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Vegan eggnog topped with cinnamon in glasses.
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5 from 27 votes

Vegan Eggnog

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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Beverage, Drinks
Cuisine: American, Vegan
Diet: Vegan
Servings: 6
Calories: 481kcal

Ingredients

Instructions

  • 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 it 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.

Video

Notes

  1. We used canned coconut milk (full fat, unsweetened) and canned coconut cream (unsweetened).
  2. We used Wild Turkey Bourbon. You can use any bourbon you prefer, or switch it for rum.
  3. You could add a pinch (very small pinch) of turmeric if you want to more closely resemble the color of a traditional eggnog.
  4. This recipe makes 5 cups of eggnog.
  5. Keep it stored in the fridge and enjoy within 5 days. 
  6. Nutritional information assumes that 5 cups of eggnog could serve 6 people at a little less than a cup per person.

Nutrition

Serving: 1Serve | Calories: 481kcal | Carbohydrates: 28.4g | Protein: 2.8g | Fat: 32g | Saturated Fat: 23g | Sodium: 34mg | Fiber: 0.6g | Sugar: 24.4g