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Home » Recipes » Drinks

Vegan Eggnog (Gluten-Free)

Last updated - December 1, 2021; Published - November 25, 2018 By Rhian Williams 22 Comments

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A collage of two vegan eggnog photos

This Vegan Eggnog is super rich and creamy, so comforting and warmly spiced. It's smooth and velvety, perfectly sweet and frothy. It's also gluten-free and refined sugar free, easy to make, can be enjoyed hot or cold and can be made with or without alcohol. The best drink for Christmas and the festive period!

Two glasses of vegan eggnog topped with cinnamon against a marble background

How to make this recipe

Scroll down to the bottom of the post for the full recipe.

  • Place the cashew nuts, vanilla, cinnamon, cloves, nutmeg, maple syrup and milk in a pan.
Cashew nuts, maple syrup and ground spices in a pan against a marble background
  • Bring to the boil then cook on a low heat for around 7 minutes.
Plant-based milk and ground spices in a saucepan against a marble background
  • Transfer to a blender and whizz until smooth.
Plant-based milk, cashew nuts and ground spices in a blender against a marble background
  • Transfer back to the pan to reheat if you like, or pour into mugs.
  • Add a splash of rum or brandy to taste, if desired.
Vegan eggnog being poured into a glass from a blender

How long does this Eggnog keep for?

This Eggnog keeps covered in the fridge for up to a few days - it can be enjoyed hot or cold. Reheat in the microwave or in a pan on the hob (stove).

Substitutions you can make

  • You can use any type of plant-based milk: I recommend almond milk, cashew milk, oat milk, coconut milk or rice milk.
  • You can use any type of liquid sweetener: maple syrup, date syrup, agave syrup, brown rice syrup etc.
  • You can add some rum/brandy to taste, or omit it entirely for an alcohol-free version.
  • You can add some espresso or instant coffee (or even chicory powder) to make this into an eggnog latte!
Two glasses of eggnog topped with cinnamon against a marble background

More vegan hot drinks

  • Hot Chocolate
  • Black Sesame Latte
  • Red Wine Hot Chocolate
  • Amazake

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Watch how to make this recipe

Vegan eggnog in a glass topped with cinnamon against a marble background

Vegan Eggnog (Gluten-Free)

This Vegan Eggnog is super rich and creamy, so comforting and perfectly spiced.
4.67 from 27 votes
Print Pin Rate
Course: Drinks
Cuisine: American
Keyword: easy eggnog, refined sugar free eggnog, vegan eggnog
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 2
Calories: 233kcal
Author: Rhian Williams

Ingredients

  • 50 g (â…“ cup) cashew nuts
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons maple syrup to taste (or sub any other sweetener)
  • 475 ml (2 cups) unsweetened almond milk (or sub any other plant-based milk)
  • Splash rum or brandy to taste (optional - ensure vegan/gluten-free if necessary)

Instructions

  • Place the cashew nuts, vanilla, cinnamon, cloves, nutmeg, maple syrup and milk in a pan.
  • Bring to the boil then cook on a low heat for around 7 minutes.
  • Transfer to a blender and whizz until smooth.
  • Transfer back to the pan to reheat if you like, or pour into mugs.
  • Add a splash of rum or brandy to taste, if desired.
  • Keeps covered in the fridge for up to a few days - can be enjoyed hot or cold. Reheat in the microwave or in a pan on the hob (stove).

Video

Notes

I add just a very small amount of each of the spices as I personally don't like it too strong, but you can really add as little or as much as you want to taste.
Nutrition Facts
Vegan Eggnog (Gluten-Free)
Amount Per Serving
Calories 233 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g10%
Sodium 314mg13%
Potassium 210mg6%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 14g16%
Protein 5g10%
Calcium 316mg32%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

 

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    Recipe Rating




  1. Anonymous

    April 30, 2018 at 8:54 pm

    5 stars
    Love how easy this is!

    Reply
    • Rhian Williams

      April 30, 2018 at 9:53 pm

      Thank you!

  2. Silpa

    November 27, 2018 at 6:20 am

    5 stars
    Looks amazing.Can't wait to try.

    Reply
    • Rhian Williams

      November 27, 2018 at 2:29 pm

      Thank you so much!

  3. Paula

    November 30, 2018 at 1:34 am

    5 stars
    Can I use soy milk?

    Reply
    • Rhian Williams

      November 30, 2018 at 12:32 pm

      Yes!

  4. Jackie

    December 10, 2018 at 1:02 am

    5 stars
    I just made this and it’s delicious. And easy. I eyeballed everything but Im still curious how much of the spices you add. Thanks for this recipe!

    Reply
    • Rhian Williams

      December 10, 2018 at 2:11 am

      Thank you so much, so glad you liked it! I add just a very small amount of each of the spices as I personally don't like it too strong, but you can really add as little or as much as you want to taste. I'll add this to the recipe notes to clear up any confusion. Thank you so much for your feedback!

  5. Jessica

    December 26, 2018 at 2:33 am

    5 stars
    Delicious, quick and easy to make and was even a hit at the Christmas table with my non-vegan extended family members!

    Reply
    • Rhian Williams

      December 26, 2018 at 8:43 am

      Yay thank you so much!

Newer Comments »

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A collage of two vegan eggnog photos
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Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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