Vegan Egg Nog (sugar-free & keto)

keto eggnog in glass mugs with cinnamon sticks

Whole New Mom - https://wholenewmom.com

Vegan Egg Nog (sugar-free & keto)

Course: Beverage

Keyword: vegan eggnog

Servings: cup

Calories: 153kcal

This Rich and Creamy Vegan Eggnog is sure to be a favorite for the holidays and all year round!

Print Recipe

Ingredients

1 can (400 ml) coconut cream or coconut milk. See Recipe Notes for more information.
1/2 cup raw cashews
1/4 cup non-dairy milk
1/4 cup granulated low-carb sweetener
1 teaspoon vanilla extract
1/8 teaspoon cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
pinch salt
pinch turmeric (optional--for coloring)
coconut whipped cream (optional--for topping)
cinnamon and/or nutmeg (optional--for topping)
3/8 cup bourbon, rum, or brandy (optional)

Instructions

Soak cashews overnight, or pour boiling water over them and soak for 10 minutes.
Drain the cashews.
Place cashews and the remaining ingredients in a high powered blender. You can use a regular blender too, but it will take more blending time.
Blend until completely smooth.
Taste and add more sweetener or spices if desired.
Add alcohol, if using, and reblend.
Serve over ice, cold or heat in pan to serve warm.
Top with whipped cream and additional spices, if desired.

Notes

Cashew Allergy Options: If you are allergic to cashews, you can try this with only coconut cream, or full fat coconut milk, or you could use almonds instead of cashews. The result will be different, but should still taste delicious.

AIP: Use an additional 1/2 cup of coconut cream, or coconut milk, instead of the cashews. Use an AIP-approved sweetener like honey, maple syrup, or coconut sugar.

No Soaking Tip:

If you have a high speed blender, for every 1 cup of cashews, add 8 teaspoons (2 tablespoons and 2 teaspoons) of water to the blender.

For this recipe, you would add just 1 tablespoon and 1 teaspoon to your blender and you're done.

Nutrition