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Home » Recipes » Vegan Drinks

Vegan Eggnog

Published on December 18, 2018 by Kate, Updated on November 18, 2020 - 4 Comments

This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

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pinnable image of vegan eggnog with straw

Whether served hot or cold, this vegan eggnog is creamy, lightly spiced, and simply irresistible!  Make this delightful dairy-free eggnog creation in you blender in less than 5 minutes!

side overhead shot of non dairy eggnog in a clear glass with two straws in it

This egg-free, dairy-free eggnog is the perfect plant based holiday drink, no matter how you enjoy it - hot or iced. And it's totally up to you whether you want to spike a little something something in it or keep it kid-friendly.

By the way, if you're looking for more holiday inspiration, check out my favorite vegan holiday recipes!

What's in vegan eggnog?

  • Non-dairy milk - I love coconut milk, but almond milk works great too for non dairy eggnog
  • Maple Syrup - any syrupy sweetener will work including date syrup or Agave
  • Vanilla Extract - vanilla just makes everything better (or use a pinch of vanilla bean powder if you don't want any alcohol)
  • Spices - nutmeg, cinnamon, and a pinch of cloves
  • Turmeric - for a slight yellowish tone (optional, but this stuff is loaded with antioxidants so I love using it!)
  • Cashews - because they are a wonderful creamy nut. Want to make vegan eggnog without cashews? Skip them! It won't be as thick, so I would recommend definitely using xantham gum to thicken it up, and perhaps using canned coconut milk because it is a little richer than almond milk
  • Xanthan Gum - just a bit to thicken it up (completely optional)
overhead shot of vegan eggnog in a small mason jar with pine bough and red bell nearby

Frothy, creamy vegan eggnog - serve warm or chilled!

How do you make vegan eggnog?

First, gather all your ingredients. As you can see, this is a raw vegan eggnog - no need to cook anything!

overhead shot of ingredients for vegan eggnog in clear glass containers

Add everything to the blender!

overhead side shot of maple syrup being poured into blender contents for vegan eggnog

Pro tip:  If you don't have a high powered blender (such as a Blendtec or a Vitamix), you may want to soak cashews in HOT water for five minutes or so to soften, then drain and proceed.

overhead shot of measuring cup full of cashews held over blender full of ingredients for vegan eggnog

Skip the cashews for a non dairy eggnog without cashews - but add the Xanthan gum as a thickener

Once you've added everything to the blender, blend on high for about two minutes or until everything is completely smooth and frothy!

overhead shot of frothy blender full of blended vegan eggnog

How to drink vegan eggnog:

If you like it warm and frothy (like me) be sure to use room temp or warm non-dairy milk and drink it right away to keep all the froth from the blender! Yum!

If you prefer cold eggnog, start with chilled non-dairy milk or refrigerate an hour or two before serving.

overhead shot of dairy free eggnog being poured from blender into glass jar with straws beside

How long does this vegan eggnog keep?

Store it in your refrigerator for up to a week! This is great news if you want to make it in advance of your holiday party.

Serving vegan eggnog to guests?

Garnish with non-dairy whipped cream and a sprinkle of cinnamon for a holiday drink with flourish!!

overhead shot of vegan eggnog in a clear glass with handle with two straws in it

Whether you're a die-hard eggnog fan, or a newbie, I hope you give this vegan eggnog recipe a whirl!!  I think you'll be surprised just how amazing homemade vegan eggnog can be!

Other vegan holiday recipes and drinks you will love:

  • Best vegan chex mix
  • Vegan charcuterie board ideas
  • Vegan cheese ball
  • Vegan chocolate dates
  • Vegan tamales
  • Vegan chocolate milkshake
  • Vegan pumpkin cheesecake
  • Easy vegan cheesecake recipe - top it with this simple berry sauce or drizzles of vegan chocolate sauce and vegan caramel!

If you’ve tried this Vegan Eggnog recipe or any other recipe on the blog then don’t forget to use the stars to rate the recipe and let me know how you got on in the comments below.  I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

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overhead shot of vegan eggnog in a small mason jar with two straws and greenery in background

Vegan Eggnog

This simple vegan eggnog recipe uses cashews as a creamy base with the perfect blend of spices that can be whizzed up in your blender in 5 minutes or less!
5 from 6 votes
Print recipe Leave a comment
Course: Drinks
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 4 people
Calories: 201kcal
Author: Kate

Ingredients

  • 4 cups non-dairy milk, such as almond or coconut (see notes for making warm eggnog)
  • ⅓ cup raw cashew pieces
  • 2-3 tbsp maple syrup, or agave or date syrup, to taste
  • 2-3 tsp vanilla extract, to taste (or use vanilla bean powder
  • ½ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • ¼ tsp xanthan gum, (optional)
  • ⅛ tsp turmeric
  • 1 pinch ground cloves
  • 1 pinch salt

Special equipment

  • Blender

Instructions

  • Add all ingredients to blender and blend until smooth!  Enjoy immediately or chill for several hours before serving.  
  • Serve with a swirl of vegan whipped cream and a sprinkle of cinnamon!

Notes

Pro tip:  If you don't have a high powered blender (such as a Blendtec or a Vitamix), you may want to soak cashews in HOT water for five minutes or so to soften, then drain and proceed.
To enjoy warm and frothy eggnog immediately, be sure to use room temperature or warm non-dairy milk and drink it right away!
For cold eggnog - start with chilled non-dairy milk or refrigerate an hour or two before serving.

Nutrition

Serving: 1cup | Calories: 201kcal | Carbohydrates: 18g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 427mg | Fiber: 1g | Sugar: 12g | Vitamin A: 930IU | Vitamin C: 17mg | Calcium: 346mg | Iron: 1.9mg

 

 

 

« Vegan Cheddar Cheese
Vegan Tamales »

Reader Interactions

Comments

  1. Gabby

    October 10, 2020 at 2:21 am

    Hi. This recipe sounds delicious. If you would want to add alcohol, which one and how much would you use?

    Reply
    • Kate

      October 11, 2020 at 2:28 pm

      Brandy, bourbon, or dark/spiced rum is the traditional alcohol for eggnog. I find those to be a little strong, I love coconut rum in eggnog also! Enjoy!

      Reply
  2. Lynda

    January 07, 2019 at 1:30 pm

    Do you have a non-dairy whipped topping recipe that you use?

    Reply
    • Rebecca

      January 08, 2019 at 4:39 pm

      Yes! For this kind of thing I often just use the vegan Almond Milk Reddi Whip. They have a coconut milk one that is good too - and believe it or not, your local Walmart carries it!! 😉 Also, I make this if I have a little more time: https://www.veganblueberry.com/vanilla-agave-coconut-whip-cream-vegan/

      Reply

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