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 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
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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 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.
ss says
what do you soak the cashews in??
Iosune says
Hi Ss! We soak the cashews in water 🙂
N'ael says
I tried it with nuts rather than cashew (bc they are very expensive where I live) I had a thick paste of nuts residues that I filtered. I liked the taste but I don't know if it tasted like eggnog, but still I think I'l some again.
I am saving the nut paste for a cookie recpe, do you have to have one?
Iosune says
Hi N'ael! No, we don't, but this recipe is great: https://simpleveganblog.com/chocolate-hazelnut-truffles/ Have a nice day!
Iosune says
Hi Roxanne! I'm so sorry the recipe didn't work for you. Did you use the same ingredients?
Roxanne says
Im sorry but for me it tasted nothing like egg nog and more like cashew milk, which i dont like, and a hint of nutmeg...even with the rum extract. Me or my kids couldn't drink it. I'll give it a try without the cashews 🙂
Iosune says
Hi Roxanne! I'm so sorry the recipe didn't work for you. Did you use the same ingredients?
Joan says
OH My Goooodness! Delish and yum. I will never buy the fakenog in the store again.
Thank you for your genius recipe and Happy Holidays.
Iosune says
Hi Joan! Thanks a lot 🙂 Homemade is always better 😉 Happy Holidays!
Zuzu says
Of all the vegan eggnog recipes I've seen, this one looks like it tastes the best, and also the most reasonable ingredients. (one I saw called for making a custard of chick pea flour. Too much work...) Thank you for posting.
Iosune says
Hi Zuzu! Thanks a lot for your kind words 🙂 Have a nice day!
Vazz says
Can I use roasted cashews instead of raw cashews
Iosune says
Hi Vazz! I think it could work 🙂
Valerie says
Hello! Would it be strange to use almond milk, in place of the coconut milk, with the cashews?
Iosune says
Hi Valerie! I think it could work 🙂 Have a nice day!
Christi says
What are we soaking the cashews in? The water and coconut milk?
kay says
Normally you soak the nuts in water, then discard it the following day
Iosune says
Hi Christi! Kay is right, just soak the nuts in water and the discard it the next day 🙂
Karen says
A beautiful recipe. I add just a tiny bit if rum extract and really feel like it makes it more 'eggnoggy.' It does also taste good hot.
Thank you for a lovely blog. Definitely one of my faves!
Iosune says
Hi Karen! Thanks so much for your kind words 😀 I've never tried rum extract, sounds yummy!
Deborah ShireGardener says
What a brilliant recipe. Thank you. Do you know how long this will keep in the fridge please?
Iosune says
Hi Deborah! I usually consume it in 3 o 4 days 🙂
Nicola Swanson says
So simple and yet it sounds amazing. I love coconut milk. I can't believe I haven't thought about using it before to make this. Thanks for the recipe.
Iosune says
Thanks a lot Nicola! Hope you try and enjoy this recipe 😉
Danielle says
I am so happy I found this recipe. I am allergic to eggs and dairy! and missed my eggnog so much at this time of year. I made it exactly as directed, added an ounce of Rhum to a glass and two ounces of your wonderful veggnog, and it's delicious! All I need now is Christmas music.
Iosune says
Hi Danielle! So glad to read that! Have a nice day 🙂