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Vegan Eggnog

vegan eggnog Beverage
Vegan Eggnog
  • Prep 10 min
  • Total 10 min
  • Ingredients 12
  • Servings 6

Given the recent popularity of raw and vegan recipes, the vegan version of this holiday classic certainly can’t be missed. And for those who think these diets are boring and bland, I invite you to try out a few recipes. Eating raw or vegan foods doesn’t mean living without all the delicious things that bring joy to our body and soul. The best example of this can be found in this version of the classic Christmas cocktail. MORE + LESS -

Ingredients

2
frozen bananas
4
cups of coconut milk
1/2
cup pecans, previously soaked for 4 hours
1/2
cup of cashews, previously soaked for 4 hours
1
cup pitted dates
1
teaspoon nutmeg
2
teaspoon cinnamon
Pinch of pink Himalayan salt or sea salt
4
teaspoon vanilla extract
Rum, to taste (optional)
Cinnamon, for garnish
Unsweetened shredded coconut (optional)

Directions

Hide Images
  • 1
    Place all the ingredients in the blender (except the rum and shredded coconut), and blend until you reach your desired consistency.
  • 2
    Once the mixture is ready, you can add rum to your liking. Serve with powdered cinnamon and shredded coconut on top. Cheers and happy holidays!

Expert Tips

  • If you want to make the eggnog a little thicker, just add a few more cashews and/or dates (careful not to make it too sweet, though you could always dilute it), or fresh coconut pulp.
  • If you’d like it to be a little sweeter you can add more dates or maple syrup.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Given the recent popularity of raw and vegan recipes, the vegan version of this holiday classic certainly can’t be missed. And for those who think these diets are boring and bland, I invite you to try out a few recipes. Eating raw or vegan foods doesn’t mean living without all the delicious things that bring joy to our body and soul. The best example of this can be found in this version of the classic Christmas cocktail.

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