Vegan eggnog, commonly called “veggnog,” is a creamy non-dairy drink that’s similar to traditional eggnog. It’s wonderfully rich and creamy, but calls for zero dairy ingredients. The secret? Cashews and canned coconut milk, two popular staples in vegan recipes.
When soaked and blended, cashews develop a thick and creamy texture that emulates the eggs in standard eggnog. The canned coconut milk further enhances the creaminess, creating the ultimate cozy drink. As an added bonus, it’s extremely easy to make at home.
In addition to soaked cashews and canned coconut milk, vegan eggnog also calls for non-dairy milk, maple syrup, vanilla extract, ground cinnamon, and ground nutmeg.
To make vegan eggnog, soak the cashews in hot water. Make sure they are completely covered.
After 30 minutes, drain the cashews.
Add the soaked cashews, along with the remaining ingredients, to a high-powered blender. You can also use a food processor.
Blend the ingredients until creamy and thick. Use a spoon to check for chunks of cashews. If there are pieces leftover, continue blending until the mixture is smooth. The eggnog will be nice and frothy at this point.
Give the drink a taste. If necessary, add extra ingredients and blend. For example, if you prefer a sweeter eggnog, add more maple syrup or coconut sugar. You can also add more vanilla extract, cinnamon, or nutmeg.
Transfer the eggnog to a large mason jar or container with an air-tight cover.
Chill in the refrigerator for at least 1 hour. This will allow the flavors to develop and the mixture to thicken.
After 1 hour, stir the eggnog and pour into two small glasses. To make the drinks alcoholic, add a shot of bourbon, rum, or brandy to each glass and stir well. Garnish with ground cinnamon and/or coconut whipped cream and serve chilled.
Another option is to blend the eggnog with ice. This vegan eggnog “milkshake” is perfect if you live in a warmer climate, but are craving a classic homemade eggnog.
If your prefer hot eggnog, skip the chilling and pour the drink into a small pot. Warm over low heat. Do not boil the eggnog, as it may curdle. Add the alcohol, if using, and stir.
And just like that, you have homemade vegan eggnog! To double or triple this “veggnog” recipe, simply multiply all the ingredients by 2 or 3. If you have a larger blender, you might be able to make multiple batches at once.
Have you ever tried vegan eggnog? What are your thoughts? Let us know in the comments, below!
Vegan Eggnog (Veggnog)
- 15 ounces canned coconut milk
- 1/2 cup raw cashews
- 1/4 cup non-dairy milk
- 3 to 4 tablespoons maple syrup or coconut sugar
- 1/2 teaspoon ground cinnamon plus extra for garnish
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Hot water
- 2 shots brandy, rum, bourbon optional
- Coconut whipped cream for topping
- In a bowl, combine the raw cashews and hot water. Make sure the cashews are completely covered. Set aside for 30 minutes then drain.
- Combine the soaked cashews and remaining ingredients in a high-powered blender. Process until blended and smooth.
- If you are drinking the eggnog warm, transfer to a small pot over low heat. Warm until heated through. Do not boil. If you are drinking the eggnog chilled, pour into a large mason jar. Chill for at least 1 hour.
- Pour the eggnog into two small glasses. If using alcohol, add 1 shot brandy, rum, or bourbon to each glass and stir well. Garnish with coconut whipped cream and/or ground cinnamon.