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Home » Seasonal and Holidays

Easy Vegan Eggnog (Dairy-Free, Gluten-Free)!

Published: Dated: November 28, 2018 Modified: Last Modified: July 19, 2021 Christine Galvani Leave a Comment This post may contain affiliate links ·

Home » Seasonal and Holidays

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Creamy, thick, and irresistibly delicious; this easy vegan eggnog recipe also happens to be eggless, refined sugar-free, and dairy-free.

It's the best vegan eggnog (with no banana or coconut) and spiced just right.   With a few shakes of freshly ground nutmeg, your new healthier holiday beverage will look quite festive!

vegan eggnog in glass with sprinkle of ground nutmeg.

Cashews make one of the thickest dairy-free milk and have a mild taste, which makes them perfect for this vegan eggnog recipe. 

If store-bought dairy-free eggnog additives are bothersome to you, this is a perfect alternative. 

The Medjool dates naturally sweeten this easy vegan eggnog. 

And with this recipe, there is no worry about consuming raw eggs as with traditional eggnog.

How To Make Vegan Eggnog:

Step 1 - Gather and measure the ingredients.

ingredients for vegan eggnog on counter.

Step 2 - Soak the cashews and dates by placing in a bowl (one for each) and covering them with hot/boiling water.  Let soak for 10 minutes.

bowl of cashews and dates covered in hot water.

Step 3 - Drain and rinse the cashews.  Drain the dates, remove the pits if not pitted dates, and save the "date water".

soaked cashew pieces drained and rinsed, bowl of soaked and drained dates and bowl of date water.

Step 4 - Place all the ingredients in a blender.

ingredients for vegan eggnog in blender.

Step 5 - Blend the ingredients for several minutes until well combined.  Add additional liquid (saved "date water", water, almond milk)  if necessary for desired consistency.

Store in a glass container in the refrigerator (up to 5 days).  Refrigerate for about one hour prior to serving (if serving cold).

Pour into a glass (or two), add garnishes of cinnamon sticks, a sprinkling of ground nutmeg or cinnamon, some pomegranate seeds, or a splash of liquor (like rum)!

vegan eggnog in a glass with cinnamon stick.

Tips and Substitutions:

  • May substitute the almond milk for another dairy-free, vegan milk (e.g. coconut milk).
  • Substitute regular pitted dates for the Medjool dates.  Soak as per the instructions.
  • Enjoy this drink warm or cold.  If serving cold, place in the refrigerator for about one hour prior to serving.
  • Garnish with cinnamon sticks, freshly ground nutmeg or cinnamon, or pomegranate seeds.
  • Make ahead option - make a few hours before serving.
  • Store in the refrigerator for up to 5 days, however, you may need to blend it up again for the best consistency and texture.

Looking for other amazing recipes? Check these out!

  • Dairy-Free Eggnog - (completely different recipe than this one!)
  • Dairy-Free Hot Chocolate 
  • Paleo Pumpkin Spice Latte
  • Dairy-Free Sugar Cookies (cut-out)
  • Paleo & Vegan Dark Truffles

Enjoy and Happy Holidays!  This just may be the simplest holiday recipe of the year!

Add a bit of your favorite liquor (some ideas...rum, bourbon, or brandy) and pop on the holiday music!

 

★Did you make this recipe? Please give it a star rating below!★

vegan eggnog in glass with sprinkle of ground nutmeg.
Print
The Best Easy Vegan Eggnog!
Prep Time
10 mins
Total Time
10 mins
 

Vegan eggnog - Creamy, luscious and healthy holiday drink with a rich, creamy flavor. grain-free, gluten-free, dairy-free and amazing! The cashews, dates, and spices give this eggless eggnog an amazing authentic taste.  Try adding a bit of liquor for a festive Christmas beverage!

Course: Beverage, Drinks, Smoothie
Cuisine: American
Servings: 2
Calories: 427 kcal
Author: Christine Galvani
Ingredients
  • 3/4 cup raw unsalted cashews
  • 1 cup unsweetened almond milk
  • 4 pitted Medjool dates
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg (plus more for sprinkling)
  • pinch ground cloves
  • pinch fine sea salt
Instructions
  1. Gather and measure all ingredients.

  2. Place the cashews in a bowl and cover with boiling/very hot water and set aside to soak for 10 minutes.  Rinse and drain and place in the blender.

  3. Place the dates in a bowl and cover with boiling/very hot water and let soak for 5-10 minutes.  Drain and remove the pits.  Place in the blender.

  4. Add the ground cinnamon, nutmeg, vanilla, pinch of cloves and sea salt to the blender and blend for about a minute or two until combined and creamy.

  5. Add extra liquid (saved "date water", water, almond milk) to get desired consistency. 

  6. Pour into glasses and garnish with a sprinkling of ground nutmeg or cinnamon.

Recipe Notes

Tips and Substitutions:

  • May substitute the almond milk for another dairy-free, vegan milk (e.g. coconut milk).
  • Substitute regular pitted dates for the Medjool dates.  Soak as per the instructions. 
  • Enjoy this drink warm or cold.  If serving cold, place in the refrigerator for about one hour prior to serving.
  • Garnish with cinnamon sticks, freshly ground nutmeg or cinnamon, or pomegranate seeds.
  • Make ahead option - make a few hours before serving.
  • Store in the refrigerator for up to 5 days.
Nutrition Facts
The Best Easy Vegan Eggnog!
Amount Per Serving
Calories 427 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g15%
Sodium 169mg7%
Potassium 653mg19%
Carbohydrates 52g17%
Fiber 5g20%
Sugar 35g39%
Protein 10g20%
Vitamin A 70IU1%
Calcium 209mg21%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Adapted from this recipe.

 

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About Christine Galvani

Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

Read more about me here!

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Christine Galvani

Welcome!

Easy, fast recipes with whole food, seasonal ingredients is my focus these days.  My quick tip is to find a core group of recipes you make on repeat.

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