Cold-Pressed Holiday "EggNog"

Yummy Vegan Eggnog

  • by Robin Frey
5.0 from 1 Review


Ready for a dairy-free holiday drink that will impress your guests? Try this yummy vegan eggnog (no eggs required).

Yield 12 oz
Calories 125 cal
Yield and calories may vary depending on produce used and method of extraction.
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vegan eggnog garnished with nutmeg

This vegan eggnog recipe is a creation from our in-house chef, Ari Sexner. Freshly made almond milk (from whole almonds) is the primary ingredient, but cashews are also used to get that creamy velvet-like texture.

Click here to jump straight to the recipe. Read on to learn why we love this egg-less, dairy-free eggnog.

Why We Love This Vegan Eggnog Recipe

Reason #1 is the exquisite taste, of course! Chef Ari elevated the flavors in this healthy rendition of an old holiday favorite. If you love traditional eggnog but want a great tasting plant-based option, this is the recipe for you.

vegan eggnog garnished

Unlike traditional eggnog, there is no added sugar or heavy cream. This recipe uses maple syrup and dates to add sweetness naturally. Plus, it’s free of meat, no eggs needed!

But that’s not all. Other health benefits include:

  • High in Calcium, Magnesium, Copper, Iron, Protein and Vitamin E. That’s thanks to the almond milk and cashew milk, as well as the dates.
  • Lowers cholesterol. One of the most notable health benefits of almonds in general.
  • Antioxidant rich. Nut milk and dates are packed with disease-fighting antioxidants.

And of course, this non-dairy milk is gluten-free and paleo-friendly!

vegan eggnog ingredients

Equipment note: We used the M-1 commercial juice press to make this recipe, but you can use pretty much any type of juicer. Just keep in mind that the quality will always be higher when using a juice press.

Learn more about the industry-leading commercial juicers we use to make our recipes.

Health Benefits

  • antioxidant
  • lowers cholesterol
  • increases energy


raw almonds 3.36 oz 95 g 2/3 cup of almonds
raw cashews 1.9 oz 54 g 3/8 cup of cashews
water (filtered) 10 oz 284 g 1 1/4 cups water
dates (pitted) 0.63 oz 18 g 3 dates
nutmeg 0.03 oz 0.9 g 1/5 teaspoon
vanilla extract 0.03 oz 0.9 g 1/5 teaspoon
maple syrup 0.65 oz 18 g 1 1/4 tablespoons
orange zest 0.1 oz 3 g zest from about one-third of an orange


24-48 Hours Before

  1. Soak almonds for 24-48 hours, add pitted dates for the last hour of soaking.

4 hours before

  1. Soak cashews for 4 hours.

To make the Eggnog

  1. Drain the soaked almonds. Blend the filtered water, almonds, and dates in a high powered blender on a medium speed until almonds become gritty (about 30-45 seconds). Take care not to over blend.

  2. Add the slurry to the press bag, making sure the press bag is no more than one-third full to avoid overflow. Mix the slurry until most of the water is drained, then press.

  3. Drain the soaked cashews. Add to the blender and pour a little of the almond milk you just made over the cashews, just enough to cover.

  4. Blend on low to medium speed until smooth, slowly adding more of the almond milk. Add the orange zest, vanilla, maple syrup and ground nutmeg. Blend until well combined.

  5. Once all are blended, pour through a fine sieve.

  6. Optional: Warm the eggnog over low heat.

Pro Tips

  • For a spiked version, add rum, brandy or bourbon!

  • You can use the grinder in your Goodnature machine to process the nuts but we found that using a high powered blender makes a creamier consistency.

  • Want a bit more spice? Add a pinch ground cloves, ground cinnamon, turmeric or cardamom when you add the nutmeg!

  • Use in coffee as a healthy creamer or in an espresso for an eggnog latte!

Learn more about adding purees (like cashew cream) to nut milks and fruit purees to juices in our article: How To Add Pureed Fruit To Your Fresh Juice Recipes

Leave a Comment


  1. 5 stars


  2. This is very smooth & delicious . I will add Rum Creme to my personal stash .


    1. Glad you like it Sonya and great idea!