Vegan Eggnog is rich, creamy and so easy to make in 5 minutes! No eggs or dairy required. Serve it spiked if desired for a fun holiday drink!

glass of vegan eggnog with spices sprinkled and red towel

How to make vegan eggnog

Traditional eggnog is made with a ton of eggs and is a bit fussy to make with several steps. In contrast, this vegan eggnog recipe contains no animal products and is so easy to make – simply blend everything together, and you are done!

Vegan eggnog without cashews

I do use cashews in place of eggs to create a thick drink, but there are alternatives. If you can have almonds, use raw slivered almonds instead of cashews. For a totally nut free option, try using hemp seeds or tofu instead of cashews.

Should eggnog be served hot or cold?

I prefer to serve it cold, plus it will thicken up a little more in the refrigerator, but you could warm it up if you would like. Or steam it for Eggnog Lattes! We just bought ourselves this espresso maker for Christmas and could not be happier!

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vegan eggnog being poured into a glass

If desired, serve it spiked with a little whiskey or rum. I prefer it alcohol free, plus then my kids can enjoy it!

More holiday drinks

glass of vegan eggnog with spices sprinkled and red towel

Vegan Eggnog

Servings: 6 servings
Prep Time: 10 minutes
Total Time: 10 minutes
Author: Nora Taylor
Course: Drinks
Cuisine: American
Vegan Eggnog is rich, creamy and so easy to make in 5 minutes! No eggs or dairy required. Serve it spiked if desired for a fun holiday drink!
4.91 stars (11 ratings)
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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
US Customary - Metric

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

  1. 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).
  2. 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!
  3. I prefer serving eggnog cold, but you could gently heat it and serve. Or steam it and add espresso for Eggnog Lattes!

Nutrition

Calories: 208kcal, Carbohydrates: 19g, Protein: 7g, Fat: 12g, Saturated Fat: 2g, Sodium: 62mg, Potassium: 308mg, Fiber: 1g, Sugar: 13g, Vitamin A: 464IU, Vitamin C: 8mg, Calcium: 173mg, Iron: 2mg

 

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