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Vegan Eggnog

Prep time: 10 min

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  • 2 cups raw cashews
  • 1 can full-fat coconut milk
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 3-4 medjool dates (pitted)
  • Optional: ¼ cup white rum


Prepare cashew creamer with the collector cup. Add 1 cup of raw cashews into the filter basket and fill collector cup with filtered water up to the 500 ml line. Assemble and press button.

Transfer fresh cashew creamer into the almond cow. Add coconut milk and fill the rest with water until it reaches between the MIN and MAX line. Optionally add rum if preferred.

Remove cashew pulp from filter basket and re-fill with 1 cup of cashews, spices and dates. Assemble almond cow and press button. Once the cycle has completed transfer vegan eggnog into a container and store in the refrigerator for up to three days. Serve cold or on ice.