This vegan eggnog is creamy, thick, and indulgent thanks to raw cashews and coconut milk. And it's ready in just 5 minutes. Perfect for the holidays!
I have to say that out of all categories, the sparsest one on my blog is drinks. I don’t know why, I just rarely think to create a new drink recipe.
But because Christmas is coming, I thought I’d switch things up. After all, I want to help make Christmas enjoyable for all the diehard eggnog fans out there ;).
So I present – this 100% vegan egg nog that will satisfy every eggnog craving. This is the perfect recipe to take your vegan Christmas to the next level!
This vegan eggnog is:
- Super creamy and rich.
- Silky smooth.
- Thick!
- Easy and beginner-friendly.
- Indulgent.
- Ideal for Christmas.
- Ready in five minutes.
- Gluten-free.
- Oil-free.
- Dairy-free.
- Ready without any cooking. (It's a raw vegan recipe!)
And if you're planning a vegan-friendly holiday feast this year, be sure to check out my Vegan Christmas Cookbook while you're here.
I have to say that I’ve only had ‘real’ eggnog once or twice in my life. But I do have to say that from what I can remember, I much prefer the vegan version. And you know something is good when it’s even better than the original!
What is amazing about this vegan eggnog is just how rich and creamy it is. Cashews really are a magical ingredient. Paired with coconut milk, they create the creamiest texture that just melts in your mouth and feels like you’re drinking a vanilla cake.
This isn’t a super low fat or low calorie recipe, but the holidays are all about treating yourself! And nonetheless, all the ingredients are natural, and the finished product is refined sugar-free.
You can serve this vegan eggnog by itself, add extra maple syrup to your liking, or add toppings like fresh berries and nut butter.
I am all about adding nut butter to everything, so that is exactly what I went for. It's delicious served either hot or cold, so either chill or heat it up on the stove depending on your preference.
How to make vegan eggnog
This simple vegan eggnog recipe comes together in just 5 minutes, with just a handful of ingredients.
- Drain and rinse the soaked cashews.
- Add the cashews to a blender or food processor together with the coconut milk, water, maple syrup, and desiccated coconut. Blend until smooth.
- Serve after either chilling in the fridge for around 30 minutes, or heat on the stove over a low heat for five minutes.
More Vegan Recipes
If you love this vegan eggnog, be sure to check out these other delicious holiday-worthy recipes:
- Cranberry and Pecan Vegan Cheeseball
- Festive Holiday Nog
- Berry Almond Polenta Cake
- Chocolate Candy Cane Cookies
Equipment
- Blender or food processor
Ingredients
- 1.5 cups cashews soaked in water for at least 4 hours
- 13 oz coconut milk canned, full-fat works best
- ½ cup water
- 3 tbsp maple syrup
- 2 tbsp desiccated coconut
Instructions
- Drain and rinse the soaked cashews.
- Add the cashews to a blender or food processor together with the coconut milk, water, maple syrup, and desiccated coconut. Blend until smooth.
- Serve after either chilling in the fridge for around 30 minutes, or heat on the stove over a low heat for five minutes.
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