Vegan Eggnog

Vegan Eggnog

Gather your festive friends and raise a glass to the holiday season with this sumptuous vegan eggnog. A toast to tradition with a compassionate twist, this recipe invites everyone to indulge in the rich, creamy flavours of a classic eggnog without the animal products.


  • 6 pitted Medjool dates
  • 1 cup (115g) raw cashews
  • 2 1/4 cups water, plus extra for soaking
  • 1 cup canned full fat coconut milk
  • 1/4 cup pure maple syrup
  • 1/3 cup bourbon or rum (optional)
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon grated fresh nutmeg, plus extra for serving
  • 1/4 teaspoon kosher salt
  • Non-dairy whipped cream, to serve

Method of cooking:

Soak the Medjool dates and cashews in warm water for at least 4 hours or overnight to soften.

Drain the soaked dates and cashews and place in a blender.

Add 2 1/4 cups fresh water, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg and kosher salt.

Blend on high until smooth and creamy.

Pour into a pitcher and chill in the fridge for at least 2 hours to allow the flavours to develop.

Stir in the bourbon or rum, if using, just before serving.

Pour the eggnog into glasses, top with a dollop of non-dairy whipped topping and sprinkle with extra nutmeg.

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