Vegan Eggnog with Coconut Milk

This homemade vegan eggnog with coconut milk is creamy, delicious, and made with freshly grated nutmeg, but no eggs! Enjoy a cup with or without rum.

Jump to:

• 🥥 Ingredients
• 🔪 Instructions
• 🍽 Equipment
• 🧊 Storage
• 💭 Tips
• 📖 Recipe
• 💬Comments

Ahh, eggnog! You either love it or hate it. This vegan version has the same thick, creamy texture of traditional eggnog with coconut milk, cashews, and oat milk mimicking the texture.

If you're not a fan of eggnog because of the eggy flavor or the ick factor of raw eggs, give this egg-free eggnog a try.

Be sure to serve it with other Christmastime treats like Vegan Sugar Cookies, Anisette Cookies, and Chocolate Peppermint Cream Bars.

🥥 Ingredients

• Raw cashews
• Oat milk
• Coconut milk (canned)
• Vanilla extract
• Turmeric or yellow food coloring
• Nutmeg
• Rum

Oat Milk

You can use any kind of non-dairy milk for this recipe, but I like oat milk because it has a creamy texture and very neutral flavor that doesn't compete with the other flavors in the recipe.

Turmeric

A small pinch of turmeric gives this vegan eggnog a slightly yellow texture much like traditional eggnog, but is not enough to add any flavor to the drink.

If you don't have turmeric, you could add a few drops of yellow food coloring instead, or skip it altogether since it's just there for color.

Nutmeg

Nutmeg is the main flavor of eggnog and I highly recommend using fresh nutmeg because it has so much more flavor than pre-ground. You can purchase whole nutmeg from spice stores and international markets for the best price, as well as at a supermarket, but it will likely be more expensive.

🔪 Instructions

Soak the cashews in water in the fridge overnight, or for a quick soak, boil them on the stove for 10 minutes, then rinse under cold water until cool.

Combine the cashews and ½ cup of the oat milk in a blender and blend until smooth.

Gradually add the remaining oat milk, coconut milk, and maple syrup, blending between each addition.

Add the nutmeg, vanilla extract, turmeric or food coloring, then blend until smooth.

Pour into glasses and stir in 1 ounce of rum per glass, if using. Serve immediately.

🍽 Equipment

I recommend using a high speed blender to get the smoothest texture for this vegan eggnog. I have a Blendtec and love it, but other vegan cooks love the Vitamix for nut-based drinks and other recipes.

The other tool that I use for this recipe is a Microplane grater for grating the fresh nutmeg. The nutmeg has a dense, hard texture, but you can easily grate it using the Microplane.

🧊 Storage

Store any leftover vegan eggnog covered in the fridge. The coconut milk may make it thicken up, so you can let it warm up to room temperature and give it a stir before serving.

💭 Tips

• If you've made cashew-based sauces, homemade cashew milk, or vegan cheese, you're probably familiar with the process of soaking your cashews to soften them before blending. If you don't have several hours to wait, you can boil them on the stove for 10 minutes instead for similar results.
• You can add the rum to the blender if you're serving the eggnog right away and would like each serving to contain rum. If you're storing it in the fridge for later or would like to let each person choose whether to add liquor, it's best to stir it in individual glasses.