- 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
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!
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.
Serving: 1serving | Calories: 332kcal