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–+ servings
Two mugs of vegan eggnog onto a wooden board with some cashews and cinnamon sticks around.
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5 from 18 votes

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!
Prep Time10 minutes
Total Time10 minutes
Course: Christmas, Drinks, Vegan Thanksgiving
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 88kcal
Author: Iosune

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)

US Customary - Metric

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

Substitutions:
  • 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.
Storage:
  • 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.
 

Nutrition

Serving: 1serving | Calories: 88kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 3mg | Potassium: 95mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 0.3IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg