Eggnog is a holiday favorite appreciated by many, including myself. Traditional eggnog, however, is almost totally comprised of eggs, dairy, and other ingredients that aren’t appropriate for anyone trying to avoid animal products. The solution? Vegan eggnog. While it’s hard to please everyone, especially during the holidays, this vegan eggnog recipe might be something we can all enjoy. It’s absolutely delicious and the cashews and dates give it a smooth texture that even eggnog purists will appreciate.
If you check out the recipe analysis, you’ll notice that the fat, sugar, and protein content of this recipe is similar to traditional eggnog. However, vegan eggnog does not have any cholesterol and the cashews provide a healthy dose of phytonutrients, flavonoids, and antioxidants.
While I wouldn’t look to this eggnog recipe to cure cancer, it is interesting that some of the compounds in cashews, namely resveratrol, ellagic acid, and anacardic acid, have been found to slow the growth of cancer cells. Oddly enough, there’s some evidence to suggest that egg consumption increases the risk of developing and dying from certain cancers.[2, 3]Eggs also contain choline, which is linked to atherosclerosis, stroke, and heart attack.
This holiday, skip the traditional eggnog and make your family a treat that’s sure to become a favorite for years to come.
Vegan Eggnog Recipe
- Prep time: 5 minutes
- Cashew soaking time: 2 hours
- Processing time: 4 minutes
- Total time: About 2 hours 10 minutes
- Yield: 4 7-ounce servings
- Food processor
- Wax paper (optional)
- Immersion blender (optional)
- 2 ½ cups organic cashew milk
- ⅓ cup organic, full-fat coconut milk
- ⅓ cup organic raw cashews, soaked two hours and drained
- 4-6 Medjool dates
- 2 tsp organic vanilla extract
- ½ tsp fresh grown organic cloves
- 4 tsp of fresh ground organic nutmeg
- Pinch of Himalayan crystal salt
- Pinch of organic cinnamon, and extra for garnish
- Soak cashews in lukewarm water for at least two hours.
- Drain cashews. Add cashews, dates, and coconut milk to the food processor. Process until fully combined, about one minute. Scrape down the sides of the bowl with a spatula as needed.
- Pour half the cashew milk into the food processor and process for two minutes.
- Add remaining cashew milk and spices to the food processor and process another minute.
- Serve eggnog with frothed cashew milk. Sprinkle a little cinnamon on top and enjoy!
If you enjoy this cashew-based eggnog, try this raspberry cashew cream recipe!
by Dr. Edward Group DC, NP, DACBN, DCBCN, DABFM
- Papanastasopoulos, Panagiotis, and Justin Stebbing. “Nuts and cancer: where are we now?” The Lancet. Nov. 2013. Web. 14 Dec. 2016.
- Richman, EL, et al. “Intakes of Meat, Fish, Poultry, and Eggs and Risk of Prostate Cancer Progression.” The American Journal of Clinical Nutrition. 91.3 (2010): 712–21. Web. 14 Dec. 2016.
- Richman, EL, et al. “Choline Intake and Risk of Lethal Prostate Cancer: Incidence and Survival.” The American Journal of Clinical Nutrition. 96.4 (2012): 855–63. Web. 14 Dec. 2016.
- Tang, W. H. Wilson, et al. “Intestinal Microbial Metabolism of Phosphatidylcholine and Cardiovascular Risk.” New England Journal of Medicine 368.17 (2013): 1575–1584. Web.