Does vegan eggnog taste like regular eggnog?

Yes! This version tastes like spiced melted ice cream with a subtle nutty flavor. Most people can't tell it's vegan.

Can I make this nut-free?

Absolutely! Use oat milk and coconut milk for a delicious nut-free alternative.

Why is my eggnog separating?

Separation is natural with homemade plant-based drinks. Simply shake well before serving.

Can I make this ahead for a party?

Yes! Making it 24 hours ahead improves the flavor as the spices have time to meld.

How do I make this into a cocktail?

Add your favorite spirits like bourbon, rum, or brandy. Start with 1 ounce per serving and adjust to taste.

Why use a high-speed blender?

A high-powered blender ensures a smooth, creamy texture without any graininess.

Best Ever Creamy Vegan Eggnog (Dairy-free, Eggless)

Recipe by Shane Martin

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!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

Ingredients

Units Scale

3 cups homemade cashew milk or plant-based milk of choice
1 can (14-ounces) full-fat coconut milk (may sub coconut cream)
1/4 cup pure maple syrup
1 teaspoon of pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 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.