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    Home » Recipes » Gluten-free

    Creamy Homemade Vegan Eggnog

    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.

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    a ¾ angle image of homemade vegan eggnog in a glass with vegan meringue on top.
    a head on image of vegan egg nog in a mason jar with a twine bow.

    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.

    a head on image of vegan egg nog being poured out of a mason jar.

    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!

    a head on image of two glasses of vegan egg nog with a blue linen in the background.

    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 ⅓ 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.

    a double image of meringue being spooned on top of vegan eggnog and another image of a person sprinkling nutmeg on top.

    This Homemade Vegan Eggnog is

    • Gluten-free
    • 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 ½ pint mason jar to store mine.

    a head on image of a person unscrewing a lid of vegan egg nog with two empty glassess in the foreground.

    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.

    a ¾ angle image of homemade vegan eggnog in a glass with vegan meringue on top.

    Want more holiday recipe inspiration?

    If you love my homemade vegan eggnog, check out some of my other favourite holiday recipes below:

    Easy Vegan Meringue Cookies

    Chewy Vegan Ginger Spice Cookie

    Chocolate Dipped Olive Oil Biscotti

    And my favourite Vegan Gingerbread Cookies I shared over on Baked The Blog.

    closeup of a glass of vegan almond nog with cinnamon and meringue.
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    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.

    Course Drink
    Cuisine English
    Keyword almond milk, cashew milk, vegan eggnog
    Prep Time 2 hours
    Cook Time 5 minutes
    Total Time 2 hours 5 minutes
    Servings 4 cups
    Calories 262 kcal
    Author Heidi Richter

    Ingredients

    For the Cashew Cream:

    • 1 Cup of raw cashews
    • ½ Cup Water

    For the Vegan Eggnog:

    • 2 Cups Almond Milk
    • ⅓ Cup Cashew Cream
    • 2 tablespoon maple syrup
    • ½ teaspoon Ground Cinnamon
    • ¼ teaspoon Grated Nutmeg
    • ⅛ teaspoon Rum Extract *optional
    • ½ teaspoon Vanilla Extract

    For the Meringue Topping:

    • ½ cup chickpea water
    • ¼ Cup powdered sugar
    • ½ teaspoon Vanilla Extract

    Instructions

    1. Soak the cashews in filtered water for 2 hours. Drain and place in a blender with ½ cup of water. Blend on high until thick and creamy. Set aside.

    2. 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.

    3. 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.
    4. 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.

    Recipe Notes

    Cashew cream can be exchanged in equal measure for full fat or light coconut milk, or additional almond milk.

    Nutrition Facts
    Creamy Homemade Vegan Eggnog (with Vegan Meringue)
    Amount Per Serving (1 cup)
    Calories 262 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 3g19%
    Sodium 169mg7%
    Potassium 213mg6%
    Carbohydrates 26g9%
    Fiber 2g8%
    Sugar 17g19%
    Protein 7g14%
    Calcium 162mg16%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.
    a close up image of a glass of vegan eggnog.

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    About Heidi Richter

    Heidi is the recipe developer, photographer and gardener behind The Simple Green. She fuels her passion for food, gardening and photography with plenty of matcha tea and sourdough bread.

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    Hi! I'm Heidi, the recipe developer, gardener, and photographer behind The Simple Green. I specialize in simple and seasonal plant-based recipes, both sweet and savory!

    Learn more about me.

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