‘Tis the Season

For vegan eggnog! Before I went vegan, eggnog was one of my favorite drinks and I had no problem drinking it out of season. I haven’t had eggnog in years, as I never once considered that it could be made vegan and still taste good, or even like eggnog.

After seeing eggnog on in the grocery store the other day, my appetite for it returned full-force and I ended up trolling the Internet for a veganized version. I’m not a fan of consuming soy all that much, so finding a recipe that was vegan and soy-free was a bit difficult. After much searching though, I found a delicious recipe in Elana’s Pantry that contains no soy.

The directions instruct you to make your own almond milk, but if you don’t have the time, simply substitute the store bought variety.


Vegan Eggnog (dairy free, egg free, gluten free)print this post
3 cups almonds
4 cups water
1 tablespoon vanilla extract
2 tablespoons agave nectar
2 tablespoons yacón syrup
2 teaspoons nutmeg, ground
¼ teaspoon cinnamon, ground
pinch cloves, ground

  1. Soak almonds overnight
  2. Discard soaking water and rinse almonds in a deep bowl of water, repeat until water is clear
  3. Place soaked almonds and 4 cups of water in a Vitamix
  4. Blend on highest speed for 90 seconds
  5. Strain milk through a fine mesh paint bag, discarding solids
  6. Place almond milk in a half gallon mason jar
  7. Add vanilla, agave, yacón, nutmeg, cinnamon and cloves, then shake well
  8. Refrigerate until cold and serve
Serves 6




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