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Vegan Eggnog – This dairy-free eggnog recipe is creamy, rich, and thick just like traditional eggnog, but without eggs, milk, and no refined sugar. It’s easy to make and the perfect drink for the holiday season!
As the holiday season approaches there’s no shortage of pumpkin spice lattes or decadent hot chocolate. But, for me, I prefer the warm spices and comforting aroma of eggnog.
The creamy texture and eggy, nutty flavor make it a must for any winter holiday party. And just because you embrace a WFPB lifestyle doesn’t mean you have to miss out on this delicious seasonal delight.
Friends, this homemade vegan eggnog recipe is the BEST vegan eggnog recipe and the last one you will ever need. It’s such a simple recipe yet it truly captures the spirit of the holidays without compromising on flavor or tradition. Trust me, no one will ever know it’s not real eggnog.
Table of Contents
What is classic eggnog?
Most people think of eggnog as a nostalgic drink from holidays past—or the boozy co*cktail your weird uncle Fred had a little too much of at your last family Christmas gathering.
Historically also known as a milk punch or an egg milk punch when alcoholic beverages are added, eggnog is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, heavy cream, sugar, egg yolks, and whipped egg whites.
It has long been the favorite festive drink for generations. Some recipes also include vanilla or other spices for added flavor. And for those who want to party, it’s usually spiked with dark rum, brandy, or bourbon.
Ingredients you’ll need for the best vegan eggnog recipe
You only need a few simple ingredients to make this delicious vegan nog.
- homemade cashew milk or your favorite non-dairy milk
- full-fat coconut milk
- maple syrup or your preferred sweetener
- vanilla extract
- ground cinnamon
- ground nutmeg
- A pinch of salt
- Optional: cinnamon stick for garnish when serving.
How to make creamy vegan egg nog
- Combine Ingredients:In a high-speedblender, combine the cashew milk,coconut milk,maple syrup, vanilla extract, cinnamon, nutmeg, cardamom, and salt.
- Blend Until Smooth:Blend the ingredients on high until the mixture is smooth and well-combined – about 1-2 minutes.
- Chill:Transfer the mixture to a container and refrigerate for at least 2 hours or until thoroughly chilled.
- Serve:Once chilled, give the eggnog a good stir and serve in glasses, garnishing with an extra sprinkle of ground nutmeg or cinnamon stick.
NOTE: A detailed list of ingredients, amounts, and instructions is located in the recipe card at the bottom of this post.
Substitutions
Feel free to experiment with these substitutions to tailor your vegan eggnog to your preferences:
- Milk Alternatives:Swap out thecashew milkand use yourfavorite vegan milk.Almond milk, soy milk, and evenrice milkare all great options.
- Sweetener:Adjust the sweetness by experimenting with different sweeteners such as coconut sugar, and date syrup, or simply add a fewMedjool datesto the blender.
- Spices:Play with the spice ratios to find the perfect balance for your taste buds. Some like it spicier with extra cinnamon, while others may prefer a touch of cardamom.
- Low-fat: use almond milk or oat and lite coconut milk to make a lower-fat version of this recipe. Keep in mind, it won’t be as thick but you will still get that delicious eggnog flavor.
How doesvegan eggnog taste?
I think it tastes a bit like spiced meltedice cream with a little bit of a sweet nutty flavor. Which makes sense because of the cashew milk.
What’s the best way to store vegan eggnog?
Refrigerator:Store your vegan eggnog in anairtight containeror glass jar with a lid in the fridge for up to 3 days. Before serving, give it a stir or agood shake, as it may separate during storage but that’s normal. If it thickens too much, you can thin it out with a bit of additional plant-based milk.
Freezer:You can also freeze this vegan eggnog for up to one month. Pour any remaining nog into an ice cube tray and place it in the freezer.
Top Tips
If you’re going to make this recipe, make sure to follow this top tip!
- Choose the right plant-based milk: Use a creamy plant-based milk like cashew, soy, or oat to mimic the richness of traditional eggnog. Also, make sure the milk is unsweetened and unflavored because you’ll be adding your sweeteners and spices.
- Fresh spices: Nutmeg is the signature spice in eggnog so adding a little freshly grated nutmeg before serving enhances the flavor and experience.
- Use full-fat coconut milk: The full-fat coconut milk adds a thick and luxurious creaminess to the eggnog. Make sure to use canned coconut milk rather than the refrigerated beverage for a thicker consistency.
- Chill: Make sure the eggnog is well-chilled before serving. This not only enhances the flavor but also gives the spices time to meld. I like to make this vegan eggnog a day in advance to allow for optimal chilling and flavor.
NOTE: Vegan eggnog can be served warm or at room temperature but I think it’s best once it has chilled.
FAQ
Can I make this vegan eggnog in advance?
Absolutely! Making vegan eggnog in advance allows the flavors to meld and intensify. Prepare it a day or two before your event, store it in the refrigerator, and give it a good stir or shake before serving.
Can I make an alcohol-free kid-friendly version?
Certainly! Adjust the sweetness to suit a younger palate, and consider omitting the nutmeg if it’s too strong. You can even turn it into a fun activity by letting the kids add their favorite toppings.
Is there a nut-free alternative?
Yes! Use a nut-free plant-based milk like soy milk,oat milk, or evenrice milk. the texture might be a little different but there will be no sacrificing flavor.
Can I make aboozy versionfor the adults?
Absolutely! For a spirited twist, add a splash of your favorite vegan-friendly liquor, such as spiced rum or bourbon. Just be sure to start slow and taste as you go.
Is vegan eggnog gluten-free?
Yes!
How can I make vegan eggnog lower in fat?
Replace the coconut milk with an equal amount of regular non-dairy milk. But, you may actually want to use a little less of the plant-based milk to get the “thick” consistency.
What can I serve with homemade vegan eggnog?
Here are some of my favorite vegan recipes and dishes to serve with eggnog:
- The Best Vegan Pumpkin Pie Recipe
- Maple Roasted Pecans (Oil-Free)
- The Best Vegan Chocolate Chip Cookies (One Bowl)
- Easy Vegan Fudge (5 Ingredients)
- Best Vegan Biscuit Recipe
- Tofu Chocolate Mousse Recipe (Vegan)
- The Best Vegan Apple Crisp Recipe
- The Best Vegan Banana Bread (Healthy + Easy)
Embrace the holiday spirit with a glass of homemade vegan eggnog that’s rich, creamy, and bursting with festive flavors. This plant-based alternative lets you indulge in the joy of the season without compromising on tradition or taste. Cheers to a delicious holiday celebration!
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo #shaneandsimpleon Instagram. Cheers, my friends!
Creamy Vegan Eggnog
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5 from 5 reviews
Creamy Vegan Eggnog – This dairy-free eggnog recipe is creamy, rich, and thick just like traditional eggnog, but without eggs, milk, and no refined sugar. It’s easy to make and the perfect drink for the holiday season!
- Author: Shane Martin
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Vegan Holiday Recipes
- Method: Blend
- Cuisine: American
- Diet: Vegan
Ingredients
UnitsScale
- 2 cups of homemade cashew milk
- 1 can of full-fat coconut milk
- ⅓ cup of pure maple syrup
- 1 teaspoon of vanilla extract
- ½ teaspoon of ground cinnamon
- ¼ teaspoon of ground nutmeg
- ⅛ teaspoon of ground cardamon
- pinch of salt
Instructions
- Combine Ingredients: In a high-speed blender, combine the cashew milk, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, cardamom, and salt.
- Blend Until Smooth: Blend the ingredients on high until the mixture is smooth and well-combined – about 1-2 minutes.
- Chill: Transfer the mixture to a container and refrigerate for at least 2 hours or until thoroughly chilled.
- Serve: Once chilled, give the eggnog a good stir and serve in glasses, garnishing with an extra sprinkle of ground nutmeg or cinnamon stick.
OPTIONAL
- Serve with vegan coconut whipped cream with a dash of cinnamon or freshly ground nutmeg.
Notes
Refrigerator:Store your vegan eggnog in anairtight containeror glass jar with a lid in the fridge for up to 3 days. Before serving, give it a stir or agood shake, as it may separate during storage but that’s normal. If it thickens too much, you can thin it out with a bit of additional plant-based milk.
Freezer: You can also freeze this vegan eggnog for up to one month. Pour any remaining nog into an ice cube tray and place it in the freezer.
Making vegan eggnog in advance allows the flavors to meld and intensify. Prepare it a day or two before your event, store it in the refrigerator, and give it a good stir or shake before serving.
Choose the right plant-based milk: Use a creamy plant-based milk like cashew, soy, or oat to mimic the richness of traditional eggnog. Also, make sure the milk is unsweetened and unflavored because you’ll be adding your sweeteners and spices.
Fresh spices: Nutmeg is the signature spice in eggnog so adding a little freshly grated nutmeg before serving enhances the flavor and experience.
Use full-fat coconut milk: The full-fat coconut milk adds a thick and luxurious creaminess to the eggnog. Make sure to use canned coconut milk rather than the refrigerated beverage for a thicker consistency.
Chill: Make sure the eggnog is well-chilled before serving. This not only enhances the flavor but also gives the spices time to meld. I like to make this vegan eggnog a day in advance to allow for optimal chilling and flavor.
Nutrition
- Serving Size: ½ cup serving
- Calories: 127
- Sugar: 8.4 g
- Sodium: 7.3 mg
- Fat: 8.8 g
- Carbohydrates: 11.7 g
- Fiber: 0.3 g
- Protein: 1.7 g
- Cholesterol: 0 mg
