:

This hot drink is made with real chocolate and cocoa powder, which makes it extra rich and indulgent. A dash of ground cinnamon adds slightly heat flavor. And the exciting part, a rum.

I never had any alcohol in hot chocolate. And let me tell you, I was missing out so much! Rum and chocolate create a perfect combination.

This boozy hot chocolate made in Italian style is the best Christmas company. It’s thick, quick, and so tasty.

WHAT’S THE DIFFERENCE BETWEEN HOT COCOA AND HOT CHOCOLATE?

Hot cocoa is made from cocoa powder, milk, and sugar. It is lighter, and often sweeter.

Hot chocolate, on the other hand, is made from real chocolate, milk or hot water, and sugar. It has a richer flavor, and it’s more filling.

THIS ITALIAN HOT CHOCOLATE WITH RUM IS:

• dairy-free
• soy-free
• gluten-free
• vegan
• rich
• creamy
• indulgent
• super chocolaty
• hot
• comforting
• quick
• made with dark chocolate
• perfect winter/christmas hot drink

WHAT YOU NEED TO MAKE HOMEMADE VEGAN HOT CHOCOLATE:

You need the following ingredients to make this Hot Chocolate with Rum:

• Unsweetened almond milk – Almond milk adds a nutty flavor, but any plant-based milk works for this recipe. Coconut milk will make it even more creamy.
• Brown sugar – You can use coconut sugar instead. Maple syrup and stevia should work as well.
• Unsweetened cocoa powder – Use unsweetened high-quality cocoa powder. It adds more richness.
• Cornstarch – Starch will thicken the hot chocolate.
• Ground cinnamon – A pinch of cinnamon adds slight heat. It is an optional ingredient.
• Sea salt – To bring out all those flavors.
• Dark chocolate bar, around 55% – Use high-quality chocolate bar. The percentage of cocoa solids will affect the sweetness of hot chocolate. Therefore, if you use a higher percentage, you may need to add more sugar. Don’t use chocolate chips (they are made to hold shape when baking, so they don’t melt like a chocolate bar).
• Rum – This is a complete game-changer. It goes so well with chocolate. Add how much of rum you desire. However, if you don’t drink alcohol, just skip this ingredient. The hot chocolate will still be delicious.

Equipment you need:

• Small bowl
• Mini stainless whisk or fork
• Whisk
• Medium Saucepan
• Mug

HOW TO MAKE VEGAN ITALIAN HOT CHOCOLATE WITH RUM:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Hot Chocolate is simple and comes with 2 following steps:

1. Mix almond milk, cocoa powder, and cornstarch

In a small bowl, combine 4 tablespoons of almond milk, cocoa powder, and cornstarch. It will prevent from getting lumps of cocoa powder in hot chocolate. Whisk until dissolved. I like to use a mini whisk, but a fork will do the job. Set the bowl aside.

2. Warm the milk, add the rest of the ingredients and let cook

To a medium saucepan, pour the remaining milk (240 ml), add brown sugar, a pinch of ground cinnamon, and a pinch of sea salt. Mix with the whisk. Heat the mixture until it starts boiling. Then reduce the heat add finely chopped dark chocolate bar, rum, and cornstarch milk mixture. Whisk until smooth and combined. Let cook for about 3 minutes until it thickens a little (stir occasionally).

Pour into a mug. Top with vegan marshmallows or coconut whipped cream. Sprinkle with cocoa powder, shredded chocolate, or ground cinnamon. Serve immediately.

Enjoy!

Note: The consistency will thicken slightly as the hot chocolate cool down.

WHAT TYPE OF PLANT MILK IS BEST FOR HOMEMADE HOT CHOCOLATE?

Any plant-based milk works for this recipe, so it’s your choice based on what you like the most. Almond, cashew, and hazelnut milk will add a slightly nutty flavor. Oat and soy milk will be more neutral in flavor.

If you want your hot chocolate extra creamy, use full-fat coconut milk.

CAN YOU STORE HOT CHOCOLATE?

Yes, if you make extra, you can store it in the fridge. After your hot chocolate is done, let it cool completely. Then transfer into a glass jar, cover with a lid, and place into the fridge. It will last till the next day. Then the next day, heat it through in a saucepan.

IF YOU LIKE THIS FESTIVE HOT DRINK, YOU SHOULD CHECK OUT:

• Homemade Pumpkin Spice Latte

COMFORT FOOD RECIPES TO CHECK OUT:

• Vegan Gingerbread Sheet Cake With Molasses Buttercream Frosting
• Walnut Crescent Cookies
• Vegan Gingerbread Cookies With Icing
• Cinnamon Streusel Coffee Cake
• Creamy Roasted Pumpkin Soup
• Pumpkin Alfredo Sauce

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN HOT CHOCOLATE WITH RUM (ITALIAN STYLE)

This Vegan Hot Chocolate spiked with rum is creamy, rich, and super chocolaty. It’s the perfect drink to comfort you on a cold winter night. This recipe for homemade hot chocolate is simple and ready in less than 10 minutes.

Course Drinks

Cuisine Vegan

Diet Vegan

Prep Time 8 minutes

Total Time 8 minutes

Servings 1 mug

Calories 360kcal

Author Plantiful Bakery

Ingredients

• 300 ml unsweetened almond milk (=240ml+60ml)
• 1 tbsp (6g) cocoa powder, unsweetened
• 1/2 tbsp (4g) corn starch
• 1 tbsp (12g) brown sugar*
• pinch ground cinnamon
• pinch sea salt
• 40 g dark chocolate, 55%, finely chopped (high quality)
• 1 tbsp rum

Instructions

• In a small bowl, combine 4 tablespoons (60 ml) of almond milk, cocoa powder, and corn starch. Whisk until dissolved. Set the bowl aside.
• To a medium saucepan, pour the remaining milk (240 ml), add brown sugar, a pinch of ground cinnamon, and a pinch of sea salt. Mix with the whisk. Heat the mixture until it starts boiling. Then reduce the heat add finely chopped dark chocolate bar, rum, and cornstarch milk mixture. Whisk until smooth and combined. Let cook for about 3 minutes until it thickens a little (stir occasionally) **.
• Pour into a mug. Top with vegan marshmallows or coconut whipped cream. Sprinkle with cocoa powder, shredded chocolate, or ground cinnamon.
• Serve immediately.

Notes

*You can use coconut sugar, maple syrup, stevia, or any other sweetener instead.

** The consistency will thicken slightly as the hot chocolate cool down.

Nutrition Facts

Serving: 1 mug / Calories: 360kcal / Total Fat: 16,6g / Saturated Fat: 8,2g / Cholesterol: 0mg / Total Carbohydrate: 43,9g / Fiber: 6,3g / Sugar: 31,3g / Protein: 4,3g / Iron: 4,1mg / Sodium: 312mg /Potassium: 315mg

Nutrition

Calories: 360kcal

Příspěvek VEGAN HOT CHOCOLATE WITH RUM (ITALIAN STYLE) se objevil jako první na Plantiful Bakery.

HOMEMADE HEALTHY PUMPKIN SPICE LATTE:

Make this favorite fall drink at your home with 6 simple ingredients in just a few minutes! This PSL is spicy, healthy, and naturally sweetened with maple syrup. And it’s so much cheaper than buying it at a coffee shop.

THIS PUMPKIN SPICE LATTE IS:

• dairy-free
• soy-free
• gluten-free
• vegan
• healthy
• naturally sweetened
• tasty
• easy to make
• made with pumpkin puree
• loaded with autumn spiced flavors
• fall coffee recipe

WHAT YOU NEED TO MAKE HEALTHY PUMPKIN SPICE LATTE AT HOME:

You need the following ingredients to make this Vegan Pumpkin Spice Latte:

• Unsweetened almond milk – Almond milk adds a nice nutty flavor, but any plant-based milk works for this recipe.
• Pumpkin puree – I’m using homemade pumpkin puree. You can substitute for canned pumpkin. Read how I make my homemade pumpkin puree below.
• Maple syrup – A dash of maple syrup is perfect in pumpkin spice latte. Use any syrup of choice. Stevia also works well.
• Pumpkin spice mix – It wouldn’t be a pumpkin spice latte without the fall spice flavors. Read below how I make my homemade pumpkin spice mix.
• Ground cinnamon – For more cinnamon flavor. You can skip this if you like.
• Brewed Coffee – Use 60 ml (=1/4 cup) of your favorite brewed coffee. You can also use one shot of espresso and add more milk.

Equipment you need:

• Frothing jug/milk jug (or any mug instead)
• Mini electric whisk
• Mug

HOW TO MAKE HOMEMADE PUMPKIN SPICE MIX:

Making homemade pumpkin spice is easy. You’ll need to combine the following ingredients:

• 4 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• ½ tsp ground allspice
• ½ tsp ground cloves

HOW TO MAKE HOMEMADE PUMPKIN PUREE:

Homemade pumpkin puree is usually made either by roasting the pumpkin or boiling it or steaming it and then blend into a puree. Roasting the pumpkin will add better flavor to the puree. But I often choose to cook the pumpkin in water. It’s up to you how you make it.

How to make pumpkin puree:

Cut the top of the pumpkin (I use orange Hokkaido pumpkin/red kuri squash) and then carefully halve the pumpkin. Hallow out all the seeds using a spoon. Take off the skin by using a sharp knife. Slice the pumpkin, cut into large cubes.

Put the pumpkin into a pot, cover with water, bring to boil, and let simmer for about 20-30 minutes until soft, depending on how big cubes you cut.

Drain the water (you can keep it for some recipes), and let the pumpkin cool down for at least 5 minutes.

Then add the pumpkin to the blender and blend until smooth (use blender tamper to push down the pumpkin to make it easier to blend). If the consistency is too thick, add some boiled water or water from the cooked pumpkin.

Store the pumpkin puree in a mason jar or container with a lid in the fridge after it cools down. It will last for about 5 days.

HOW TO MAKE HOMEMADE PUMPKIN SPICE LATTE:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Pumpkin Spice Latte is super easy:

To frothing jug, add warm unsweetened almond milk, pumpkin puree, maple syrup, pumpkin spice mix, and ground cinnamon. Whisk everything until combined using mini electric whisk *. It should create foam on the top.

To a mug, pour your favorite brewed coffee. Then add the pumpkin milk mix.

Garnish with a sprinkle of ground cinnamon or pumpkin spice mix. Or top with vegan whipped cream!

Stir and enjoy!

*if you don’t have a mini whisk, you can add all the ingredients to the blender and blend until combined

WHAT TYPE OF PLANT MILK IS BEST FOR HOMEMADE PUMPKIN SPICE LATTE?

Any plant-based milk works for this recipe, so it’s your choice based on what you like the most. I usually use almond milk because it adds a nutty flavor to it, which I like, or soy milk, which has a neutral taste (at least to me). Coconut milk will make the latte creamier but won’t be the best option if you want to make the milk foam. For creating the best milk foam, I recommend using barista plant-based milk (usually oat, almond, and soy-based).

MORE PUMPKIN RECIPES:

• Easy Vegan Pumpkin Bread
• Vegan Pumpkin Alfredo Sauce
• Creamy Roasted Pumpkin Soup

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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HOMEMADE PUMPKIN SPICE LATTE RECIPE (VEGAN + EASY)

Making Pumpkin Spice Latte at home is so easy! This healthy version is vegan, made with pumpkin puree, almond milk, coffee, and pumpkin spices. Ready to be enjoyed in just 5 minutes!

Course Drinks

Cuisine American

Diet Vegan

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 serving

Calories 84kcal

Author Plantiful Bakery

Ingredients

• 150 ml unsweetened almond milk, warm (= approx. 2/3 cup)
• 1 tablespoon pumpkin puree (=16 g)
• 1 tablespoon maple syrup (=15 ml)
• 1/8 teaspoon pumpkin spice
• 1/8 teaspoon ground cinnamon
• 1/4 cup brewed coffee (=60 ml) or a shot of espresso

Instructions

• To frothing jug, add warm unsweetened almond milk, pumpkin puree, maple syrup, pumpkin spice mix, and ground cinnamon. Whisk everything until combined using mini electric whisk *, it should create foam on the top.
• To a mug, pour your favorite brewed coffee. Then add the pumpkin milk mix.
• Garnish with a sprinkle of ground cinnamon or pumpkin spice mix.
• Stir and enjoy!

Notes

*if you don’t have a mini whisk you can add all the ingredients to the blender and blend until combined

Nutrition Facts

Serving: 1 mug / Calories: 84kcal / Total Fat: 2,3g / Saturated Fat: 0,2g / Cholesterol: 0mg / Sodium: 118mg / Total Carbohydrate: 16g / Fiber: 1,1g / Sugar: 12,4g / Protein: 0,9g / Vitamin D: 1mcg / Calcium: 209mg / Iron: 1mg / Potassium: 219mg

Nutrition

Calories: 84kcal

Příspěvek HOMEMADE PUMPKIN SPICE LATTE RECIPE (VEGAN + EASY) se objevil jako první na Plantiful Bakery.