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Square photo of a glass of vegan eggnog

Vegan Eggnog

  • Author: Iosune
  • Prep: 10 mins
  • Total: 10 mins
  • 3-6 1x
  • Drinks, Vegan Thanksgiving, Christmas
  • American
  • Vegan

Servings 3-6 1x

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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!


  • 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


  1. Soak the cashews overnight or for at least 1 hour.
  2. Place all the ingredients in a blender and blend until smooth.
  3. Serve it chilled with some coconut whipped cream on top. You can also add alcohol like rum, bourbon, or brandy.
  4. Keep the leftovers in a sealed container in the fridge for about 4-7 days. Shake well before serving (a little separation is normal).


  • 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.


  • 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