This homemade vegan eggnog is so easy to make! Rich and creamy and blended to perfection. A perfect holiday treat for the whole family!
Buying eggnog is definitely a super easy option, but there’s something about the store bought version I don’t love. Maybe it’s the combination of spices, who knows. All I know is this recipe is amazing!
It’s so great to be able to make your own versions of traditionally store bought items, they’re totally customizable that way. You can add or take away different flavors to fit your taste, plus it’s generally healthier too!
Ingredients
In order to make your own dairy free eggnog you’ll need the following:
- Lite coconut milk
- Raw cashews
- Maple syrup
- Seasonings
How To Make Vegan Eggnog
It takes less time to make this eggnog than it does to run to the store for a carton!
- Blend everything.
- Pour.
- Serve!
Serving suggestions
This vegan eggnog is delicious all on its own, but feel free to dress it up with one of these ideas:
- Top with Dairy Free Whipped Cream
- Mix in brandy or rum for a boozy treat
- Stir the dairy free eggnog into coffee
- Sprinkle extra seasonings on top
Tips and tricks
To make the best eggnog, remember the following:
- If you are not using a high speed blender, you can soak the cashews overnight, boil them for 30 minutes, or grind the dry cashews into a fine powder using a coffee grinder (do not soak them for this method).
- I like my eggnog with extra flavors and spices, reduce the spices for a more mild flavor.
- I’ve found that canned lite coconut milk is best for this recipe, but feel free to try other dairy free milk options if you prefer.
- Maple syrup adds a wonderful sweetness and flavor to this drink, you can use more or less to suit your taste.
- This eggnog will keep in the refrigerator for up to a week in an airtight container.
Common Questions
Eggnog is a beverage generally made from milk, cream, eggs, and spices. It’s been traditionally served throughout the holiday season. Since milk, cream, and eggs aren’t exactly vegan I had to come up with a great alternative. In my humble opinion, this version is WAY tastier than the original!
Vegan eggnog is made with a base of coconut milk and cashews, sweetened with maple syrup, and flavored with spices including cinnamon, nutmeg, and cloves.
Your local natural grocery store should have some options for you, but it can be hard to find, especially year round! I’m not a fan of the search so I just make my own, it’s way easier!
This is a personal preference. I usually like mine chilled, but on those extra cold days it’s nice to curl up with a warm cup. To warm eggnog, heat in a microwave safe cup for about 1 minute in a microwave, or until you reach your desired temperature.
More Recipes To Try
If festive beverages are your thing, check out these other vegan recipes as well:
- Healthy Pumpkin Pie Smoothie
- Homemade Vegan Hot Chocolate Mix
- Salted Caramel Pretzel Oatmeal Smoothie
- Chocolate Covered Candy Cane Milkshake
- Frothy Hot Chocolate
- Vegan Pumpkin Spice Latte
Homemade Vegan Eggnog
Equipment
Ingredients
- 3 cups lite coconut milk , kind in a can
- ½ cup raw cashews , see note
- ¼- ½ cup maple syrup , adjust for preferred sweetness
- 1 tablespoon vanilla extract , reduce for less vanilla taste
- 1 ½ teaspoons nutmeg
- 1 ½ teaspoons cinnamon
- 1/8 teaspoon sea salt
- 1/8 teaspoon cloves , optional for added flavor
To serve, optional:
- Dairy Free Whipped Cream
- Brandy or rum
Instructions
- Put all ingredients into a blender and blend until creamy and smooth. Put in the fridge to get cold or serve over ice.
- Add brandy or rum for an alcohol treat. Top with whipped cream if desired.
Notes
- If you are not using a high speed blender, you can soak the cashews overnight, boil them for 30 minutes or grind the dry cashews into a fine powder using a coffee grinder (do not soak them for this method).
- I like my eggnog with extra flavors and spices, reduce the spices for a more mild flavor.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
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