Vegan Eggnog Recipe (Easy Blender Method)

This vegan eggnog is thick, creamy, sweet and lightly spiced, and all you need to make it is a blender. Soaked cashews and coconut cream give it that rich, velvety texture, so nobody misses the eggs or the dairy. It's the dairy-free eggnog I make every Christmas!

Glass of vegan eggnog with a spoon next to a glass pitcher of eggnog and a small dish of cinnamon

When the holidays come around, there are a few drinks I always make. On chilly nights I turn to Instant Pot apple cider or dairy-free peppermint hot chocolate. When I want something cold, rich and festive, it's this homemade vegan eggnog, which is also in my cookbook, The Friendly Vegan Cookbook.

What Is Eggnog?

Eggnog is a chilled holiday drink that's popular in the United States, Canada and the United Kingdom around Christmas and New Year's. Classic eggnog is made with milk, cream, eggs and sugar, then spiced with nutmeg, cinnamon and vanilla.

Is Eggnog Vegan?

No, traditional eggnog isn't vegan, because it's made with eggs, milk and cream. The good news is that you can make vegan eggnog at home that tastes just as rich and creamy. Blended cashews, coconut cream and plant-based milk take the place of the dairy and eggs, and the warm spices give it that classic eggnog flavor.

Jump to:

Why You'll Love This Vegan Eggnog
Vegan Eggnog Ingredients
How to Make Vegan Eggnog
Toni's Recipe Tips
Flavor Ideas
How to Serve Vegan Eggnog
How to Store Vegan Eggnog
Ideas I Haven't Tried Yet
FAQs
More Vegan Drink Recipes
Vegan Eggnog

Why You'll Love This Vegan Eggnog

Super creamy: Cashews and full-fat coconut cream make it thick and velvety.
No cooking: Everything goes in the blender, and the fridge does the rest.
No eggs and no dairy: It's 100% plant-based and non-alcoholic.
Make-ahead friendly: Blend it the day before your party and it's ready to pour.

Vegan Eggnog Ingredients

Cashews: Soaking softens them so they blend completely smooth and give the eggnog its body.
Full-fat coconut cream: This is what makes it rich and thick, so use full-fat for the best texture.
Plant-based milk: Any unsweetened plain plant-based milk works. I use soy milk.
Sugar: Granulated cane sugar sweetens it. Start with the amount in the recipe and add more to taste.
Vanilla extract: Adds that sweet custard-like flavor.
Spices: Cinnamon, nutmeg, ground cloves and ground cardamom.

See the recipe card below for the full ingredients list and amounts.

If you don't have all four spices, use at least the cinnamon and nutmeg. Those two give it the classic eggnog flavor.

How to Make Vegan Eggnog

Start by soaking the cashews in a medium bowl of water overnight, or for at least 4 hours. Then drain them.

Soaked cashews, sugar and spices in a blender before blending

Step 1: Add everything to the blender. Add the soaked cashews, coconut cream, plant-based milk, sugar, vanilla extract and spices to a high-speed blender.

Smooth, frothy vegan eggnog in a blender after blending

Step 2: Blend until smooth. Blend until the eggnog is completely smooth and creamy, stopping to scrape down the sides if needed.

Step 3: Chill and serve. Pour the eggnog into a jar or pitcher and chill it in the fridge for 2 to 3 hours. Give it a good stir, pour it into glasses and sprinkle with a little extra nutmeg or cinnamon.

Toni's Recipe Tips

Adjust the sweetness: Taste it after blending and add a little more sugar if you like it sweeter.
Use full-fat coconut cream: Light coconut milk makes a thinner eggnog.
Blend it long enough: It takes a little time for the cashews to get completely smooth. Give your blender a break if it gets warm and scrape down the sides.
Chill it well: The eggnog thickens as it chills, so give it the full 2 to 3 hours.
Stir before serving: It can settle in the fridge, so stir or shake it well before pouring.

Close-up of vegan eggnog in a glass topped with ground nutmeg, with a pitcher behind it

Flavor Ideas

Chocolate eggnog: Blend in some unsweetened cocoa powder, or stir in melted vegan chocolate chips.
Peanut butter caramel: Drizzle the inside of your glasses with vegan peanut butter caramel before pouring.
Gingerbread eggnog: Add a pinch of ground ginger and use brown sugar to sweeten it.
Golden color: A tiny pinch of turmeric gives it the pale yellow color of classic eggnog.
Vegan eggnog latte: Stir a splash of this eggnog into hot coffee or espresso, or warm it and froth it for a latte. I haven't tested this yet, so start with a little and add more to taste.

How to Serve Vegan Eggnog

Serve it cold in small glasses with a sprinkle of nutmeg, a cinnamon stick or a dollop of vegan whipped cream. It's sweet and rich, so a small glass goes a long way. It's lovely next to a plate of holiday cookies like red velvet crinkle cookies or peppermint chocolate brownies, and for a party drink table, add a pitcher of non-alcoholic Christmas punch.

If you'd like it warm, heat it gently in a small pot over medium-low heat, stirring often.

How to Store Vegan Eggnog

Store leftover eggnog in an airtight container in the fridge for up to 5 days. Shake or stir it well before serving.

Make it the day before your party. It has time to chill and thicken, and it's one less thing to do on the day.

Ideas I Haven't Tried Yet

I haven't tested these yet, but they'd be fun to try:

Freezing: I haven't frozen this eggnog, so I can't say yet how it thaws. If it separates, a quick blend may bring it back together.
Sweetened condensed coconut milk: in place of some of the coconut cream, with less sugar to balance the sweetness.
Silken tofu in place of the cashews: for a nut-free version.
A vegan eggnog latte: a splash of eggnog stirred into a shot of espresso or a cup of hot coffee.

If you try one, let me know in the comments!

FAQs

Is eggnog vegan?

Traditional eggnog isn't vegan, because it's made with eggs, milk and cream. This homemade vegan eggnog uses soaked cashews, coconut cream and plant-based milk instead, so it's free of eggs and dairy.

What does vegan eggnog taste like?

It's sweet, creamy and warmly spiced with nutmeg, cinnamon and vanilla, a lot like melted vanilla ice cream. Classic eggnog is a little more custardy because of the eggs, but this version is still rich and super creamy.

How do you make vegan eggnog thick?

Full-fat coconut cream and soaked cashews are the secret. Blend them until completely smooth, then chill the eggnog for 2 to 3 hours, since it thickens as it chills.

Can I make vegan eggnog without coconut milk?

Yes! My vegan eggnog on Plant-Based on a Budget is made with soaked cashews and silken tofu instead of coconut cream.

How long does vegan eggnog last?

It keeps in an airtight container in the fridge for up to 5 days. Stir or shake it well before serving.

Can you serve vegan eggnog warm?

Yes! Warm it gently in a small pot over medium-low heat, stirring often. I like it best cold, but warm eggnog is a nice treat on a chilly night.

Does this vegan eggnog have alcohol?

No, this is a non-alcoholic eggnog, so everyone at the party can enjoy it, kids included.

Did you make this vegan eggnog? I'd love to hear how it turned out! Leave a 🌟 star rating and a 📝 comment below to let me know how you served it.