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This creamy vegan eggnog without coconut milk gets its thick, custardy body from soaked cashews and silken tofu, plus cinnamon, nutmeg, cloves, and cardamom. It takes 9 simple ingredients and a blender, with no cooking at all, and it’s just as good next to a plate of gingerbread oatmeal cookies as it is on its own.
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It’s that time of year again when vegans everywhere are pulling out their best vegan alternatives to impress (or just to have some food to eat) at Christmas. Along with classics like vegan stuffing, vegan gravy, and scalloped potatoes, no holiday season would be complete without this homemade vegan eggnog!
Traditional eggnog is made with a combination of milk or cream with eggs and sugar to make a custardy base, sweetened with sugar, and lightly spiced with warming spices like nutmeg and cinnamon. In comparison, this version is 100% dairy-free and egg-free, and unlike most vegan eggnog recipes, it doesn’t use any coconut milk.
What Makes This Vegan Eggnog Without Coconut Milk So Good
So, how do we mimic the thick, rich, creamy consistency? With a combination of soaked cashews and silken tofu. Cashews are a favorite in vegan kitchens for whipping up creamy vegan treats like no-bake cheesecakes. Meanwhile, silken tofu is perfect for making pudding, chocolate mousse, and chocolate peppermint pie. They’re combined here to make the best vegan eggnog recipe!
- No coconut milk: Cashews and silken tofu make it rich and creamy without any coconut flavor.
- No cooking: Just soak the cashews, blend everything, and chill.
- Family friendly: It’s a sweet, spiced holiday drink everyone at the table can enjoy.
- 9 pantry ingredients: Simple, inexpensive staples you can find at any grocery store.
- Easy to adjust: Enjoy it chilled or warm, and tweak the sweetness and spices to your taste.
Vegan Eggnog Ingredients
Just 9 simple, inexpensive ingredients make up this creamy dairy-free eggnog. Check the recipe card for the exact amounts.
- Raw cashews: Soaked and blended unsalted cashews give it a thick, creamy consistency and a rich flavor, like dairy eggnog. It’s the same soak-and-blend method I use for my homemade cashew milk.
- Silken tofu: This custardy soy product is the key to that pudding-like texture. Stick with silken tofu here, since medium and firm tofu have a different texture and a stronger flavor. My guide to cooking with tofu explains the different kinds.
- Unsweetened plain soy milk: I use soy milk, but any unsweetened dairy-free milk like oat milk or almond milk can be used.
- Cane sugar: I use cane sugar. I haven’t tested other sweeteners in this recipe, but maple syrup or agave should work.
- Vanilla extract: Pure vanilla extract gives the best flavor. I haven’t tested vanilla bean paste here, but it should work too.
- Spices: I love a warming blend of pantry-friendly cinnamon, nutmeg, ground cloves, and ground cardamom. The cloves and cardamom are optional.
Can I Make It Soy-Free?
To skip the tofu, swap it for full-fat coconut cream (the thick part from a chilled can). That’s close to the version I made for my cookbook, and it’s rich and creamy. For a fully soy-free nog, use a soy-free plant-based milk too, though I haven’t tested that swap here.
Flavor Variations
I haven’t tested every one of these, so if you try one, let me know how it goes in the comments!
- Eggnog latte: Use this vegan eggnog instead of plant-based milk in your coffee for a sweet holiday latte.
- Chocolate eggnog: Blend in some unsweetened cocoa powder, starting with 1 Tablespoon and adding more to taste.
- Gingerbread eggnog: Add a pinch of ground ginger and use brown sugar for its molasses flavor.
- Sugar-free eggnog: Blend in soaked dates or use a sugar-free sweetener like erythritol.
How to Make Vegan Eggnog
Start by soaking the cashews. Place them in a bowl, cover them with at least 2 inches of water, and leave them to soak for at least 4 hours, though overnight is best. Then drain them, and you’re ready to blend.
Step 1: Add the drained cashews to a blender with the silken tofu, soy milk, sugar, vanilla, and spices.
Step 2: Blend until completely smooth and creamy, stopping to scrape down the sides as needed. Then taste and adjust the sweetness or spices.
Step 3: Transfer the eggnog to the fridge to chill and thicken for 2 to 3 hours.
Step 4: Stir and pour into glasses. Garnish with a dash of cinnamon and, if you like, some vegan whipped cream or vegan date caramel sauce.
PRO TIP: Blending the cashews until silky smooth takes a little time. Give your blender breaks to scrape down the sides of the jug as needed.
How to Serve It
Enjoy it alone, or be like me and also have a cookie (or other holiday treats), like these triple ginger cookies, double chocolate peppermint cookies, or raspberry jam thumbprint cookies. A plate of my soft vegan gingerbread cookies is another favorite next to a glass.
To Enjoy This Dairy-Free Eggnog Warm
I prefer the consistency when it’s chilled. If you want a warm and creamy vegan nog, heat it gently over low heat on the stovetop, stirring often.
If you’re serving it to a large crowd, you can keep it warm in a thermos or a slow cooker on the WARM setting.
Pro Tips for the Creamiest Vegan Eggnog
- Tweak the ingredients: Adjust the amount of sweetener and spices to your taste.
- For the creamiest vegan eggnog: Use a rich dairy-free milk like oat milk or a vegan creamer or barista milk.
- Soak the cashews properly: They need to be tender to blend super smooth. That’s why overnight soaking is best.
- To add color: Traditional eggnog is a creamy yellowish color because of the egg yolks. Add a tiny pinch of turmeric to mimic the color.
How to Store Vegan Eggnog
Store any leftover non-dairy eggnog in an airtight container in the fridge for up to 5 days, stirring it before serving each time.
You can also freeze it for up to 3 months. The texture may change a little after thawing, so re-blend it and add a splash of plant-based milk to bring back the creamy consistency.
Vegan Eggnog FAQs
I haven’t tested a cashew-free version of this recipe yet. My best suggestion is to replace the cashews with more full-fat coconut cream. It won’t be quite as custardy, but it will still be rich and creamy.
Traditional eggnog isn’t vegan, since it’s made with eggs and dairy milk or cream. This version uses cashews, silken tofu, and soy milk instead, so it’s completely egg-free and dairy-free.
This eggless eggnog is already super thick, thanks to the blended cashews and silken tofu, and it thickens more as it chills. For an even thicker version, start with less plant-based milk and add more until it’s the consistency you like.
Yes! I use soy milk, but any unsweetened dairy-free milk works, including almond milk or oat milk. Almond milk is a little lighter, so the eggnog will be slightly less rich.
Eggnog is often compared to melted vanilla ice cream. This vegan version doesn’t taste identical, but it’s wonderfully rich, sweet, lightly spiced, and delicious.
More Vegan Drink Recipes
Vegan Drinks
Vegan Hot Chocolate
Vegan Drinks
Mulled Apple Cider (Made with Fresh Apples)
Vegan Drinks
Homemade Vegan Hot Chocolate Mix
Vegan Drinks
Biscoff Latte [Hot or Iced]
I also love a mug of turmeric golden milk, vegan Mexican hot chocolate, or lemon cinnamon ginger tea when it gets cold, and easy vegan bubble tea, vegan horchata, or a healthy coffee milkshake the rest of the year.
If you tried this vegan eggnog or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Easy Vegan Eggnog
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Ingredients
- ½ cup (120 ml) raw cashews unsalted
- ½ cup (120 ml) silken tofu
- 2 cups (480 ml) unsweetened plain soy milk
- 2 ½ Tablespoons (37 ml) cane sugar
- 1 ½ teaspoons (7.5 ml) vanilla extract
- 1 teaspoon (5 ml) ground cinnamon plus more for topping
- ¼ teaspoon (1 ml) ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground cardamom
Instructions
- Place the cashews in a medium bowl and cover them with water. Soak them overnight, or for at least 4 hours.
- Drain the cashews.
- Add the soaked cashews, silken tofu, soy milk, cane sugar, vanilla extract, cinnamon, nutmeg, cloves, and cardamom to a blender.
- Blend until completely smooth and creamy, stopping to scrape down the sides as needed.
- Taste and adjust the sweetness or spices.
- Refrigerate the eggnog for 2 to 3 hours to chill and thicken.
- Stir, pour into glasses, and serve cold with a sprinkle of cinnamon on top.
Notes
- Adjust the amount of sugar and spices to your taste.
- For the creamiest eggnog, use a rich dairy-free milk like oat milk, or a vegan creamer or barista milk.
- Soak the cashews until they are tender so they blend completely smooth. Overnight soaking works best.
- Traditional eggnog has a pale yellow color from egg yolks. Add a tiny pinch of turmeric if you want that look.
- To serve it warm, heat it gently in a saucepan over low heat, stirring often.
- Store leftovers in an airtight container in the fridge for up to 5 days. Stir before serving.
Would love the substitute option of this without cashews
That’d be awesome! Let us know if you find a great sub! 🙂
Hi Janaye! Thanks so much for asking. I haven’t tested a cashew-free version yet, but if you try it, I’d start by leaving out the cashews and adding a little extra silken tofu so it stays thick and creamy. Please let me know how it turns out!
Wonderfully silky and spicy in the best way!
Yesss – such a tasty combination of flavors!
That looks like a delicious and easy drink to make, yum!
Gotta love the simple easy recipes!
This vegan eggnog is sooo good! Way better than store-bought!
Right?! Nothing like homemade eggnog!
Tastes like the holiday season!