The BEST Vegan Eggnog

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.

🧾 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

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