Vegan eggnog is the perfect way to enjoy a festive holiday beverage without the dairy, eggs, or refined sugar found in traditional egg nog. As the holiday season approaches, the warm and cozy tradition of sipping egg nog by the fire comes to life. Whether you're hosting a holiday party or simply enjoying a quiet winter evening, this recipe brings the nostalgic flavors of eggnog while remaining 100% dairy-free and wholesome.
The History of Eggnog
Egg nog has a rich history that dates back to medieval Britain, where early versions of the drink were called “posset,” a creamy beverage made with hot milk and ale or wine. By the 1700s, egg nog evolved into a richer, more luxurious drink with eggs, milk, sugar, and spirits - perfect for cold winters.
The beverage made its way to the American colonies, where dairy farms and rum were abundant, quickly becoming a Christmas staple. Over time, egg nog became synonymous with holiday cheer in the United States. Today, it remains a cherished Christmas tradition, with families often passing down special recipes through generations.
This Vegan Eggnog recipe offers a modern twist on this classic drink, capturing its comforting flavors while catering to plant-based diets.
Nutritional Benefits of Vegan Eggnog
Unlike traditional eggnog, which can be heavy on saturated fats and sugars, this vegan version is loaded with nutrients:
- Coconut Milk: Rich in healthy fats (medium-chain triglycerides) that provide energy and support metabolism.
- Cashews: A great source of plant-based protein, healthy fats, magnesium, and iron.
- Nutmeg and Cinnamon: These spices are not just aromatic; they also contain antioxidants and anti-inflammatory properties, which support overall wellness.
- Maple Syrup: A natural sweetener that provides minerals like zinc and manganese without spiking blood sugar levels as quickly as refined sugar.
Together, these wholesome ingredients create a nourishing holiday beverage that’s kind to your body.
Ingredients for Vegan Eggnog
- Full-fat coconut milk
- Cashews (soaked overnight or for at least 2 hours)
- Water
- Maple syrup (adjust to taste)
- Nutmeg powder
- Cinnamon powder
- Star anise (optional, for infusion)
Instructions:
- Prepare the cashews: Soak the cashews overnight (or for at least 2 hours), then strain and rinse well.
- Blend the ingredients: Combine the coconut milk, soaked cashews, water, maple syrup, nutmeg, and cinnamon in a blender.
- Optional infusion: For added depth of flavor, gently heat the nog with 1-2 star anise pods for 5-10 minutes, allowing the flavor to infuse. Remove the pods before serving.
- Blend until smooth: Blend on high speed until the mixture is completely creamy and smooth.
- Chill and serve: Transfer the Eggnog to the fridge to chill. Serve cold with a sprinkle of cinnamon or nutmeg.
Storage:
- Store leftovers in a sealed container in the refrigerator for up to 3 days.
- Shake well before serving, as natural separation may occur.
Why You’ll Love This Vegan Eggnog Recipe
- Dairy-Free & Egg-Free: Perfect for vegans, those with dairy allergies, or anyone looking to enjoy a lighter alternative.
- Creamy & Indulgent: Thanks to the soaked cashews and coconut milk, this eggnog is wonderfully rich and velvety.
- Easy to Customize: Adjust the sweetness and spices to make it your own.
- Healthy Ingredients: Free of refined sugar, eggs, and heavy cream, this recipe offers a nourishing holiday treat.
More Festive Recipes
Celebrate the Holidays the Plant-Based Way
This Vegan Eggnog Recipe proves that you don’t need eggs, dairy, or processed sugars to enjoy a classic holiday beverage. It’s a festive drink that everyone can enjoy - whether they’re vegan, health-conscious, or simply curious to try something new.
Happy holidays friends, remember to tag #HolisticChefAcademy if you make any of our recipes. We love to see your recreations!
📋 Recipe
Vegan Eggnog
Equipment
- Weighing scales
- Containers
- Saucepan - medium size
- Blender
- Serving glasses
Ingredients
- 400 ml Coconut milk full fat
- 80 g Cashew soaked overnight
- 80 ml Water - filtered
- 3 tablespoon Maple syrup to taste
- ¼ teaspoon Nutmeg powder
- ¼ teaspoon Cinnamon powder
- 4 each Star anise 1 each to infuse
Instructions
Prepare the cashews
- Soak the cashews overnight (or for at least 2 hours), then strain and rinse well.
Blend the ingredients
- Combine the coconut milk, soaked cashews, water, maple syrup, nutmeg, and cinnamon in a blender.
Optional infusion
- For added depth of flavor, gently heat the nog with 1-2 star anise pods for 5-10 minutes, allowing the flavor to infuse. Remove the pods before serving.
Blend until smooth
- Blend on high speed until the mixture is completely creamy and smooth.
Chill and serve
- Transfer the Vegan Eggnog to the fridge to chill. Serve cold with a sprinkle of cinnamon or nutmeg.
Notes
- Although this drink is usually served chilled, you could also try and drink it warm.
- If you like it chilled, I suggest you keep it in the fridge 1 or 2 hours before serving.
- You could use any type of unsweetened plant milk, but coconut milk is the best choice.
- Feel free to use any type of sweetener instead of maple syrup.
- Although the cashews give the vegan eggnog a creamy texture, feel free to add ½ cup of coconut milk and dates instead of maple syrup to thicken the eggnog if you can’t eat them.
Did you make this recipe? Let me know!