This rich and creamy, 6 ingredient vegan eggnog is ready in only 10 minutes! It's not only naturally-sweetened, spiced just right, and perfect for the holidays and anytime of year, but it's also low in carbs so it's a no guilt keto eggnog too.
Nothing says Christmas and the Holiday season like Eggnog. The rich and thick, creamy warm sweetness--there's just nothing like it.
But for people with egg or dairy-allergies, (and that would include my oldest) eggnog is an elusive drink.
For years I've wanted to make a vegan eggnog that he could have and enjoy. I tried a few recipes, but they never really turned out right. I mean, when my youngest wouldn't drink it, that was my hint that I needed to go back to the drawing board.
Now, however, I think I have one. My son drank it and liked it. LOL.
Now I get to share it with all of you.
What Is Vegan Eggnog Made Of?
Typical eggnog has, well--eggs in it of course. And milk, heavy cream, and lots of sugar and seasonings. That makes it something that my son has never had since he has a life-threatening allergy to both egg and dairy.
Vegan eggnog, however, has coconuts and nuts as its base instead and this one doesn't have sugar in it either, but is sweetened instead with a low-carb sweetener.
What Is the "nog" in Eggnog?
I've wondered that myself. The term "eggnog" is an American term that started around 1775, with the "nog" part meaning "strong ale". You can read more about the history off this drink here.
Is There a Lot of Sugar in Eggnog?
Yes, there is, but interestingly there can actually be even more sugar in homemade eggnog than in store-bought!
That's another really great reason to make your own homemade vegan eggnog and use a low-carb sweetener (or at least not use sugar).
How to Serve and Use this Vegan Eggnog
Typically, eggnog is served cold with some added rum, brandy, or bourbon, but I've seen recipes that use cognac as well. Alcohol is optional but adds a lovely depth to the recipe.
Eggnog is amazing topped with whipped cream (coconut or regular) and some addition ground cinnamon (or other spices). Add a cinnamon stick to the glass for some additional flavor and flair.
There are loads of ways to use eggnog in other dishes as well. You can drizzle it on oatmeal or warm cereals like this Cream of Rice Cereal, serve on top of waffles like these Teff Waffles, or use it as an ingredient in these Eggnog Cookies and Eggnog Pancakes. You can even use it as a creamer in coffee or this Coffee Substitute.
Any leftovers can be stored in the fridge for up to about 5 days. You'll want to shake or stir prior to serving, however, as it will separate.
Coconut Cream / Milk Options:
If you choose to use coconut milk instead of coconut cream concentrate, that will work. If you choose to use Homemade Coconut Milk, just make sure you strain it.
For our everyday coconut milk uses, since we're just using it for baking or in drinks, we don't bother with straining, but for a recipe like this, it's recommended even by my oh-so-busy self.
No Time to Soak Cashews?
As mentioned in the recipe card, you can just soak the cashews in boiling water for 10 minutes instead of the traditional overnight soak, but if you don't even have time for that, and you have a high speed blender like the Vitamix, you can just add a little extra water to the recipe and that will have an almost identical result!
For every 1 cup of cashews, add 8 teaspoons (2 Tbsp and 2 tsp) of water to the blender.
For this recipe, you would add just 1 T and 1 tsp. Easy peasy!
Special Diet Options
Cashew Allergy Options: If you are allergic to cashews, you can try this with only coconut cream, or full fat coconut milk, or you could use almonds instead of cashews. The result will be different, but should still taste delicious.
AIP: Use an additional 1/2 cup of coconut cream, or coconut milk, instead of the cashews. Use an AIP-approved sweetener like honey, maple syrup, or coconut sugar.
Note that in this recipe, as in many, I used Lakanto's sweetener. It works well in so many recipes and you can get 20% off using code wholenewmom.
Vegan Egg Nog (sugar-free & keto)
- 1 can (400 ml) coconut cream or coconut milk. See Recipe Notes for more information.
- 1/2 cup raw cashews
- 1/4 cup non-dairy milk
- 1/4 cup granulated low-carb sweetener
- 1 teaspoon vanilla extract
- 1/8 teaspoon cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- pinch salt
- pinch turmeric (optional--for coloring)
- coconut whipped cream (optional--for topping)
- cinnamon and/or nutmeg (optional--for topping)
- 3/8 cup bourbon, rum, or brandy (optional)
- Soak cashews overnight, or pour boiling water over them and soak for 10 minutes.
- Drain the cashews.
- Place cashews and the remaining ingredients in a high powered blender. You can use a regular blender too, but it will take more blending time.
- Blend until completely smooth.
- Taste and add more sweetener or spices if desired.
- Add alcohol, if using, and reblend.
- Serve over ice, cold or heat in pan to serve warm.
- Top with whipped cream and additional spices, if desired.
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.