This healthy vegan Eggnog is unbelievably thick and creamy from the cashew base, perfectly spiced, and is made without eggs, dairy, or refined sugar! Even if you aren’t a fan of eggnog, you will still love this recipe as it’s even better than store-bought! Coming together in under a minute, it’s vegan and paleo-friendly!
I have a confession.. I actually hated eggnog growing up. It wasn’t until I was older and worked as a barista that I came to love it. Something about an eggnog latte ya know? Especially around Thanksgiving and Christmas.
However, when I became dairy-free, I struggled to find a store-bought option that I actually enjoyed and set out to make my own. After playing around with this recipe for a few years now, I think i’ve perfected it. We can now enjoy the classic holiday beverage that’s naturally sweetened with dates and maple syrup and doesn’t contain any additives or artificial flavorings or coloring.
It’s thick and creamy like classic eggnog and is perfectly spiced. It’s not overly sweet like the store-bought options, but you can definitely add extra sweetener if you’d like! It may not taste exactly the same, but it’s even better in my opinion and makes a delicious holiday drink alternative! For context, my boyfriend Thomas actually hates eggnog but loves this homemade version! At home we enjoy a glass straight up, add it to espresso to make lattes, and even use it to make eggnog protein shakes and smoothies and Ninja Creami ice creams! This 6-ingredient, 1-blender, naturally-sweetened vegan eggnog, is perfect for the holidays – or any time of year 😉
Homemade vegan eggnog recipe video
Why you’ll love this recipe
- Customizable: This eggnog recipe is super customizable to fit your taste preference! Add extra vanilla, spices, or sweetness to suit your taste!
- Easy: Homemade eggnog may seem difficult to make, but this version couldn’t be easier. No eggs are used, so all you have to do is chuck everything into a blender, blend, and enjoy!
- Wholesome: Made with just a few healthy ingredients, this eggnog recipe is lower in sugar than the classic while being nourishing.
- Holidays: Eggnog is the perfect holiday beverage! Even if you aren’t a fan, this makes a great substitute for a fun holiday drink at Thanksgiving, Christmas, or New years!
- Diary-free: Made without eggs and milk, this eggnog recipe achieves that nostalgic thick and creamy texture without dairy! Eggnog can be made with almond milk, coconut milk, or cashew milk!
What is eggnog?
Eggnog is a rich, seasonal holiday beverage consisting of milk and/or cream, nutmeg, sugar, and eggs. Store-bought Eggnog wouldn’t be all that bad if it didn’t contain unnecessary additives. Let’s take a peak at the ingredients:
Milk, sugar, cream, egg yolks, fat free milk, natural and artificial flavors, guar gum, salt, carrageenan, mono and diglycerides, red 40, yellow 5&6.
My homemade eggnog is made with simple ingredients like cashews, plant-based milk, spices, vanilla, dates, and maple syrup. It’s just as thick, creamy, festive, and delicious!
Eggless Eggnog
This might sound like a crazy concept, right? Classic eggnog typically requires using eggs, however I wanted to create a recipe that even those who cannot have eggs so that everyone can enjoy this delightful holiday beverage! Eggless eggnog, Egg-Not? – whatever we call it, it still has a similar texture and flavor, hold the eggs. It’s a perfect addition to your holiday traditions!
How to make homemade eggnog
Eggnog is traditionally made by whipping eggs and sugar, and then stirring in milk and/or whipping cream, bourbon, and nutmeg. Some people also use a stovetop method, making it in a stovetop, cooling the mixture, then combining it with whipped egg whites.
This version however, doesn’t require any fancy equipment or difficult steps. You simply just blend everything in a blender and store! You won’t even miss the bourbon, promise!
Equipment
- Blender: I just use my Beast Blender, which is PERFECT for quick and easy blending!
- Storage container: I love storing homemade eggnog in a glass carafe.
Ingredients
- Medjool dates & Maple syrup: These are the sweeteners used to create the most delicious eggnog! Dates not only act as a natural sweetener, but they also thicken the eggnog up to be more like store-bought options.
- Raw Cashews: Raw cashews act as part of the creamy base! It helps thicken the eggnog up while also adding an amazing flavor. If you don’t have raw cashews, you can also use cashew butter or almond butter (keep in mind almond butter will add a little nutty taste). I’ll leave notes in the recipe card! I purchase a bulk bag from Amazon, being as I use them so often and find that they are cheaper per ounce than anywhere else!
- Canned coconut milk or plant-based milk: Canned coconut milk will create the thickest and creamiest texture, however any plant-based milk will work, just be sure it’s a thicker variety (I’d steer away from Silk, etc. that are thinner in consistency).
- Vanilla extract
- Spices: cinnamon, nutmeg, sea salt (a pinch of cardamom is great too!)
Steps to make homemade eggnog
This homemade eggnog couldn’t be easier to make. Because it’s made without eggs, no cooking or prior prep is involved!
- Add all of the ingredients to a high powered blender. Blend until super smooth.
- Taste & adjust. Add more spices, dates, or vanilla if desired.
- Store! Add to a glass jar or air-tight container and store in the fridge.
faq’s
- Storing eggnog: Store vegan eggnog in an air-tight container in the fridge. It stays good for 3-4 days.
- Can I adjust the sweetener? Of course! This recipe is not as sweet as traditional eggnog. Feel free to increase the amount of dates or even add a dash of maple syrup.
- How to make lower sugar/keto eggnog? Skip the dates and maple syrup and use a sweetener like Monk Fruit to sweeten the eggnog!
- What does Eggnog taste like? This version is rich and creamy, dairy-free milk that’s subtly spiced and tastes perfectly sweet!
- Should eggnog be drank hot or cold? Either work! I love a glass of cold eggnog by itself or in an iced latte but it also works amazing in hot lattes or simply warmed up for a cozy beverage!
- What alcohol goes in eggnog? Traditionally, rum, brandy, or bourbon is used. However, l think this dairy-free version would work better with coffee liqueur or Kahlúa (although i’ve never tried this recipe with alcohol and prefer it without, it can definitely be made into a fun boozy drink!)
How to serve Vegan eggnog
- Straight up! This eggnog is great on it’s own!
- Use it as the base in your golden milk or matchas!
- Make eggnog lattes at home: Use eggnog as your milk when making a latte – so yummy!
- Use it in mixed drinks!
- Add it to chia pudding or oatmeal. This makes it extra thick and creamy while also adding tons of festive flavor.
- Use it in smoothies and protein shakes for fun holiday flavor!
- Use in pancake batter instead of regular milk.
More healthy recipes to try
- Homemade pumpkin spice coffee creamer
- Coffee protein shake
- Healthy eggnog protein shake
- Creamy cinnamon roll protein shake
- Pumpkin spice overnight oats with chia
- Cinnamon roll overnight oats
If you try this homemade eggnog recipe and love, it’d mean the world to me if you left a star rating and review below and tag me in your remakes on instagram @danishealthyeats!
The BEST Vegan Eggnog
Ingredients
Eggnog
- 2 cups milk of choice (use canned coconut milk for the thickest & creamiest texture) See NOTES for other options!
- 5 large, pitted Medjool Dates
- 1 tbsp maple syrup *optional
- 1/2 cup raw cashews *or 3-4 tbsp cashew butter
- 1/2 tsp nutmeg *more as needed. I like to do 1/2 tsp, blend, taste, & add more if needed.
- 1/4 tsp cinnamon
- tiny pinch of cloves
- 1 tsp vanilla extract & pinch of sea salat
Eggnog latte at Home
- 2 espresso shots
- 1 cup Eggnog
- 1-2 tsp sweetener of choice *optional. Monk fruit drops, honey, maple, etc.
Instructions
- Soak the cashews: Add the cashews to a small saucepan. Cover them with water, being sure the water comes at least an inch or two over-top of them. Bring the water to a boil over medium-high heat. Let the water boil for 10 minutes, then remove from heat, strain, and they're ready to use!
- When the cashews are ready, add all the ingredients to a high-speed blender. Blend for a minute or so until completely smooth. You may need to blend it longer if you have a weaker blender.
- Taste the eggnog and adjust as you'd like – more spices, vanilla, sweetener, etc. Store in an air-tight container in the fridge! It will keep great for 3-4 days.
Eggnog latte
- You can make homemade Eggnog lattes iced or hot! To make it hot, simply warm the eggnog or froth it in a frother. Add to your mug and top with espresso shots. Stir in sweetener, if desired.
- To make it iced: Fill your glass with ice, then add in the espresso shots. Top with Eggnog. You can stir in sweetener, if desired!
