When you want some really good eggnog, but without the eggs, the dairy, and all the sugar, this recipe will be your friend. Better yet, it will be your BFF perhaps, because it's pretty much instant -- just blend, boom, and done.
A couple of years ago I saw a recipe using eggnog shared on Facebook, and realized I haven't had eggnog in ages. Of course, leave it to the girl who can't have sugar, milk, or eggs to suddenly crave something that consists pretty much solely of that... :)
Some years before that I tried a vegan soy eggnog from the store -- it was a high quality version from a health food store, tasted good, but cost a fortune and that big jar of it was more of a one time luxury. Somehow seeing that one particular recipe re-ignited my interest in eggnog again. I went back to the shops, but to my disappointment couldn't find a single version I could actually consume... I rushed home and decided to improvise instead.
The improv version turned out better than the original according to my non-dairy-free friends who were over to sample it -- though they might have been on a bit of a sugar high while sampling, since I also stuffed them full of cake and miscellaneous Christmas cookies ;) But everyone enjoyed this a fair bit, myself included.
By the way, a random factoid: I actually stopped drinking eggnog long before I went dairy-free. One day someone enlightened me that eggnog is made with eggs -- am I the only one who never realize that?! *facepalm* The thought of drinking an egg, even though I was eating them at the time, was just incredibly bizarre. That was the end of eggnog for me! But turns out, as you'll see when you give this version a try, you can easily make a good nog without them -- the trick is actually just the nutmeg and cloves -- the things that give the traditional drink its special flavor.
Simple Dairy-Free, Egg-Free Eggnog
This eggnog recipe is a wholesome vegan spin on the traditional drink. Made without dairy, eggs, refined sugar, and free from soy and coconut -- the common commercial alternatives.
- 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
- 1 tsp pure vanilla extract
- ¼ tsp nutmeg (optional: + more for sprinkling)
- ⅛ tsp cloves
- ⅛ tsp salt
Instructions
- Place cashews in a glass bowl and cover with very hot water. Allow cashews to soak for about 10 minutes, then strain and discard water (this is to soften them quickly. If you want to keep the recipe raw, pre-soak cashews for at least an hour in room-temp water)(Note: if your dates are hard, soak them along with the cashews).
- Place all ingredients in a high speed blender and process on high for a few minutes until consistency is very smooth and everything is blended together.
- Serve warm (it'll be warm-ish from the blender), sprinkled with a dash of nutmeg on top, or chill and enjoy cold later (you can also add a few ice cubes to the blender to have a chilled version right away). Enjoy!
Notes
Feel free to add 1-2 tablespoon rum or rum extract for that kind of 'nog...
P.S. If you’re looking for more vegan & gluten-free Christmas desserts and treats, check out this collection of recipes:
Marie says
I love this non-diary eggnog! It was nice and
creamy . You must try it!
Audrey says
Thanks for the lovely feedback, Marie. So glad you liked it! :)
Sophie's Foodie Files says
I made your delicous special egg-free eggnog & loved it! MMM!
Audrey says
So glad you enjoyed it, Sophie! Thanks for the feedback :)
Jonathan says
Made this last night - it was incredible!
Audrey says
Thanks so much for the feedback, Jonathan -- so happy you liked it :)
Melissa says
This looks so creamy and delicious! I absolutely LOVE eggnog! :)
Audrey says
Thanks Melissa :) Me too.
Cindy says
This looks amazing! I dislike the store bought vegan nog, so I can't wait to try your recipe!
Audrey says
I totally hear ya. Enjoy it! :)
Amy says
This is my kind of eggnog :)! Love it Audrey!
Audrey says
Thanks Amy :)
Janel says
Audrey, this is better than traditional eggnog and so quick to make!
Audrey says
Thanks Janel -- glad you liked it :) It does come together very quickly.
lisa says
hi, did anyone have some experiences on how long this will keep in the fridge - or freezer (and if it freezes well?)
Audrey says
Hi Lisa. It'll keep in the fridge for 2-3 days (though might separate a little, in which case just give it a stir or a shake (if in bottle). It freezes well too, and can also be made into pops.
Jenna says
Aaah!!! So so so excited to try this! I’m pregnant and cannot have raw eggs and this holiday season i have been craving egg nog and also sadly disappointed to find all the brands in the store have raw eggs. Thanks for sharing!!! ?
Audrey says
You're welcome, Jenna. Enjoy it :)
Raia says
Hey Audrey! Just stopping by to let you know I'm sharing this recipe as part of a Savoring Saturdays special. :) Thanks so much for sharing with us - hope to see you back again in the new year! :)
http://raiasrecipes.com/2014/12/gluten-free-holiday-drinks-cookies.html
Audrey says
Awesome. Thanks so much, Raia! Hopping over to have a look at your features now :)
Laura BakinginPyjamas says
Having just made and tried regular eggnog for the first time I'm now a fan. This refined version sounds just as yummy. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Audrey says
Thanks so much, Laura! I remember my first time trying eggnog -- it sounded so weird, but turned out to be absolutely delicious and I was an instant fan too :)
Natalie says
I was inspired by this recipe as I love eggnog too but haven't had it for a few years. To make this nut-free, I replaced the cashews with a Japanese sweet potato and used coconut milk.
When baked, the Japanese sweet potato is only mildly sweet, a bit dry and fibrous.
I used a little bit of white sugar instead of brown sugar or dates to keep the light eggy colour, and boosted the sweetness with stevia. I added the coconut milk to offset the dry texture, and a food processor made it all smooth instead of fibrous.
The final eggnog was creamy and thick with an almost-egg-like, smooth mouth feel.
We loved it with and without rum, warm or chilled. This recipe is a keeper!
Audrey says
That sounds really good! :) So glad I got you inspired to make this. I was pretty surprised at how easy it is to replicate eggnog -- for some reason I just assumed mentally that it's off limits so I haven't had it in years and it didn't even occur to me to give something like this a try until recently, and I was really amazed at how easily it came together!
I think other things that can help add texture without the nuts could be a frozen banana or warmed coconut butter {not oil}. I haven't tried those yet , but I have a good feeling they'd work well. The Japanese sweet potato sounds really interesting though -- I would have never thought of trying it, but I can totally see how it would work well in something like this.
Audrey says
And here's the long awaited recipe: Gluten-Free Vegan Mincemeat Pie :)
Shirley @ gfe & All Gluten-Free Desserts says
You sure didn't waste any time creating this phenomenal recipe, dear! Can't wait to try it after this weekend's busyness! Both Son and I are going to love this recipe so, so much! We miss our egg nog. I'm wondering how this recipe exactly gets its eggy flavor, but I guess the cashew richness, thick consistency, and nutmeg, etc. supply all one needs. ;-)
Thanks, Audrey!
Shirley
Audrey says
So sorry for the super late response here, Shirley! I just discovered my site has been throwing a whole lot of genuine comments into the spam folder and I just noticed them all in there today! : /
Yeah, I couldn't wait to get crackin' on that eggnog straight away -- so glad it came together so quickly and easily too! And yes, the "egginess" comes from the cashew thickness and the overall combination of flavors. I hope you and your son got to enjoy some eggnog out of all the wonderful recipes you featured on GFE! -- so many ways to enjoy this delicious drink! :)
Vera says
Oh I really wish I had cashews in my pantry right now! I could drink egg nog all year long. I am off dairy now so it's great to see this. I've been using almond milk at home to make lattes, so I wonder if this will froth as well. Then I can have egg nog lattes! yum!! Thanks for this Audrey!
Audrey says
Thanks so much, Vera! I hope you get some cashews soon ;) It was a real treat. About the latte -- I think this might be a little too heavy to froth into a foam like a real latte because of the cashews, but you could easily add it to some coffee and froth lightly to combine and I'm fairly positive it'll taste great {just might not be as light as the Starbucks latte version}. That actually sounds pretty good! {I'd make some now if it wasn't 11pm... ;) }