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Vegan Eggnog

Recipe by The Vegan Zombie on YouTubeAdded 9 November 2026.

15 minutes to prep, 10 to cook. A creamy, dairy‑free eggnog made from cashew milk, banana, and warm spices. This vegan twist delivers the classic holiday flavor with a silky texture, perfect for festive gatherings or a cozy night in.

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Method

  1. Soak 2 cups of raw unsalted cashews in 2 cups of water for about two hours.

  2. Drain and blend the soaked cashews with the soaking water until smooth.

  3. Add two more cups of water and blend again to reach a creamy consistency.

  4. Add dates, vanilla extract, vegan heavy cream, frozen banana, turmeric, cinnamon, and nutmeg to the blender.

  5. Blend until fully incorporated and smooth.

  6. Taste and adjust sweetness with additional dates if desired.

  7. Refrigerate the eggnog for 1–2 hours to chill, or blend with ice cubes for an immediate cold drink.

  8. Serve the vegan eggnog chilled and enjoy the holiday flavors.

Tips while you cook

Soak cashews ahead
Soak the cashews for about two hours before blending.
Blend in stages
Blend the soaked cashews with their soaking water first, then add the additional water before the remaining ingredients.
Chill before serving
Refrigerate the finished eggnog for 1–2 hours.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from The Vegan Zombie’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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