Vegan Eggnog

It's still acceptable to drink eggnog as long as it's below 50 degrees out, so whip up this vegan version for a night in.

It’s festive and seasonal, and creamy and indulgent. And also boozy if you like it that way.

This Creamy Vegan Spiced Eggnog is rich, sweet, and indulgent, just like a holiday beverage should be. Plus, it’s so simple to make and so satisfying that you’ll never go back to traditional eggnog.


1 cup (140g) raw cashews, soaked in boiling water for 1 hour*

1 (13.5 ounce) (400 ml) can full-fat coconut milk

1 1/2 cups (360 ml) creamy plant-based milk (I use oat milk)

6 - 8 tablespoons coconut sugar or brown sugar

1 teaspoon ground cinnamon

1 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon cardamom

1/2 teaspoon pure vanilla extract

1 pinch fine sea salt

2 to 4 ounces bourbon (optional)


Vegan whipped topping or coconut whipped cream (optional)

Freshly grated nutmeg, for dusting

Ground cinnamon, for dusting


1. Drain the soaked cashews and rinse well. Add to a blender with the coconut milk, plant-based milk, 6 tablespoons of the sugar, cinnamon, nutmeg, cloves, cardamom, vanilla, and salt.

2. Blend on medium-high or high speed, until creamy and smooth and all cashews have been pulverized, scraping down the sides as you go. This should take 1-3 minutes.

3. If you want to serve the eggnog hot, transfer it to a saucepan and heat over medium heat for a few minutes until warm.

4. To serve chilled, transfer the eggnog to the fridge until chilled.

5. To make boozy eggnog, add 1/2 to 1 ounce of bourbon to each of 4 mugs. Divide the eggnog and pour into each of the four mugs, stir well to combine.

6. If desired, top with vegan whipped topping or coconut whipped cream. Dust with a bit more cinnamon and freshly grated nutmeg.

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