Easy Vegan Eggnog Your Family Will Love!

If you love this traditional holiday drink but want a dairy-free twist, vegan eggnog is the answer. It’s rich, creamy, and warmly spiced, without eggs or milk. You still get the festive flavor—nutmeg, cinnamon, and a hint of vanilla—just in a lighter, kinder way.

This version comes together fast in a blender, and you can make it as sweet or as boozy as you like. Serve it over ice, warm it gently, or froth it for a coffee-style treat.

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What This Makes Vegan Eggnog Recipe Special

This vegan eggnog keeps the classic taste while skipping eggs and heavy cream. The secret is a blend of plant milks and nuts that gives you that thick, custard-like feel.

It’s easy to make, easy to customize, and won’t leave you feeling weighed down. Plus, it’s a crowd-pleaser—even non-vegans enjoy it.

• Silky texture without eggs Cashews and coconut deliver classic creamy body.
• Fast and flexible Blend, chill, and pour. Adjust the sweetness and spices to your taste.
• Festive flavor Nutmeg, cinnamon, and vanilla bring the holiday spirit.
• Better-for-you ingredients No cholesterol, and you control the sugar.

What You’ll Need

• raw cashews
• full-fat canned coconut milk
• unsweetened almond, oat, or soy milk
• maple syrup or agave
• pure vanilla extract
• ground nutmeg
• ground cinnamon
• salt
• turmeric (optional)
• rum, bourbon, or brandy (optional)
• ice (optional)

Instructions

Soak the cashews

Soak the cashews with hot water for 20–30 minutes. Drain and rinse. This helps them blend silky smooth.

Blend the base

Add cashews, coconut milk, almond milk, maple syrup, vanilla, nutmeg, cinnamon, turmeric (if using), and salt to a blender. Blend on high for 45–60 seconds until completely smooth.

Taste and adjust

Check sweetness and spice flavor. Add more maple syrup for sweetness or another pinch of nutmeg for a bolder holiday flavor.

Chill

Pour into a jar or pitcher and refrigerate for at least 2 hours. It thickens slightly as it chills.

Optional alcohol

Stir in rum, bourbon, or brandy just before serving. Start with 2 ounces and adjust to taste.

Serve

Shake or stir well. Pour over ice or warm gently on the stove over low heat. Avoid boiling to keep the texture smooth.

Garnish

Finish with a dusting of nutmeg or a cinnamon stick. For extra foam, blend for 10–15 seconds before pouring.

Keeping It Fresh

Store your vegan eggnog in a sealed jar or bottle in the fridge for up to 4 days. It may separate—just shake before serving. If it thickens too much, whisk in a little almond milk to loosen it. Avoid freezing; the texture can turn grainy after thawing.

Why This is Good for You

• Dairy-free and cholesterol-free Great for those avoiding dairy or watching heart health.
• Healthy fats Cashews and coconut add satisfying fats that help with fullness.
• Customizable sweetness Maple syrup brings minerals and a gentle sweetness, and you control the amount.
• Spice benefits Cinnamon and nutmeg offer antioxidants and cozy flavor without extra calories.

Common Mistakes to Avoid

• Skipping the cashew soak Unsoaked nuts can make the drink gritty. A quick hot soak makes a big difference.
• Over-spicing Nutmeg is strong. Start small and build up to avoid bitterness.
• Boiling the eggnog Heat gently if serving warm. Boiling can separate the fats and dull the flavor.
• Adding alcohol too early Mix in the spirits just before serving. Long storage with alcohol can alter flavor and texture.
• Not chilling Chilling helps the flavors meld and improves the body.

Variations You Can Try

• Oat Nog Swap oat milk for almond milk for extra creaminess and natural sweetness.
• Light Version Use lite coconut milk and extra almond milk. Blend in 1–2 teaspoons of cornstarch and simmer briefly to thicken, then chill.
• Protein Boost Add a scoop of unflavored or vanilla vegan protein powder. Blend well and sweeten to taste.
• Gingerbread Nog Add 1/2 teaspoon ground ginger and a drizzle of molasses for a gingerbread twist.
• Coffee Nog Replace 1/2 cup of the almond milk with cooled strong coffee or espresso for a holiday latte feel.
• Nut-Free Skip cashews. Use 1 1/2 cups oat milk plus 1 tablespoon coconut cream and 1 tablespoon sunflower seed butter for body.
• Kid-Friendly Keep it alcohol-free and serve with a cinnamon sugar rim.

Wrapping Up

Vegan eggnog brings all the comfort of the season without the heaviness of traditional versions. It’s creamy, spiced, and simple to make with pantry staples.

Keep it classic or make it your own with one of the variations. Pour a glass, add a sprinkle of nutmeg, and enjoy a cozy moment—any night of the holidays.

Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society. This is a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!

Print

Vegan Eggnog

This creamy, dairy-free vegan eggnog is made with cashews, coconut milk, and warm holiday spices. Perfect chilled or gently warmed—and optional for a spiked version too!

Prep Time10 minutes mins

Chill Time2 hours hrs

Course: Beverages

Cuisine: American

Yield: 4 glasses

Ingredients

• ½ cup raw cashews soaked 20–30 minutes in hot water
• 1 cup full-fat canned coconut milk
• 1½ cups unsweetened almond milk or oat/soy milk
• 3-5 tablespoons maple syrup or agave, to taste
• 1–1½ teaspoons pure vanilla extract
• ¾-1 teaspoon ground nutmeg plus more for garnish
• ½ teaspoon ground cinnamon
• Pinch of turmeric optional, for warm color
• Pinch of salt
• 2-4 ounces rum, bourbon, or brandy optional
• Ice optional, for serving

Get Recipe Ingredients

Instructions

• Place cashews in a bowl and cover with hot water. Let soak for 20–30 minutes, then drain and rinse.
• Add soaked cashews, coconut milk, almond milk, maple syrup, vanilla, nutmeg, cinnamon, turmeric (if using), and salt to a blender. Blend on high for 45–60 seconds until smooth and creamy.
• Check the sweetness and spice. Add more maple syrup or a pinch of nutmeg if desired.
• Pour into a jar or pitcher and refrigerate for at least 2 hours. It will thicken slightly as it chills.
• Optional: Just before serving, stir in rum, bourbon, or brandy to taste (start with 2 ounces).
• Shake or stir well. Serve chilled over ice or warm gently on the stove (avoid boiling).
• Top with a dusting of nutmeg or a cinnamon stick. For extra froth, blend for 10–15 seconds before pouring.

FAQ

Can I make vegan eggnog without coconut?

Yes. Use oat milk for creaminess and blend with soaked cashews. For extra richness, add 1 tablespoon of neutral oil or cocoa butter. Adjust spices and sweetness to taste.

What can I use instead of maple syrup?

Agave, date syrup, or simple syrup all work. You can also blend in a few soft Medjool dates for a caramel-like sweetness. Start small and add more as needed.

How do I fix a grainy texture?

Blend longer on high, and make sure the cashews are well soaked. If needed, strain through a fine mesh sieve or nut milk bag. Next time, soak cashews longer or use a high-speed blender.

Is it safe to serve warm?

Absolutely. Warm gently over low heat, stirring often. Don’t let it boil. Add alcohol after warming to keep flavors bright.

What alcohol pairs best?

Dark rum is classic, bourbon adds warmth, and brandy gives a smooth finish. Start with 1 ounce per serving and adjust to taste.

Can I make it ahead for a party?

Yes. Blend it the day before and chill. Shake well before serving and add alcohol just before pouring to keep the texture and flavor fresh.