Homemade Vegan Eggnog
This homemade vegan eggnog is made with homemade cashew milk, raw cashews, and Medjool dates. It’s a rich and creamy holiday drink everyone will love.
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Homemade vegan eggnog, my friends!
I’ve been wanting to put an eggnog recipe on my blog for some time now. My blog is usually filled with cookie recipes around the holidays but this year I’m taking a step back from cookies and focusing on some of the other fine food (and drinks, obviously) of the season.
That means this year I’ll be sharing recipes for Christmas appetizers, soups, desserts, and of course, homemade vegan nog.
Recommended Ingredients and Equipment
For this eggnog recipe, I used cashews, cashew milk, and dates to create a creamy, thick, and rich drink. I love using raw cashews for this recipe because they are flavorless and blend easily into a creamy consistency.
Ingredients & Substitutions
- Raw Cashews
- Non-Dairy Milk – I recommend cashew milk but any thick and neutral flavored non-dairy milk will do.
- Medjool Dates – This is the sweetener in this recipe. It’s important that for this recipe you use Medjool dates and not regular dates for they are juicier and sweeter.
- Vanilla Extract
- Spices – You will need ground cinnamon and nutmeg
- Bourbon (Optional) – If you’re completely new to bourbon, I would suggest using one of my favorites, either Bulleit or Four Roses for this drink but any good bourbon would do.
Recommended Equipment
For this recipe, I highly recommend a Vitamix. These blenders can be pricy, but my Vitamix is, by far, the most used gadget in my kitchen. Most other blenders are simply not powerful enough to create a cream out of cashews. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
How to Make Homemade Vegan Eggnog
Step One – Soak the Cashews
For the richest, creamiest eggnog, first, soak the cashews in distilled water for 4 hours or up to overnight. This softens the cashews and makes them ready to blend.
If you have a high-powered blender, this step is less necessary but if you are using a regular blender, soak them for at least 4 hours.
Step Two – Blend the Ingredients
Once the cashews are soft, drain and rinse them under cold water. Add them to your blender along with the remaining ingredients (except the bourbon, if using) and blend until completely smooth. This typically takes between 2-3 minutes.
Serving and Storing
Serve your vegan eggnog chilled or warm with a sprinkle of cinnamon. For adult eggnog, add a bit of bourbon when serving
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Uses of Vegan Eggnog
Other than just enjoying a glass of eggnog, here are a couple of other festive recipes that use eggnog.
- Eggnog Cheesecake Thumbprint Cookies
- Eggnog Pancakes with Rum Maple Syrup
- Gingerbread Bundt Cake with Eggnog Glaze
More Christmas Cocktail Recipes
This homemade vegan eggnog is made with homemade cashew milk, raw cashews, and Medjool dates for a rich and creamy holiday drink.
Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!
Cuisine: Vegan
Keyword: Vegan Eggnog
Servings: 2 servings
Calories: 190 kcal
Author: Sarah McMinn
- 1 1/2 cup cashew milk, homemade or store bought
- 1/4 cup raw cashews, soaked 4 hours
- 3 large Medjool dates, pitted
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup bourbon, optional
Soak the cashews in water for at least 4 hours. Drain and rinse the cashews and place in a high powdered blender with the rest of the ingredients.
Blend until completely smooth, about 2-3 minutes.
Chill for 2 hours before serving. Serve with ground nutmeg and a cinnamon stick.
Serving and Storing - Serve your vegan eggnog chilled or warm with a sprinkle of cinnamon. For adult eggnog, add a bit of bourbon when serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 
Ronda says
Can you substitute the mejdool dates or use another type of date?
Sarah says
I don’t recommend it but if you can’t find Medjool dates, you can use regular and just make sure to soak them first so that they blend well.
Clara says
Hi, can this recipe be kept in the fridge a day in advance? I’d like to make some for a holiday party but I won’t be able to make it the day of.
Thanks,
Clara
Sarah says
Yeah, no problem!
james says
It’ll probably last much longer than the classic eggy version 🙂