Christmas Eggnog

Homemade Vegan Eggnog and Carrot Cake Smoothie

It’s Friday. Major sites that almost all of us rely on have gone down, resurfaced only to go down again. So this morning we tried a Vegan eggnog recipe. And a couple of more from the same site. The yum factor is extremely high.

Think we are jumping the proverbial gun on the eggnog? We did too but not for long. Mainstream eggnog that comes in those cardboard and plastic milk cartons has been in the grocery stores for weeks already where we are. We don’t want any of that stuff. Let’s make our own from cruelty free ingredients. have an incredibly fab egg nog recipe. It is very nutty calling for cashews and cashew milk.

Bowl of cashews.



2 cups Silk Unsweetened Cashew Milk, homemade cashew milk or other non-dairy milk of your choice.
1/2 cup full fat coconut milk.
1/3 cup raw cashews, soaked for at least 30 minutes (optional)*
4-6 Medjool dates.
1 teaspoon vanilla extract.
1 teaspoon freshly ground nutmeg.
Pinch of ground cinnamon.


Add all of the ingredients to your high speed blender and process until smooth and creamy. Serve immediately, as is or add spiced rum, bourbon, brandy or whiskey, for a spirited version. Add a pinch of freshly ground nutmeg on top.

I’ve been told that we already have this recipe here on Tuesday’s Horse. Well, we have a vegan eggnog recipe but it’s not this one.

Way too early for you? Not in the mood for this? Here’s one of Beth at Tasty Yummy‘s extra special smoothie recipes.

Carrot Cake Smoothie. Image from Tasty Yummies.
Carrot Cake Smoothie. Image from Tasty Yummies.

We nipped to the store to get more Almond Milk and while we were there grabbed some grated carrots. Lucky for us I keep bags of chunky slices of banana in the freezer at all time*.



1 cup carrots, peeled and then grated (if you have a high powered blender like a Vitamix, you could probably just roughly chop them)
1 organic banana, frozen
1 1/2 cups homemade almond milk (or other non-dairy milk of your choice)
1/4 cup raw unsalted cashews, soaked for two hours (or 1/4 cup homemade cashew nut butter)
1 teaspoon vanilla extract
1 Medjool date
1 tablespoon organic raw shelled hemp seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger or 1 teaspoon grated fresh ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves


Add all of the ingredients to your high speed blender and process until smooth and creamy. Top with a little cinnamon and a pinch of grated carrots. Enjoy immediately.

Fall not arrived yet? Hot where you are? Try Beth’s Chocolate Avocado Shake. It’s vegan + gluten free. Wicked.

Thanks everyone.

* Yes it’s a good idea to keep frozen banana on hand for smoothies but I have noticed that when the smoothie calls for cold non dairy milks it turns out plenty cool.

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