Who says nog needs eggs—or booze—to create a little holiday magic? This luscious, plant-based version proves that festive indulgence can be every bit as creamy, cozy, and crave-worthy as the original—without the heaviness or sugar crash that usually follows.

Easy Vegan Eggnog Made with Cashews and Dates

Forget the eggs and dairy—this vegan eggnog recipe gets its rich, creamy texture from raw cashews blended to perfection. Dates add natural sweetness with hints of caramel, while vanilla, nutmeg, and cinnamon bring that nostalgic holiday flavor you love.

Healthy Plant-Based Holiday Drink Everyone Will Love

This dairy-free eggnog is as wholesome as it is delicious. Packed with real, nutrient-rich ingredients, it’s a healthier holiday drink that satisfies without the guilt. Perfect for anyone looking for a plant-based dessert drink or festive beverage that’s both indulgent and nourishing.

How to Serve Vegan Eggnog for the Holidays

Serve it warm and cozy with a sprinkle of cinnamon or chilled and frothy over ice. Whether it’s part of your holiday brunch, a festive night by the tree, or a treat for guests who are new to vegan recipes, this nog delivers comfort and cheer in every sip.

Celebrate the Season with a Creamy Dairy-Free Nog

Raise your mug (or mason jar!) to a season filled with comfort, compassion, and creamy vegan goodness. This easy holiday drink recipe proves that plant-based traditions can be just as festive—and even more delicious—than the classics.

Other whole food plant-based recipes you might like:

Print Recipe

Vegan Holiday No-Egg Nog

Who says nog needs eggs, or booze, to create some holiday magic? It may sound counterintuitive, but this creamy, dreamy blend is proof that festive indulgence can be plant-based, wholesome, and wildly delicious. Cashews lend their silky richness, sweetened by caramel-like dates, and a dash of nutmeg wraps it all in cozy nostalgia. It’s the kind of treat that makes you want to clink mugs and toast to the season.

Prep Time5

Cook Time6

Total Time6 5

Servings: servings

Calories: 373kcal

Author: Hannah Kaminsky

Ingredients

1/2 cup raw cashews soaked overnight or at least 6 hours
2 cups plain, unsweetened non-dairy milk
3-5 Medjool dates
2 teaspoons pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon kala namak (optional)
1/4 teaspoon ground turmeric (optional, for color)
1/4 teaspoon ground nutmeg plus more to taste

Instructions

Thoroughly drain the cashews before placing them in your blender. Add the non-dairy milk, 3 pitted dates, vanilla, cinnamon, kala namak, and turmeric (if using), and nutmeg. Blend on high speed until smooth, making sure all the nuts and dates are completely puréed. This should take at least 1 – 4 minutes, depending on how powerful your machine is.
Taste the nog and add more dates if you’d prefer a sweeter drink. Blend again until the mixture is smooth.
Either chill before serving, storing the mixture in the fridge for up to 2 days, or pour into glasses right away to enjoy it at room temperature or slightly warm. Top with an additional sprinkle of nutmeg for extra holiday cheer.

Notes

Serving suggestions: Though amazing straight out of the blender, you can take your nog to the next level by topping it with your favorite vegan whipped cream.

I simply can’t get enough nog. I like to make big batches to enjoy leftovers in a wide range of other recipes, like oatmeal, rice pudding, French toast, pancakes, and ice cream, just for starters.

Notes: Kala namak, AKA “black salt,” is what gives many vegan egg dishes that distinctive sulfurous taste. You can find it online or in Indian specialty stores. Feel free to omit or substitute regular table salt if you’d prefer a less eggy overall flavor.

Any non-dairy milk works here, but for the best results, I’d recommend something with a bit more body, like oat milk or soy milk.

If your blender isn’t quite up to the task, you can swap the whole cashews for 1/3 cup raw cashew butter and use 2 – 4 tablespoons maple syrup instead of dates.

If you’re missing the taste of a boozier, traditionally spiked version, try adding a few drops of rum extract while blending.

Nutrition

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Sue Stokes on December 23, 2025 at 11:11 am

Why does the eggnog recipe say cook time 6 hours? I don’t see anything that involves cooking or waiting hours (unless you want it chilled)
- Andrea Djafri on December 26, 2025 at 9:28 am
  
  It is because you need to soak the cashews for 6 hours or overnight to soften them before blending.
Allison Pritts on December 24, 2025 at 9:26 pm

Sue, i think it is because the cashews need to be soaked for 6 hours before you puree them.
- Andrea Djafri on December 26, 2025 at 9:29 am
  
  exactly

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