Vegan Eggnog

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This Vegan Eggnog recipe is a tasty twist on a classic and it comes together in minutes. With a handful of readily available ingredients, including cashews, non-dairy milk, maple syrup, and a dash of warming spices, you can whip up a creamy concoction that rivals the traditional version. It's the perfect way to celebrate the holiday.

two glasses of vegan eggnog topped with whipped cream and star anise.

As the festive season rolls around, there's one classic indulgence that often takes center stage: eggnog. But what about those of us who've chosen a plant-based lifestyle? Fear not, for I bring you the perfect solution—Vegan Eggnog.

This version has all the festive flavors of the traditional one and has a creamy, and velvety smooth consistency. You can enjoy it as is, spike it with a splash of bourbon, or enjoy it with my favorite vegan thumbprint cookies.

Why you'll love this recipe

Dairy-Free: Experience the creamy richness of traditional nog without any dairy. The blend of raw cashews and non-dairy milk creates a luscious texture that everyone will love.
Simple Ingredients: Enjoy a veganized classic without a complicated recipe or method. Just blend, chill, and enjoy!
Tailor-Made: Make it your own! Adjust the spices, try different non-dairy milks, or add a splash of spiced rum or bourbon for a personalized festive touch.

Ingredients

This ingredient list is short and simple. Here's what you'll need:

Cashews - It's important to use raw, unsalted cashews for optimal flavor.
Non-dairy Milk - Try to use a thicker variety such as the Califia brand
Maple Syrup - You can also use agave nectar or cane sugar.
Cinnamon + Nutmeg - Feel free to add a pinch of other warming spices such as cardamom, ginger, or ground cloves.
Vanilla Extract - You can replace this with ¼ teaspoon of almond extract. If you want to do both, I would reduce the vanilla to ¼ teaspoon as well.
Sea Salt - This brings all the flavors together. Try not to skip this.

How to make Vegan Eggnog

This part is so easy especially if you have a high-powered blender. Here's what you'll need to do:

a four photo collage showing how to soak cashews, add spices, blend and pour.

If you don't have a high-powered blender, you will need to soften the cashews first. To soften, boil water in a small pot and remove from heat. Add cashews and cover for 20 minutes. Now drain, rinse, and discard soaking water
Add all the ingredients to a high-powered blender.
Blend on high for 1-2 minutes until creamy and smooth. Taste for flavor and add more nutmeg, cinnamon, maple syrup, or vanilla if needed.
Place in the fridge for 2-3 hours to chill and thicken. Serve chilled.

Tips + Storing Recommendations

Consistency - This vegan eggnog is thick and creamy but it's not as thick as traditional nog. I prefer it this way, but if you would like a thicker consistency, replace 1.5 cups of the listed non-dairy milk with 1.5 cups of full-fat canned coconut milk.
Storing - Store in an airtight container in the fridge for 3-5 days. Give it a good shake before serving to bring back that creamy consistency.

FAQs

Is eggnog served warm or cold?

This is a personal preference. I prefer it cold, but if you would like to warm it up, just heat it in a pot over medium-low heat until warmed throughout. Stir often to prevent burning.

overhead view of two glasses of eggnog with whipped cream and star anise.

More festive recipes to try

Recipe

vegan eggnog in a glass with whipped cream on top.

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5 from 5 votes

Vegan Eggnog

Prep Time10

Total Time10

Course: Drinks

Cuisine: American

Servings: ½-cup servings

Calories: 151kcal

Author: Melissa Huggins

Ingredients

▢ 1 cup raw unsalted cashews (*see note if you don't have a high-powered blender)
▢ 3 cups non-dairy milk (a thicker variety such as Califia brand)
▢ 3 tablespoons pure maple syrup (sub agave or cane sugar)
▢ ½ teaspoon cinnamon
▢ ½ teaspoon ground nutmeg
▢ ¾ teaspoon vanilla extract
▢ ¼ teaspoon salt

Recommended Equipment

High-Powered Blender (*see note)

Instructions

Add all the ingredients to a high-powered blender then blend on high for 1-2 minutes until creamy and smooth. Taste for flavor and add more nutmeg, cinnamon, maple syrup, or vanilla if needed.
Place in the fridge for 2-3 hours to chill and thicken OR serve warm by gently heating on the stove over medium-low heat until warmed throughout. See note for serving suggestions.

Notes

Blender - If you don't have a high-powered blender (like a Vitamix), you will need to soften the cashews first. To soften, boil water in a small pot and remove from heat. Add cashews and cover for 20 minutes. Now drain, rinse, and discard soaking water. Alternatively, you can soak the cashews in water for 4-6 hours or overnight in the fridge.
Consistency - This vegan eggnog is thick and creamy but it's not as thick as traditional eggnog. I prefer it this way, but if you would like a thicker consistency, replace 1.5 cups of the listed non-dairy milk with 1.5 cups of full-fat canned coconut milk (so it'll be 1.5 cups of non-dairy milk, 1.5 cups of coconut milk and the 1 cup of cashews). I don't feel that the coconut taste overpowered it at all. It's rich, thick, and super creamy.
Add-In Ideas: A pinch or two of ground ginger, cloves, allspices, or cardamom. You can also use a dash of almond extract or peppermint extract for an extra pop of flavor.
Serving: Serve with vegan whipped cream and a cinnamon stick or star anise for garnish.