Vegan Eggnog

☕ Why We Love This Recipe

• Just like the classic, without the dairy: this vegan eggnog is (as you guessed it) fully egg free, but it still has that unbelievably creamy, rich, luscious taste and texture you get from the classic version. Plus, it's way better than store bought!
• Easy to make: just 8 simple ingredients (most of which you likely already have), hands off time to soak the cashews, and a quick whirl in the blender to bring this vegan eggnog together.
• Perfect for the holidays: this vegan eggnog is a Christmas essential in our house. You can make an extra large batch and keep it on hand for entertaining, or whip up a small batch whenever you have the craving.
• Spike it: for an extra (adult) ~fun~ version of this vegan eggnog, we've included a few options for how to make it with coffee liqueur, rum, brandy or cognac. YUM.
• Refined sugar free: we use maple syrup to sweeten our vegan eggnog, both for extra rich flavor, and to keep this recipe low in sugar. With warming spices like cinnamon, nutmeg, cardamom and vanilla, you only need a small amount of sweetness!

🥛 Ingredients

Here are the key ingredients in our vegan eggnog:

📋 Ingredient Notes

• Cashews: Make sure you use raw, unsalted cashews in this recipe. Roasted cashews will not soak as well, and they will change the flavor of this dairy free eggnog. The cashews are meant mostly for a creamy, rich texture here - not for flavor.
• Nondairy milk: We love using full fat oat milk in this recipe, because it has a super thick, creamy texture that makes this vegan eggnog extra delicious. Feel free to use your favorite variety, whether that's oat, soy, almond, or another variety, but opt for something higher quality. Some cheaper nut-based milks can be pretty watery, which isn't ideal in this recipe. If you'd prefer, you can also make your own!
  • Full fat coconut milk would also be a great choice here, but note that it will give your eggnog a coconutty flavor.
• Vanilla: we typically use vanilla extract, but for an extra rich version of this recipe, try vanilla bean paste!
• Maple syrup: you can also sub with agave syrup.
• Spices: cinnamon is an essential here, and a small amount of nutmeg and cardamom go a long way in rounding out the warming, holiday-inspired flavor profile of this vegan eggnog.
• Salt: it may not seem necessary, but a tiny pinch of salt helps balance all of the flavors. We always use fine grain kosher salt unless otherwise noted.

🔪 Step-by-step Instructions

(1) Soak raw, unsalted cashews in room temperature water for 2-3 hours. If you're short on time, you can soak them in very hot water for 1 hour, but it's better to soak for longer to make sure they're super soft for blending.

(2) Add all ingredients to a high speed blender.

(3) Blend until smooth and creamy.

(Optional): Whisk in 4 ounces of coffee liqueur, dark rum, brandy or cognac for a spiked version. (We're highly in favor of this option...especially with coffee liqueur!)

For best results, chill your homemade eggnog in the refrigerator for up to a few hours before serving. I love serving mine with a dusting of cinnamon on top.

💭 Expert Tips and FAQS

• Be sure to soak the cashews for 2-3 hours to ensure that they've absorbed as much water as possible and will blend well. If you're short on time, you can place the cashews in hot water and soak for an hour. Just know that the longer you soak, the easier the cashews will blend!
• Add alcohol: We recommend using coffee liqueur, dark rum, brandy, or cognac to add alcohol to your eggnog. Or just use your favorite spirit! It's easy to add it in – no special steps required. If you add in alcohol and store for a few days before enjoying, be sure to shake/whisk your eggnog well before serving.
• Storage: you can store this homemade eggnog in an airtight container in the refrigerator for up to 5-7 days. Some separation is normal, so give it a good shake before serving.
• Make an eggnog latte: warm and froth this vegan eggnog and add to espresso or hot coffee for a delicious seasonal caffeinated treat!