Homemade Vegan Eggnog

This homemade vegan eggnog is made with homemade cashew milk, raw cashews, and Medjool dates for a rich and creamy holiday drink.

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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. Ever since I saw this recipe from This Rawsome Vegan Life several years ago and realized homemade eggnog was a thing. 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.

Ingredients for Homemade Vegan Eggnog

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 fairly flavorless and, since they are so soft, blend easily into a creamy consistency. However, it’s important to note that for a recipe like this (or recipes that use cashews as a custard base such as this one) you really should have a Vitamix or a similarly powered blender to get an absolutely smooth cream.

A word on Vitamix

When it comes to this eggnog recipe, you really should use a high-powered blender. I recommend a Vitamix, which is what I use.

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 and you’ll end up with gritty eggnog. However, if you don’t have a high-powered blender, you can soak the cashews for about 6 hours ahead of time and they will blend up fairly well.

With a Vitamix, you can just throw your ingredients into the blender and blend for about 30 seconds until you have a smooth, delicious cream. So easy! This cashew cream can be used immediately or stored in your refrigerator for up to 5 days.

This is the one that I use.

Best sweeteners for homemade eggnog

As far as sweeteners, I use a couple of Medjool dates. Dates naturally sweetens the nog as well as adds a little more thickness.

I also prefer to use homemade cashew milk rather than store-bought which makes the drink not only vegan but also raw and refined-sugar-free; a drink everyone can enjoy this holiday season.

How to make homemade vegan eggnog

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.

Once soaked, drain and rinse the cashews. Add them to your blender along with the remaining ingredients for this vegan eggnog and blend until completely smooth. This typically takes between 2-3 minutes.

Serving and storing homemade eggnog

• Serve your eggnog chilled or warm with a sprinkle of cinnamon.
• For adult eggnog, add a bit of bourbon when serving
• Eggnog can be stored in an airtight container in the refrigerator for up to 3 days.

Recipes for your Vegan Recipes

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 

Now, let’s take a look at the recipe card below.

Homemade Vegan Eggnog

This homemade vegan eggnog is made with homemade cashew milk, raw cashews, and Medjool dates for a rich and creamy holiday drink.

Prep Time

5 mins

Total Time

5 mins

 

5 from 1 vote

Print

Course: Drinks
Cuisine: American
Keyword: Vegan Eggnog
Servings: 2 servings
Calories: 190 kcal
Author: Sarah McMinn

Ingredients

• 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

US Customary - Metric

Instructions

1. 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. 

2. Blend until completely smooth, about 2-3 minutes.

3. Chill for 2 hours before serving. Serve with ground nutmeg and a cinnamon stick. 

Nutrition Facts

Homemade Vegan Eggnog

Amount Per Serving

Calories 190 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 122mg5%

Potassium 106mg3%

Carbohydrates 7g2%

Sugar 2g2%

Protein 3g6%

Calcium 12mg1%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.