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Vegan Eggnog (Gluten-Free)

Yield: 2 servings

Time: 10 minutes active, 20 minutes total


  • 50 g ( 1/3 cup) cashew nuts

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground nutmeg

  • 2 tablespoons maple syrup to taste (or sub any other sweetener)

  • 475 ml (2 cups) unsweetened almond milk (or sub any other plant-based milk)

  • Splash rum or brandy to taste (optional - ensure vegan/gluten-free if necessary)


  1. Place the cashew nuts, vanilla, cinnamon, cloves, nutmeg, maple syrup and milk in a pan.

  2. Bring to the boil then cook on a low heat for around 7 minutes.

  3. Transfer to a blender and whizz until smooth.

  4. Transfer back to the pan to reheat if you like, or pour into mugs.

  5. Add a splash of rum or brandy to taste, if desired.

  6. Keeps covered in the fridge for up to a few days - can be enjoyed hot or cold. Reheat in the microwave or in a pan on the hob (stove).

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