Rely on soaked cashews and silken tofu (with alternatives for nut- or soy-free versions noted) to make a rich, creamy vegan eggnog. This dairy-free, egg-free version is thick, sweet, and warmly spiced—perfect for holiday gatherings.
Thick and Creamy, Egg-free, Vegan Eggnog
The holidays call for comforting, familiar flavors—adapted for plant-based diets. This vegan eggnog recreates the custardy texture of traditional nog using soaked cashews and silken tofu instead of eggs and dairy. The result is luscious and velvety with the classic warm spices of nutmeg and cinnamon.
Unlike many traditional recipes, this version is no-cook: simply soak, blend, chill, and serve. It’s versatile—enjoy it chilled or gently warmed, sweetened to taste, and easily adapted for soy-free or nut-free preferences.
The Ingredients
Just a handful of affordable pantry staples create this creamy non-dairy eggnog.
- Cashews: Raw, unsalted cashews soaked until tender provide body and richness.
- Silken tofu: Adds a custard-like texture—use silken, not firm or extra-firm, for the best consistency.
- Dairy-free milk: Any unsweetened plant milk works—soy, oat, almond, or canned coconut for extra creaminess.
- Vanilla extract: Use natural vanilla for depth; vanilla paste will also work.
- Spices: Warm favorites like cinnamon and nutmeg; optional cloves and cardamom for more complexity.
- Sweetener: Granulated sugar is used here, but maple syrup, agave, or dates work too. For sugar-free, use a sugar-free sweetener or blend in soaked dates.
Can I make vegan eggnog without soy or nuts?
Yes—if you need a soy- and nut-free option, use full-fat coconut cream (the thick cream from a can) instead of cashews and tofu. It won’t be quite as custardy, but it will be rich and satisfying.
What Else Could I Add To Eggnog?
- Coffee: Substitute this nog for milk in a latte for a festive caffeinated treat.
- Cocoa powder: Add cocoa for a chocolate eggnog—start with a tablespoon and adjust to taste.
- Gingerbread twist: Add ground ginger and swap in brown sugar for a molasses note to create a gingerbread-inspired nog.
How to Make Vegan Eggnog
The method is simple and fast once the cashews are soaked.
- Soak the cashews in water for at least 4 hours or overnight. Drain thoroughly before blending.
- Blend the drained cashews with silken tofu, plant-based milk, sweetener, vanilla, and spices until completely smooth and creamy.
Taste and adjust the spices and sweetness to your preference.
- Transfer the blended nog to the refrigerator and chill for 2–3 hours to let it thicken. Serve cold with a dusting of cinnamon, and optionally top with vegan whipped cream or a drizzle of vegan salted caramel.
This eggnog pairs beautifully with holiday cookies or other seasonal treats.
To Enjoy This Dairy-Free Eggnog Warm
The chilled texture is preferred, but you can gently warm the nog on low heat on the stovetop. For serving a crowd, keep it warm in a thermos or slow cooker on the warm setting.
FAQs
This recipe is naturally thick thanks to cashews and silken tofu. If you want it thicker, reduce the amount of plant milk and blend until you reach the desired consistency.
Eggnog is often described as similar to melted vanilla ice cream with warm spice notes. This vegan version is rich, sweet, and lightly spiced—very comforting and approachable.
Top Recipe Tips and Notes
- Tweak freely: Adjust sweetener and spice levels to suit your taste.
- Choose creamy milks: For extra richness, use canned coconut milk, oat milk, or a barista-style plant milk.
- Soak cashews until soft: Proper soaking ensures a perfectly smooth blend—overnight is best.
- Add color: A tiny pinch of turmeric can mimic the yellow hue of traditional eggnog without altering flavor.
- Blend patiently: High-speed blending and occasional scraping will give the creamiest result.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 5 days, stirring before serving. You can freeze the eggnog for up to 3 months, though the texture may change—re-blend with a splash of plant milk after thawing to restore creaminess.
More Vegan Drink Recipes
- Golden milk
- Vegan Mexican hot chocolate
- Easy vegan bubble tea
- Lemon cinnamon ginger tea
- Homemade chai concentrate
- Mexican horchata
- Healthy coffee milkshake
Photos by Alfonso Revilla
Easy Vegan Eggnog
Ingredients
- ½ cup of cashews
- ½ cup of silken tofu
- 2 cups of plain plant milk
- 2 ½ tablespoons of granulated sugar (or preferred sweetener)
- 1 ½ teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves (optional)
- ⅛ teaspoon ground cardamom (optional)
Instructions
- Soak the cashews in water overnight or for at least 4 hours. Drain before using.
- Blend the soaked cashews, silken tofu, plant milk, sweetener, vanilla, and spices until completely smooth.
- Chill in the refrigerator for 2–3 hours to thicken, stir, and serve cold.
Notes
- Tweak ingredients: Adjust sweetener and spice levels to taste.
- For extra creaminess: Use canned coconut milk, oat milk, or barista-style plant milk.
- Soak cashews well: Proper soaking ensures a smooth blend.
- Color tip: A tiny pinch of turmeric recreates the warm yellow tone of traditional eggnog.