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Home » Recipes » Christmas

Vegan Eggnog

Published: Oct 12, 2021 by Lexi

324 shares
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Side view of 2 cups of vegan eggnog.
Close up shot of vegan eggnog in a mug.
Overhead view of vegan eggnog in a mug.

Our creamy, rich, delicious vegan eggnog combines oat milk, soaked cashews, and seasonal spices for a delicious holiday treat! You just need 8 ingredients and a blender to make a big batch, and you can even add a liquor of your choice to create your very own spiked eggnog.

Close up of vegan eggnog in a mug with cinnamon on top and star anise.
The perfect holiday treat: creamy, spiced, and delicious.
Jump to:
  • ☕ Why We Love This Recipe
  • 🥛 Ingredients
  • 📋 Ingredient Notes
  • 🔪 Step-by-step Instructions
  • 💭 Expert Tips and FAQS
  • 🍽 Related Recipes
  • 📖 Recipe
  • 💬 Reviews

☕ 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:

Overhead view of vegan eggnog ingredients, including cashews, vanilla extract, milk, maple, nutmeg, salt and cinnamon.
Soaked cashews are the key to making this vegan eggnog super creamy.

📋 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.

Three image panel of cashews soaking, spices being added, and then being blended.
Soak, add spices, and blend.

(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!)

On the left: alcohol being added to eggnog. On the right: finished spiked eggnog.
Add 4oz of your choice of liquor to create a spiked eggnog!

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!
Close up of vegan eggnog in a mug with cinnamon on top and star anise.
What is traditional eggnog made with?


Classic eggnog is made with egg yolks, milk, sugar, vanilla and spices. The eggs are slowly added to warm milk to temper and thicken them without scrambling. This creates a thick, creamy drink that's typically chilled before serving.

What does eggnog taste like?


Eggnog is a very rich beverage with hints of sweetness and spice from cinnamon, nutmeg and vanilla. Many people agree that it tastes almost like melted ice cream, which makes perfect sense as it's made with similar ingredients. Our vegan version is similar, but a bit less rich since it doesn't contain eggs.

Should eggnog be served hot or cold?


Traditionally, eggnog is served cold, and that's typically how we prefer to serve this vegan version. However, since this recipe doesn't contain any eggs, you can also heat it up if you would prefer. (It's extra delicious served with a dollop of vegan whipped cream!)

Vegan eggnog being poured into a glass.

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Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

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📖 Recipe

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Close up shot of vegan eggnog in a transparent mug with cinnamon and anise.

Vegan Eggnog


  • Author: Lexi
  • Total Time: 3 hours 5 minutes
  • Yield: 4 cups 1x
  • Diet: Vegan
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Description

Our creamy, rich vegan eggnog combines oat milk, soaked cashews, and seasonal spices to create a delicious holiday treat! You can even add a liquor of your choice to create your very own spiked vegan eggnog.


Ingredients

Units Scale
  • 3 cups nondairy milk (we use full fat oat milk)
  • 1 cup raw, unsalted cashews, soaked in water for 2-3 hours
  • ¼ cup maple syrup
  • 1 ½ teaspoons vanilla extract
  • ¾ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ tsp ground cardamom
  • Pinch of salt
  • Optional: Spike with 4 ounces coffee liqueur, dark rum, brandy or cognac

Instructions

  1. Soak cashews in room temperature water for 2-3 hours. Drain well. 
  2. Add all ingredients to a high speed blender except for the alcohol.
  3. Blend until smooth and creamy.
  4. If you’re adding alcohol, whisk in 4 oz of the liquor of your choice.
  5. For best results, chill for at least one hour before serving. 

Notes

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!

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.

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. 

  • Prep Time: 3 hours
  • Cook Time: 5 minutes
  • Category: Cocktails
  • Method: Blender
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 288
  • Sugar: 14 g
  • Sodium: 457.8 mg
  • Fat: 18.3 g
  • Carbohydrates: 26.9 g
  • Fiber: 1.5 g
  • Protein: 6.5 g

Keywords: vegan eggnog, spiked eggnog

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

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Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Rachel

    December 07, 2022 at 4:35 am

    I'm wondering where to get these drink cups!? If anyone knows please comment! Thanks in advance!

    Reply
    • Lexi

      December 07, 2022 at 9:36 am

      I got them at Williams Sonoma a few years ago but unfortunately they are no longer sold!

      Reply

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Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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