This creamy vegan eggnog recipe transforms simple plant-based ingredients into a decadent, festive treat that tastes like the traditional version. Ditch the eggs and heavy cream, and keep the holiday magic!

When the holiday season rolls around, I feel surrounded by “pumpkin spice everything” and enough hot chocolate to fill Santa’s sleigh. But for me? Nothing beats the warm, cozy hug of a perfectly spiced eggnog.
And yes, I may or may not have perfected a boozy vegan eggnog version after Aunt Martha asked one too many times why I wasn’t partaking in the “real stuff” at our family gatherings.
Let’s be honest – traditional eggnog is basically a glass of holiday calories with some festive spices thrown in for good measure.
But this vegan version? It’s still deliciously indulgent but won’t leave you feeling like you just drank a whole carton of melted ice cream. Plus, you can actually taste the fresh nutmeg and cinnamon instead of just… raw eggs.
There’s something magical about continuing holiday traditions while making them your own. And this creamy vegan eggnog proves that some classics are worth reimagining.
Trust me, once you try this version, you’ll never miss the “real thing” – and maybe this year, even Aunt Martha will be asking for the recipe – after her second glass, of course.
What makes this vegan eggnog recipe unique?
As the holiday season approaches, nothing captures the festive spirit like a glass of creamy eggnog. While traditional eggnog relies on egg yolks, whole milk, and heavy cream, this vegan version delivers all the rich flavor and silky texture without any animal products.
After countless tests in my kitchen last year, I can confidently say I’ve perfected a dairy-free eggnog recipe that even eggnog purists can’t resist.
What is classic eggnog?
This traditional holiday drink, also known as milk punch or egg milk punch when spiked with spirits, is a rich, chilled, sweetened dairy beverage. Real eggnog combines milk, heavy cream, sugar, egg yolks, and whipped egg whites.
It’s been the favorite festive drink for generations, often enhanced with vanilla and warm spices. It’s typically spiked with dark rum, brandy, or bourbon for adult gatherings.

Simple ingredients you’ll need
Here’s what you’ll need to make this homemade vegan eggnog recipe.
- Homemade cashew milk or your favorite plant-based milk
- Full-fat coconut milk or coconut cream (canned)
- Maple syrup
- Vanilla extract
- Ground cinnamon
- Fresh nutmeg
- Pinch of salt
- Optional: cinnamon stick for garnish

How to make the best vegan eggnog recipe
Transform simple plant-based ingredients into the best vegan eggnog recipe you’ll ever try with these four easy steps – no eggs, dairy, or complicated techniques required!
- Combine Ingredients: Add cashew milk, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt to your high-speed blender.
- Blend Until Smooth: Process on high for 1-2 minutes until perfectly smooth with a creamy texture.
- Chill: Transfer to an airtight container and refrigerate for at least 2 hours, though overnight is better for optimal flavor development.
- Serve: Give it a good shake, pour into glasses, and garnish with a sprinkle of nutmeg and a cinnamon stick.
NOTE: A detailed list of ingredients, amounts, and instructions is in the recipe card at the bottom of this post.

Easy substitutions
- Plant-Based Milk Options: Swap cashew milk for almond milk, soy milk, or even rice milk
- Sweetener Alternatives: Try coconut sugar, agave syrup, or blend in a few Medjool dates
- Lower-Fat Version: Use lite coconut milk and almond milk (note: texture will be thinner)
- Spice Variations: Adjust cinnamon levels or add a touch of cardamom
- Black salt: If you prefer an “eggy” flavor, sprinkle in some black salt. But go easy. It’s strong.
Top Tips for Perfect Vegan Eggnog
Use these tips for the best creamy vegan eggnog recipe!
- Choose Quality Plant Milk: Use unsweetened, unflavored varieties so you can control the sweetness and flavor.
- Making Your Own Cashew Milk: Be sure to use only raw cashews
- Fresh Spices Matter: Freshly ground nutmeg makes a massive difference in flavor
- Use Full-Fat Coconut Milk: Always choose canned coconut milk for that luxurious texture.
- Proper Chilling: Make it a day ahead for the best flavor development
- Blending Time: Don’t rush the blending process – give it the entire time for ultimate smoothness

Storage guidelines
- Refrigerator: Keep in an airtight container, like a mason jar, for up to 3 days
- Freezer: Pour into ice cube trays and freeze for up to one month
- Before Serving: Always shake well because separation is natural with plant-based ingredients
Frequently asked questions
Yes! This version tastes like spiced melted ice cream with a subtle nutty flavor. Most people can’t tell it’s vegan.
Absolutely! Use oat milk and coconut milk for a delicious nut-free alternative.
Separation is natural with homemade plant-based drinks. Simply shake well before serving.
Yes! Making it 24 hours ahead improves the flavor as the spices have time to meld.
Add your favorite spirits like bourbon, rum, or brandy. Start with 1 ounce per serving and adjust to taste.
A high-powered blender ensures a smooth, creamy texture without any graininess.

What can I serve with homemade vegan eggnog?
Whip yourself up a delicious Eggnog Latte to enjoy with some of my favorite vegan recipes:
The Perfect Holiday Drink
Whether embracing a vegan lifestyle or simply looking for a better way to enjoy this classic holiday beverage, this recipe proves that plant-based alternatives can be just as satisfying as their traditional counterparts.
It’s the perfect drink for holiday gatherings, cozy evenings by the fire, or anytime you want to capture that festive spirit.

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Best Ever Creamy Vegan Eggnog (Dairy-free, Eggless)
- Total Time10 minutes
- Yield10–12 servings 1x
- DietVegan
This creamy vegan eggnog recipe transforms simple plant-based ingredients into a decadent, festive treat that tastes like the traditional version. Ditch the eggs and heavy cream, and keep the holiday magic!

Ingredients
- 3 cups homemade cashew milk or plant-based milk of choice
- 1 can (14-ounces) full-fat coconut milk (may sub coconut cream)
- ¼ cup pure maple syrup
- 1 teaspoon of pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- pinch of salt
Spice variations: You can adjust the cinnamon levels or add a pinch of cardamom.
Instructions
- Combine Ingredients: Add cashew milk, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt to your high-speed blender.
- Blend Until Smooth: Process on high for 1-2 minutes until perfectly smooth with a creamy texture.
- Chill: Transfer to an airtight container and refrigerate for at least 2 hours, though overnight is better for optimal flavor development.
- Serve: Give it a good shake, pour into glasses, and garnish with a sprinkle of nutmeg and a cinnamon stick.
Optional
- Serve with vegan coconut whipped cream with a dash of cinnamon or freshly ground nutmeg.
Notes
Choose Quality Plant Milk: Use unsweetened, unflavored varieties so you can control the sweetness and flavor.
Making Your Own Cashew Milk: Be sure to use only raw cashews
Fresh Spices Matter: Freshly ground nutmeg makes a massive difference in flavor
Use Full-Fat Coconut Milk: Always choose canned coconut milk for that luxurious texture.
Proper Chilling: Make it a day ahead for the best flavor development
Blending Time: Don’t rush the blending process – give it the entire time for ultimate smoothness
Nutrition
- Serving Size: ½ cup serving
- Calories: 92
- Sugar: 6.1 g
- Sodium: 5.3 mg
- Fat: 6.4 g
- Carbohydrates: 8.5 g
- Fiber: 0.2 g
- Protein: 1.3 g
- Cholesterol: 0 mg
- Prep Time: 10 minutes
- Category: Vegan Holiday Recipes
- Method: Blend
- Cuisine: American



















This tastes great. I used oat milk and then corn milk to replace the coconut milk along with lucuma and vanilla powder instead of the spices. I also used 1 tablespoon honey and 1/4 teaspoon xanthan gum to thicken it and make it creamy. Thank you for the recipe. 🙂
Made it for the first time yesterday! I used almond milk. I tasted it after blending and then doubled the cinnamon, nutmeg and cardamon and added a little dash of clove and blitzed it again. We tasted it again after 2 hours chilled and it was nice, but it really was after leaving it overnight and had it after work today that the flavors really were beautifully married! Super tasty!
This dairy-free eggnog recipe is creamy, rich, and thick just like traditional eggnog, but without eggs, milk, and no refined sugar. It’s easy to make and the perfect drink for the holiday season!
I made the eggnog last night and let it chill overnight! AMAZING!!! It tastes so much better than the regular kind of eggnog! I used soy milk and lite coconut milk as that is what I had on hand. I’ll pick up full fat coconut milk for the next batch as I will be making this a lot! It’s perfect! Thanks so much, Shane, for another 5-star recipe!!
Thank you so much and so glad you enjoyed it!
Looks amazing, but a pretty high fat content. I wonder if a lower-fat coconut milk would still work.
Yes, it will totally work.