This vegan eggnog recipe is just as rich and creamy as traditional eggnog. It’s fun and festive, and only takes a few minutes to make. 

Overhead view of two cocktail glasses with vegan eggnog, topped with ground cinnamon, whole cinnamon sticks, and whole star anise, with cinnamon sugar rims, surrounded by star anise and white Christmas decorations

One of my favorite parts about the holidays is making cozy drinks. Hot chocolate, pumpkin spice lattes, peppermint tea … it’s all festive and cozy! And no drink is more traditional when Christmas rolls around than eggnog. I love eggnog, but the traditional recipe is full of cream and, as the name suggests, eggs! So I came up with this vegan eggnog recipe in hopes of filling my holiday mug with a dairy-free, egg-free drink that tastes just as good as the original.

Success! This recipe is every bit as rich, creamy, and flavorful as the standard eggnog that you buy in the store. A combination of almond milk and raw cashews take the place of cream and eggs, resulting in a wintry drink that’s comforting, flavorful, and a lot healthier than traditional eggnog. If you’ve been looking for a way to enjoy eggnog without consuming dairy and eggs, then this is the recipe for you.

Overhead view of the labeled ingredients needed for vegan eggnog: non-dairy milk, vanilla extract, cashews, brown sugar, salt, cinnamon, and pumpkin spice

Notes on Ingredients

Here are all the ingredients you need for vegan eggnog. Be sure to scroll to the recipe card at the bottom of the page to see the exact amounts of each of the ingredients.

  • Non-dairy milk – You can use your favourite but I recommend soy milk, cashew milk, oat milk or almond milk. Make sure that you use unsweetened non-dairy milk. 
  • Cashews – You want to use raw, unsalted cashews for this recipe. Soak them overnight, then rinse them before making the eggnog.
  • Cinnamon
  • Pumpkin spice
  • Sea salt
  • Brown sugar – or coconut sugar, cane sugar or any other granulated sugar.
  • Vanilla extract – This is an optional ingredient but I highly recommend it, as it makes the drink taste very wintry. Just make sure that you buy pure vanilla extract. 

What’s in Pumpkin Spice? 

Pumpkin spice is a common spice blend that you can find in any grocery store or spice shop. Every spice company has their own recipe, but it usually contains five ingredients: cinnamon, nutmeg, cloves, allspice, and ginger. If you don’t have pumpkin spice blend, you can make your own blend by using equal amounts of all five ingredients. 

How to Make Vegan Eggnog

Here’s how to make this super easy, creamy vegan eggnog recipe. 

  • Add the ingredients to a blender. Put all of the ingredients into a blender. 
  • Blend. Turn the blender on and let the mixture blend for 3 minutes, until fully blended.
Overhead view of a blender filled with the ingredients for vegan eggnog, unblended, with cinnamon and pumpkin spice resting on the top
Overhead view of a blender filled with vegan eggnog
  • Serve. Pour the vegan eggnog and you’re ready to go! You can drink it cold, or warm it up on the stove over a low heat.

Tips for Success

Here are a few tricks and tips for making the best possible vegan eggnog. 

  • Adjust the flavor. Some people like their eggnog to be super spicy, while others prefer just a mellow, background flavor. Adjust the amount of pumpkin spice based on how you like your eggnog. Or, if you like certain flavors in pumpkin spice more than others, add those in addition to the pumpkin spice blend.
  • Add fun rims and garnishes. You can really play with this vegan eggnog when serving it. One fun way to take the drink to a new level is to add a flavored rim … I like cinnamon and sugar! Garnishes are also fun, such as ground cinnamon, whole cinnamon sticks, ground nutmeg, or whole star anise. 
  • Make sure it’s smooth. Blending the vegan eggnog for 3 minutes should ensure that it’s a smooth mixture, but depending on your blender it might still have small bits of cashew. To make sure that the drink is perfectly smooth, pour it through a sieve (or, for the smoothest possible drink, through a cheesecloth-lined sieve). 
Two cocktail glasses filled with vegan eggnog, with cinnamon sugar rims and cinnamon sticks sticking out of them, surrounded by star anise pods and white Christmas decorations

Serving Suggestions

I’ll be honest, my favorite way to serve vegan eggnog is with booze! It tastes so good if you add brandy, whiskey, or rum to this recipe. To keep it classic, I like to serve my vegan eggnog alongside some Christmas sweets. Here are a few of my favorite things to serve with it. 

A cocktail glass on a plate filled with vegan eggnog, garnished with a cinnamon stick, a star anise pod, and ground cinnamon, with a cinnamon sugar rim

How to Store Vegan Eggnog

You can keep this vegan eggnog in an airtight container in your fridge for up to 5 days. Shake before serving, and then serve cold or heated up on the stove over low heat.

Can I Freeze This? 

You can absolutely freeze vegan eggnog. However, it might separate a little bit when it thaws, so you might have to throw it back in the blender. Store the drink in an airtight container in the freezer for up to 2 months. 

A cocktail glass filled with vegan eggnog, garnished with a cinnamon stick, ground cinnamon, and a star anise pod, with a cinnamon sugar rim, with Christmas lights and another glass of eggnog in the back

More Winter Drinks to Make

Here are a few of my other favorite drinks to make during the winter. 

Save This Recipe Form

Want to save this recipe?

Enter your email below & I’ll send it straight to your inbox. Plus you’ll get new recipes from me every week!

A cocktail glass on a plate filled with vegan eggnog, garnished with a cinnamon stick, a star anise pod, and ground cinnamon, with a cinnamon sugar rim

Vegan Eggnog (Creamy & Heartwarming)

Servings: 4 servings
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
This vegan eggnog is rich and creamy, just like the traditional version. It's a perfect holiday treat that you can drink hot, cold, or spiked with booze!
5 (from 10 ratings)
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 3 cups non-dairy milk, such as soy milk, oat milk, cashew milk, or almond milk
  • 1/2 cup soaked cashews, soaked overnight, rinsed and drained OR just easily boiled for 5 minutes*
  • 1 teaspoon cinnamon
  • 1 to 2 teaspoons pumpkin spice**
  • 1/4 teaspoon sea salt
  • 2/3 cup brown sugar, or cane sugar, coconut sugar, or any other granulated sugar
  • 1/2 teaspoon vanilla extract, optional

Instructions 

  • Blend all the ingredients in your blender for 3 minutes, until completely blended.
  • Pour into glasses and enjoy! You can also enjoy this warm by heating is up slowly in a pot on the stove.

Notes

Notes
*You can easily boil your cashews with just enough water covering them for 5 minutes. Drain, let cool, and proceed! This way you can make the recipe the same day.
**I’ve used 1 teaspoon of pumpkin spice, and 2 teaspoons on a separate occasion – it’s up to you how spiced you want it!
  • If you want your eggnog to be perfectly smooth, be sure to blend it long enough so that all of your spices blend in! Otherwise, you could definitely strain it if you want!
  • You can definitely add liquor to this if you want!
  • The pumpkin spice mix is to make life easier for you! You can definitely swap it out for equal parts of cinnamon, nutmeg, ginger, cloves and allspice!
Calories: 313kcal, Carbohydrates: 48g, Protein: 8g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Sodium: 246mg, Potassium: 411mg, Fiber: 2g, Sugar: 41g, Vitamin A: 698IU, Vitamin C: 13mg, Calcium: 293mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Drinks & Beverages
Author: Jessica Hylton