When you crave rich, spiced eggnog but want it without eggs, dairy, or refined sugar, this recipe is an instant favorite. It’s quick, simple, and creamy — just blend and enjoy.
A few years ago I spotted an eggnog recipe on social media and realized I hadn’t had eggnog in ages. Of course, I’m the one who avoids sugar, milk, and eggs, so craving a drink that’s traditionally built on those ingredients felt ironic — but also inspiring.
Some years earlier I tried a store-bought vegan eggnog. It tasted nice but was expensive and felt like a one-time indulgence. After seeing that recipe online, I searched the shops for something I could actually drink and came up empty. So I came home and improvised.
The improvised version turned out to be a hit — even my non-dairy friends loved it. It has the nostalgic spiced flavor of traditional eggnog without any of the usual allergens. The secret is keeping that classic mix of warm spices — nutmeg and cloves — which give eggnog its signature taste.
Fun little confession: I stopped drinking eggnog long before I stopped eating eggs. One day someone told me eggnog actually contains eggs — which I had never realized — and the idea of drinking something containing raw egg put me off completely. This plant-based version proves you can have a great nog without eggs; just focus on the spices and a creamy base.
Simple Dairy-Free, Egg-Free Eggnog
This is a wholesome vegan take on classic eggnog. It’s made without dairy, eggs, refined sugar, soy, or coconut — a lighter, allergy-friendly version that still delivers the familiar creamy, spiced flavor.
- Author: Audrey @ Unconventional Baker
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: 2 cups
- Category: Drinks
- Method: No-Bake
- Cuisine: Dessert
Ingredients
- ½ cup raw cashews
- 1 ½ cups unsweetened almond milk
- 5–6 soft pitted medjool dates (adjust to taste)
- 1 tsp pure vanilla extract
- ¼ tsp nutmeg (plus extra for sprinkling)
- ⅛ tsp cloves
- ⅛ tsp salt
Instructions
- Place the cashews in a glass bowl and cover with very hot water. Let soak about 10 minutes, then drain. This short soak softens them quickly. (If you prefer a raw version, pre-soak cashews for at least an hour in room-temperature water.) If your dates are hard, soak them with the cashews.
- Place all ingredients in a high-speed blender and process on high for a few minutes until very smooth and creamy.
- Serve warm — it will be slightly warm from blending — with a dash of nutmeg on top. Or chill and serve cold later. To drink immediately chilled, add a few ice cubes to the blender before blending.
Notes
If you want an adult version, add 1–2 tablespoons of rum or a drop of rum extract for that classic boozy nog flavor.
