Creamy, naturally sweet dairy-free easy vegan eggnog recipe made with plant-based whole food ingredients. This healthier eggnog recipe is goof-proof and tastes like the real deal!
If these walls could talk, they would tell you how assertively I’ve been sucking down the ‘nog.
They’d straight up tell on me.
In all honesty, I shy away from using the “the best” terminology, but you guys…this really is THE BEST VEGAN EGGNOG IN ALL THE LAND <- All caps for emphasis.
Seriously, I’m shocked by how seamlessly this recipe materialized out of the ether…it basically walked right up to me, smacked me ever-so gently on the face and said, “Make me, you silly woman.”
You think I’m kidding, and I’m not.
It’s the easiest eggnog recipe you’ll ever make!
This ‘nog was made for you and me.
Let’s get down to business.
Ingredients for Vegan Eggnog:
The main ingredients for this dairy-free eggnog: raw cashews, unsweetened almond milk (or light canned coconut milk), pitted medjool dates, ground nutmeg, a little vanilla extract, a pinch of sea salt, and that is all.
If at all possible, use fresh nutmeg! The nutmeg is the main ingredient that brings the festive flavor to the festive beverage. While pre-ground nutmeg works, fresh nutmeg yields the best results.
Once soaked for a long period of time and blended, cashews become nice and creamy. You may have seen this in The Best Paleo Cheesecake recipe.
Can you add brandy to make this a sassy boozy beverage? Why yes, you may!
All of this adds up to an egg-less eggnog recipe that is dairy-free, refined sugar-free, completely plant based, real as can be, and just SO stinking delicious!
It’s thick and creamy, sweet but not to the point that it will make you regret life, and has just the right amount of nutmeg.
How to Make Vegan Eggnog:
Start by soaking the cashews. Simply stick them in a bowl, fill it with water so that they’re covered in 2 inches of water. Soak cashews for at least 4 hours, ideally overnight.
You can also soak the cashews in boiling water to speed up the process.
Drain the cashews and transfer them to your blender along with the rest of the ingredients for dairy-free eggnog. Blend on high for 3 minutes (yup, THREE).
The long blending time is necessary because the cashews will take some time to blend. If you don’t thoroughly blend the eggnog, there will be little grainy bits of cashews which will throw off the texture.
Taste the eggnog for flavor. If you need a little something extra, you can add more dates, a tablespoon or two of pure maple syrup, more nutmeg, and/or a splash of brandy.
Can I Make Dairy-Free Eggnog Without Cashews?:
If you prefer dairy-free eggnog without cashews, no problem!
Simply replace the raw cashews and water with one additional can of coconut milk. You can use 2 cans of light coconut milk or 1 can of light and one can of full-fat coconut milk.
Important Notes:
This eggnog goes quickly, so double the recipe if you’re serving more than 3 people.
This is absolutely one of those recipes where the high-powered blender is not optional but mandatory.
If your blender doesn’t come with a jet engine, it may not be able to blend the cashews up completely. So long as your blender is a powerhouse, you will have no problem.
Looking for sugar-free eggnog? Make my Keto Eggnog Recipe. It is also dairy-free!
Hop, skip, and go eggnog!
The Best Vegan Eggnog
Ingredients
- 1 cup raw cashews soaked 4 hours
- 3 cups unsweetened almond milk or light coconut milk
- 6 medjool dates pitted
- 1 tsp ground nutmeg
- 1/2 tsp pure vanilla extract
- 1 pinch sea salt
- 3 to 4.5 ounces brandy optional
Instructions
- Place the raw cashews in a bowl and cover with 2 inches of water. Soak at least 4 hours (up to 10).
- Drain cashews and place them in a high-powered blender with the rest of the ingredients. Blend on high for 3 minutes (or until eggnog is completely smooth).
- Taste eggnog for flavor and add more nutmeg or more dates to taste.
- Pour into fancy glasses and enjoy! Eggnog can be served warm or chilled.
Nutrition
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Even during this Godforsaken year of 2020, this stuff is BEYOND fabulous! Do it, people! Enjoy!!
LOL, best comment I’ve received in ages! Thanks so much, Polly 😀 xoxox
@Julia, 🤗🙌🤤🎄♥️
This was perfect… a plant based version so I can enjoy one of my fav treats again! I used a small pinch of black salt instead of sea salt to give it that eggy smell/taste and I cannot get over how good this is. Like, wish I could hug you good. Lol Thank you! ?
Lol, thanks for the sweet note, Angel! Sending you a big hug back!! xoxo
Omg I just made this and it is delicious! Good job!!!
I’m so glad you like it, Brianna! xoxo
Could I substitute a different kind of nut, such as macadamia or walnuts? and could I substitute coconut milk to replace the almond milk? I cannot have either cashews or almonds. Thanks!
Hi Dallas!
Yes, macadamia nuts and walnuts will both work! Coconut milk would be a fabulous replacement for the almond milk. Hope you enjoy! xo
I always wanted to like eggnog but I usually shy away from eggs, so I love this idea! I’ll have to try this out during the holidays.
OR….. Buy some. So Delicious coconut milk eggnog & dust with a bit of nutmeg ( and a shot of bourbon)! Either way is good.
Not a bad idea 😉 So Delicious products contain emulsifiers (gums) and cane juice. The purpose of making an eggnog homemade is to have control of the inputs. I like the fact that this recipe is sweetened with dates and doesn’t contain emulsifiers (both cane sugar and emulsifiers cause flares for those who have digestive, hormonal, or autoimmune issues). Plus, you can make it organic at home, where companies like So Delicious don’t use quality ingredients so that they can keep the price point low.
This egg nog is amazing! Creamy and thick, you think it was the original. It isn’t Christmas without it!