Here’s a delicious dairy-free version of your favorite holiday beverage! Eggless vegan eggnog is a cinch to make with ingredients you already have. You can even make an adults-only version by adding a splash of rum!
A glass of thick, creamy eggnog is a holiday classic. There are literally commercials about it and shelves filled with cartons of it from November to January.
Unfortunately, if you can’t eat eggs or dairy, your options may be pretty limited when it comes to buying eggnog. But that doesn’t mean you have to go without your must-have holiday drink!
Last year, I shared my easy recipe for homemade dairy-free nog. It’s delicious and turned out to be very popular.
But this year, there’s a new twist. I found out that my body hates eggs. Yes, it even hates our delicious free-range fresh eggs from our backyard chickens.
So that original recipe is no longer an option for me – I technically need a vegan eggnog recipe.
Creating An Eggless Version Of A Classic
I looked for an eggless eggnog recipe, but I couldn’t find one with my requirements: a simple recipe without oddball or junk ingredients.
Then I started experimenting with my own recipe for eggless nog. I almost gave up, thinking it couldn’t be done because my attempts weren’t working. But, I waited a few days, gave it one more try, and found the perfect combination of ingredients.
I was so excited that I shoved a glass of my homemade eggless nog at my husband and asked him to try it. I held my breath as Nate took a sip. He looked confused for a minute.
Then, he took another sip (more of a gulp this time) and asked, “How is this NOT regular eggnog? It tastes amazing! You seriously didn’t put any eggs in it?”
Boom! vegan eggless eggnog mission accomplished!
Why This Vegan Eggnog Recipe Is So Perfect
One of the best things about this eggless eggnog recipe is just how simple it is to make. You throw all the ingredients in your blender, blend for 30-60 seconds, and serve. That’s it.
In addition to being easy, it:
- is vegan (egg-free, dairy-free)
- contains no refined sugar (sweetened only with maple syrup)
- uses no fancy ingredients
- is quick to make
- requires no separating eggs, no soaking nuts, etc.
- taste delicious with almond, coconut, or cashew milk (your choice!)
- is “paleo-friendly”
The one ingredient that’s not paleo is the rum extract. If you’re strictly paleo, leave it out, and the eggnog will still taste delicious. But if you want a touch more eggnog flavor, throw it in and enjoy!
By the way, if you aren’t an eggnog fan (or have someone in your family who isn’t), give this homemade hot chocolate mix a try. It’s dairy-free and delicious!
Vegan Eggnog Ingredients Needed
- Almond Milk, Coconut Milk, or Cashew Milk (your choice!)
- Maple Syrup
- Vanilla Extract
- Ground Nutmeg
- Ground Ginger
- Rum Extract – optional (not paleo-friendly)
- Real Rum – optional (I’m not much for alcoholic drinks, but on special occasions like Christmas eve, I do enjoy a small splash of rum in my nog.)
Supplies You Might Need
- Glass Measuring Cup
- Measuring Spoons
- Blender – I love my refurbished Vitamix, but any high-speed blender works well for this recipe.
- Eggnog Glasses
- Large Mason Jars – for storage if you make a big batch!
Vegan Eggnog Video Tutorial
How To Make Eggless Eggnog
This easy recipe for homemade vegan nog takes just 2 minutes to make a batch. It’s light and creamy, and you can make it with your choice of almond, coconut, or cashew milk.
This tasty eggnog is dairy-free, gluten-free, and eggless. Plus, it’s also technically paleo-friendly because it’s made without refined sugar or junk ingredients.
The process is crazy easy because there’s no cooking involved and no risk of scorched milk.
- Gather all the ingredients.
- Put everything in a blender.
- Blend until combined.
- Pour and serve with a dash of spices like cinnamon or nutmeg.
Tips For Making This Easy Vegan Eggnog Recipe
Here are a few points to cover to help ensure it comes out perfectly!
- Canned coconut milk provides the richest flavor, but almond milk is also delicious (and my family’s favorite). Plus, it’s cheaper.
- Choose a type of nut milk without added sugar if you want to be strictly paleo. I prefer Silk (or store brand) 30-calorie almond milk.
- You could alternatively use honey, agave nectar, or even sugar to add sweetness to this recipe, although I think maple syrup has the best flavor.
Eggless Vegan Eggnog FAQs
Here are some questions that I frequently see readers ask about making vegan eggnog. If you don’t see your question answered below, please leave it in the comments!
Can you buy vegan eggnog?
Yes…sometimes. If you would prefer to buy it rather than making it, Milkadamia has a version made with macadamia nuts you can buy on Amazon. It gets good reviews if you’re in a pinch, but I’ve never tried it, so I can’t personally verify how good it is.
Trader Joe’s sometimes sells an almond milk nog version around the holidays too. And, of course, you can always try Whole Foods during the holiday season, but I have only seen dairy-free eggnogs there so far.
What does vegan eggnog taste like?
I’m sure each version tastes different from the other, but this recipe is amazing. It’s meant to taste very traditional and comes out very similar to traditional eggnog. Plus, it’s so creamy that you can’t even tell there aren’t eggs in it!
What alcohol is usually in eggnog?
Traditionally, rum is the alcohol of choice in eggnog. However, if you don’t have any on hand or want to change things up a little, you could also use brandy or bourbon in your vegan eggnog.
I hope you love this allergy-friendly nog this holiday season!
More Delicious Eggnog Recipes
- Eggnog Chia Pudding – (vegan, dairy-free)
- Homemade Dairy-Free Eggnog – (contains eggs)
- Eggnog Log Cookies
Homemade Eggless Eggnog
In just 2 minutes, you can whip up a batch of this delicious creamy vegan eggnog using almond milk or coconut milk!
- Prep Time: 2 mins
- Total Time: 2 mins
- Yield: serves 2
- Category: beverage
- Method: no bake
- Cuisine: American
- 3 cups coconut milk or almond milk
- 2–3 Tbsp maple syrup*
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp allspice
- 1/2 tsp rum extract (optional, not Paleo)
- 9 cups almond or coconut milk
- 1/3–1/2 cup maple syrup
- 1 Tbsp vanilla extract
- 1.5 tsp ground nutmeg
- 3/4 tsp ground ginger
- 3/4 tsp allspice
- 1.5 tsp rum extract
- Put all the ingredients in a blender and blend for 30-60 seconds.
- Serve immediately with a dash of ground nutmeg sprinkled on top.
*For the best most authentic eggnog taste, use the higher amount of maple syrup, but you can use less if you prefer less sweetener.
Store in the refrigerator in a covered container (large mason jars work well) for up to 1 week. Shake to mix the ingredients before serving again.
Keywords: homemade eggnog, vegan, dairy-free, egg-free, holiday beverage, rum
How long will this last in the frigerator?
How long it lasts will depend on the type of milk you’re using. You’ll want to go by whatever the package says once you’ve opened the package.
How thick does it turn out? My husband can’t have dairy or eggs anymore, but he LOVES eggnog. I was going to try oat milk — that’s his favorite of the non-dairy “milks.”
Hi Allison, it’s pretty similar to regular almond milk or eggnog.
Shirley Hulbert says
We really enjoyed this! All the nog flavors and none of the eggs!
Rachel @ Queen Of Constance says
This looks absolutely phenomenal!
I keep meaning to make some dairy-free eggnog, and now I’ll have this recipe to use instead of trying to figure it out for myself.
How long do you think this would last in the fridge for?
I would drink it within 4-5 days. Thanks for the comment, Rachel! 🙂
OMG! This recipe is just amazing, taste just like the eggnog I use to love and SO easy to make! Thanks so much for giving me back something I love and missed! 🙂
Hi. I made this in my ninja blender and after I blended, the top portion was like whipped cream with liquid at the bottom…I used 100% pure coconut milk with no other ingredients listed on the can label. Where did I go wrong?
Hi Mishelle, ninja blenders are powerful so maybe 30-60 seconds was too long for your blender? I’m just thinking out loud because I have used canned coconut milk before without any issues. Hopefully you figured something out! Sorry it didn’t work out for you.
Yum! So quick and easy to make! I use it in my coffee instead of creamer for a sweet holiday time treat! Thanks!
I’m so glad you love this recipe. We do the same! Thanks for the comment and 5 stars! 🙂
My brother is allergic to dairy and eggs, but he used to LOVE eggnog, so I’m going to make this for him over the holidays. 🙂
Teri G. says
This recipe is AMAZING! I tried it with Oatly original Oat Milk and used my Ninja blender. Absolutely perfect. I’ve tried other more complicated recipes… no where near as good. THANK YOU!
I’m so glad you enjoyed it, Teri. Thanks for the comment! 🙂