Best Vegan Eggnog Recipe

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My ultra-rich and creamy vegan eggnog tastes just like the classic holiday drink, but without the dairy, eggs, or any store-bought cartons! It’s made in just 5 minutes with 8 simple ingredients and is the perfect festive treat for cozy nights in, holiday gatherings, or sipping by the tree.

I used to buy vegan eggnog from the store every December, but honestly, the flavor (and price tag!) never really hit the mark. Once I made it from scratch with coconut milk, cashews, maple syrup, and warming spices, I never looked back!

This homemade version is silky smooth, perfectly spiced, and surprisingly customizable. When you try it, you won’t believe that it really is dairy-free. Plus, it’s naturally gluten-free and can be made boozy or family-friendly.

🥘 Ingredients

You only need a few pantry staples to make this festive dairy-free eggnog. Here’s what I use:

Lite Coconut Milk: Classic nog uses heavy cream, but for a dairy-free version, I’ve found that canned lite coconut milk is the best option. Oat milk and almond milk won’t give you as much of a thick or creamy texture, but they will work too.

Raw Cashews: These add to the thickness and richness of the eggnog. If you don’t have a high-speed blender, see my notes below for prep tips.

Maple Syrup: Adds a natural sweetness with a hint of caramel flavor. I usually start with ¼ cup and add more to taste.

Seasonings: I used a blend of vanilla, cinnamon, ground nutmeg, cloves, and sea salt to create the classic eggnog taste you know and love. I tested this recipe with the extra spices, but you can reduce the spices for a more mild flavor, or omit any spices you don’t care for, which is another benefit of making your own homemade eggnog!

🔪 How To Make

It takes less time to make this homemade eggnog than it does to run to the store for a carton! Here’s exactly how I make it:

Blend Everything: I add all the ingredients – coconut milk, cashews, maple syrup, vanilla, spices, and salt – into a high-speed blender. Then I blend on high for about 1–2 minutes, until it’s completely smooth and creamy. No high-speed blender? No problem! You can either soak the cashews overnight, or boil them for 30 minutes, or grind them into a fine powder before blending.

Pour & Serve: You can pour the eggnog straight into glasses and serve over ice for a chilled drink, or store it in the fridge to let the flavors meld. It also tastes amazing warm, see my heating tips below!

📖 Variations

One of the things I love about this recipe is it’s a great base for all kinds of flavor profiles and options for customization! Here are 4 of the most common ways I change up this recipe:

Nut-Free: Skip the cashews and use full-fat canned coconut milk instead of lite. The result is still rich and creamy without the need for nuts.

Lower Fat Version: Sub half of the coconut milk with unsweetened almond milk or oat milk. The texture will be a little thinner, but still delicious.

Spiked Eggnog: For an adult version, add a splash of bourbon, brandy, or rum to your glass for a classic holiday cocktail. I usually add about 1 oz per serving. You can also try vodka, coffee liqueur, or even peppermint schnapps!

Eggnog Latte: Stir it into your morning coffee or espresso for a vegan eggnog latte, no fancy machines needed!

🍽 Serving Suggestions

My vegan eggnog recipe is a total holiday vibe all by itself, but it’s also amazing when paired with a few sweet treats. I love serving it alongside vegan chocolate truffles, snowman cupcakes, or ginger snap cookies for a festive dessert spread.

If I want to serve it on its own as a cozy drink, I’ll heat it up in a mug and I’ll add a dollop of dairy-free whipped cream, a drizzle of vegan caramel, and a cinnamon stick for stirring.

🧊 Storage Directions

Refrigeration: I transfer any extra eggnog into a glass jar or airtight container and refrigerate. It will keep for up to 1 week. Shake or stir well before serving, especially if it’s been sitting for a day or two.

Freezing: This recipe doesn’t freeze well, so I don’t recommend it!

Reheating: To warm it up, I pour the eggnog into a microwave-safe mug and heat for 1–2 minutes, or gently warm it on the stovetop over low heat, stirring occasionally. Don’t boil, it’s already fully blended and you just want to heat it through.

❓Recipe FAQs

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