Easy Vegan Eggnog Recipe - Running on Real Food (2024)

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posted: 10/29/19 — updated: 12/04/21 by Deryn Macey Disclosure: This post may contain affiliate links.

Jump to Recipe·5 from 7 reviews

This vegan eggnog can be made in minutes in a blender and is completely egg-free, dairy-free and refined sugar-free.

Easy Vegan Eggnog Recipe - Running on Real Food (1)

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.

This eggnog can be made with my homemade oat milk or almond milk or you can use pretty much any store-bought variety.

Table of Contents

Vegan Eggnog Ingredients

Here’s what you’ll need to make this dairy-free, egg-free eggnog:

  1. 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.
  2. 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.
  3. 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.
  4. Dates. I used dates to naturally sweeten the recipe. You can use any kind of date but I recommend deglect noor, medjool or sayer.
  5. Nutmeg, vanilla and cinnamon. These two spices plus vanilla make up that delicious, traditional eggnog flavour.
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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!

  • Easy Vegan Eggnog Recipe - Running on Real Food (3)
  • Easy Vegan Eggnog Recipe - Running on Real Food (4)

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.

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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.

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Coconut-Free Option

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:

  1. Enjoy it on its own straight from the blender!
  2. Serve it over ice topped with extra nutmeg.
  3. Froth it or whisk it stovetop then pour it over coffee or espresso for an eggnog latte.
  4. Use it to make an eggnog smoothie.
  5. Freeze it in ice cube trays and serve with iced coffee.
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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

For more blended drinks, you might enjoy my golden milk or vegan bulletproof coffee recipes.

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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Easy Vegan Eggnog Recipe - Running on Real Food (8)

Vegan Eggnog

5 Stars4 Stars3 Stars2 Stars1 Star5 from 7 reviews

  • Author: Deryn Macey
  • Prep Time: 6 mins
  • Total Time: 6 minutes
  • Yield: 3
  • Category: Drink
  • Method: Blender
  • Cuisine: Vegan, Holidays

Description

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.

Ingredients

  • 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

Instructions

  1. Add all ingredients to a high-speed blender and blend on high until smooth and creamy.
  2. 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.

Notes

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.

Blender Christmas Recipes Dessert Drinks Fall Gluten-Free Grain-Free Less than 30 Minutes Recipes Soy-Free Winter

posted by Deryn Macey on October 29, 2019

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14 comments on “Vegan Eggnog”

  1. Carrie January 2, 2024 @ 10:00 am Reply

    Excellent! Really loved the flavor. I missed eggnog but can no longer drink it and this was a great substitute.

  2. Paula December 24, 2023 @ 9:02 am Reply

    It’s simply perfect. Just the right amount of cinnamon, nutmeg and vanilla. Sweet but not too sweet. Thank you!

  3. Merci August 31, 2020 @ 6:07 pm Reply

    It was amazing!

    • Elken December 28, 2021 @ 9:51 am Reply

      Yummy!!
      I make my own cashew milk at home (1/4c cashews for every cup of water). I placed a scant cup of cashew pieces into the Vitamix, then filled the Vitamix with water to the 3 1/2 cup mark. Put in the rest of the ingredients (heavy on the dates, lol) and blended for a minute. Really yummy! Rather thick. Will experiment with the amounts of cashews and dates to get to desired consistency. Thank you for this recipe!

      • Deryn Macey December 28, 2021 @ 3:52 pm

        Great! So glad you enjoyed it.

  4. Diane December 24, 2019 @ 10:47 pm Reply

    This was fantastic! Had it on Christmas Eve over ice with bourbon. I think it’s better than the original. Soaked cashews/dates overnight in fridge just to be sure. Thank you.

    • Deryn December 25, 2019 @ 9:40 am Reply

      I’m so glad you enjoyed it! I had some store-bought the other day and I’d definitely agree this is so much better. Thanks for the review!

  5. D December 15, 2019 @ 3:58 pm Reply

    Think any other nut would work to sub for cashew?

    • Deryn December 15, 2019 @ 7:17 pm Reply

      You could omit the cashews and use a bit more coconut milk and less almond milk. Or maybe blanched almonds if you soak them first! Macadamia nuts might be nice too!

  6. Julia Michael December 3, 2019 @ 2:33 pm Reply

    I can’t wait to make this!!! 😀

    • Deryn December 3, 2019 @ 3:12 pm Reply

      Well I hope you enjoy it! Let me know if you make it!

  7. Mira November 30, 2019 @ 3:56 pm Reply

    This was soooo much better than I anticipated. I’m not a full vegan, but I will certainly be making this as a substitute over the holidays. I didn’t even want to put it with coffee or anything, just on ice with a dash of nutmeg on top. Better than any store bought vegan eggnog, for sure!

  8. Ann November 5, 2019 @ 3:19 am Reply

    Perfect recipe. I like that it’s vegan, oil-free, and naturally sweetened. I’m planning to make it today. Fortunately, I have all the ingredients at home. Gonna make mine with coconut milk. Dying to give this a try. Thank you so much for suggesting delicious ways to use this recipe. I’ll probably make an eggnog smoothie and freeze this creamy vegan eggnog in ice cube trays.
    p.s. Your blog is wonderful and I appreciate all the hard work that goes into it. Keep the awesome recipes coming Deryn. Look forward to your new ideas.

    • Deryn November 5, 2019 @ 7:11 am Reply

      I hope you enjoy it!

Easy Vegan Eggnog Recipe - Running on Real Food (2024)

FAQs

What is vegan eggnog made of? ›

Eggnog is a rich, seasonal beverage traditionally made with eggs, milk, sugar, nutmeg, and bourbon. Our version, however, is a little different. It's made with a blend of creamy dairy-free milks — we love cashew, almond, and coconut.

Why is my eggnog runny? ›

The tricky thing about making a stirred custard is its susceptibility to curdling. If you get the mixture too hot, your beautiful custard sauce will resemble runny scrambled eggs. Not very appetizing.

What is a good substitute for eggnog? ›

If you are really looking to knock out some calories, consider purchasing soy nog or rice nog. These alternatives to regular eggnog contain less fat and nearly half the calories of regular store-bought eggnog. Vanilla chai tea is also a great holiday alternative for those with non-dairy diets.

Is it safe to make homemade eggnog? ›

Eggs must be cooked to 160 degrees F to kill bacteria such as Salmonella that may be present. If your eggnog recipe calls for raw eggs, it may not be safe. Adding alcohol inhibits bacterial growth, but it cannot be relied upon to kill bacteria.

What is dairy free eggnog made of? ›

What is dairy free eggnog made of? This version is made from a combination of coconut milk, almond milk, egg yolks, maple syrup and spices with optional rum. Eggnog and rum is a delicious combo!

Is almond milk egg nog good? ›

Delicious. I've been drinking Almond Breeze Almond Nog as a replacement to regular Egg Nog that has a lot of sugar during winter season for several years. It has a lot of flavor, nutty but still sweet/ I also love it is plant based and healthy.

How can I thicken my homemade eggnog? ›

To make it thicker, use less milk. 1 cup of whole milk will make a smooth eggnog, but if you know that you like a thicker eggnog, stir in only ½ cup of milk. Once it chills and thickens a little in the fridge, add more milk to thin it out to your liking.

Why can't you drink a lot of eggnog? ›

Traditionally made with eggs, cream, milk, and sugar, no one would say that eggnog is a healthy drink. Even a small serving can pack significant amounts of calories, fat, saturated fat, and added sugars. And then there's the fact that homemade eggnog made with raw eggs can be a food-poisoning risk.

Why is my egg nog not thick? ›

Those egg whites transform what can be a fairly heavy, overly rich drink into something airier and frothier — though no less decadent. If you want to make it thicker or creamier, play with the proportion of whole milk and heavy cream, adding more cream for some extra body and richness.

What is the old name for eggnog? ›

"While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval" British drink called posset, which was made with hot milk that was curdled with wine or ale and flavored with spices. In the Middle Ages, posset was used as a cold and flu remedy.

How do you make eggnog that does not contain eggs? ›

Blend 2 cups milk, sugar, pudding mix, rum-flavored extract, nutmeg, allspice, and ginger in a blender on medium-high speed until smooth; pour into a pitcher. Stir remaining 3 cups milk into mixture. Refrigerate eggnog until thickened, at least 1 hour. Stir well before serving.

What makes eggnog taste better? ›

Spiced Rum

Speaking of spice, this eggnog addition packs a punch. And one sip will be all the proof you need that rum isn't just for tiki drinks. With flavors like vanilla, cinnamon, and clove taking center stage and a full-bodied creamy texture, spiced rum is a natural BFF for eggnog.

Can you drink too much eggnog? ›

Throw out the pumpkin spice lattes and pour yourself eggnog, the little black dress of drinks, perfect for adding to everything from breakfast coffees to spiked evening cocktails. But one too many eggnogs can cause a less-than-jolly experience, especially in terms of digestive distress.

How long will homemade egg nog last? ›

Expired eggs and milk can grow bacteria and lead to food poisoning, which wouldn't be a holly, jolly Christmas. The Food and Drug Administration suggests consuming commercial eggnog within three to five days of opening a carton, and you should drink homemade eggnog within two to four days of making.

Can kids drink eggnog? ›

When can babies have eggnog? After 12 months of age, if the eggnog is pasteurized and free of alcohol. While we generally recommend waiting until age 2 to introduce sugar into a toddler's diet, a small taste of pasteurized, alcohol-free eggnog on a special occasion after a child's first birthday is just fine.

What is eggnog made of without eggs? ›

Blend 2 cups milk, sugar, pudding mix, rum-flavored extract, nutmeg, allspice, and ginger in a blender on medium-high speed until smooth; pour into a pitcher. Stir remaining 3 cups milk into mixture. Refrigerate eggnog until thickened, at least 1 hour. Stir well before serving.

Can you buy vegan eggnog? ›

If you're vegan (or dairy-free or egg-free), traditional eggnog is off-limits. Luckily, lots of non-dairy milk companies have released their own holiday nog blends and the nutrition numbers look a little more impressive than the classic drink.

What are the ingredients in farmland eggnog? ›

Milk, Nonfat Milk, Sugar, Cream, Corn Syrup, Egg Yolks, Contains Less than 1% of Natural and Artificial Flavors, Spice, Salt, Annatto, Turmeric, Disodium Phosphate, Carrageenan.

What is silk eggnog made of? ›

Soymilk (Filtered Water, Soybeans), Cane Sugar, Less than 0.5% of: Locust Bean Gum, Sea Salt, Rum, Natural Flavor, Turmeric and Annatto (for Color). Contains Soybean and its Derivatives. May contain Tree Nuts and Their Derivatives. Free from Cereals and Their Derivatives,Milk and its derivates,Lactose.

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