Photo of a glass of eggnog topped with cinnamon against a marble background decorated with cranberries

Vegan Eggnog (GF)

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


  • 50 g (1/3 cup) cashew nuts
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 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)


  • 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)


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.


Calories: 233kcal | Carbohydrates: 22g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Sodium: 314mg | Potassium: 210mg | Fiber: 1g | Sugar: 14g | Calcium: 316mg | Iron: 1.7mg