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glass of vegan eggnog with spices sprinkled and red towel
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4.89 from 9 votes

Vegan Eggnog

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!
Prep Time10 mins
Total Time10 mins
Course: Drinks
Cuisine: American
Servings: 6 servings
Calories: 208kcal
Author: Nora Taylor

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

  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