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 5 minutes or less!
What’s in Vegan Eggnog?
- Non-dairy milk – I love soy, but Almond Milk works great too
- Maple Syrup – any syrupy sweetener will work including date syrup or Agave
- Vanilla Extract – vanilla just makes everything better
- Spices – nutmeg, cinnamon, and a pinch of cloves
- Tumeric – for a slight yellowish tone
- Cashews – because they are a wonderful creamy nut
- Xanthan Gum – just a bit to thicken it up (completely optional)
How do you make Vegan Eggnog?
Well since vegan eggnog is dairy-free and egg-free, it’s also virtually worry-free! This vegan eggnog is made creamy with cashews and without coconut milk!
First, gather all your ingredients.
Add everything to the blender!
Pro tip: If you don’t have a high powered blender, you may want to soak cashews in HOT water for five minutes or so to soften, then drain and proceed.
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 non-dairy milk and drink it right away! 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!
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!
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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!
Ingredients
- 4 cups non-dairy milk my favorite is soy
- 1/3 cup raw cashew pieces
- 2-3 tbsp maple syrup or agave or date syrup
- 2-3 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/4 tsp Xanthan Gum (optional)
- 1/8 tsp tumeric
- 1 pinch ground cloves
- 1 pinch salt
Instructions
Add all ingredients to blender and blend until smooth!
Enjoy immediately or chill for several hours before serving. Can also be served warm!
Serve with a swirl of vegan whipped cream and a sprinkle of cinnamon!
Recipe Notes
Pro tip: If you don't have a high powered blender, you may want to soak cashews in HOT water for five minutes or so to soften, then drain and proceed.
For warm and frothy eggnog - be sure to use room temp 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.
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/