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!
It's absolutely delicious, and one of the best drinks I've ever had! And it has the perfect amount of sweetness, not too much, not too little.
This recipe is also alcohol-free. However, if you prefer your vegan eggnog with some alcohol in it, don't worry, I've got you covered!
As a traditional holiday drink, I like to serve it during Christmas and Thanksgiving, but it's so good I could drink it all year long. It tastes like real eggnog, but it's healthier and easier to make.
I sometimes add some Vegan Whipped Cream on top for an extra touch of creaminess, but it's also delicious by itself, or with a little ground cinnamon or nutmeg.
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🌟 You’ll love this recipe because it is
- Ready in just 10 minutes.
- Made with only 7 simple ingredients.
- Extremely easy to make. You just need to add all the ingredients to a blender and blend until smooth, that's all!
- Kid-friendly as it's made without alcohol, but if you prefer the version with some alcohol, I'll show you how to make it as well.
- Dairy-free, egg-free, and the perfect drink for the Holidays. It tastes like Christmas in a glass!
🧾 Ingredients
- Full-fat coconut milk: it's the best non-dairy milk for extra creaminess and the best results.
- Raw cashews: you need to use raw and unsalted cashews, otherwise your vegan eggnog won't taste well. They're used to thicken it instead of eggs.
- Water: I use water at room temperature, but cold water is also a good choice.
- Maple or agave syrup: maple syrup is my favorite one, but agave also works great. Add more or less depending on how sweet you want your vegan eggnog.
- Ground nutmeg: I use store-bought as it's more convenient, but feel free to grate it yourself for the best flavor.
- Ground cinnamon.
- Vanilla extract: you could omit this ingredient, although you should add it if you have some on hand.
See the recipe card below for a full list of ingredients and measurements.
🔪 Instructions
Step 1: Soak the cashews in water the night before. You can also soak them in hot water for 1 hour.
Step 2: Place all the ingredients in a high-speed blender.
Step 3: Blend until smooth.
Step 4: Serve it chilled alcohol-free or add 1 ounce of bourbon per serving (30 ml).
📋 Substitutions & variations
- 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, which tends to sink to the bottom.
- 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.
🍽 Equipment
To make this recipe you need a high-speed blender, and a bowl to soak the cashews the night before.
In addition to the measuring tablespoons, and the measuring cups or the scale you use to weigh your ingredients.
❄️ Storage
- Refrigerator: 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.
💭 Expert tips
- If you like it chilled, I suggest you keep it in the refrigerator for at least 1-2 hours before serving. It will thicken up and give the flavors time to deepen.
- If you want to serve it immediately, you can pour it over ice for a delicious iced drink.
- If you want your vegan eggnog a little more yellow, add a pinch of turmeric powder. If you want it whiter, use granulated sugar instead of maple or agave syrup.
- For the best results, soak the cashews overnight. However, if you're in a hurry, you can soak them for at least 5 minutes (ideally 1 hour) in hot water.
- Add a cinnamon stick to each glass as a simple garnish that also infuses an extra flavor into the beverage.
❓Recipe FAQs
Classic eggnog is made with egg yolks, heavy cream, cow's milk, sugar, and spices. And it's often spiked with some kind of alcohol.
I've used cashews instead of eggs, and full-fat coconut cream instead of heavy cream. As they're very rich, no milk is required, just water.
I prefer to use maple or agave syrup, but granulated sugar works just fine.
Of course! Just store it in an airtight container in the refrigerator for about 4-7 days. However, as it's ready in less than 10 minutes and is better freshly made, I would make it 1 or 2 hours before serving.
The most traditional alcohol used in eggnog is brandy, but you can also use bourbon (my favorite one), rum, whiskey, or even a mixture of dark rum and Cognac.
I prefer to serve this drink chilled and it's usually served this way, but if you prefer it to be warmed, just heat the blended mixture in a saucepan on the stovetop until it’s warmed through.
☕ More vegan drink recipes
Did you like this recipe? Please leave a rating and comment below!
The BEST Vegan Eggnog
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)
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
- 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.
- 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.
Danielle says
Thanks! The 10 min prep time is misleading though, since you'd need to soak the cashews for at least an hour.
Iosune says
Hi Danielle! I never include the soaking time, as you can do anything you want in the meantime 🙂 Happy New Year!!!
Allise says
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!
Iosune says
Hi Allise! Sounds amazing 🙂 So glad you enjoyed it!
Kathie says
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!
kathie says
Sorry! I meant do you use full fat coconut milk?
Is the 1/4 cup water for soaking the cashews only?
Iosune says
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!
Iosune says
Hi Kathie! I used canned full-fat coconut milk 🙂
Maggie says
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 ?
Iosune says
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!
Tony says
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 🙂
Iosune says
Hi Tony! Thanks a lot for your comment 🙂 So glad you liked it!
Veerle says
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.
Iosune says
Hi Veerle! So glad you liked it 🙂 Happy Holidays!
Phoebe says
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!
Iosune says
Hi Phoebe! Thanks a lot for your comment 🙂 I have to try it!!!
Mary says
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.
Iosune says
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!
Lisa says
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
Iosune says
Hi Lisa! So glad you liked it 🙂
ruth says
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!
Iosune says
Hi Ruth! You need to soak the cashews in separate water 🙂
Sue says
I’ve made this twice now. My husband loves it!!
Iosune says
Hi Sue! So glad he liked it 🙂
Renee says
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!
Iosune says
Hi Renee! Sounds amazing 🙂 So glad you enjoyed it!