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Home » Desserts and Sweet Treats » Vegan Eggnog Homemade, Dairy-free, Egg-free

Vegan Eggnog Homemade, Dairy-free, Egg-free

Published: Nov 2, 2020 · Updated: Nov 2, 2020 · This post may contain affiliate links.

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vegan eggnog

This ultra creamy Vegan Eggnog is made with raw cashews, coconut milk, nutmeg, cinnamon, and allspice. This egg-less delight is light and healthy, but still rich and creamy, and filled with festive spice!

Vegan Eggnog dairy-free egg-free

Let’s admit it, most traditional eggnog recipes are trying to kill us.

Well, okay. That’s a bit dramatic.

But traditional eggnog is a dairy-rich beverage laden with milk, heavy cream, sugar, and egg yolks. This is probably why we drink eggnog only at Christmas time. 😉

Healthy-ish Vegan Eggnog Recipe

I’ve reinvented this classic holiday drink, and skipped all the eggs and dairy called for in traditional recipes.

Vegan Eggnog made with raw cashews and coconut milk being served

This vegan eggnog is naturally sweetened with pure maple syrup! (If you want to get really fancy, try it with this bourbon-barrel aged maple syrup.)

Raw cashews take the place of eggs in this vegan recipe. And it’s so quick and easy, you can make it in a blender in just minutes!

making Healthy Vegan Eggnog in a blender

You can drink this non-alcoholic eggnog as it is, or you can make a boozy version. It is the holidays, after all.

Just add some bourbon, brandy, rum, or whiskey to spike your eggnog. I prefer brandy in mine, for the nice depth of flavor.

How to Make Vegan Eggnog

You won’t believe how simple this is!

Start off by soaking your cashews overnight. A little trick – you can also cheat by soaking them in boiling water for 30 minutes instead.

Then drain the cashews and combine them with maple syrup, vanilla, cinnamon, allspice nutmeg, and coconut milk – and blend!

That’s it. Just let the vegan eggnog chill in the fridge until it’s nice and cold.

Tips for Perfect Eggless Eggnog

Tip #1: I love coconut milk in this vegan eggnog, because it adds a great creamy texture and extra flavor. (This is the brand I use.) But you can use other plant milks like almond milk, rice milk, soy milk or oat milk if you prefer.

adding coconut milk to the vegan eggnog

Tip #2: You can experiment with other nuts as well. Cashews are my go-to for making creamy vegan sauces (like this alfredo), because they get so nice and creamy in the blender.

But a friend of mine makes her vegan eggnog with hazelnuts – soaked overnight first – and that is totally delicious too.

cashew nuts, pine nuts, almonds, walnuts, hazelnuts vegan eggnog

Tip #3: Maple syrup is my go-to sweetener for this recipe. In like to use a fancy, flavored syrup to give it a little oomph. This one is my current fave!

But if you’re not into syrup, you can try other vegan-friendly sweeteners like agave nectar, brown rice syrup or barley malt syrup. (Grab my free vegan substitution cheat sheet for ideas.)

natural sweetener maple syrup vegan eggnog

How to Thicken Vegan Eggnog

One thing that makes traditional eggnog so appealing is its rich and creamy texture.

The traditional recipes are thickened with eggs and while this vegan version is creamy enough, you can adjust the consistency to your liking.

Add more coconut milk (or any plant milk) if you want it a bit lighter. To thicken it more, you can add a thickening mixture of 3 tablespoons cornstarch or arrowroot powder (or any thickening agent) and ¼ cup almond milk or just plain water.

How to Thicken Vegan Eggnog

Mix this slurry with the other ingredients in a large saucepan set over medium-high heat. Mix until smooth for about 4–5 minutes or until the mixture begins to thicken. Remove from heat and allow to cool.

healthy homemade vegan eggnog

This homemade vegan eggnog is awesomely delicious and healthier, it’s gonna be your favorite holiday drink!

Vegan Eggnog dairy-free egg-free

Vegan Eggnog Homemade Dairy-free, Egg-free

This ultra-creamy vegan eggnog is made with raw cashews, coconut milk, nutmeg, cinnamon, allspice and everything nice! This eggless delight is light and healthy but still rich and creamy. You’re not gonna miss that little festive taste!
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Course: Drinks
Cuisine: American, vegan
Keyword: how to make vegan eggnog, vegan eggnog, vegan eggnog recipe, vegan fried rice
Prep Time: 10 minutes
Soaking/Boiling Time: 1 hour
Total Time: 1 hour
Calories: 371kcal
Author: Delicious Everyday
4 glasses

Ingredients

  • 1/2 cup Raw Cashews
  • 2 cups full fat Coconut Milk
  • 1/4 cup Maple Syrup
  • 1/2 tsp ground Nutmeg
  • 1/4 tsp ground Cinnamon
  • 1/4 tsp ground Allspice
  • 1 tsp Vanilla Extract
US Customary – Metric

Instructions

  • Soak the cashews in water, overnight. Or soak them in boiling water for 1 hour. 
  • Drain the cashews.
  • Combine the cashews, maple syrup, vanilla extract, cinnamon, all spice, nutmeg and the coconut milk in a blender. Blend until smooth.
  • Let it chill in the fridge for 2 hours.
  • Serve with a sprinkle of freshly grated nutmeg (ground nutmeg works too) and a cinnamon stick.

Nutrition

Calories: 371kcal | Carbohydrates: 22g | Protein: 5g | Fat: 31g | Saturated Fat: 22g | Sodium: 18mg | Potassium: 400mg | Sugar: 13g | Vitamin C: 1.2mg | Calcium: 48mg | Iron: 4.8mg
Planning a Vegan Christmas?Check out the new Vegan Christmas Cookbook. It’s packed with tried and true holiday recipes.
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Nicole - vegetarian food bloggerNicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

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