The BEST Vegan Eggnog

5 from 18 votes

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

Total Time10

Course: Christmas, Drinks, Vegan Thanksgiving

Cuisine: American

Diet: Vegan

Servings:

Calories: 88kcal

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.

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.