Creamy Vegan Eggnog Recipe You Need This Holiday Season

This healthy vegan eggnog is wonderfully thick and creamy thanks to a cashew base, warmly spiced, and made without eggs, dairy, or refined sugar. Whether you usually love eggnog or not, this homemade version is a cleaner, tastier alternative to store-bought. It comes together in minutes, is naturally sweetened, and works for vegan and paleo diets.

I didn’t grow up loving eggnog — it wasn’t until I worked as a barista and tried an eggnog latte that I warmed up to it. After switching to a dairy-free diet, I rarely found a shop-bought option I enjoyed, so I began experimenting. Over a few years of tweaks I landed on this version: naturally sweetened with dates and a touch of maple, free of additives and artificial flavors, and perfectly spiced for the holidays.

The texture is rich and creamy like classic eggnog but not overly sweet. You can easily adjust sweetness and spices to your taste. At home we enjoy it chilled, stirred into espresso for lattes, or used in protein shakes, smoothies, and frozen treats. This 6-ingredient, 1-blender, naturally sweetened vegan eggnog is ideal for holiday gatherings or any cozy day you want a festive drink.

Homemade vegan eggnog recipe video

Why you’ll love this recipe

• Customizable: Increase vanilla, spices, or sweetener to suit your preference.
• Easy: No eggs or cooking required — just blend the ingredients until smooth.
• Wholesome: Simple, nourishing ingredients and less sugar than many store-bought options.
• Perfect for holidays: A festive dairy-free alternative for Thanksgiving, Christmas, or New Year’s.
• Dairy-free: Achieves a nostalgic, creamy texture without milk or eggs — use canned coconut milk, cashew milk, or another thicker plant milk.

What is eggnog?

Traditional eggnog is a rich holiday beverage made from milk or cream, sugar, eggs, and nutmeg. Many commercial versions also include stabilizers, emulsifiers, and artificial flavors or colors. My homemade version uses whole-food ingredients — cashews, plant milk, dates, maple syrup, vanilla, and spices — to recreate that thick, festive flavor without unnecessary additives.

Eggless eggnog

Eggless eggnog delivers the familiar texture and warming spice of classic eggnog without eggs, making it accessible to those avoiding eggs or dairy. It’s a great way to include everyone in holiday traditions while keeping the drink light, clean, and delicious.

How to make homemade eggnog

Classic eggnog often uses whipped eggs and cream or a stovetop custard base, sometimes finished with whipped egg whites. This vegan version is much simpler: soak or simmer cashews, then blend them with plant milk, dates, maple, vanilla, and spices until smooth. No special equipment required.

Equipment

• Blender: A high-powered blender makes the silkiest texture.
• Storage container: A glass jar or airtight carafe keeps the eggnog fresh in the fridge.

Ingredients

• Medjool dates & maple syrup: Natural sweeteners — dates also help thicken the eggnog.
• Raw cashews: Create the creamy base. Cashew butter can substitute in a pinch, though it will alter the flavor slightly.
• Canned coconut milk or thick plant milk: Canned coconut milk yields the thickest result; choose a richer plant milk for best texture.
• Vanilla extract
• Spices: Nutmeg, cinnamon, a pinch of cloves, and a little sea salt (optional cardamom).

Steps to make homemade eggnog

Making this eggnog is straightforward and quick. Because there are no eggs, there’s no cooking required beyond preparing the cashews.

• Soak or simmer the cashews: cover with water and boil briefly, then drain.
• Add all ingredients to a high-speed blender and blend until completely smooth.
• Taste and adjust spices or sweetener. If it’s too thick, add a little extra plant milk. Store in an airtight container in the refrigerator for 3–4 days.

FAQ

• Storing eggnog: Keep in an airtight container in the fridge for 3–4 days.
• Can I adjust the sweetener? Yes — add more dates or maple to taste.
• Lower sugar or keto option: Omit dates and use a low-carb sweetener such as monk fruit drops.
• Flavor: This eggnog is rich, creamy, and warmly spiced with balanced sweetness.
• Serve hot or cold? Both. Enjoy chilled, in iced lattes, or warmed for a cozy drink.
• Alcohol pairing: Traditional choices are rum, brandy, or bourbon. For this dairy-free version, coffee liqueur or Kahlúa could work well, though I typically enjoy it non-alcoholic.

How to serve vegan eggnog

• Straight up chilled in a glass.
• Use as the milk in golden milk or matcha lattes.
• Make eggnog lattes: add espresso and froth or warm for a cozy coffee treat.
• Mix into cocktails or use as a creamy base for smoothies and protein shakes.
• Stir into chia pudding or oatmeal for extra creaminess and festive flavor.
• Substitute into pancake batter for a holiday twist on breakfast.

More healthy recipes to try

• Homemade pumpkin spice coffee creamer
• Coffee protein shake
• Healthy eggnog protein shake
• Creamy cinnamon roll protein shake
• Pumpkin spice overnight oats with chia
• Cinnamon roll overnight oats

If you make this eggnog and enjoy it, a star rating or a review and a tag on Instagram @danishealthyeats would be appreciated!