So this vegan eggnog doesn’t have any eggs in it. Of course, because it’s vegan.
Some people get a bit outraged by naming something with the original term and then just putting ‘vegan’ in front of it.
Like our vegan cheesecake. I am often told on facebook that it should be called a ‘cashew cake’. Um….no.
When you want to make a cheesecake without cheese then ‘vegan cheesecake’ is what you go looking for!
So this is a vegan eggnog, notwithstanding the fact that there is no egg.
I must admit I have never had a regular eggnog so I can’t really tell you how well it compares to the ‘real thing’.
What I can tell you is that this version is awesomely delicious and makes a fabulous holiday drink!
I did go all out and make a full on boozy version. With bourbon no less.
If you’re not a fan of the hooch then you can leave it out and just have a creamy delicious holiday drink.
Making vegan eggnog
I chose a mix of coconut milk and coconut cream as the base ingredients along with cashews to thicken and, sort of, approximate the effect that egg would have in eggnog.
That is blended with some cinnamon, nutmeg, vanilla and sugar and then gently heated on the stove until it reaches a simmer.
Then you add bourbon! Give it a blend with your hand blender, pour it into a jug and put it into the fridge and let it chill completely. Well, you can really serve it hot or cold, but we served these nice and cold.
This recipe is going to be quite forgiving and flexible. You’re creating a creamy, sweet, boozy drink, which isn’t terribly hard.
Coconut milk/coconut cream. I used the full fat canned variety of coconut milk and coconut cream. If you wanted to switch for a different kind of plant milk you could do it, but it would be less creamy and rich. It would still be pretty delicious though, so that’s up to you.
Cashews. The cashews as mentioned are sort of my ‘egg replacer’ in the way that they thicken up the drink so nicely. If you’re not a fan of cashews you could use cornstarch as a thickener instead, I haven’t tested it this way, but it’s something you could try if you can’t do cashews.
Sugar. I used regular white sugar, but you could switch for a different type of granulated sugar such as coconut sugar or even a liquid sweetener like maple syrup or date syrup. It would change the color of the drink though.
Bourbon. We used Wild Turkey bourbon which was lovely in this. Use any bourbon you like, or switch for rum!
Turmeric. This is something I did not use but I realized afterwards that it might have been a good thing to add. A pinch of turmeric would be a good addition if you really want to recreate the color of a classic eggnog. Just don’t use too much, as a little goes a long way when it comes to using turmeric for color.
As I mentioned this recipe is going to be quite flexible and forgiving. I haven’t tested it with these variations so everything is at your own risk, but I think it’s going to be pretty good regardless.
I think you’ll love this vegan eggnog! It tastes like the most dreamy creamy liqueur. That you made yourself! You definitely should be proud. It’s also:
- Perfect for the holidays
Keep it stored in the fridge and enjoy chilled. Consume within around 5 days.
How about some more deliciously boozy vegan drinks?
We like a touch of the giggle juice here and there, so we’ve done a couple of deliciously boozy options, like these:
Leave a comment below if you have any questions and please let us know what you think of the recipe (and rate it too, thanks!).
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Rich, creamy and boozy vegan eggnog. This super simple recipe uses cashew nuts instead of egg to create a deliciously thick creamy (and don’t forget boozy!) drink that is perfect for the holidays.
- Add all the ingredients except the bourbon to the blender jug and blend until completely smooth.
- Then pour out into a saucepan and gently heat, whisking constantly until it just reaches a simmer. You will notice it will thicken quite a bit during this process.
- Then remove from the heat and add in the bourbon.
- Blend with an immersion blender directly in the pot to remove any lumps that have formed while it was heating. Alternatively you can strain it.
- Place into a jug and place into the fridge to chill for a few hours until completely cold.
- When you’re ready to serve, give it a stir and pour out into glasses. Top with a sprinkle of cinnamon and/or nutmeg.
*I used canned coconut milk (full fat) and canned coconut cream.
*We used Wild Turkey Bourbon. You can use any bourbon you prefer, or switch it for rum.
*You could add a pinch (very small pinch) of turmeric if you want to more closely resemble the color of a traditional eggnog.
*Nutritional information assumes that 5 cups of eggnog could serve 6 people at a little less than a cup per person.
- Category: Beverage, Gluten-Free
- Method: Blender and Stovetop
- Cuisine: Vegan
- Serving Size: 1 Serve (of 6)
- Calories: 481
- Sugar: 24.4g
- Sodium: 34mg
- Fat: 32g
- Saturated Fat: 23g
- Carbohydrates: 28.4g
- Fiber: 0.6g
- Protein: 2.8g
Keywords: vegan eggnog