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Vegan No-Egg Eggnog Recipe

I grew up loving eggnog as a kid during the holiday season. The non-alcoholic version is basically like drinking liquid vanilla ice cream with some warm spices. How could any kid not love that!

Now that my metabolism and digestive systems aren't working like they used to (which is for the better health wise), my body has a very difficult time processing any cream or dairy which includes traditional eggnog. 

So I started searching for a vegan version of eggnog and came across a Blue Zones recipe that turned out pretty great. I tweaked the ingredient portions somewhat but overall is pretty close to the original recipe. 

It certainly isn't healthier from a macronutrients perspective given the cashews and coconut cream used in the recipe, but at least my body can digest those ingredients much easier than dairy. 

And the best part is, you just whip it up in a power blender like a Vitamix. No need for heating the cream and eggs like had to be done in a traditional eggnog. Be sure to give this recipe a try this holiday season.


  • 1/2 cup raw cashews soaked for 4-8 hours in 1 cup of water, then drained
  • 1 cup filtered water
  • 1 cup unsweetened plain milk substitute (soy, almond, oat, etc.)
  • 7 oz unsweetened full-fat coconut cream (this is half a can)
  • 2-4 tbsp sugar (go more or less depending on how sweet you like it)
  • 1.5 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (ideally freshly ground - the flavor really is better in this case)
  • 1/8 tsp ground cloves (optional)
  • 1/8 tsp ground cardamom (optional)
  • Add the cashews and water to a high powered blender like Vitamix and blend until smooth (about 1 minute on high).
  • Add the remaining ingredients to the blender and blend for another 30-60 seconds until fully incorporated.
  • Pour mixture into a pitcher or container and refrigerate for 3-4 hours.
  • Shake or stir the no-eggnog before serving and ideally top with more freshly ground nutmeg.