Festive and Creamy Oat Milk Eggnog Recipe (vegan)

Homemade Vegan Eggnog for Christmas

When I became vegan, I decided to try making oat milk eggnog. I used to LOVE enjoying a rich glass of Pennsylvania Dutch with my parents on Christmas. As a south Lousiaianian, I also used to drink eggnog daiquiris… because Louisiana. I, of course, felt like crap after drinking these things. lol.

I could drink this eggnog for breakfast; it’s so good and quite healthy, too.

I love that there are only a few simple and healthy ingredients in this recipe, and this eggnog still has all the delicious and creamy thickness of real eggnog. This recipe is not alcoholic, but if you want that, all you have to do is add a shot of bourbon to your glass.

How to Make Homemade Oat Milk Eggnog (Vegan)

This is a ridiculously easy recipe. Do you have a blender and an hour to spare for soaking cashews? Well, then you can make this recipe!

As long as you use RAW cashews and follow all the directions, you cannot mess up this recipe. Using raw cashews is very important. If you try to use roasted cashews, it will come out chunky with a terrible texture.

Traditional Vanilla and Nutmeg Oat Milk Eggnog

There are a lot of spice variations in eggnog recipes, so I went with a traditional flavoring.

Traditional eggnog has a rich nutmeg and vanilla flavor. I added a bit of cinnamon, but the prominent flavor is vanilla and nutmeg. You can add a tiny bit of ground clove if you like a little more “spice”.

Other Festive Holiday Recipes to Try:

• Healthy and Easy Gluten-Free Ginger Molasses Cookies
• Sourdough Fermented Gingerbread Cookies

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Festive and Creamy Oat Milk Eggnog Recipe

Enjoy festive and creamy eggnog this Christmas, but make it dairy free and vegan with my delicious oat milk eggnog recipe.

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• Prep: 5 minutes
• Total Time: 5 minutes

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Ingredients

• 1 cup raw cashews, soaked and drained
• 2 cups oat milk
• 1 cup water
• 3 tablespoons maple syrup
• 2 medjool dates, pitted
• 1 tsp vanilla extract
• 1 small pinch of salt 
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon

Garnish

• cinnamon sticks
• vegan whipped cream

Instructions

1. Measure out and prepare all your ingredients.
2. Add all the ingredients to your blender. 
3. Blend on low-medium until smooth. Use a spatula to scrape down any splatters, and blend again to ensure there are no chunky cashew pieces. 
4. Pour into cups, top with vegan whipped cream and a sprinkle of nutmeg.

Notes

• to soak cashews, soak in hot water for one hour
• add a shot of bourbon for fun, if you’d like 

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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