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!
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)
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!
Add everything to the blender!
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.
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!
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.
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!!
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:
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Vegan Eggnog
Ingredients
- 4 cups non-dairy milk, such as almond or coconut (see notes for making warm eggnog)
- â…“ 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)
- â…› tsp turmeric
- 1 pinch ground cloves
- 1 pinch salt
Special equipment
Instructions
- Add all ingredients to blender and blend until smooth! Â Enjoy immediately or chill for several hours before serving. Â
- Serve with a swirl of vegan whipped cream and a sprinkle of cinnamon!
Notes
Nutrition
Hi. This recipe sounds delicious. If you would want to add alcohol, which one and how much would you use?
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!
Do you have a non-dairy whipped topping recipe that you use?
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/