Easy Vegan Eggnog

Rely on soaked cashews and silken tofu (nut and soy alternatives mentioned) to make the best vegan eggnog! It’s thick, creamy, rich, sweet, and full of warming spices.

Thick and Creamy, Egg-free, Vegan Eggnog

It’s that time of year again when vegans everywhere are pulling out their best vegan alternatives to impress (or just to have some food to eat) at Christmas. Along with classics like vegan stuffing, vegan gravy, and scalloped potatoes, no holiday season would be complete without this homemade vegan eggnog!

Traditional eggnog is made with a combination of milk or cream with eggs and sugar to make a custardy base, sweetened with sugar, and lightly spiced with warming spices like nutmeg and cinnamon. In comparison, this version is 100% dairy-free and egg-free.

So, how do we mimic the thick, rich, creamy consistency? With a combination of soaked cashews and silken tofu. Cashews are a favorite in vegan kitchens for whipping up creamy vegan treats like no-bake cheesecakes. Meanwhile, silken tofu is perfect for making pudding, mousse, and pies. They’re combined here, though, to make the best vegan eggnog recipe!

Best of all, unlike many traditional ‘nog recipes, this eggless eggnog recipe requires no cooking. All you need is to blend the ingredients until creamy. Enjoy it chilled or warm, with unrefined or sugar-free options, and several optional add-ins. I’ve even included a soy-free and nut-free version as well.

So get ready to whip up batch upon batch for this holiday season’s potlucks, parties, gatherings, and the special day itself!

The Ingredients

Just 9 simple, inexpensive ingredients make up this creamy dairy-free eggnog.

• Cashews: Soaked and blended cashews (raw, unsalted) will provide a thick, creamy consistency and super-rich flavor, like dairy eggnog.
• Silken tofu: This custardy soy product is the key to that super pudding-like, custardy texture. Don’t use medium or firm tofu as the consistency differs, and the flavor is stronger.
• Dairy-free milk: Use any unsweetened dairy-free milk, like soy milk, oat milk, almond milk, coconut milk, etc.
• Vanilla extract: It’s best to use natural (not artificial) vanilla extract for the best flavor. Vanilla paste would also work but is pricier.
• Spices: We love to use a very warming blend of pantry-friendly spices, including:
  • Cinnamon
  • Nutmeg
  • Ground cloves (optional)
  • Ground cardamom (optional)
• Sugar: The sweetener you use for this non-dairy eggnog is highly versatile. I used cane sugar, but you can use other granulated sugars, maple syrup, agave, etc. For sugar-free vegan eggnog, you can blend soaked dates into the eggnog OR use a sugar-free sweetener like erythritol.

Can I make vegan eggnog without soy/nuts?

While it won’t be as custardy, you could use full-fat coconut milk (just the thick cream) instead of the nuts or the tofu.

What Else Could I Add To Eggnog?

• Coffee: Use this Christmas eggnog instead of plant-based milk when making a latte for a sweet and delicious caffeine-fueled treat this Christmas!
• Cocoa powder: To make dairy-free chocolate eggnog, add some unsweetened cocoa powder (start with one tablespoon and increase to taste).
• Gingerbread eggnog: By adding a pinch of ground ginger and using brown sugar for its molasses flavor, you’ll have a delicious gingerbread eggnog fusion.

How to Make Vegan Eggnog

Making this vegan eggnog recipe requires just a few simple steps.

• 1) First, transfer the cashews to a bowl, cover them with at least 2 inches of water, and leave them to soak for a minimum of four hours, though overnight is best.
• 2) Drain the cashews and transfer them to a blender along with the silken tofu, dairy-free milk, sugar, vanilla, and spices. Blend until smooth and creamy.

At this point, give it a taste and adjust any of the spices or the sweetness.

• 3) Transfer the egg-free eggnog to the fridge to chill and thicken for at least 2-3 hours, then stir and enjoy garnished with a dash of cinnamon and optionally some vegan whipped cream and/or vegan salted caramel drizzle.

Enjoy it alone, or be like us and also have a cookie (or other holiday treats), like these triple ginger cookies, double chocolate peppermint cookies, or raspberry jam thumbprint cookies.

To Enjoy This Dairy-Free Eggnog Warm

We prefer the consistency when chilled. However, if you want a warm and creamy vegan nog, heat it up over low heat on the stovetop, and enjoy.

If you’re serving it to a large crowd/gathering, you can keep it warm in a thermos or a slow cooker using the WARM function.

FAQs

Top Recipe Tips and Notes

• Tweak the ingredients: Adjust the amount of sweetener and spices, etc.
• For the creamiest vegan eggnog: Use creamy dairy-free milk like canned coconut milk, oat milk, or even a vegan ‘creamer’ or ‘barista’ milk.
• Soak the cashews properly: They need to be tender to blend super smooth. That’s why overnight soaking is best.
• To add color: Traditional eggnog is usually a creamy yellowish color (because of egg yolks). Add a tiny pinch of turmeric to mimic the color.
• Be patient: Blending the nuts into a smooth and creamy consistency will take some time. Give your machine breaks to scrape down the sides of the jug as needed.

Storage Instructions

Store any leftover non-dairy eggnog in an airtight container in the fridge for up to 5 days, stirring it before serving each time.  

Alternatively, you can freeze it for up to 3 months. However, the texture may change somewhat upon thawing. So, if needed, re-blend it and optionally add a splash of plant-based milk to get it back to the creamy consistency.

More Vegan Drink Recipes

• Golden milk
• Vegan Mexican hot chocolate
• Easy vegan bubble tea
• Lemon cinnamon ginger tea
• Homemade chai concentrate
• Mexican horchata
• Healthy coffee milkshake

Photos by Alfonso Revilla