Creamy, Vegan Eggnog Recipe

Creamy, Vegan Eggnog Recipe

vegan eggnog recipe

Dessert, recipes | December 13, 2015 | By

I am addicted to all things holiday season. Joy and spirit fill the air and send me on a seasonal happy high. Lights strung throughout our home, the faint piney freshness of a Christmas tree, the jingling of bells, ginger spiced cookies, holiday sweaters, and the creamy, nutmeggy flavor of eggnog.

My childhood Christmas memories always included drinking eggnog. I thought everyone drank it! But I’ve since learned there are two kinds of people in life: those who love eggnog, and those who won’t touch it with a ten-foot straw (eh hem, my husband). It’s RICH! Cream, milk, egg yolks, sugar, and bourbon — basically the equivalent of drinking melted ice cream. That’s not necessarily a bad thing, but if that’s the case, I’d rather eat eggnog ice cream. Unfortunately, it’s been years since I’ve enjoyed a glass without feeling guilty, heavy and bloated.

No, but not this year! What I’ve discovered is a more gut-pleasing approach to enjoying this once-a-year holiday drink. VEGAN EGGNOG. This recipe blew my mind when I tasted it for the first time. It’s much healthier than traditional eggnog, AND it is still just as creamy with the rich flavor of fresh nutmeg. It also takes no time at all to make. Add that to your holiday to-do list!

How does it get so creamy? CASHEWS! Once soaked in water, cashews soften and can be made into cheeses, milk, spreads, ice cream, and dips. I soaked my cashews for 8 hours. If you are in a hurry you can also pour boiling water over them and soak for 30 minutes. Rinse them a few times, and then add them to a blender with two cups of water. Blend on high for 1-2 minutes. You want the cashews to be completely broken up and for your mixture to be white and smooth.

creamy, cashew eggnog

Next add a can of full-fat coconut milk, 6-8 pitted dates, vanilla, salt, and freshly ground nutmeg to the blender. In my mind, there’s really no exception to fresh nutmeg, but if you only have ground it’s absolutely okay to use it. Now blend everything again on high speed for another 1-2 minutes. The dates should be completely broken apart.

fresh ground nutmeg

Mixing everything at high-speed will add a little warmth to the eggnog. While I personally believe eggnog should be served ice cold, don’t feel bad if you immediately pour yourself a little taster of this vegan eggnog. Fresh out of the blender — so frothy, so creamy, so nutmeggy. SO GOOD! Of course, to make it the adult version, add in spiced rum, bourbon or cognac (or all three)!




Creamy, Vegan Eggnog

Prep Time: 8 hours

Production Time: 5 minutes

Total Time: 8 hours, 5 minutes

Yield: Make roughly 10, 4 oz servings

Creamy, Vegan Eggnog


  • 1 cup raw, unsalted cashews
  • 2 cups water
  • 1 14 oz full-fat canned coconut milk
  • 6-8 dates, pitted
  • 1 tsp vanilla extract
  • 1 tsp nutmeg (I prefer freshly grated, but ground nutmeg will do) + extra for garnish
  • 1/2 tsp salt
  • Brandy, Spiced Rum or Bourbon (optional)


  1. Soak cashews for 8 hours in cold water. If you are in a hurry, let them soak in boiling water for 30 minutes.
  2. Drain and rinse soaked cashews. Place cashews in a high-speed blender with 2 cups water.
  3. Blend on high for 2 minutes until all cashews are blended and the mixture is creamy white and smooth.
  4. Add the coconut milk, dates, vanilla, nutmeg and salt. Blend again until dates are completely blended. 1-2 minutes.
  5. Chill until ready to serve. Store remainder in a glass container and drink within a few days. Shake vigorously before drinking. For an adult cocktail, mix eggnog (4 oz) with optional alcohol of choice (1 oz), and garnish with nutmeg.


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