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A Healthier Vegan Eggnog

A Healthier Vegan Eggnog

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Total Time

2 Hours 35 Mins


Serves 6 (serving size: about 3/4 cup)

Cashew milk is one of the thickest nut milks, with a mild flavor that makes it ideal as a plant-based swap in this classic sipper. Compared to store-bought versions, our nog has about half the calories and 2/3 less sugar per serving.


  • 4 cups unsweetened cashew milk
  • 2/3 cup well-shaken and stirred canned unsweetened coconut milk (such as Thai Kitchen)
  • 6 pitted Medjool dates
  • 1/2 teaspoon vanilla bean paste
  • 1/4 teaspoon ground nutmeg
  • Whole nutmeg (optional)

Nutritional Information

  • Calories 92
  • Fat 7g
  • Satfat 5g
  • Unsatfat 1g
  • Protein 1g
  • Carbohydrate 8g
  • Fiber 1g
  • Sugars 6g
  • Added sugars 0g
  • Sodium 110mg
  • Calcium 31% DV
  • Potassium 3% DV

How to Make It

Step 1

Place cashew milk, coconut milk, and dates in a blender; let stand 30 minutes.

Step 2

Add vanilla bean paste and nutmeg to blender. Process on high until smooth, about 2 minutes, stopping to scrape down sides as needed. Pour mixture through a fine wire-mesh strainer into a pitcher; discard solids. Chill at least 2 hours or up to overnight. If desired, grate whole nutmeg over servings for garnish.

Watch the video: Basic Vegan French Toast. Minimalist Baker Recipes (June 2022).


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