Vegan eggnog, ready in just 10 minutes with only 6 ingredients. It’s rich, sweet, and creamy, as well as comforting and perfect for the holidays!
This vegan eggnog is one of the best drinks I’ve ever had! It’s creamy and soothing, as well as absolutely delicious, and it has the perfect amount of sweetness – not too much, not too little.
Of course, this version is completely vegan – and also alcohol-free! I don’t really drink alcohol and that’s why I usually try to prepare non-alcoholic versions of traditional drinks. However, this vegan eggnog is really tasty.
As a traditional holiday drink, I like to serve it during Thanksgiving and Christmas. And I sometimes add a little bit of coconut whipped cream for an extra touch of creaminess!
Vegan eggnog, cozy, comforting, mouthwatering, and absolutely delicious! It’s the perfect holiday drink and it’s made with only 6 ingredients in just 10 minutes. I hope you enjoy it!
How to make vegan eggnog – Step by step
- Soak the cashews overnight or for at least 1 hour (photo 1).
- Place all the ingredients in a blender (photo 2) and blend until smooth (photo 3).
- Serve it chilled (photo 4).
Pro tips
- Although this drink is usually served chilled, you could also try and drink it warm.
- If you like it chilled, I suggest you keep it in the fridge 1 or 2 hours before serving.
- Although the cashews give the vegan eggnog a creamy texture, if you can’t eat them feel free to add 1/2 cup of coconut milk and dates instead of maple syrup to thicken the eggnog.
What is vegan eggnog?
Vegan eggnog is a plant-based alternative to classic eggnog, which is made with cow’s milk, eggs, and sugar. This vegan version is healthier than the original one, as it does not contain sugar, dairy, or eggs, and it’s super creamy and tasty!
How long will this vegan eggnog keep?
Keep the leftovers in a sealed container in the fridge for about 4-7 days. Shake well before serving (a little separation is normal).
Can I make vegan eggnog with alcohol?
Of course! If you’d like to incorporate some alcohol to your vegan eggnog, feel free to add rum, bourbon, or brandy. I also serve it with some coconut whipped cream on top.
Looking for more comforting vegan drinks?
Did you make this vegan eggnog recipe?
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Vegan Eggnog
- Prep: 10 mins
- Total: 10 mins
- 3–6 1x
- Drinks, Vegan Thanksgiving, Christmas
- American
- Vegan
Servings 3–6 1x
Vegan eggnog, ready in just 10 minutes with only 6 ingredients. It’s rich, sweet, and creamy, as well as comforting and perfect for the holidays!
Ingredients
- 1 15-ounce can full-fat coconut milk (400 ml)
- 1/2 cup raw cashews (65 g)
- 1/4 cup water (65 ml)
- 3 tbsp maple syrup
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
Instructions
- Soak the cashews overnight or for at least 1 hour.
- Place all the ingredients in a blender and blend until smooth.
- Serve it chilled with some coconut whipped cream on top. You can also add alcohol like rum, bourbon, or brandy.
- Keep the leftovers in a sealed container in the fridge for about 4-7 days. Shake well before serving (a little separation is normal).
Notes
- Although this drink is usually served chilled, you could also try and drink it warm.
- If you like it chilled, I suggest you keep it in the fridge 1 or 2 hours before serving.
- You could use any type of unsweetened plant milk, but coconut milk is the best choice.
- I guess you could use other types of nuts, but cashews are the best choice because of their neutral flavor.
- Feel free to use any type of sweetener instead of maple syrup. Agave syrup is the best alternative though.
- Although the cashews give the vegan eggnog a creamy texture, feel free to add 1/2 cup of coconut milk and dates instead of maple syrup to thicken the eggnog if you can’t eat them.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 255
- Sugar: 8.9 g
- Sodium: 14 mg
- Fat: 22.2 g
- Saturated Fat: 16.1 g
- Carbohydrates: 14.5 g
- Fiber: 2 g
- Protein: 3.4 g
Update Notes: This post was originally published in December of 2015, but was republished with new photos, step by step instructions, and tips in November of 2020.
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.
★★★★★
Hi Lindsey! Thanks a lot 🙂 So glad you guys enjoyed it 🙂
Sorry, I meant to say “cashews” (not dates).
It’s okay 🙂
Is the ¼ cup of water to soak the dates? Or to add to the recipe?
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 🙂
So easy! Loved how frothy it came out. Wish I would have spiked with rum instead of bourbon, but that’s alright.
★★★★★
Also, I used low fat, organic canned thai coconut milk. So if anyone else is on a low fat diet, it still tastes great.
Hi Ashley! So glad you enjoyed it 🙂
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.
★★★★★
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.
★★★★★
Sorry. I posted this in the wrong place…
Hi Brenda! It’s okay 🙂 SO glad you enjoyed it!
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?
Hi Lily! Use the entire can 🙂
Thanks! The 10 min prep time is misleading though, since you’d need to soak the cashews for at least an hour.
Hi Danielle! I never include the soaking time, as you can do anything you want in the meantime 🙂 Happy New Year!!!
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!
Hi Allise! Sounds amazing 🙂 So glad you enjoyed it!
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!
★★★★★
Sorry! I meant do you use full fat coconut milk?
Is the 1/4 cup water for soaking the cashews only?
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!
Hi Kathie! I used canned full-fat coconut milk 🙂
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 ?
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!
This is awesome! Thank you 🙂
These small changes I made were to reduce the maple slightly, and to pass the mixture after 10-15 minutes in the food processor to remove the remaining lumps/pulp.
Great to see a nice, tasty alternative for a holiday classic 🙂
Hi Tony! Thanks a lot for your comment 🙂 So glad you liked it!
Delicious, will surely make it again. I tasted it right out of the blender, but it’s much tastier and thicker after a few hours in the fridge.
★★★★★
Hi Veerle! So glad you liked it 🙂 Happy Holidays!
This is absolutely delicious! I also found that when refrigerated it turns into a whipped cream consistency. I’ve yet to find a vegan and refined sugar free whipped cream substitute that I like, so this was a very happy surprise! I now have an eggnog and whipped cream recipe!
Hi Phoebe! Thanks a lot for your comment 🙂 I have to try it!!!
Hi Iosune,
Unfortunately, this recipe doesn’t work for me. I followed your recipe to the T, but it tastes too much like a coconut drink. Maybe the coconut milk I used is too strong. Thanks, anyways.
Hi Mary! I’m so sorry the recipe didn’t work for you. You could try to use other coconut milk or use halt coconut milk, half soy milk (or any other plant milk). Have a nice day!
This eggnog is phenomenal! Thank you for the recipe. Choc Zero maple syrup is awesome in this for those who can’t have sugar. You can get that on Amazon. It tastes just like maple syrup and makes this stuff tastes amazing. Also, this is great with just a little bit of rum.
How to add a little extra coconut to thin it out, not the coconut milk from the can, but from the carton. Or perhaps a little extra water would work.
thank you for posting this recipe I really appreciate it!
Oh, by the way, I recommend adding extra nutmeg and cinnamon and then sprinkling it on top as you have in the photo so you really get that nutmeg taste makes eggnog really taste like eggnog!
Lisa
★★★★★
Hi Lisa! So glad you liked it 🙂
Hi – Making this today. Is the 1/4 cup water listed for soaking the cashews? or do I soak the cashews in separate water and add 1/4 cup water to the recipe? Thanks!
Hi Ruth! You need to soak the cashews in separate water 🙂
I’ve made this twice now. My husband loves it!!
★★★★★
Hi Sue! So glad he liked it 🙂
I loved this!! I made a few adjustments. I added rum AND vanilla extract. I also used
a little coconut agave although I liked it without the sugary taste. Once it gets cold, it will be delish!! Thanks for this great recipe!
★★★★★
Hi Renee! Sounds amazing 🙂 So glad you enjoyed it!
what do you soak the cashews in??
Hi Ss! We soak the cashews in water 🙂
Thanks for this super quick, super easy eggnog recipe! I’ve shared it on my FB page “Super Quick Plant-Based Recipes” https://www.facebook.com/SuperQuickPBRecipes/ I think everyone will love it AND your site!
Hi Shanasy! Thanks a lot for sharing, but please don’t share the full recipe, only one picture and a link to our post. Have a nice day!
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?
Hi N’ael! No, we don’t, but this recipe is great: https://simpleveganblog.com/chocolate-hazelnut-truffles/ Have a nice day!
Hi Roxanne! I’m so sorry the recipe didn’t work for you. Did you use the same ingredients?
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 🙂
Hi Roxanne! I’m so sorry the recipe didn’t work for you. Did you use the same ingredients?
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.
Hi Joan! Thanks a lot 🙂 Homemade is always better 😉 Happy Holidays!
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.
Hi Zuzu! Thanks a lot for your kind words 🙂 Have a nice day!
Can I use roasted cashews instead of raw cashews
Hi Vazz! I think it could work 🙂
Hello! Would it be strange to use almond milk, in place of the coconut milk, with the cashews?
Hi Valerie! I think it could work 🙂 Have a nice day!
What are we soaking the cashews in? The water and coconut milk?
Normally you soak the nuts in water, then discard it the following day
Hi Christi! Kay is right, just soak the nuts in water and the discard it the next day 🙂
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!
Hi Karen! Thanks so much for your kind words 😀 I’ve never tried rum extract, sounds yummy!
What a brilliant recipe. Thank you. Do you know how long this will keep in the fridge please?
Hi Deborah! I usually consume it in 3 o 4 days 🙂
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.
★★★★★
Thanks a lot Nicola! Hope you try and enjoy this recipe 😉
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.
★★★★★
Hi Danielle! So glad to read that! Have a nice day 🙂