How to Make Thick and Creamy Vegan Eggnog

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Eggnog without the eggs? It can be done—and it's delicious! This recipe for vegan eggnog is thick and creamy, with the same flavors we all know and love.

Our recipe for vegan eggnog is perfect for anyone with food allergies or dietary restrictions, or those who simply want a healthier holiday drink. Pour yourself a tall glass, put on some Netflix Christmas shows and enjoy!

The traditional recipe for eggnog comes together with egg, milk, cream, sugar and spices. Ours uses soaked raw cashews and canned coconut milk that results in a rich, decadent drink. Simply toss everything in your blender and mix until perfectly smooth.

Find more surprising ways to cook with cashews.

Quick Tips for Making Homemade Vegan Eggnog

How to Make Vegan Eggnog


  • 1/2 cup raw cashews
  • 1 15-ounce can coconut milk
  • 1/4 cup water
  • 2 tablespoons maple syrup, more or less depending on preference
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves


Step 1: Soak the cashews

Place raw cashews in a bowl, submerge with water and let sit, covered, overnight. For a creamier vegan eggnog, place the can of coconut milk in the refrigerator overnight as well.

Step 2: Blend the ingredients

When you’re ready to make the vegan eggnog, drain the cashews and transfer to a high-speed blender. Add remaining ingredients to blender and mix until completely smooth. Here’s the blender we use and love!

Step 3: Serve immediately or chill for later

Serve immediately garnished with cinnamon sticks and ground nutmeg or let chill in the refrigerator. Store covered in the refrigerator for up to 5 days. Stir before serving.

What About Store-Bought Vegan Eggnog?

If you’re not interested in making a homemade version of the festive drink, you can actually find vegan eggnog in stores now.

Find a Vegan Dessert to Serve, Too
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Jenna Urben
Jenna is a food blogger focused on sharing allergy-friendly recipes. Her favorite ingredients include sweet potatoes, chickpeas and squash.