Vegan Eggnog [Immersion Blender]

This is a deliciously creamy eggnog that vegans can enjoy during the holidays.


  • (14 ounces) light coconut milk [or soy milk]
  • 65 g (½ cup) raw cashews
  • 60 ml (¼ cup) cold water
  • 45 ml (3 Tablespoons) maple syrup [or date syrup]
  • (½ teaspoon) ground cinnamon
  • (¼ teaspoon) ground nutmeg
  • (¼ teaspoon) ground cloves


  1. Soak cashews overnight or for at least 1 hour.
  2. Place ingredients in the Vitamix Immersion Blending Jar or appropriately sized container.
  3. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
  4. Start the blender on its lowest speed, then quickly increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 60 seconds or until desired consistency is achieved
  5. Chill eggnog thoroughly to allow flavors to combine. Stir before serving adding a sprinkle of ground nutmeg on top immediately before serving.

Chef's Notes

  • Add 2 oz of brandy, cognac, or bourbon for a spiked version.
  • Soy milk can be substituted for the coconut milk for another vegan variation of this recipe.