This is the best vegan eggnog recipe, made with only 7 ingredients. It's rich, creamy, sweet, so easy to make, and perfect for the holidays!
It's absolutely delicious, and one of the best drinks I've ever had! And it has the perfect amount of sweetness, not too much, not too little.
This recipe is also alcohol-free. However, if you prefer your vegan eggnog with some alcohol in it, don't worry, I've got you covered!
As a traditional holiday drink, I like to serve it during Christmas and Thanksgiving, but it's so good I could drink it all year long. It tastes like real eggnog, but it's healthier and easier to make.
I sometimes add some coconut whipped cream, or vegan whipped cream on top for an extra touch of creaminess, but it's also delicious by itself, or with a little ground cinnamon or nutmeg.
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🌟 You’ll love this recipe because it is
- Ready in just 10 minutes.
- Made with only 7 simple ingredients.
- Extremely easy to make. You just need to add all the ingredients to a blender and blend until smooth, that's all!
- Kid-friendly as it's made without alcohol, but if you prefer the version with some alcohol, I'll show you how to make it as well.
- Dairy-free, egg-free, and the perfect drink for the Holidays. It tastes like Christmas in a glass!
🧾 Ingredients
- Full-fat coconut milk: it's the best non-dairy milk for extra creaminess and the best results.
- Raw cashews: you need to use raw and unsalted cashews, otherwise your vegan eggnog won't taste well. They're used to thicken it instead of eggs.
- Water: I use water at room temperature, but cold water is also a good choice.
- Maple or agave syrup: maple syrup is my favorite one, but agave also works great. Add more or less depending on how sweet you want your vegan eggnog.
- Ground nutmeg: I use store-bought as it's more convenient, but feel free to grate it yourself for the best flavor.
- Ground cinnamon.
- Vanilla extract: you could omit this ingredient, although you should add it if you have some on hand.
See the recipe card below for a full list of ingredients and measurements.
🔪 Instructions
Step 1: Soak the cashews in water the night before. You can also soak them in hot water for 1 hour.
Step 2: Place all the ingredients in a high-speed blender.
Step 3: Blend until smooth.
Step 4: Serve it chilled alcohol-free or add 1 ounce of bourbon per serving (30 ml).
📋 Substitutions & variations
- Although coconut milk is the best choice, you could also use any unsweetened non-dairy milk instead. I would go for richer ones like soy, almond, or cashew milk.
- I've only made this recipe using maple and agave syrup, but pretty much any sweetener will do.
- Granulated sugar works just fine, but maple syrup is my favorite choice as it gives the eggnog a little bit of color and dissolves better than sugar, which tends to sink to the bottom.
- If you can't eat cashews, feel free to add ½ cup (120 ml) of full-fat coconut milk and dates instead of maple syrup to thicken the eggnog.
- Some people use a block of silken tofu or hemp seeds instead of cashews, but I haven't tried it myself.
- Add in your favorite warm spices from nutmeg to star anise or even clove or cardamom.
🍽 Equipment
To make this recipe you need a high-speed blender, and a bowl to soak the cashews the night before.
In addition to the measuring tablespoons, and the measuring cups or the scale you use to weigh your ingredients.
❄️ Storage
- Refrigerator: store the leftovers in an airtight container in the refrigerator for about 4-7 days. Shake well before serving (a little separation is normal).
- Freezer: you can freeze the leftovers into ice cubes and store up to 1 month.
💭 Expert tips
- If you like it chilled, I suggest you keep it in the refrigerator for at least 1-2 hours before serving. It will thicken up and give the flavors time to deepen.
- If you want to serve it immediately, you can pour it over ice for a delicious iced drink.
- If you want your vegan eggnog a little more yellow, add a pinch of turmeric powder. If you want it whiter, use granulated sugar instead of maple or agave syrup.
- For the best results, soak the cashews overnight. However, if you're in a hurry, you can soak them for at least 5 minutes (ideally 1 hour) in hot water.
- Add a cinnamon stick to each glass as a simple garnish that also infuses an extra flavor into the beverage.
❓Recipe FAQs
Classic eggnog is made with egg yolks, heavy cream, cow's milk, sugar, and spices. And it's often spiked with some kind of alcohol.
I've used cashews instead of eggs, and full-fat coconut cream instead of heavy cream. As they're very rich, no milk is required, just water.
I prefer to use maple or agave syrup, but granulated sugar works just fine.
Of course! Just store it in an airtight container in the refrigerator for about 4-7 days. However, as it's ready in less than 10 minutes and is better freshly made, I would make it 1 or 2 hours before serving.
The most traditional alcohol used in eggnog is brandy, but you can also use bourbon (my favorite one), rum, whiskey, or even a mixture of dark rum and Cognac.
I prefer to serve this drink chilled and it's usually served this way, but if you prefer it to be warmed, just heat the blended mixture in a saucepan on the stovetop until it’s warmed through.
☕ More vegan drink recipes
⭐️ Did you like this vegan eggnog? Please consider giving it a 5-star rating and comment below!
📖 Recipe
Vegan Eggnog
Ingredients
- 1 15-ounce can full-fat coconut milk
- ½ cup raw cashews
- ¼ cup water, plus extra water for soaking the cashews
- 3 tablespoon maple or agave syrup, granulated sugar works just fine
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
For serving (optional):
- 1 ounce bourbon , per 8-ounce serving (240 ml)
Instructions
- Soak the cashews in water the night before. You can also soak them in hot water for 1 hour, but I think the eggnog gets a better texture if you do it all night long.
- Place all the ingredients in a high-speed blender and blend until smooth.
- Serve it chilled just by itself, with some coconut whipped cream or vegan whipped cream on top, or with a little ground cinnamon or nutmeg.
- You can also add some type of alcohol like bourbon, rum, or brandy to each glass just before serving.
Notes
- Although coconut milk is the best choice, you could also use any unsweetened non-dairy milk instead. I would go for richer ones like soy, almond, or cashew milk.
- I've only made this recipe using maple and agave syrup, but pretty much any sweetener will do.
- Granulated sugar works just fine, but maple syrup is my favorite choice as it gives the eggnog a little bit of color and dissolves better than sugar.
- If you can't eat cashews, feel free to add ½ cup (120 ml) of full-fat coconut milk and dates instead of maple syrup to thicken the eggnog.
- Some people use a block of silken tofu or hemp seeds instead of cashews, but I haven't tried it myself.
- Add in your favorite warm spices from nutmeg to star anise or even clove or cardamom.
- Fridge: store the leftovers in an airtight container in the refrigerator for about 4-7 days. Shake well before serving (a little separation is normal).
- Freezer: you can freeze the leftovers into ice cubes and store up to 1 month.
Cocoa Butter says
I made this year day for Kwanzaa and I let it chill in the fridge for a few hrs and MAN did it get extremely THICK ! I think I’ll add a lil more water to it to loosen it up and also I prefer it a tad bit sweeter so I’ll add more maple syrup or agave . Other than that I definitely taste the old egg not taste i use to love so much
Cocoa butter says
Yesterday for Kwanzaa ***
Iosune says
Hi there! So glad you liked the flavor 🙂
lorena says
delicious and very easy to make.
tried it slightly warm, but prefer it cold. everyone loved it, so tasty! thank you!
Mary Tanner says
I usually steer clear of vegan recipes but was searching for a treat for my vegan daughter. This is delicious and creamy - it might become my go-to “egg” nog.
Iosune Robles says
Hi Mary! That's amazing 🙂
Q says
Soak the cashews in what? The water on the ingredient list?
Iosune Robles says
Hi! Yes, you need to soak the cashews and use water 🙂
Barbara says
May I suggest that you rethink advertising vaping products on your blog - it is extremely harmful to people’s health.
Iosune Robles says
Hi Barbara! I'm so sorry about that! We're aware of the problem and we'll try to solve it 🙂
Tayah53 says
This recipe is so good! Exactly how I remember eggnog tasting, will definitely make again!
Iosune says
Hi Tayah! Thank you so much 🙂
Sarah Hedley Hymers says
Can you serve it hot?
Iosune says
Hi Sarah! I've never tried it hot, so I'm not sure, but I think it could work 🙂
Mrs. V says
Hi. Love this! For how many days will it last? Also, where do you store it? I stored it in the fridge but it solidified I guess because of the coconut milk. Some running warm water made did the trick but I was hoping there is a better storing recommendation. Thanks!
Kristen says
I am also wondering how long it will last when refrigerated. I’ve made this twice in the last week and it’s been a hit with the other half and the neighbors!
Iosune says
Hi! I keep it in the fridge for 4-5 days, maybe a week... Shake the eggnog before using it 🙂
Valerie says
Your recipe looks and sounds delicious. We have nut allergies in our household. How much cocnut milk would I use to replace the soaked cashews? 1/2 cup?
Iosune says
Hi Valerie! I would add 1/2 cup of coconut milk and maybe dates instead of maple syrup to thicken the eggnog, but maple syrup is also okay 🙂 You could also use 1/2 of seeds, for example, sunflower seeds. Hope you enjoy it!
Jason S says
How many ounces of eggnog does this recipe make?
Iosune says
Hi Jason! About 22 oz 🙂
Lindsey Meyer says
This was so good! It really hit the spot for my eggnog craving. I used half oat milk, half coconut cream only because I had an already open can in the fridge. Husband really liked it also so I will definetly make again.
Iosune says
Hi Lindsey! Thanks a lot 🙂 So glad you guys enjoyed it 🙂
TerryF says
Sorry, I meant to say "cashews" (not dates).
Iosune says
It's okay 🙂
TerryF says
Is the ¼ cup of water to soak the dates? Or to add to the recipe?
Iosune says
Hi Terryf! The soaking water is not included in the recipe. The 1/4 cup is an ingredient you have to add to the recipe 🙂
ashley says
So easy! Loved how frothy it came out. Wish I would have spiked with rum instead of bourbon, but that's alright.
ashley says
Also, I used low fat, organic canned thai coconut milk. So if anyone else is on a low fat diet, it still tastes great.
Iosune says
Hi Ashley! So glad you enjoyed it 🙂
Brenda says
I made this egg nog to sip while hanging the lights on our Christmas tree. Everyone loved it! It thickened after chilling for 4 hours so I added some unsweetened almond milk to thin it. Thank you so much for sharing.
Brenda says
I made this egg nog to sip while hanging the lights on our Christmas tree. Everyone loved it! It thickened after chilling for 4 hours so I added some unsweetened almond milk to thin it. Thank you so much for sharing.
Brenda says
Sorry. I posted this in the wrong place...
Iosune says
Hi Brenda! It's okay 🙂 SO glad you enjoyed it!
Lily says
Hi Iosune! I have a question about the coconut milk. Should we use the entire can including liquid or just the cream portion and discard the liquid?
Iosune says
Hi Lily! Use the entire can 🙂
Danielle says
Thanks! The 10 min prep time is misleading though, since you'd need to soak the cashews for at least an hour.
Iosune says
Hi Danielle! I never include the soaking time, as you can do anything you want in the meantime 🙂 Happy New Year!!!
Allise says
This was the best and easiest vegan eggnog I've ever made 🙂 I used creamy cashew butter instead of soaking the cashews because I was in a time pinch, and it still tasted great!...and it makes a KILLER latte if you have an espresso machine to foam the eggnog! 🙂 Thanks so much for posting this, I predict that I'll make this more than for just the holidays!
Iosune says
Hi Allise! Sounds amazing 🙂 So glad you enjoyed it!
Kathie says
Can't wait to make this!
Is it the coconut milk in the can or in the box? Maybe that's why some people's didn't taste right? Thank you!
kathie says
Sorry! I meant do you use full fat coconut milk?
Is the 1/4 cup water for soaking the cashews only?
Iosune says
Hi Kathie! Yes, I use full-fat coconut milk and no, you need to soak the cashews in water and then add the rest of the ingredients (including the 1/4 cup of water) to the blender. Hope it helps!
Iosune says
Hi Kathie! I used canned full-fat coconut milk 🙂
Maggie says
I’ve not yet made this, but am excited I found it! I am going to add a Dominican feel to it by adding lemon zest and vanilla. You said you like to serve this chilled, but do you think I could serve it warm up or would heating it ruin the integrity of the coconut milk ?
Iosune says
Hi Maggie! I've never tried it myself. Heating the coconut milk is okay, but I don't know if it's going to work in this particular recipe... Sorry!