Raw Cashew Eggnog Recipe

Rich, creamy and boozy vegan eggnog. This simple recipe uses cashew nuts instead of egg to create a deliciously thick creamy drink perfect for the holidays.

Some people get a bit outraged by naming something with the original term and then just putting ‘vegan’ in front of it.

If you’re not a fan of boozy things then you can leave it out and just have a delicious creamy holiday drink. 

Healthy Smoothie Recipe With Dates And Cashews For Breakfast

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

I chose a mix of coconut milk and coconut cream as the base ingredients along with cashews to thicken and, sort of, approximate the effect that egg would have in eggnog.

Add in the bourbon and then give it a blend with your hand blender, pour it into a jug and put it into the fridge to let it chill completely.

The Best Vegan Eggnog

Coconut milk/coconut cream. I used the full fat canned variety of coconut milk and coconut cream. If you wanted to switch for a different kind of plant milk you could do it, but it would be less creamy and rich. It would still be pretty delicious though, so that’s up to you.

Cashews. The cashews as mentioned are sort of my ‘egg replacer’ in the way that they thicken up the drink so nicely. If you’re not a fan of cashews you could use cornstarch as a thickener instead, I haven’t tested it this way, but it’s something you could try if you can’t do cashews.

Sugar. I used regular white granulated sugar, but you could switch for a different type of granulated sugar such as coconut sugar or even a liquid sweetener like maple syrup. It would change the color of the drink though. 

Easy Vegan Eggnog Recipe

Turmeric. A pinch of turmeric would help recreate the color of a classic eggnog. I didn’t use any when I made this eggnog but if you want the color to be a little more yellow, then this would work great. Just don’t use too much, as a little goes a long way when it comes to using turmeric for color.

Rich, creamy and boozy vegan eggnog. This super simple recipe uses cashew nuts instead of egg to create a deliciously thick creamy (and don't forget boozy!) drink that is perfect for the holidays.

Serving: 1 Serve | Calories: 481 kcal | Carbohydrates: 28.4 g | Protein: 2.8 g | Fat: 32 g | Saturated Fat: 23 g | Sodium: 34 mg | Fiber: 0.6 g | Sugar: 24.4 g

Cashew And Coconut

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Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

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Ultra Creamy Vegan Eggnog

Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.This super creamy homemade vegan eggnog recipe is a perfect version of the traditional eggnog with all the flavour you love! Topped with an egg-less vegan meringue, it's such a treat for the holidays! Notes below for making this recipe without cashews.

This time of year is wonderful with all its sweet indulgences and visits with family and friends. I love it all, but it takes a toll on me; my good eating habits take a back seat for the better half of the month.

Eventually, it comes time to 'nog' myself into a holiday coma, as is tradition in my house. I'll happily do it with this recipe. Luckily, this homemade vegan eggnog is super creamy, yet light enough that I can enjoy it repeatedly without necessarily passing out on the sofa.

Vegan Eggnog With Cashew Milk

This vegan eggnog recipe is definitely a healthier way to enjoy this holiday classic. However, it still gives all the expected rich mouthfeel of traditional eggnog. It's made solely with plant-based nut milks (cashew and almond) and, to enhance its authenticity, several heapings of vegan meringue!

My preferred method for preparing this recipe is in a large mason jar with a fitted lid. It makes it really easy to mix up and to store. You can also make this in a large bowl with a whisk, if you prefer.

Prior to this recipe, I had been making vegan eggnog with very thick almond milk, but there was always something missing (and it wasn't the rum). The addition of fresh cashew cream takes the average vegan nog to a spectacular new level. It makes this recipe so good!

Creamy Vegan Eggnog Recipe

To replace the cashew cream in this recipe, use the same ⅓ cup measurement of full fat coconut milk, coconut cream, or almond milk. The recipe will not be as creamy with additional almond milk, but it will still be very good.

Full fat coconut milk or coconut cream will add lots of cashew-free richness to this recipe. Note that coconut cream does not contain much water. As such, you may want to add a little more almond milk to this recipe to thin it out.

You'll need to make the cashew cream in advance. If you don't keep cashew cream on hand, you can easily make it following the directions below. This recipe will make enough cashew cream to last you several recipes of nog or whatever you want to use it for.

Minute Vegan Eggnog

A high speed blender (such as a Vitamix ) will really make this recipe creamy. You need to really blend up soaked cashews in order to get a smooth consistency.

An electric hand mixer or stand mixer will whip up aquafaba in no time. You may be able to whip it up in a high speed blender as well, however, I have yet to try that method.

A glass storage vessel with a fitted lid will help keep your homemade vegan eggnog fresh. I like using a ½ pint mason jar to store mine.

Dairy Free Eggnog

Some of you may not realize that you can make the most amazing vegan meringue from nothing more than chickpea brine (often called aquafaba). Don't worry, it tastes nothing like chickpeas!

If you've never made vegan meringue before, visit this post where I share tips on how to do it. In a nutshell, you basically pour off and collect the watery brine from a can of chickpeas. I prefer to use chickpeas that contain no added sodium.

This vegan eggnog recipe is a perfect version of the traditional eggnog with all the creaminess and flavour you love! Topped with a sweet vegan meringue made from aquafaba (chickpea brine). An easy and delicious holiday indulgence.

Produce On Parade

Disclaimer: all recipes on this site are developed and tested in a Canadian kitchen with Canadian ingredients at normal elevation using an electric oven and stove. Results may vary.

Serving: 1 cup | Calories: 262 kcal | Carbohydrates: 26 g | Protein: 7 g | Fat: 16 g | Saturated Fat: 3 g | Sodium: 169 mg | Potassium: 213 mg | Fiber: 2 g | Sugar: 17 g | Calcium: 162 mg | Iron: 2 mg

This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.

Vegan Cashew Eggnog! — Will Frolic For Food

Heidi is the recipe developer, food writer and photographer behind The Simple Green, an award nominated vegetarian and vegan food blog. Heidi specializes in delicious and satisfying recipes inspired by fresh seasonal ingredients. Plant-based for over 15 years, Heidi knows how to make vegan and vegetarian food taste good.

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Vegan Virgin Eggnog: A Healthy, Flavourful Holiday Treat

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