Photograph of homemade eggnog in a coupe glass

Vegan Eggnog

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 3⅓ cups (6 servings) 1x
  • Category: Drinks / Cocktails


This easy vegan eggnog is rich, creamy and flavorful. Made with simple, healthy ingredients like cashews, coconut milk, almond milk and dates, this egg-free and dairy-free eggnog is a healthy alternative to the decadent holiday drink.



1 can (13.5 ounces) good quality full-fat coconut milk, chilled

2 cups good quality almond milk or other non-dairy milk of choice (I like Califia)

½ cup raw cashews, soaked at least 30 minutes or up to overnight, drained

68 Medjool dates, pitted and roughly chopped

2 teaspoons pure vanilla extract

2 teaspoons rum extract

½ teaspoon grated fresh nutmeg

¼ teaspoon ground cinnamon

Pinch kosher salt

¼½ cup brandy, rum or bourbon (optional)


Gently open chilled can of coconut milk, taking care not to shake it, and scoop solid coconut cream off top; transfer cream to a high powered blender and discard remaining liquid (or reserve for another use).

Add almond milk, soaked and drained cashews, dates, vanilla, rum extract, nutmeg, cinnamon, and salt; blend on high until completely smooth, 3–5 minutes. Strain eggnog through a fine-mesh sieve (optional).

Serve immediately as is, or add some brandy, rum or bourbon.

Eggnog will keep up to 1 week in an airtight container in the refrigerator. Small bits of coconut cream will harden as it is refrigerated so I recommend enjoying this homemade eggnog slightly warm.


Equipment you’ll need:

  • High powered blender
  • Fine-mesh sieve

Why “good quality” coconut milk and almond milk?

Cheap coconut milk can have a grainy texture while good quality coconut milk has a creamy, buttery texture which is perfect for this eggnog. I like 365 Everyday Value coconut milk.