Drinks

December 2, 2021

Plant-Based Eggnog (Cashew-Free, Coconut-Free)

A vegan twist on the classic holiday drink, this plant-based eggnog is a delicious winter beverage. This allergy-friendly recipe is egg-free, gluten-free, dairy-free, cashew-free, and coconut-free.

Plant-Based Eggnog in Pitcher

I've always loved eggnog, even before I was allowed to drink it. It always smelled amazing and it looked so thick and creamy. Since becoming plant-based, of course I want a delicious thick and creamy drink for myself.

When I looked through some vegan eggnog recipes that others have made, I noticed that most of them were not very allergen-friendly. Many vegan eggnog recipes, while being egg-free and dairy-free, had ingredients like cashews and coconut. Personally, I am sensitive to cashews when I have them in large volumes. And I have friends who are allergic to coconut.

So my goal with this recipe was to come up with a vegan eggnog that people with food sensitivities and allergies could enjoy.

Oh, and did I mention that the drink still tastes amazing? I said allergen-free, not flavor-free :)

Plant-Based Eggnog (Cashew-Free, Coconut-Free)

What makes this Plant-Based Eggnog so delicious? (even though it's allergy-friendly)

The key to any eggnog is texture. If the texture is thick and creamy then the entire drink is a million times better.

Three ingredients in this recipe create texture: walnuts, oat milk, and dates.

Walnuts. Many vegan eggnog recipes use cashews to create that creamy delicious texture. I chose walnuts because they still have a pretty neutral flavor like cashews. They also happen to be very nutritious. In this recipe we'll soak the walnuts so they become soft and silky - easily blendable!

Oat Milk. Out of all the non-dairy milks out there, I find oat milk to be the creamiest.

Dates. Instead of using liquid sweetener, dates provide some extra bulk, resulting in a super creamy nog.

Plant-Based Eggnog (Cashew-Free, Coconut-Free)

Why I love this Allergy-Friendly Plant-Based Eggnog

  • Allergen-free — this eggnog is vegan, dairy-free, egg-free, oil-free, gluten-free, sugar-free, cashew-free, and coconut-free (but not free of flavor!!)
  • Thick and creamy  — IMO eggnog isn't delicious if it's not creamy. And this one definitely is!
  • Festive drink — what's a holiday party without some eggnog? I love whipping this drink up for the Christmas season

Plant-Based Eggnog (Cashew-Free, Coconut-Free)

Ingredient Notes & Substitutions

  • Oat Milk: I recommend using oat milk since it is so creamy, but any non-dairy milk will work here. If you aren't sensitive to coconut, you could also use coconut cream.
  • Walnuts: As I mentioned above, walnuts are an allergy-friendly alternative to cashews. If you aren't sensitive to cashews, feel free to use them in place of the walnuts.
  • Dates: for the silkiest drink, use medjool dates - they are the softest and sweetest!
  • Vanilla
  • Spices: cinnamon, nutmeg, & salt.
  • Bourbon: this is optional. For a tasty creamy drink you can enjoy anytime, omit the alcohol. Or kick things up a notch with a splash of your favorite whiskey!

Plant-Based Eggnog Ingredients

How to make Plant-Based Eggnog

Step 1. Soak the walnuts and dates in boiling water for at least 30 minutes.

Step 2. Drain, then blend the dates and walnuts with the milk, vanilla, cinnamon, nutmeg, and salt.

Step 3. If desired, stir in the bourbon. Serve and enjoy!

Serving Tip: dip the rim of your glass in water and then in cinnamon for a rim of cinnamon around the glass.

Plant-Based Eggnog poured into glass

Frequently Asked Questions

Do I have to add bourbon?

Nope! You can make this drink without alcohol and it will still taste amazing.

You could also experiment with adding other whiskeys or even other liquors. Personally, I think a good rye would taste incredible in this drink.

What equipment do I need?

Something that blends. You could use a blender, food processor, immersion blender, etc.

How to make nut-free vegan eggnog?

I recommend using a combination of ground flaxseed, sunflower seeds, and pumpkin seeds. Soak the sunflower and pumpkin seeds along with the dates and then add in the flax when you blend everything. Allow the mixture to sit for a few minutes after blending for the flax to create a gel.

Recipe Prayer

Thank you God for winter treats that everyone can enjoy. Help us to be present in this season that celebrates You. Amen.

Plant-Based Eggnog (Cashew-Free, Coconut-Free)

Related Recipes

Looking for other festive drinks? Try this Plant-Based Snickerdoodle Latte or this Vegan Peppermint Mocha!

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Plant-Based Eggnog (Cashew-Free, Coconut-Free)

A vegan twist on the classic holiday drink, this plant-based eggnog is a delicious winter beverage. This allergy-friendly recipe is egg-free, gluten-free, dairy-free, cashew-free, and coconut-free.

Author:

Elizabeth

Serves:

3

Prep:

35

min

cook:

0

min

total:

35

min

Ingredients

  • 3 Cups Oat Milk
  • 1/2 Cup Walnuts
  • 2 Pitted Medjool Dates
  • 1 Teaspoon Vanilla
  • 1/2 Teaspoon Cinnamon
  • 1/4 Teaspoon Nutmeg
  • Pinch Salt
  • 3 Ounces Bourbon (optional)

Instructions

  1. Soak the walnuts and dates in boiling water for at least 30 minutes.
  2. Drain, then blend the dates and walnuts with the milk, vanilla, cinnamon, nutmeg, and salt.
  3. If desired, stir in the bourbon. Serve and enjoy!
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography