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Creamy Vegan Spiced Eggnog

Cook Time5 mins
Soaking Time1 hr
Total Time5 mins
Servings: 4
Calories: 578kcal
Author: Nisha Vora


  • Blender


  • 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)


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


  • 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.


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