This dairy free and egg free Vegan Eggnog is way easier than the classic! Blended with soaked cashews, milk, and warm spices, this rich and creamy drink is perfect for the holidays.
Sure, you can buy dairy free eggnog, but it’s so easy to make yourself and tastes 10 times better! Enter my Vegan Eggnog recipe. It’s rich, creamy, and the best holiday drink.
All you need are simple ingredients, like cashews, non-dairy milk, sugar, and a handful of spices. Blend them all up and you’re done. It’s a deliciously thick drink that can be served cold, warm, or even steamed with espresso for vegan eggnog lattes.
It’s kid-friendly as-is, but when the holiday party gets going, spike each glass of nog with some whiskey or rum. Top it off with vegan whipped cream and a little nutmeg, as well as a vegan shortbread cookie for some extra fun.
What is eggnog?
Traditional eggnog is a thick and creamy drink made with eggs, milk, cream, and warm spices. It’s known for being thick, sweet, and warming, and is enjoyed around the holidays as-is or with a shot of rum, whiskey, or brandy.
Vegan-friendly eggnog is even easier to make than the classic, and it’s lighter, too! It has a similar texture and the same comforting, warm flavors. All you need are 4 basic ingredients, common winter spices, and a blender.
Ingredients needed (with substitutions)
- Raw cashews – Soaked and blended cashews will help thicken the vegan nog (just like eggs do in the traditional recipe). If you don’t have cashews, you can use raw slivered almonds instead.
- Non-dairy milk – Use the plant milk you love the most, like cashew, oat, almond, or coconut milk.
- Granulated sugar – Or use pure maple syrup as a natural sweetener.
- Vanilla extract
- Ground nutmeg – If you can, grate the nutmeg yourself for the best flavor.
- Cinnamon – A must in any warm and comforting holiday drink.
- Cloves
- Whiskey or rum – Only if alcoholic eggnog is your thing. If not, serve it without (this way, the kids can enjoy it too).
How to make vegan eggnog
Find the complete printable recipe with measurements in the recipe card below.
Start by soaking the cashews. Pour boiling water over the cashews in a bowl and let them soften for 5 minutes. Afterward, drain the water and transfer the nuts to a blender.
Add the milk, sugar, vanilla, and spices to the blender. Blend until smooth, then taste and add more sugar or spices if needed.
Let the eggnog chill in the fridge for at least 1 hour before serving. This will give it time to thicken and for the flavors to get to know each other better (leaving you with a tastier nog).
Serve each glass with 1 ounce of rum or whiskey (optional) and top with a little coconut whipped cream and a sprinkle of nutmeg. Don’t forget the vegan sugar cookies on the side!
Is eggnog served hot or cold?
Both ways are delicious. I prefer to serve it chilled after it’s set in the fridge for a few hours. If you prefer it to be warmed, heat the blended mixture in a pot on the stove until it’s warmed through.
Variations
- Nut free – Try using a block of silken tofu or hemp seeds (no need to soak) instead of the nuts.
- Less sweet – Start by blending the eggnog with only ¼ cup of sugar. This should add enough sweetness without overwhelming the drink. You can always add more if it isn’t sweet enough.
- Spiked vegan eggnog – If desired, serve each glass of eggnog with an ounce of whiskey, rum, brandy, or bourbon.
- Dairy free eggnog latte – Brew a shot of espresso and steam the eggnog for vegan eggnog lattes!
Storing
Serve the dairy free eggnog once it’s done chilling or keep the batch in the fridge for up to 4 days.
Want more vegan holiday drinks?
These holiday drinks are easy to make and extra comforting for the holiday season:
Vegan Eggnog
Ingredients
- 1 cup raw cashews (see notes for alternatives)
- 3 cups non-dairy milk
- 1/4-1/2 cup granulated sugar or pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 ounce whiskey or rum, per serving, optional
Instructions
- Bring 3 cups of water to a boil. Pour the hot water over the cashews and let soak for 5 minutes.
- Drain the cashews and discard the soaking water. Add them to a blender along with the non-dairy milk, sugar (you can start with the 1/4 cup), vanilla, nutmeg, cinnamon and cloves and blend until very smooth. Taste, add more sweetener or spices if needed.
- Let it chill in the refrigerator for at least an hour before serving, it will thicken up and give the flavors time to mingle. Serve alcohol free or add 1 ounce of whiskey/rum to each glass, as desired. I also topped mine with a little coconut whipped cream and a sprinkle of nutmeg.
Notes
- Cashew free: If you can’t have cashews, you can substitute raw slivered almonds. If you need a completely nut free version, try subbing with a block of silken tofu (12 oz) or using hemp seeds instead (no need to soak).
- I used almond milk, but you could use cashew, soy, coconut or even oat milk. For a richer version, use canned full fat coconut milk!
- I prefer serving eggnog cold, but you could gently heat it and serve. Or steam it and add espresso for Eggnog Lattes!
I haven’t made this yet, but it looks so good. Going to make it tomorrow. How many servings are in the 1x vegan eggnog recipe?
Hi Moira. The recipe makes six servings. I hope that you enjoy!
Thank you Nora!
So good! I bloomed the spices in the microwave with some soy milk and a bit of oil, and it made it even better!
Amazing sweetened with dates!