Dairy Free Eggnog without Eggs

This egg free and dairy free eggnog recipe is thick, creamy, and delicious. It's easy to make and perfect to sip on all winter long!

Eggnog is a quenticial holiday drink! Traditionally, eggnog is made with eggs, milk, cream, sugar, and spices.

Vegan eggnog is made with a base of cashew cream blended together with dairy free milk, maple syrup, vanilla, and a blend of warm spices.

Why you'll love this recipe

• Eggless eggnog is rich and luscious, with the same flavor we all know and love.
• It's a refreshing yet cozy and comforting drink, great enjoyed on Christmas Eve, Christmas Day, and New Year's Eve.
• Eggnog is typically served cold, but can be served warm on a chilly night.
• Fun fact: Eggnog made with coconut milk is called coquito. It's a Puerto Rican cocktail with a creamy, sweet texture and tropical coconut flavor. Add rum to this recipe to make your very own vegan coquito!

Equipment

• High-speed blender

Ingredients

This vegan eggnog recipe is made with simple ingredients and can be substituted to fit any food allergies or sensitivities.

• Cashews: For the best and creamiest texture, use unsalted raw cashews. As an alternative, you could use macadamia nuts or almonds.
• Coconut milk: Using canned coconut milk contributes to the overall thickness of the vegan eggnog. Almond milk eggnog will be a little thinner, but still just as delicious. You could use oat milk, cashew milk, or any other unflavored and unsweetened dairy free milk as an alternative.
• Maple syrup: I love the flavor maple syrup gives eggnog. You can substitute using agave nectar or dates for a natural sweetener.
• Vanilla extract: This imparts a warmness plus enhances the other flavors.
• Spices: Use a blend of ground cinnamon, ground nutmeg, and ground clove.

How to make eggnog without milk or eggs

Here's how to make a delicious dairy free and egg free version of your favorite holiday beverage!

Start by soaking the cashews so they're easy to blend up for a smooth consistency. You can do this 2 ways:

• Microwave method: Add the cashews to a microwave-safe bowl, cover with water, then microwave for 2 minutes. Let sit for about 15 minutes, then drain.
• Stovetop method: Add the cashews to a pot, cover with water, then bring to a simmer over low-medium heat. Once simmering, remove from heat, cover with a lid, let sit for 15 minutes, then drain.

Once cashews are softened, transfer to a blender. Add remaining ingredients and blend until completely smooth and creamy.

Place in the refrigerator for a couple hours to let chill before serving.

How to serve

Serve egg free eggnog with additional ground nutmeg and a cinnamon stick.

Dairy free eggnog is incredibly delightful topped with coconut whipped cream!

It can also be served with coffee as an egg nog latte.

For warm eggnog, heat it slowly in a saucepan over low heat on the stove.

How to store leftovers

Leftover vegan eggnog stores well in the fridge for up to 1 week.

Separation is natural, so store eggnog in a sealed jar and shake well before opening.

Can you freeze eggnog?

You sure can! Either store eggnog in a container with a little extra room to allow for expansion during freezing or freeze it in an ice cube tray for up to 1 month.

Related

More festive holiday recipes to try:

• Vegan Gingerbread Latte
• Vegan Marshmallow Recipe
• Vegan Pumpkin Spice Latte
• Vegan Frappuccino Recipe

Vegan Eggnog Recipe

5 from 2 votes

This egg free and dairy free eggnog recipe is thick, creamy, and delicious. It's easy to make and perfect to sip on all winter long!

Servings: 4 people

Print Pin Rate

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Equipment

• High-speed blender

Ingredients

  

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• ½ cup raw cashews
• 1 (15-ounce can) coconut milk
• ¼ cup water
• 3 tablespoon maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground clove

Cook Mode:Prevent your screen from going dark while you're cooking!

Instructions

 

• Rinse and quick soak raw cashews to soften, either in the microwave or on the stovetop. See notes below for directions.
• Once the cashews are softened, drain the water, and transfer cashews to a high-speed blender.
• Add remaining ingredients to the blender and blend until completely smooth and creamy. If your vegan eggnog is too thick, add more dairy free milk or water to thin it out.
• Place vegnog in the refrigerator for a couple hours to chill. To serve, top with additional ground nutmeg and garnish with a cinnamon stick.

Notes

How to quickly soak cashews

• Microwave method: Add the cashews to a microwave-safe bowl, cover with water, then microwave for 2 minutes. Let sit for about 15 minutes, then drain.
• Stovetop method: Add the cashews to a pot, cover with water, then bring to a simmer over low-medium heat. Once simmering, remove from heat, cover with a lid, let sit for 15 minutes, then drain.

Storage

• Store leftover eggnog in an airtight container or jar in the fridge for up to 1 week.
• Separation is natural, so store eggnog in a sealed jar and shake well before opening.
• Freeze eggnog in a container with a little extra room to allow for expansion during freezing or freeze it in an ice cube tray for up to 1 month.

Ingredient substitutes

• Cashews: Use macadamia nuts or almonds as an alternative.
• Coconut milk: Use almond milk, oat milk, cashew milk instead. Make sure it's unflavored and unsweetened.
• Maple syrup: Use agave nectar or 3 pitted dates as an alternative.

AuthorAuthor: Jenna Urben

CourseCourse: Drinks

Did you make this recipe?Leave a comment below and tag @theurbenlife on social!