This vegan eggnog is spectacular. Typical of North America, sweet and creamy, it’s Christmas in a drink! It is also so delicious and comforting that you will not be able to stop drinking it.

I made my eggnog in 10 minutes with only 6 ingredients. It is an ideal drink to surprise your family and if you want you can also add a little rum or cognac. A delight!



  • 1 lata de leche de coco (400 ml)
  • 1/2 taza de anacardos crudos (65 g)
  • 1/4 taza de agua (65 ml)
  • 3 cucharadas de sirope de arce
  • 1/4 cucharadita de nuez moscada en polvo
  • 1/4 cucharadita de canela en polvo


  1. Soak cashews overnight before or for at least 1 hour. This step is not required, although the eggnog will have a better texture because the cashews will be easier to blend.
  2. Place all ingredients in a blender and blend until smooth. get the desired consistency.
  3. Serve your vegan eggnog cold or at room temperature (I like it cold best) with desserts such as vegan chocolate nougat, vegan chocolate chip cookies, vegan brownie or vegan-bread-pudding. It’ll add a refreshing and comforting touch to your Christmas meal!
  4. Store leftovers in an airtight container in the fridge for 4-7 days. Shake well before serving (it’s normal for the ingredients to separate a bit).


  • To prepare this eggnog you can use another milk vegetable, although I personally like coconut milk for this recipe because it’s creamier.
  • If you don’t like cashews or can’t find them, add more coconut milk or any other soaked dried fruit.
  • You can customize your vegan eggnog with the sweetener that you like the most or the one you have at home, add it little by little until the punch is to your liking. The best alternative to maple syrup is agave syrup.
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