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.
This creamy, smooth, vegan eggnog is my favourite guilt-free holiday drink. And I hope you love it, too.
Homemade Vegan Eggnog
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.
Cashew cream for creamy vegan eggnog
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!
How to make vegan eggnog without cashews
If you prefer no cashews in this recipe, you can use one of the following substitutions:
- Full fat coconut milk
- Coconut cream
- Additional almond milk
To replace the cashew cream in this recipe, use the same 1/3 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.
This Homemade Vegan Eggnog is
- Lower in refined sugar
- Cheaper than store bought vegan eggnog
- Easy to make
- Rich, creamy, indulgent and delicious
Some advanced preparation for this recipe
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.
Equipment you will need
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 1/2 pint mason jar to store mine.
Notes on making vegan meringue from chickpea water
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.
Want more holiday recipe inspiration?
If you love my homemade vegan eggnog, check out some of my other favourite holiday recipes below:
And my favourite Vegan Gingerbread Cookies I shared over on Baked The Blog.
Creamy Homemade Vegan Eggnog (with Vegan Meringue)
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.
For the Cashew Cream:
- 1 Cup of raw cashews
- 1/2 Cup Water
For the Vegan Eggnog:
- 2 Cups Almond Milk
- 1/3 Cup Cashew Cream
- 2 TBSP maple syrup
- 1/2 TSP Ground Cinnamon
- 1/4 TSP Grated Nutmeg
- 1/8 tsp Rum Extract *optional
- 1/2 tsp Vanilla Extract
For the Meringue Topping:
- 1/2 cup chickpea water
- 1/4 Cup powdered sugar
- 1/2 tsp Vanilla Extract
Soak the cashews in filtered water for 2 hours. Drain and place in a blender with 1/2 cup of water. Blend on high until thick and creamy. Set aside.
In a large bowl whip the chickpea water on with an electric beater on high for several minutes, or until fluffy. Slowly incorporate the sugar and beat on high until glossy, stiff peaks form. Set aside.
In a large mason jar with a fitted lid, combine almond milk, cashew cream, agave nectar, vanilla extract, rum extract (if using), cinnamon and nutmeg. Secure the lid and shake well.
Pour the nog into a glass or mug and top with several spoonfuls of meringue topping. Sprinkle fresh grated nutmeg on top and serve. Be sure to shake it up after storing in the fridge as the spices will settle.
Cashew cream can be exchanged in equal measure for full fat or light coconut milk, or additional almond milk.