This Vegan Eggnog gives you the flavors of a holiday favorite without the dairy and without the egg. You won’t be missing out on anything with this thick and creamy staple for all your holiday gatherings. The best part is that it’s whipped up in under 15 minutes!
Vegan eggnog kinda sounds a little like eggnog blasphemy, right? I mean, it says it right there. EGGnog. There must be eggs in order to get the full on nog, right?
Eggnog is a thick and creamy holiday drink that is traditionally made with eggs, milk, sugar, bourbon, and warm spices. Not super vegan-friendly.
I don’t know about you, but the idea of eating or drinking raw eggs (or really any eggs for that matter) makes me a bit queasy. And I know I’m not alone in this feeling. Tons of people, vegans and non-vegans alike are weirded out by traditional eggnog.
In fact, because of this whole raw egg situation, can you believe I never tried eggnog until last year?! And even then it was just a sip just so I would know what it tasted like… you know, research purposes for you guys!
‘Cause now that I’ve tried it, I want all those holiday flavors veganized and made into delicious plant-based treats that we can all enjoy… with no pesky raw eggs.
Don’t forget about the thick creaminess that classic eggnog is known for. I mean, if it doesn’t completely coat the side of your cup (and your mouth… and your belly…) then you really can’t call it a nog. Agreed?
Reasons to love this Vegan Eggnog
The thickness of this delicious treat is reason alone to love this recipe. It’s totally drinkable, but it feels like a decadent dessert all in one.
Plus I love how customizable this nog can be. Need to make it alcohol-free? You won’t miss out on any of the flavor by omitting the spiced rum in this recipe.
Or maybe you’re looking for the exact opposite. Booze it up and double the rum. Watch Uncle Bob get crazier at every sip – I won’t tell!
And my favorite part about this eggnog recipe is just how easy it is! Seriously, once you get those cashews soaked (which is a hands-off situation), just throw all the ingredients in the blender and whirl it away until it’s uber creamy. We’re talking 10 minutes tops! WINNING!
Ingredients and Substitutions
Cashews – Curious where all the creaminess comes from in this recipe? The cashews are the queen here. Once soaked and blended up, they are super silky smooth. If you’re looking for a substitution for the cashews, unfortunately there isn’t one in this recipe. Just like in our Vegan Cheesecake, the cashews have a super neutral flavor as well as the creamy-factor that just make them impossible to be subbed out.
Spiced Rum – Add it in or leave it out. It’s really up to you and what you want for your crew. And if you don’t have a dark rum on hand, feel free to use any bourbon, whiskey, or brandy. All will taste amazing in this holiday beverage.
Xanthan Gum – The xanthan gum isn’t an absolute necessity in this recipe unless you’re wanting a very thick eggnog. If that’s not a necessity to you or you don’t have it on hand, feel free to leave the xanthan out.
Vanilla Bean Paste – don’t have vanilla bean paste on hand? Vanilla extract will work just fine here.
Salt – It may seem strange to add salt in a sweet drink like this one, but the salt actually brings out the sweetness. Don’t leave it out!
Coconut Milk – I always use the full-fat coconut milk from a can. This gives the most creamy results. It’s best to refrigerate the can overnight so the fat in the milk solidify and create the thickness you love in eggnog. If you don’t remember to put it in the fridge, it’s not a huge deal. It will still taste amazing!!
Maple Syrup – don’t have pure maple syrup on hand? Feel free to use agave instead to sweeten it up.
Step by Step Instructions for Vegan Eggnog
Full ingredient amounts and in-depth details are at the bottom of the post in a printable recipe card.
You won’t believe just how easy it is to put this holiday favorite together! These step-by-step pictures will walk you right through it.
Soak cashews in water overnight and drain. Alternatively, boil in water right before making the eggnog. (see notes in recipe card below for specific details)
Blend coconut milk and cashews together in blender until creamy.
Add remaining ingredients, except for the alcohol you’ve chosen, to the blender.
Blend until all combined. Taste for spice preference and adjust as needed.
Add in rum, if using, and blend again. Chill for an hour if desired (giving it one last blend before pouring).
Serve in low-ball glasses and garnish with fresh nutmeg and a festive cinnamon stick.
Insider Pro Tips
Soak the cashews quickly
If you happened upon this recipe and are wanting to make the vegan eggnog right away, have no fear – I have a shortcut for getting those cashews good and soft much quicker than overnight.
Place your cashews in a small saucepan and cover with water. Bring to a boil and let it continue to boil for about 30 minutes. Drain the water out well and use in the recipe. The cashews will obviously be hot, so it will be important to place the blended eggnog in the fridge for a little while until chilled.
While chilling, the ingredients may separate a little bit. Give it all a quick blend before pouring, and you’ll be good to go.
Use a quality blender
Any time you’re wanting to make something smooth and creamy that has a base ingredient of nuts, it’s important you use a high-speed blender. My favorites are Vitamix and Blendtec, but I know Ninja brand has come a long way and are often able to handle soft nuts such as cashews and walnuts, especially if they are soaked well.
If the vegan eggnog mixture seems to be too thick for your blender to handle, add a little water or additional non-dairy milk to thin it out just a bit.
Vegan Eggnog Recipe FAQs
Absolutely you can buy vegan eggnog. With the rise of plant-based products, mainstream grocery stores are often carrying our favorite foods without the animal products. Brands such as Califia, Chobani, Almond Breeze, So Delicious, and Silk have delicious eggnog options if you would rather buy it already made. Trader Joe’s now also offers their own line of dairy-free eggnog!
Yes, you can make vegan eggnog ahead of time to save time on the big day. Just give it a quick whirl in the blender before serving.
This will last about 3 days in the fridge. Just be sure to blend it up real quick before pouring, as some of the ingredients may have settled or separated.
Now that you know how to easy it is to make this Vegan Eggnog recipe, please give it a 🌟🌟🌟🌟🌟 rating below and comment letting me know how it turned out for you.
- Vitamix Explorian Blender, Professional-Grade, 64 oz. Low-Profile Container, Black (Renewed)
- 1 cup cashews soaked overnight (see notes for shortcuts)
- 1 can full fat coconut milk chilled
- 3 Tbsp pure maple syrup
- 1 tsp vanilla paste extract can be substituted
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp cinnamon
- 1 pinch salt
- 1/4 tsp xanthan gum, optional for extra thickness
- 3 Tbsp spiced rum optional
- whole nutmeg ground
- cinnamon sticks
- In a high speed blender, blend together soaked and softened cashews and coconut milk until completely smooth. Use the coconut water in the can as well as the cream.
- Add in remaining ingredients except for the rum, and blend until all combined. Taste for spice preference and make adjustments.
- Add in the rum if using and give it a quick last blend.
- Chill 1-2 hours before servings. You may want to give it one last blend before serving up, as ingredients could have settled or separated.
- Garnish with ground fresh nutmeg and cinnamon sticks.
- To cut down on time soaking the cashews, instead of soaking overnight, you can boil the cashews in a saucepan with water for about 30 minutes. Drain and use in the recipe.
- The xanthan gum is absolutely optional. It does create a very thick and creamy eggnog, so it’s truly up to preference. I would suggest leaving the xanthan out and then deciding at the end if you’d like it to be thicker.
- Alternatively, if you find that the eggnog has become to thick, add small amounts of water or non-dairy milk and blend until you’ve reached desired consistency.
- Any blender will work for this recipe, but you want to be sure it can get very high speeds to really break the cashews down into the creaminess you want in this eggnog.