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Made with cashews, coconut and almonds this vegan eggnog is the perfect blend of rich and creamy. It’s naturally sweetened using dates and is sure to get you in the festive spirit!
Duration2 hrs 5 mins
Cook Time5 mins
Prep Time2 hrs
Servings4 people


  • 1/2 cup almonds soaked overnight
  • 1/4 cup cashews soaked overnight
  • 1/4 cup coconut flakes soaked overnight
  • 3 cups water
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • 2 madjool dates pits removed
  • splash bourbon (optional)


  • Soak almonds, raw cashews and coconut flakes overnight. Or to speed up time, pour boiling water over bowl of mixed nuts and let soak for 1-2 hours. Strain and rise. Add soaked nut mix to blender with water, cinnamon, nutmeg, sea salt and dates. Blend on high for 1 minute.
  • Pour mixture into a nut milk bag and squeeze to strain the milk. (Alternatively you can use a thin tea towel, old t-shirt or pair of tights). Continue to squeeze, moving your hands around the bag to allow new areas to be milked, until you can no longer milk anymore liquid.
  • Pour the freshly squeezed egg nog from your bowl back into your blender (this allows for easy transfer into a bottle). Transfer the egg nog into an air tight bottle and store in the fridge. Serve chilled, or warm for a latte style drink. Optional to add a splash of dark liquor (bourbon, brandy or cognac) for a spiked version.
  • Vegan eggnog will keep in fridge for up to 5 days. Warm in a saucepan for a latte style version. Or serve chilled.

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Hannah is based in Canada however enhanced her cooking skills whilst living in France for four years. Hannah's recipes are intended for everyone to enjoy; whether you’re vegan, or simply trying to incorporate more plants into your diet.