Creamy Vegan Eggnog

creamy vegan spiced eggnog in glass mug with holiday lights

4.95 from 34 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 Time5

Soaking Time1

Total Time5

Course: Drinks

Cuisine: American

Diet: Vegan

Servings:

Author: Nisha Vora

Equipment

Blender

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.

Video

Notes

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

Nutrition