This vegan eggnog recipe is a perfect version of the traditional eggnog with all the creaminess and flavour you love! Topped with a sweet vegan meringue made from aquafaba (chickpea brine). An easy and delicious holiday indulgence.
Soak the cashews in filtered water for 2 hours. Drain and place in a blender with 1/2 cup of water. Blend on high until thick and creamy. Set aside.
In a large bowl whip the chickpea water on with an electric beater on high for several minutes, or until fluffy. Slowly incorporate the sugar and beat on high until glossy, stiff peaks form. Set aside.
Pour the nog into a glass or mug and top with several spoonfuls of meringue topping. Sprinkle fresh grated nutmeg on top and serve. Be sure to shake it up after storing in the fridge as the spices will settle.
Cashew cream can be exchanged in equal measure for full fat or light coconut milk, or additional almond milk.