If you’re searching for a cozy holiday treat that’s both delicious and dairy-free, this Vegan Almond Eggnog Recipe will steal your heart. Creamy, rich, and beautifully spiced, it captures the nostalgic essence of classic eggnog without a single egg or drop of dairy. The naturally sweet dates and earthy almond milk deliver a smooth, velvety texture that makes each sip feel like a warm hug. Whether you enjoy it chilled or warmed by the fire, this recipe is a festive must-have for vegans and non-vegans alike.
Ingredients You’ll Need
The beauty of this Vegan Almond Eggnog Recipe is in its simplicity. Each ingredient plays a unique role, from the creamy base to the aromatic spices that wake up your taste buds. Using practical pantry staples means whipping up this festive drink is hassle-free, and everything combines to create a perfectly balanced flavor and texture.
- Unsweetened almond milk: The smooth, nutty base that makes this eggnog dairy-free and light.
- Raw cashews: Soaked for creaminess and body, they add richness without heaviness.
- Medjool dates or maple syrup: Natural sweeteners that infuse just the right amount of caramel-like sweetness.
- Ground cinnamon: Brings warmth and complexity with a classic holiday note.
- Ground nutmeg: Adds a subtle spicy sweetness that complements the almond milk perfectly.
- Ground cloves (optional): Just a pinch adds depth and a hint of earthiness.
- Pure vanilla extract: A splash that rounds out the flavors beautifully.
- Sea salt: Enhances and balances all the sweet and spiced elements.
- Cornstarch or arrowroot powder (optional): For those who love their eggnog a bit thicker, this helps achieve that luscious consistency.
- Dark rum or bourbon (optional): For a festive adult version that’s rich and spirited.
How to Make Vegan Almond Eggnog Recipe
Step 1: Prepare the Cashews
Begin by soaking the raw cashews in warm water for about 15 to 20 minutes if your blender isn’t high-powered. This soaking step is the secret to turning them ultra-soft and creamy, helping your eggnog achieve that smooth texture that feels indulgent yet light.
Step 2: Blend the Ingredients
Next, combine the soaked cashews with unsweetened almond milk, your choice of sweeteners—dates or maple syrup—plus cinnamon, nutmeg, optional cloves, vanilla extract, a pinch of sea salt, and if you like it thicker, the cornstarch or arrowroot powder. Blend everything together until it’s silky smooth, ensuring the dates break down completely for natural sweetness.
Step 3: Gently Heat the Mixture
Pour your blended mixture into a saucepan and warm it on medium-low heat for 5 to 7 minutes. Stir throughout to prevent any sticking or scorching. This step melds the flavors and slightly thickens the mixture while preserving that fresh, vibrant spiced essence essential to a classic Vegan Almond Eggnog Recipe.
Step 4: Optional Straining for Perfection
If you’re aiming for the creamiest, smoothest texture possible, strain your eggnog through a fine mesh sieve or a nut milk bag. This extra touch removes any tiny bits and ensures your drink is silky and velvety—a little extra effort that’s absolutely worth it!
Step 5: Chill or Serve Warm
Now you get to choose your perfect serving temperature. Pour the eggnog into glasses and serve it warm—ideal for cozy winter nights—or chill it in the fridge for 2 to 3 hours to enjoy as a deliciously refreshing cold treat.
Step 6: Final Touches
Before serving, don’t forget to sprinkle a little cinnamon or nutmeg on top and add a cinnamon stick for a festive visual and flavor boost. For those who enjoy a spirited drink, stir in 1 to 2 ounces of dark rum or bourbon to make your Vegan Almond Eggnog Recipe wonderfully grown-up and cozy.
How to Serve Vegan Almond Eggnog Recipe
Garnishes
Simple garnishes elevate this drink from delightful to dazzling. A light dusting of freshly grated nutmeg or cinnamon powder brings aroma and color, while a cinnamon stick adds charm and a gentle infusion of spice as you sip. You can also float a few crushed almonds or even a twist of orange peel for a fresh, zesty pop.
Side Dishes
This vegan almond eggnog pairs beautifully with a selection of holiday cookies—think gingerbread or oatmeal raisin—or spiced nuts for a crunchy contrast. Light fruitcake or vegan biscotti also complement the creamy texture and warm spices, creating a perfect festive snack spread for cozy gatherings.
Creative Ways to Present
Presentation is part of the fun, especially when serving friends or family. Try serving your vegan almond eggnog in clear glass mugs to show off the creamy color, or in vintage glasses for a nostalgic vibe. Rim the glasses with a mix of cinnamon and sugar or crushed toasted almonds for an extra-special touch that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
This Vegan Almond Eggnog Recipe stores wonderfully in the fridge. Keep leftovers in an airtight container for up to 4 days. Just give it a good stir or shake before serving to bring back that perfectly blended texture, as some settling is natural.
Freezing
Freezing eggnog is not typically recommended because the texture can change after thawing, sometimes becoming grainy or separated. If you must freeze it, use it within a month, and thaw slowly in the fridge, then whisk vigorously before serving to help reincorporate any separation.
Reheating
When you want to enjoy your eggnog warm, heat gently on the stove over low heat, stirring constantly until warmed through. Avoid microwaving in short bursts which can cause uneven heating and alter the delicate texture. A gentle reheat preserves all those lovely spiced flavors and creamy goodness.
FAQs
Can I make this eggnog nut-free?
Absolutely! You can substitute the almond milk and cashews with oat milk and soaked sunflower seeds, respectively. This swap keeps the richness and creaminess while remaining nut-free and just as delicious.
Is this recipe suitable for kids?
Yes, definitely! Just skip the rum or bourbon to keep it kid-friendly. The natural sweetness and warm spices make it a festive treat that everyone can enjoy.
Can I use another sweetener besides dates or maple syrup?
Of course! You can use agave nectar, coconut sugar dissolved in the almond milk, or even a little brown sugar. Adjust quantities slightly to taste, keeping in mind each sweetener has its own unique flavor and sweetness level.
How thick should the eggnog be?
This recipe allows flexibility. Without cornstarch or arrowroot powder, the eggnog will be creamy yet pourable. Adding the optional thickener gives it a bit more body and richness, closer to traditional eggnog. Choose based on your preference.
What if I don’t soak the cashews?
Soaking softens the cashews, making blending easier and the resulting drink creamier. If you have a powerful blender, you can skip soaking, but the texture might be slightly less smooth and a bit grainy.
Final Thoughts
If you’re looking to add a fresh, vibrant twist to your holiday gatherings, this Vegan Almond Eggnog Recipe is pure magic in a glass. It’s simple, nourishing, and packed with flavors that sing of warmth and comfort. Give it a try, and I promise it will become a beloved staple for celebrations year after year.
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4 servings
- Category: Beverages
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Vegan Almond Eggnog is a creamy, dairy-free holiday favorite made with almond milk, cashews, and natural sweeteners. Lightly spiced with cinnamon, nutmeg, and optional cloves, it can be enjoyed warm or chilled. Perfect for gatherings, this eggnog can also be spiked with dark rum or bourbon for an adult twist.
Ingredients
Base Ingredients
- 3 cups unsweetened almond milk
- 1/2 cup raw cashews (soaked if needed)
- 4–5 Medjool dates (pitted) or 3 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves (optional)
- 1/2 tsp pure vanilla extract
- 1 pinch sea salt
Optional Ingredients
- 1 tbsp cornstarch or arrowroot powder (optional, for thickness)
- 1–2 oz dark rum or bourbon (optional, for adult version)
Instructions
- Soak Cashews: Soak the raw cashews in warm water for 15–20 minutes if you do not have a high-speed blender. This softens them for easier blending, ensuring a smooth and creamy eggnog.
- Blend Ingredients: In a blender, combine the soaked cashews, unsweetened almond milk, your choice of sweetener (either Medjool dates or maple syrup), ground cinnamon, nutmeg, optional ground cloves, vanilla extract, a pinch of sea salt, and the optional thickener (cornstarch or arrowroot powder). Blend until the mixture is completely smooth and creamy.
- Heat Mixture: Pour the blended mixture into a saucepan and gently heat it over medium-low heat for 5 to 7 minutes. Stir frequently to prevent scorching and to help the eggnog thicken slightly. Be careful not to boil the mixture.
- Strain for Smoothness (Optional): For an extra silky texture, strain the warm eggnog through a fine mesh sieve or nut milk bag, removing any pulp or bits of cashew.
- Serve Warm or Chill: You can serve the eggnog warm immediately, or chill it in the refrigerator for 2 to 3 hours to enjoy it cold.
- Garnish and Add Alcohol (Optional): Before serving, garnish with a sprinkle of cinnamon or nutmeg and add a cinnamon stick for decoration. If desired, add a splash of dark rum or bourbon to make the traditional adult version of eggnog.
Notes
- Soaking cashews improves blending and creaminess but can be skipped if you have a powerful blender.
- The cornstarch or arrowroot powder is optional but helps create a thicker, more traditional eggnog texture.
- Adjust sweetness to taste by adding more dates or maple syrup as desired.
- For a nut-free version, substitute almond milk and cashews with coconut milk and soaked sunflower seeds, respectively.
- Store leftover eggnog in an airtight container in the refrigerator for up to 3 days.
- Shake or stir well before serving if chilled, as natural settling may occur.
