Homemade Vegan Eggnog
This Homemade Vegan Eggnog is naturally vegan, gluten-free and refined sugar-free and takes less than 10 minutes to make! You’ll love this holiday-inspired drink that is rich and creamy!
What does Vegan Eggnog taste like?
Tis’ the season for eggnog!
If you’re not familiar with eggnog it’s a traditional Christmas drink made with milk, cream, sugar and eggs. It’s often flavoured with nutmeg or other holiday spices to give it that cozy *Christmas vibe* as you drink it. Sometimes eggnog will have alcohol like Bourbon in it, but usually, store-bought eggnog doesn’t have any alcohol in it.
This Vegan Eggnog has a similar taste and texture to traditional eggnog, but is less sweet and has a light and creamy texture. You can think of the texture similar to drinking a glass of creamy plant-based milk or an iced plant-based latte.
Why you’ll love this recipe
- Secretly healthy. This version of eggnog is much healthier than your typical eggnog but still tastes decadent and delicious!
- Great for different diets. This recipe is naturally dairy-free, gluten-free and refined sugar-free so it can be enjoyed by all!
- Customizable. You can make this vegan eggnog alcohol-free, or add in a splash of Bourbon for an alcoholic version!
What is Vegan Eggnog made of?
Traditionally, eggnog is made with, well eggs, of course, milk, cream sugar, and spices. Vegan eggnog on the other hand is made with a base of homemade cashew milk, dates and spices for a dairy-free and egg-free alternative to the classic drink.
Here are all the ingredients used in this Vegan Eggnog:
- Cashews: this recipe uses raw unsalted cashews which are used to create a homemade cashew milk. Raw cashews don’t have a strong flavour and will give the eggnog a creamy texture.
- Water: this is blended with the cashews to make our cashew milk eggnog.
- Medjool dates: we use medjool dates in this recipe to sweeten the eggnog naturally. The medjool dates also add a caramel-like flavour.
- Vanilla: use real vanilla extract for the best taste.
- Spices: nutmeg, cinnamon and ground cloves are the spices you’ll need for this recipe. This is what gives the eggnog that *christmas* flavour.
- Bourbon: this ingredient is completely optional and can be added if you want to make a version of the eggnog with alcohol.
- Cashews: if you don’t want to make the homemade cashew milk, you can leave out the cashews and water and instead just use three cups of your favourite plant-based milk. I recommend using coconut milk for a rich and creamy taste.
- Medjool dates: substitute the dates in this recipe for 3 tablespoon of maple syrup or agave
- Spices: if you’re missing any of the spices, you can leave them out or just use nutmeg.
- Bourbon: any whisky or rum you love.
How to make this recipe
- Add all the ingredients to a high speed blender.
- Blend away! (pretty simple, right? 🙂 )
- You can taste it once it’s blended and add in any extra spices or extra Bourbon if you like.
Should I serve Eggnog hot or cold?
Eggnog is usually served chilled, but can also be enjoyed warmed up if you want something a little warmer for a cold day. Warm eggnog will taste similar to a latte, while cold eggnog will taste more like an iced latte.
If serving the eggnog warm, it’s also delicious to add a shot of espresso to it to make it into a Vegan Eggnog Latte.
Tips for making this eggnog recipe perfectly
- Make sure to use raw unsalted cashews for this recipe! If you use roasted cashews they won’t blend up to be creamy like raw cashews.
- This homemade vegan eggnog starts with a base of raw cashews, which are blended up into cashew milk. If you don’t like cashews, you can also use almonds, macadamia nuts, or coconut milk if you’re looking for a nut-free option.
- If your dates are very hard, soak them in hot water for 5 minutes then drain before blending. This will help them blend up smoothly.
- As the eggnog is blended, it will heat up slightly from the power of the blender. I recommend setting aside some time to chill the eggnog in the fridge before serving.
How long does this eggnog keep? (How to store)
This eggnog will store well in the fridge for up to 5-7 days. Store this eggnog in a large sealed jar like a Mason jar and shake it well before opening. It’s natural for the eggnog to separate a bit in the jar and it just needs to be shaken up.
Yes. If you prefer to use almond milk in this recipe you can use that instead of the cashews and water. Just keep in mind that almond milk (if using store-bought) will have a thinner texture and won’t be as creamy as making homemade cashew milk.
It’s entirely up to you! You can add alcohol if you like or you can simply leave it out for a non-alcoholic version.
The most common type of alcohol to use in eggnog is bourbon. Some other great options that go really well are spiced rum, brandy, scotch and whisky.
There are many plant-based milk brands that will sell vegan eggnog around the holidays, but I personally find that homemade Vegan Eggnog tastes WAY better and is so simple to make.
Yes. Regular eggnog is typically made with milk and cream so it contains dairy. Even if you are not vegan, if you are lactose intolerant this vegan eggnog is a great option for you.
More holiday recipes to try
- Vegan Pumpkin Spice Latte
- Vegan Peppermint Hot Chocolate
- Vegan Gingerbread Bundt Cake
- Vegan Peppermint Mocha Donuts
- Marbled Peppermint Bark
- Pomegranate Kombucha Mimosa
- Vegan Hot Chocolate
If you tried this Red Lentil Dahl or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
This is the BEST vegan eggnog! It’s easy to make, delicious and healthier than your average eggnog!
- Add all of the ingredients to a high-speed blender and blend until smooth, for about 1 minute.
- Taste and adjust any flavouring if needed.
- Transfer to the fridge for an hour to chill before serving.
Make sure to use raw unsalted cashews for this recipe!
This homemade vegan eggnog starts with a base of raw cashews, which are blended up into cashew milk. If you don’t like cashews, you can also use almonds, macadamia nuts, or coconut milk if you’re looking for a nut-free option.
If your dates are very hard, soak them in hot water for 5 minutes then drain before blending. This will help them blend up smoothly.
As the eggnog is blended, it will heat up slightly from the power of the blender. I recommend setting aside some time to chill the eggnog in the fridge before serving.
- Serving Size: 1/6 recipe
- Calories: 191
- Sugar: 5g
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
Keywords: healthy eggnog, dairy-free eggnog, vegan eggnog