Secretly Vegan Eggnog Recipe (Dairy Free, Nut Free)
Truly the best vegan eggnog recipe you’ll ever have! You don’t need a blender, nor soaked cashews either. This cashew free, dairy free, and egg free eggnog tastes identical to the Christmas classic nog and is super EASY, creamy, thick, sweet, and full of warming nutmeg!
A classic Christmas and holiday drink- veganized!
This creamy and sweet vegan eggnog tastes just like the Christmas classic- actually undetectably so!
Trust me, I was eggnog obsessed as a kid (and before I went plant-based), and this dairy free egg free version tastes identical to real eggnog.
I was actually speechless, because I had just about given up on finding a store-bought egg free eggnog that tastes just as good as the classic. But impossible is just an opinion, right? 😉 (wise words from Paulo Coelho)
This vegan eggnog is entirely dairy free, egg free, easily nut free if needed (yes, no cashews in here!), yet is just as thick and creamy and rich as the classic. And the best part? Since we’re not using cashews, nor dates here, we don’t need to blend or drain anything. Simply whisk everything together, heat, and serve!
Homemade eggnog is always the best route, and this vegan eggnog is truly so easy, you won’t even be tempted to buy the store bought version!
The best part? You can even use it in recipes, like this amazing vegan eggnog cake and vegan eggnog cinnamon rolls!
What does eggnog taste like?
Personally, I’ve always felt that eggnog tastes like chilled and melted creamy ice cream! It’s full of nutmeg and very sweet, but trust me it’s so delicious.
Since this is a vegan eggnog, we’re making this classic Christmas drink egg free. Now, some people find the taste of nutmeg very strong, which is why I like to add in a bit of cinnamon as well.
What is vegan eggnog made of?
Well, certainly not much of the traditional ingredients.
Traditional eggnog consists of heavy cream, eggs, whole milk, sugar, and nutmeg (and of course, bourbon!).
However, we’re making a nearly identical version of the classic, only veganized (and nut free!). To make a vegan eggnog, you’ll need:
- Oat milk: I recommend oat milk or coconut milk from the can. The reason being is that you want a very creamy consistency, and you will not get that from the refrigerated section almond and coconut milks. Oat milk, however, is naturally very creamy and thick, which is why you should really try to use it here. For oat milk brands, I recommend Forager Project. Forager Project does contain cashews, though, so if you’re nut free, then you can make your own or use coconut milk.
- Sweetened condensed coconut milk: this helps with the natural sweetness and thickness of egg free eggnog. I like Nature’s Charm or Edward & Sons, but you can also make your own!
- Coconut sugar or maple syrup: for sweetness! You can also sub in granulated sugar.
- Arrowroot powder: this helps the dairy free eggnog thicken up. Make sure that your arrowroot powder is not expired and that you’ve stored it correctly- if not, it won’t activate properly! You can also swap in cornstarch here.
- Nutmeg, Cinnamon, & Vanilla: Nutmeg is what gives this vegan eggnog the classic eggnog flavor, but we also use a few other spices to really tie the flavor profile together. This dairy free eggnog recipe includes cinnamon as well as ground nutmeg, but it’s not common. I personally love it, but if you want a traditional traditional eggnog, then omit the cinnamon! Definitely keep the vanilla though. You can even use vanilla paste, like from Rodelle.
Many veganize eggnog by using whole cashews as the thickener. We kept this vegan eggnog easily made nut free by omitting the cashews and swapping in super thick and creamy sweetened condensed coconut milk and arrowroot powder.
If you’d like to make an alcoholic vegan eggnog: You can easily make this a more traditional vegan eggnog by adding brandy, dark rum, or cognac.
How to make secretly vegan eggnog (overview)
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
Here’s an overview on how to make this vegan eggnog (which is quite similar to the traditional!)
- Whisk together the oat milk with the remaining ingredients.
You don’t need to heat nor boil anything here, so your stove should be off. Combine everything in the sauce pot, NO HEAT, and whisk vigorously. This helps break up the clumps of arrowroot starch, and prevents the clumps of arrowroot from cooking and creating goop.
- Heat the vegan eggnog.
Turn your stove top on and heat right before the boiling phase. You’ll notice little bubbles appear right before the oat milk boils. Then whisk on low heat until it thickens.
- Remove from heat.
- Allow the vegan eggnog to cool for a few minutes before pouring into a glass bottle and storing in the fridge.
- Chill in the refrigerator.
You’ll need to chill the eggnog in the refrigerator for a 2-3 hours. Then serve!
I personally enjoy this vegan eggnog alcohol-free. If you’re adding in the alcohol, you can stir it in right when you serve it! I also love to steam the eggnog and make a vegan eggnog latte.
Vegan Eggnog Tips
- Make sure that the arrowroot powder is still active: if the arrowroot powder isn’t stored properly or is expired, then it won’t work in the recipe. You can also swap in cornstarch here if you don’t have arrowroot powder, but the same rule applies!
- Sift in the arrowroot powder while stirring: this will ensure that the arrowroot powder doesn’t clump up!
- Serve warm or cold: traditionally, eggnog is served cold, so I like to serve this vegan eggnog chilled as well (plus it thickens up even more once you’ve chilled it!), but you could absolutely use this for a vegan eggnog latte!
- Use this vegan eggnog in a vegan eggnog cake! One of my favorite holiday treats is this vegan eggnog cake, and homemade dairy free eggnog works wonderfully in it!
- Only use a thick dairy free milk: The ones I specifically recommend are oat milk (such as homemade or Forager Project- that’s my fave! That one does contain cashews though, so if you need cashew free check out the other options), soy milk, or coconut milk. Please do not use store bought unsweetened almond milk in the refrigerated section, as it won’t be thick enough.
You are just going to love this super easy homemade vegan eggnog recipe as much as I do! If you make it, be sure to let me know how it goes down below in the comments section, as well as giving it a rating.
As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!
Happy homemade eggnog making!
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!Print
Secretly Vegan Eggnog Recipe (Dairy Free, Egg Free)
- Prep Time: 1
- Cook Time: 15
- Total Time: 16 minutes
- Yield: 6 1x
- Category: Drinks
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Truly the best vegan eggnog recipe I’ve ever had! This cashew free, dairy free, and egg free eggnog tastes identical to the Christmas classic nog and is super creamy, thick, sweet, and full of warming nutmeg!
- 2 cups oat milk*
- 2 tbsp sweetened condensed coconut milk or oat milk
- 1/4 cup coconut sugar or 2-4 tbsp of maple syrup (depending on desired sweetness)
- 1 tbsp arrowroot powder
- 2 tsp nutmeg
- 1 tsp cinnamon
- 2 tsp vanilla extract
- Please read through all instructions before beginning.
- Prep: Measure out all ingredients.
- Whisk: In a large pot on the stove, whisk together all of the ingredients until combined. Vigorously whisk until there are not more clumps of arrowroot starch.
- Heat: Then turn the stovetop heat on to medium-high, and heat the vegan eggnog until right before it boils. You should see a few bubbles appear at the top. Reduce the heat to low, and whisk until it thickens, about 3-4 minutes.
- Cool: Remove the eggnog from the heat and allow the eggnog to cool for 5 minutes. Then carefully pour the eggnog into an airtight glass and store allow the mixture to cool until it’s not warm anymore. Then you can place the eggnog safely in the fridge to chill for 1-2 hours.
- Enjoy: Serve with or without alcohol and enjoy!
Oat milk: I recommend oat milk (either homemade or store-bought, such as Forager Project), soymilk (personally recommend Forager project for this!), or coconut milk from the can. The reason being is that you want a very creamy consistency, and you will not get that from the refrigerated section almond and coconut milks. Oat milk, however, is naturally very creamy and thick, which is why you should really try to use it here. For oat milk brands, I recommend Forager Project. Forager Project does contain cashews, though, so if you’re nut free, then you can make your own or use coconut milk- both work wonderfully!
Alcohol options: I personally don’t drink, but if you’d like to make this more like a traditional eggnog, you can add in your preferred alcohol! Many liquors are actually naturally vegan too. You can use bourbon, dark rum, brandy, or cognac.
- Serving Size: 1/2 cup
- Calories: 125
- Sugar: 19 g
- Sodium: 108.2 mg
- Fat: 2.9 g
- Saturated Fat: 0.9 g
- Carbohydrates: 22.6 g
- Fiber: 0.6 g
- Protein: 1.8 g
- Cholesterol: 3.9 mg
Keywords: vegan eggnog, vegan eggnog recipe, egg free eggnog, dairy free eggnog recipe
Very easy – I made it as written, including the brand of oat milk.
I would omit the cinnamon next time (just personal preference after trying it as written) and I’m not totally sure about the arrowroot thickening – it reminds me more of an attempt at gravy. We used 2T maple syrup and I would start there or less as it was plenty sweet especially if you are going with no alcohol.
Let me begin with what I made has little resemblance to your recipe. I used it because I wanted a cooked recipe. Things I can say. If a person wants a thinner consistency over all use almond milk. I also used silken tofu in place of coconut milk. Which is what I prefer. Even when I drank regular eggnog I would cut it with milk. Spiced rum in the cooked recipe tastes good. I didn’t use coconut milk because I didn’t want coconut flavor. However I am going to remake this for summer as written with the coconut milk and serve it like a frozen cocktail with spiced rum. Finally I added cardamom it’s my favorite spice
Thank you for the recipe. You helped me begin my eggnog making adventures!
This is the BEST vegan egg nog I have ever had! Actually, dairy or no dairy it is the best, Thank you!
Oatly Oat Milk is the perfect choice especially the ‘full fat’ version for the nog. I am addicted to Oatly so would have used it regardless and was looking for a recipe that featured it, so was delighted to find yours.
Thank you again and Cheers from my home to yours, Christmas 2021
It became the perfect consistency!
I accidentally put tablespoons of nutmeg instead of teaspoons. I was wondering why it seemed like too much haha. It still tasted great! Thank you
I’m so happy to hear it! Enjoy!!
Absolutely amazing. Thick. Creamy. Delicious.
True vegan nog vs. the sweetened white liquids I’ve been grudgingly buying these times of year. I’m going to have to keep a stash of condensed milk in the pantry from here on out.
Did I say thank you?
This is just so wonderful 🙂 Seriously thank you so much for this review!! Those were my thoughts exactly- the store bought is just not cutting it for us!! Enjoy!!
what did you “top” your vegan eggnog with?
It has coconut whipped cream on top 🙂
Very good and easy to make. I used Nextmilk, and decreased nutmeg by half, no cinnamon and just a little more than half tsp vanilla. Topped with coconut whipped cream and a sprinkle of nutmeg.