This easy vegan eggnog recipe is the perfect holiday drink to serve at your Christmas dinner and celebrations – It’s creamy, delicious, dairy-free, egg-free, and way healthier than traditional egg milk punch! Serve it with or without alcohol for a simple homemade drink that everyone can enjoy, kids and adults alike!
What is eggnog?
Eggnog, also known as milk punch or egg milk punch, is a popular drink that’s traditionally consumed over the Christmas holidays. While traditional eggnog is made with eggs, milk, and cream, vegan eggnog is an egg-free and dairy-free punch.
What is vegan eggnog made of?
This vegan eggnog recipe is made with thick homemade cashew milk and full-fat coconut milk which create the perfect rich and creamy consistency. The base is then flavored with warming spices and maple syrup to get the perfect cozy winter drink that comes pretty close to the traditional eggnog.
Can I use other nuts or make it even nut-free?
Yes! If you don’t have cashews on hand, feel free to use slivered almonds or macadamia nuts instead. For a nut-free eggnog punch option, you can try silken tofu instead of cashews or use more coconut milk instead of cashews + water. However, if you’re not a fan of coconut milk, feel free to make it only with rich creamy cashew or almond milk. You could also use soft dates instead of maple syrup to thicken it.
Ingredients and substitutes
This homemade eggnog recipe uses 4 simple ingredients plus a few flavorful spices! If you soak the cashews ahead, this creamy drink can be made in under 3 minutes! Here’s what you need:
- Cashews and Coconut milk – See variations and substitutes for a nut-free version above.
- Maple syrup – This adds a wonderful natural sweetness but you can also opt for other sweeteners like date syrup, coconut syrup, rice syrup, or whatever you like.
- Vanilla Extract – This is also used in traditional eggnog for flavor.
- Spices – I use a combination of cinnamon and nutmeg. But you can also add only cinnamon or add even more spices like cloves, cardamom, gingerbread spice, or whatever you desire – Get creative!
- Alcohol – I prefer to enjoy this vegan eggnog alcohol-free but you can also add in a splash of bourbon, whiskey, or rum for an alcoholic drink.
How to make Vegan Eggnog
As always I recommend watching the recipe video for a visual step-by-step instruction first. Then you’ll find the full recipe with exact measurements in the recipe card below!
- Soak the cashews for at least 1 or 2 hours or overnight to soften. To speed this up you could also boil them for 10 minutes.
- After that, drain and rinse the cashews. Then add them to a blender along with the remaining ingredients and blend until smooth. Taste and adjust flavors if needed.
- Finally, refrigerate for 1 or 2 hours until chilled or serve it warm – that’s your choice!
- Sprinkle with cinnamon and garnish with star anise and pomegranate seeds as desired.
How to store this vegan punch
Keep leftovers in a sealed jar in the fridge for up to one week and shake well before serving. It’s the perfect drink to serve with vegan cinnamon rolls, apple pie roll-ups, or vanilla crescent cookies.
This Vegan Eggnog Recipe is:
- Quick and easy to make
- Egg-free
- Dairy-free (lactose-free)
- Delicious
- Creamy
- Rich
- Flavorful
- Can be served cold or warm
- The perfect festive drink for the holidays!
More drinks to try:
Looking for more cold or warm drink recipes to try? Be sure to check out the following:
If you try this easy homemade vegan eggnog recipe, please leave me a comment and rating because I’d love to hear your feedback! And if you take a photo of your holiday drink and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka to be sure I won’t miss your post! Enjoy! 😊
Vegan Eggnog
Author:Ingredients
- ½ cup (75 g) raw cashews 75 g, *see notes for options
- 1 x14 oz (400 ml) can coconut milk 400 ml
- ⅓-½ cup (100 ml) water 80-120 ml to desired thickness
- 3 tbsp maple syrup or date syrup or another sweetener to taste
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon plus more to sprinkle
- ¼ tsp ground nutmeg
- star anise optional to garnish
Instructions
*Note: Be sure to check out the recipe video + tips above!
- Soak the cashews for at least 1 or 2 hours or overnight to soften (or boil them for 10 minutes to speed this up). Then rinse and drain.
- Place all the ingredients in a blender and blend until smooth. Taste and adjust flavors if needed.
- Refrigerate for 1-2 hours until chilled before serving (optional*).
- Sprinkle with cinnamon and garnish with star anise and pomegranate seeds as desired.
- Serve and enjoy!
Notes
- Keep leftovers in a sealed jar in the fridge for up to one week. Shake well before serving.
- You can also add alcohol if you like (see blog post for suggestions).
- The cashews create a creamy consistency, but you can also use slivered almonds or macadamia nuts instead. To make it nut-free you can try silken tofu instead of cashews or add more coconut milk instead of cashews + water. You could also use soft dates instead of maple syrup to thicken it.
- Please read my blog post for further information on this recipe.
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