Creamy Vegan Eggnog

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This Creamy Vegan 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. 
Cook 5 minutes
Soaking Time 1 hour
Total 5 minutes
4.9 from 30 votes

I must admit, my favorite winter/holiday beverage is hot chocolate. That shouldn’t really come as a surprise if you know me and my recipes. I am fully obsessed with chocolate and don’t shy away from that fact.

That said, the holidays are my favorite time to whip up warming beverages, and a girl can drink only so many hot chocolates.

Enter this Creamy Vegan Eggnog! I can’t say I was a fan of traditional eggnog in my pre-vegan days. The idea of gulping down egg yolks never appealed to me. Plus, eggnog typically contains a lot of heavy cream and full-fat milk, and did I mention I was/am highly lactose intolerant?

Luckily, this plant-based version of eggnog requires no runny yolks or lactose, but it’s just as creamy, thick, and indulgent as the original!

Table of Contents:
1. Why you’ll love this recipe 
2. Ingredient notes
3. Step-by-step instructions
4. Tips for making this recipe
5. Frequently Asked Questions
6. Recipe card with notes

creamy vegan spiced eggnog in glass mug with holiday lights

Why you’ll love this recipe  

Holiday Indulgence.
Thanks to a mixture of raw cashews + coconut cream, this eggnog is just as thick and creamy as classic eggnog. Paired with warming spices and some sweetness, it’s the perfect decadent drink for the season (especially when you splash in some bourbon).

PS: If you’re more of a chocolate person, this classic, super creamy Vegan Hot Chocolate is a holiday must-make!

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Easy and Fuss-Free.
All you need to do is soak your cashews + blend all the ingredients in a blender. And you can serve this beverage cold or hot, and leftovers stay good in the fridge for several days.

Perfectly spiced.
Eggnog typically only contains nutmeg, but I’m a stickler for boosting flavor in all my recipes. My version contains freshly grated nutmeg, along with cinnamon, cardamom, and cloves. The heat of the spices pairs beautifully with the creamy rich texture and sweetness from the sugar.

2 mugs of vegan eggnog on brown plate

Ingredient notes

vegan eggnog ingredients in various bowls on a brown table.

Raw cashews & coconut milk: The combination of soaked raw cashews and full-fat coconut milk creates the rich, creamy base that is essential for this vegan eggnog. While the cashews offer a smooth, subtly nutty flavor, the coconut milk enhances the creaminess without adding a distinct flavor, making them a perfect pair for mimicking the luxurious texture of traditional eggnog.

Creamy plant-based milk (oat milk recommended): Oat milk is preferred for its naturally sweet and mild flavor, which complements the other ingredients without overpowering them. Its creamy texture helps to create a smooth and velvety mouthfeel.

Freshly grated nutmeg: Fresh nutmeg is a game changer in this recipe. It offers a warm, spicy aroma and a distinctive taste that is much more pronounced than pre-ground versions, making it a key spice in achieving the classic eggnog flavor.

Ground cinnamon and cardamom: These spices add warmth and complexity to the eggnog. Cinnamon contributes a sweet, woody flavor, while cardamom brings a unique, slightly sweet and spicy note that enhances the overall spice profile.

Bourbon (optional): Adding bourbon introduces a smoky, rich flavor that contrasts beautifully with the sweetness of the eggnog. It’s an optional addition for those who enjoy a boozy kick in their holiday beverages.

Step-by-step instructions 

First, soak the raw cashews in water overnight or for 1 hour in boiling water. If you have a high-powered blender like a Vitamix, you can soak for just 30 minutes in boiling water. And if you don’t have a high-powered blender, I recommend soaking the cashews overnight.

Drain the cashews and rinse. Add them to a blender with the coconut milk, plant-based milk, coconut or brown sugar, freshly grated nutmeg, cinnamon, cardamom, cloves, vanilla, and salt.

Blend until smooth and creamy, and the cashews have all been completely blended.

Transfer to the fridge to store chilled. Or to serve warm, transfer to a saucepan and heat over medium heat for a few minutes.

To make boozy, pour 1/2 to 1 ounce of bourbon in each mug. Pour the eggnog on top and stir to combine. Top with vegan whipped topping, if desired, and dust freshly grated nutmeg on top.

vegan eggnog with whipped topping in glass mug on brown plate

Tips for making this recipe  

Sweeten to taste. Start with a lesser amount of sugar, blend, and taste. If not sweet enough for your taste, add more sugar.

Use freshly grated nutmeg. Nutmeg is a key ingredient in eggnog, so you want to use the best nutmeg available to you. Freshly grated nutmeg is sweeter and has more depth of flavor than pre-ground nutmeg. It makes a *big* difference.

Use a creamy plant-based milk (my favorite is oat milk).

Start slowly with the bourbon. If you’re making this into a boozy version, pour ½ ounce of bourbon into each mug with the eggnog. Stir and taste. Then add more bourbon as desired.

2 mugs of vegan eggnog overflowing

Frequently Asked Questions and Substitutes

Can I make vegan eggnog without cashews?

You can omit the cashews and substitute with the cream from one (13.5-ounce) can of full-fat coconut milk. Strain out the liquid part and reserve for another use, like smoothies or oatmeal.

Can I make vegan eggnog without full-fat coconut milk? 

If you want a lighter version that’s less indulgent, you can use “lite” coconut milk or just use more of the creamy plant-based milk, such as oat milk. If you do that, I would use a lesser quantity of the creamy plant-based milk, so that the eggnog is not too thin.

What if I don’t have cardamom and/or cloves? 

You can still make this recipe! Neither ingredient is traditional in eggnog, but I love using them because they bring more depth of flavor.

adding cinnamon stick to vegan eggnog in glass mug

If you give this Creamy Vegan Eggnog recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below!

Creamy Vegan Eggnog

4.9 from 30 votes
This Creamy Vegan 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. 
Cook Time: 5 minutes
Soaking Time 1 hour
Total Time: 5 minutes
Course: Drinks
Cuisine: American
Diet Vegan
Serving size: 4

Ingredients

  • 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)

Toppings

  • Vegan whipped topping or coconut whipped cream (optional)
  • Freshly grated nutmeg, for dusting
  • Ground cinnamon, for dusting

Instructions

  • 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.
  • 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.
  • If you want to serve the eggnog hot, transfer it to a saucepan and heat over medium heat for a few minutes until warm.
  • To serve chilled, transfer the eggnog to the fridge until chilled.
  • 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.
  • If desired, top with vegan whipped topping or coconut whipped cream. Dust with a bit more cinnamon and freshly grated nutmeg.

Notes

If you don’t have a high-powered blender, I recommend soaking the cashews overnight so they full soften.

Calories: 578kcal | Carbohydrates: 60g | Protein: 9g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 156mg | Potassium: 491mg | Fiber: 2g | Sugar: 38g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 6mg

 

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4.91 from 30 votes (15 ratings without comment)

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42 comments on Creamy Vegan Eggnog

  1. Kate

    Nisha, I am so lazy. Do you think I could use cashew butter for the cashews?

    1. Kaitlin @ Rainbow Plant Life

      Hi Kate, you could use cashew butter but it won’t get as creamy or thick. Raw cashews swell up when they’re soaked and turn the nog thick and creamy. If you’re in a rush, you can cover the cashews with water in a saucepan and boil for 15 minutes, then drain and rinse.

  2. colleen

    5 stars
    Love the nog! Delicious! I add a pinch of turmeric for a classically yellow nog color (but not so much as to alter the flavor).

    I have a somewhat random question I hope you might address at some point (or if you already did, I missed it). Sometimes when I open a can of coconut milk it takes like soap, even if it’s fresh and the expiration date is far away. My understanding is that this off-flavor is caused by lauric acid. My usual solution is…to open another can of coconut milk, because I’ve learned the hard way that the soapy one will ruin any recipe I put it in, even a fiery curry. But I hate to waste coconut milk! Do you have a clever solution to get the soapy taste out when you get one of those “off” cans? Thanks!

    1. Kaitlin @ Rainbow Plant Life

      From Nisha: “Hi Colleen, from my research, this means the coconut has gone rancid. I’ve never personally experienced this, but I typically don’t have really old cans of coconut milk in my pantry. Have you experienced this with using a can of coconut milk purchased relatively recently? It’s possible there could be some variation across brands, with less reputable brands having less consistent results? Hope you get to the bottom of it, and we’re thrilled you loved the nog!”

  3. Sue

    5 stars
    Wow and wow, didn’t have full fat coconut milk lite canned worked just fine. Thank you better then eggnog!!!

    1. Kaitlin @ Rainbow Plant Life

      That’s awesome to hear, Sue! Thanks for sharing :)

  4. Carlotta

    5 stars
    This is the stuff dreams are made of. I nearly didn’t try it because I didn’t like eggnog growing up and figured the vegan version wouldn’t cut it. But I said to myself “if Nisha made it, it’s gotta be good” and decided to give it a try. Holy moly, I’m glad I did! And it’s super quick to throw together if you have the soaked cashews already. I’ll definitely be making this all December!

    1. Kaitlin @ Rainbow Plant Life

      We’re over the moon to hear you enjoyed the recipes, Carlotta! And I agree, I trust Nisha with just about any recipe- she always over delivers on deliciousness!

  5. Patti

    5 stars
    Your ‘Eggnog’ recipe saved my Christmas! It’s better than the OG and highly addictive…Ho Ho Hope I don’t explode because it’s all for meeeeeeeeeeee and I can’t stop won’t stop drinking it ;) thank you so much for sharing this beauty- your recipe skills are off the charts!

    1. Kaitlin @ Rainbow Plant Life

      LOL what a comment, Patti! Thanks for trying the recipe- it makes us so happy to hear you loved it!

  6. susan

    I do love a rich egg nog and the supermarket vegan ones are less than enticing. I don’t love using Coconut milk, however, and don’t often have it on hand. Do you know if I could substitute a 5.4 oz can of coconut cream for the full fat 13.5 oz can ? I guess I’d need to add a little more oat milk in the swap. I am wondering if even half the can of coconut cream. Thanks for any thoughts you have on this. Your recipe looks so yummy.

    1. Kaitlin @ Rainbow Plant Life

      Hi Susan, we think that could work! Using some soy milk and/or oat milk could help thicken it as well. Let us know how it goes if you try it!

  7. Julieta Garcia

    5 stars
    This is amazing tysm for helping me make my first vegan christmas dinner so enjoyable🥰

  8. Erica Pinsky

    Just made this delicious vegan egg nog. As always, this recipe did not disappoint. I have usually bought it already made, however, this year I could not find any except the kind that are non-refrigerated and I prefer mylks that come refrigerated. Am I ever happy I couldn’t find it, as this is better, and I know what’s in it! A holiday staple for us going forward.

    1. Support @ Rainbow Plant Life

      Hi Erica, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  9. Melinda

    5 stars
    This is AMAZING!! A bit too sweet for me so I halved the coconut sugar.
    It is so rich and creamy….Much better than EGGnog❣️

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Melinda!

  10. Lauren Wheatley

    5 stars
    Hi is it coconut milk as in what you’d use in a Thai curry or coconut cream like what you’d use for pina coladas or coconut milk? I’m from UK if that helps but just want to make sure I use correct ingredients 😊xx

    1. Support @ Rainbow Plant Life

      Hi Lauren, yes the can of coconut milk used in this recipe is the same kind I would normally use in a curry recipe. Just make sure it says full fat and it’s unsweetened (as sugar is added in this recipe), enjoy!

  11. Vicki S

    5 stars
    Seriously loved this super easy eggnog. I followed to the letter with exception of doubling vanilla, as I am an admitted vanilla-measuring-rule-breaker. Fantastic alone, in coffee, black tea. Thank you.

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Vicki!

  12. Pam Johnson

    I know Coconut Milk makes it thicker, but I just don’t like it as much, have you tried it with another vegan milk? Any suggestions? Thank you, Pam

    1. Support @ Rainbow Plant Life

      Hi Pam, you can try unsweetened soy or full fat oat milk instead. Enjoy!

  13. June Freeman

    I try not to use sugar, so could I soak some dates with the cashews and it would be sweet enough?

    1. Bosha

      5 stars
      Parfait, c’est ce que je fais, tu auras juste un délicieux goût de datte en plus, bonne dégustation ! Bosha

    2. Support @ Rainbow Plant Life

      Hi, dates should work as a replacement for sugar. You could also use pure maple syrup. Enjoy!

  14. Lisa

    For the coconut milk do you add only the creamy stuff at the top or the watery stuff too? Also would this froth(sp?) OK for say a latte?

    1. Support @ Rainbow Plant Life

      Hi Lisa, you add the full can! If you’re halving the recipe, you can shake/stir the can before pouring half of it out so the coconut cream and water are evenly distributed. The blending process should aerate the eggnog, but you’re welcome to reheat on the stovetop with a whisk and/or frother to help froth it up more!

  15. Anouk

    Thank you so much for the recipe ! Do you think an other type of alcohol could work, instead of the bourbon ? Rhum for example ?

    1. Support @ Rainbow Plant Life

      Hi Anouk, rum works in this recipe as well!

  16. Becky

    Does this store? If so, how long?

    1. Support @ Rainbow Plant Life

      Hi Becky, you could probably store it in the fridge for 3-5 days but I personally wouldn’t store it any longer. It’s only four servings so hopefully it won’t take too long to finish!

  17. Chantal

    5 stars
    i love how creamy this “eggnog” is and it’s so nicely spiced. thank you for making our holidays tasty and plant-based!

  18. Marjorie

    5 stars
    super tasty! i ended up straining mine because it was a little gritty since i used a food processor to blend.

  19. Natasha

    5 stars
    I’ve made this four times since you posted it haha! My newly vegan husband loves eggnog so I was jazzed to find this recipe this holiday! He doesn’t even miss the original version!

  20. Kelsey

    5 stars
    So perfect and delicious! Will definitely be making this every year for Christmas!

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