This vegan eggnog can be made in minutes in a blender and is completely egg-free, dairy-free and refined sugar-free.
This simple recipe can be made in minutes in a blender. The recipe is vegan, oil-free, naturally sweetened with dates and made without eggs or dairy.
Vegan Eggnog Ingredients
Here’s what you’ll need to make this dairy-free, egg-free eggnog:
- Plant-based milk. You can use any store-bought or homemade plant-based milk to create the base of the eggnog. I used homemade almond milk. Store-bought almond, oat, cashew and soy milk all work well so choose which ever you prefer. I like almond or cashew the best for this recipe.
- Coconut milk. You’ll need 1/2 cup of full-fat coconut milk for this recipe. The coconut milk helps to thicken the eggnog, especially after it chills in the fridge. The flavour works well with the cashews and dates too. You can also make this recipe without coconut milk, you’ll find instructions for that in the recipe card down below.
- Raw cashews. Cashews help to thicken the recipe and add creamy goodness. You’ll wan to use raw cashews, not roasted. They should have no other ingredients. Just plain, raw cashews.
- Dates. I used dates to naturally sweeten the recipe. You can use any kind of date but I recommend deglect noor, medjool or sayer.
- Nutmeg, vanilla and cinnamon. These two spices plus vanilla make up that delicious, traditional eggnog flavour.
How to Make Vegan Eggnog
There’s not much to making vegan eggnog besides adding the ingredients to a blender and whipping them into creamy, egg-free nog but I wanted to go over a few tips, tricks and notes for recipe success!
Do I have to soak the cashews?
If you have a Vitamix and Blentec blender, you do not need to soak the cashews. If you do not have a high-speed blender, I would recommend soaking the cashews before using in the recipe.
For a quick soak, pour boiling water over them and let soak for 30 minutes. As you can see below, I soaked the dates and cashews at the same time, using this method.
Alternatively, you can soak them at room temperature for 4 hours up to overnight.
What kind of dates to use?
It really doesn’t matter what kind of dates you use for this recipe since they get blended. However, I would recommend deglect noor, sayer or medjool dates for best results.
Quick Tip: If your dates are soft and moist, toss them right into the blender. If your dates are hard and dry, soak them with the cashews before blending.
I’ve made this recipe a bunch of different ways so if for some reason you can’t do coconut milk, you do have the option to leave it out.
To make the recipe without coconut milk, omit the coconut milk, increase the raw cashews to 1/2 cup and reduce the plant-based milk to 2.5 cups. You can add a little more milk if desired. I still use 3 cups but it’s a bit thicker and sweeter with just 2.5 cups.
How to Enjoy Vegan Eggnog
Here are some delicious ways to use this recipe:
- Enjoy it on its own straight from the blender!
- Serve it over ice topped with extra nutmeg.
- Froth it or whisk it stovetop then pour it over coffee or espresso for an eggnog latte.
- Use it to make an eggnog smoothie.
- Freeze it in ice cube trays and serve with iced coffee.
More Holiday Recipes
Getting ready for the holidays? Here are some more treats you’ll love:
- Vegan Rum Balls
- Vegan Cranberry Orange Cookies
- Homemade Cranberry Sauce
- Easy Pumpkin Mousse
- Vegan French Toast
- Vegan Bread Pudding
- Healthy Hot Chocolate
Did you try this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
This delicious, creamy eggnog is the perfect way to enjoy your favourite holiday drink without the need for loads of sugar, eggs and dairy. Enjoy this recipe on its own, over ice or mixed with rum or bourbon.
- 3 cups unsweetened almond or cashew milk
- 1/2 up full-fat coconut milk, shake well before opening can
- 1/4 cup (38 g) raw cashews (see notes regarding soaking)
- 1/4 cup (65 g) tightly packed, pitted soft dates (see notes for alternative sweetener)
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg (add up to 1 tsp, if desired)
- 1 tsp pure vanilla extract, optional
- 1/8 tsp sea salt, optional
- Add all ingredients to a high-speed blender and blend on high until smooth and creamy.
- Serve right away either on its own, over ice, heated or with added bourbon or rum. Store leftovers in an airtight container in the fridge for up to 5 days. It will thicken up a little after sitting in the fridge. Give it a good shake before serving again.
Recipe adapted from Simple Vegan Blog.
If you don’t have a Vitamix or Blendtec, pour boiling water over the cashews and soak for 30 minutes. Drain before using in the recipe. In addition, if your dates or hard and dry, they can be soaked in the same bowl as the cashews. If needed, the cashews can also be soaked at room temperature for 4 hours up to overnight.
For a coconut-free version, omit the coconut milk, increase the cashews to 1/2 cup and start with 2.5 cups milk. Blend and add up to 3 cups milk to adjust the thickness to your prefernece.
I like the consistency when made with 3 cups of almond milk but for thicker eggnog, start with 2.5 cups, blend, test, then slowly add more to reach your desired consistency.
As an alternative to dates, use 3 tbsp maple syrup or agave and reduce the plant-based milk to 2 3/4 cups.
Keywords: egg-free, dairy-free, healthy eggnog, homemade, sugar-free