Thick, rich, creamy eggnog … I can just smell the nutmeg! This Dairy-Free Eggnog is a the decadent drink that every Christmas season needs. (It makes the most excellent coffee creamer, too!)
Table of Contents
- The Story Behind the Recipe
- Dairy-Free Eggnog Ingredients
- How to Make It
- Frequently Asked Questions
- More Dairy Free Christmas Recipes
- More Cashew Cream Recipes
The Story Behind the Recipe
Growing up, we really weren’t an eggnog family. My first encounter with it was well into adulthood – in the form of an eggnog latte.
That easily segued into the real stuff whenever possible every December, but when I had to remove dairy from the menu, this Dairy-Free Eggnog is what really came to the rescue.
When I discovered Dairy-Free, Vegan Eggnog, the angels sang. Because seriously, this stuff is unbelievably delicious. The first version I tried was this one, and when I first sipped it, my eyes widened and I was like, okay, forget the traditional stuff. Where has THIS been all my life?
After that, I ventured into chai-spiced territory, which is really nice when I’m wanting a special twist.
But more often than not, this Easy 6-Ingredient Dairy-Free Eggnog is what I’m all about every December.
I took the inspiration recipe and ran with it, changing up the quantities until I landed on, in my humble opinion, vegan eggnog perfection.
Dairy-Free Eggnog Ingredients
Not only is it a super-simple list of ingredients, but this is so much easier to make than traditional eggnog!
We’ve got:
- Cashews – blended with water, cashews are creamy dreamy goodness (as also evidenced here and here)
- Coconut milk – a little sweetness and wonderful richness. I like lite coconut milk for this recipe, but you can use full fat if you prefer. .
- Dates – trust me on these. They add thickness and a carmelly, rich sweetness. SO GOOD.
- Vanilla – necessary!
- Nutmeg – even more necessary!
- and Sea salt – to help round out the flavors. Just a little!
- Okay, and a little water, too.
How to Make It
First, soak your cashews for ultimate creaminess.
Then, add all of the ingredients to the blender and blend completely. Hello, thick, rich, decadent egg free and lactose free eggnog! Taste your dairy free eggnog, and add more dates if you’d like for it to be sweeter.
Now chill it for a bit, and you have frothy cool eggnog in your life. YESSS.
Whether you’re vegan, dairy-free, or just not so sure about the idea of drinking egg, I encourage you to give this Dairy-Free Eggnog a try, and I hope you love it as much as we do!
P.S.: It is absolutely delicious in coffee, too. Total bonus. (Just swap out your usual coffee creamer for this. Heaven!)
Frequently Asked Questions
Q: Can I skip the cashew-soaking step?
A: If you have a high-speed blender like a Vitamix, you don’t necessarily have to soak the cashews. But if you want the creamiest eggnog and/or you don’t have a high speed blender, I’d suggest taking the extra step of soaking them.
Q: How long does this dairy free eggnog keep?
It keeps refrigerated in an airtight container for 4-5 days.
Q: Do you have any suggestions for boozing it up?
I do! Splash in some rum, bourbon, and/or Bailey’s Almondmilk Liqueur. Delicious!
More Dairy Free Christmas Recipes
- Chai-Spiced Vegan Eggnog brings together warm and cozy chai spices with vegan eggnog. This variation on vegan eggnog is really nice.
- Get cozy with Gluhwein! This warm mulled wine is well known for chasing the chills away.
- Need some dairy free Christmas cookie ideas (that would go VERY well with your dairy free nog?! How about these PB&J Thumbprints or Chocolate Crinkle Cookies?!
- This eggnog recipe makes an excellent coffee creamer, but if you’re craving chocolate and peppermint, go with this one. Yum!
More Cashew Cream Recipes
- Rich & Creamy Cashew Coffee Creamer
- Dairy-Free Alfredo Sauce Recipe
- Vegan Avocado Crema
- Cashew Sour Cream
Dairy-Free Eggnog
Ingredients
Dairy free eggnog:
- 2 cups raw cashews (soaked*)
- 1 1/2 cups water
- 30 ounces canned lite coconut milk (2 cans)
- 8-10 medjool dates
- 2 tablespoons freshly ground nutmeg ( + more for garnish)
- 2 tablespoons pure vanilla extract (can substitute vanilla bean paste)
- 1/4 teaspoon fine-grain sea salt
Optional cinnamon rims:
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
Equipment
- High-speed blender Like Vitamix
Instructions
- Place all ingredients, starting with 8 of the dates, into the pitcher of a large high-speed blender. Puree until smooth. Taste; add and puree additional dates if you'd like it a bit sweeter.
- Refrigerate for at least an hour to chill. Serve, adding a bit of rum to each (adult!) serving if desired. Keeps refrigerated for 4-5 days.
- For optional cinnamon rims, mix sugar and cinnamon in a saucer. Pour a bit of water in a second saucer. Lightly dip the rims of the glasses first into the water and then in the cinnamon sugar mix. Voila!
Video
Notes
*Cashew Soaking Note
To soak the cashews, place them in a bowl of hot water for 20 minutes, then drain and proceed with the recipe.Nutrition Facts
Originally published Dec. 5, 2018.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, with a name like mine, I also try not to ask to speak to the manager.
I want to try this vegan eggnog recipe. However. I don’t see the information for soaking the cashews. There is an asterisk * on the ingredient line. I can’t find in details on soaking them. Could you help out and give a beginner a bit of help?
Thanks & Merry Christmas!🎄
Maria
Hi Maria, I’m not sure how I missed your comment, I am very sorry! Three years later, lol, but you don’t necessarily *have* to soak the cashews if you have a high-speed blender like a Vitamix. But if you want the creamiest eggnog or you don’t have a high speed blender, I’d suggest soaking them in hot water for 20 minutes then proceed.