Super Creamy Vegan Eggnog

This easy vegan eggnog is thick, rich, creamy, sweet, lightly spiced, and requires just a handful of ingredients and a blender to prepare! It’s the perfect dairy-free eggnog for Christmas with a nut-free option also included!

I don’t know about you, but when the holidays come around, there are a few must-have recipes at all my gatherings (and a Wednesday evening treat). I turn to hot spiced apple cider or vegan hot cocoa on chilly evenings. However, for those times you want something rich and indulgent while chilled, this vegan eggnog (featured in my recipe book, The Friendly Vegan Cookbook) is a must-try!

What Is Eggnog?

Eggnog (also called ‘milk punch’) is a popular chilled Christmas beverage enjoyed across several European countries, the United States, and America.

Traditionally, eggnog is a sweet, rich, and creamy dairy-based drink made with milk/cream, eggs, sugar, warming spices (like nutmeg and often cinnamon), and often vanilla.

Rich and Creamy Egg-free, Dairy-free Eggnog

Unfortunately, all the dairy means this classic treat definitely isn’t vegan-friendly. Luckily, you can make non-dairy eggnog that’s wonderfully sweet, creamy, and warmly spiced with none of the dairy or eggs.

A combination of blended cashews (or silken tofu), coconut cream, and dairy-free milk perfectly mimic the rich flavor and consistency with absolutely no dairy or eggs!

Best of all, you can prepare this homemade vegan eggnog recipe in as little as 10 minutes (after soaking the cashews overnight) with no cooking required. It's perfect for impressing at potlucks and parties!

The Ingredients

This dairy-free eggnog recipe relies on just 5 ingredients and 4 spices for the perfect blend of flavor and texture.

• Cashews: You’ll blend soaked cashews into a smooth cream and make a super creamy base to replace the eggs in a traditional easy eggnog recipe. Read FAQs for a nut-free version.
• Coconut cream: Use full-fat coconut cream for the creamiest results.
• Dairy-free milk: I often use soy milk, but oat milk or almond milk eggnog tastes delicious.
• Sugar: I used cane sugar. If you’d prefer unrefined sugar, coconut sugar or maple syrup work (or blend the mixture with soaked dates for natural sweetness). You could even use a sugar alternative like erythritol/Swerve.
• Vanilla: Use natural vanilla for the best flavor. Vanilla paste or the seeds from 1 vanilla pod would work, too.
• Spices: For a delicious warming spice blend, I recommend using cinnamon, nutmeg, ground cloves, and ground cardamom.

If you don’t have all the spices, I recommend at least using cinnamon and nutmeg.

What Else Goes In Eggnog?

• Rum extract: If you want the flavor without alcohol, try adding rum extract to the vegan nog.
• Vegan chocolate eggnog: Add unsweetened cocoa powder or melt vegan semi-sweet chocolate into the egg-free eggnog. Enjoy it warm for eggnog hot cocoa.
• Salted caramel: Drizzle your cups with vegan salted caramel and/or stir some directly into the dairy-free eggnog.
• Ginger: For gingerbread eggnog, add a pinch of ground ginger and use brown sugar as a sweetener.
• Espresso: Coffee and eggnog make for the most delicious eggnog latte.
• Turmeric: A tiny pinch of turmeric will give the eggless eggnog a yellowish color, similar to the egg version.

How to Make The Best Vegan Eggnog?

Follow three simple steps to prepare this easy creamy vegan eggnog recipe.

• 1) First, soak the cashews in a bowl with the water overnight (or for at least 4 hours). Then drain the water.

• 2) Transfer the soaked cashews to the blender with the coconut cream, plant-based milk, sugar, vanilla, and spices, and blend until smooth and creamy.

• 3) Finally, transfer the eggless eggnog to the fridge and chill for at least 2-3 hours, then stir well and serve.

Optionally, garnish the non-dairy eggnog with a sprinkle of nutmeg and/or cinnamon, a cinnamon stick, some vegan whipped cream, and/or a swirl of orange peel.

FAQs

Top Recipe Tips and Notes

• Adjust the sweetness: Eggnog is naturally extremely sweet. However, when making homemade vegan eggnog, you can sweeten it to taste.
• For the creamiest results: Use creamy dairy-free milk, like oat milk. Barista-style dairy-free milk/creamer will work well.
• Blend it enough: It will take some time to blend the cashews until smooth. Give your machine breaks if needed, scraping the sides.
• Enjoy warm or chilled: I prefer chilled, but you can technically enjoy it warm or with other warmer drinks, like an eggnog latte or hot cocoa.

Storage Instructions

Store: You can store any leftovers in a covered container in the fridge for up to 5 days. Shake/stir well before serving.

If you want to serve the non-dairy eggnog warm, I like to reheat it gently on the stovetop over medium-low heat.

Can You Freeze Eggnog?

You can technically freeze this dairy-free eggnog for up to three months in Ziplock/Stasher bags or ice cube trays. However, it may separate slightly or be grainy upon thawing, so it will probably need to be re-blended until smooth.

More Fall/Winter Recipes

• Instant Pot vegetable barley soup
• Healthy apple pie baked apples
• Easy vegan pumpkin muffins
• Garlic herb roasted vegetables
• Mixed bean and vegetable stew
• Instant Pot garlic mashed potatoes
• Instant Pot navy bean soup

If you try this creamy vegan eggnog recipe (eggless eggnog), I’d love to know what you think in the comments below. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla