This Vegan Eggnog Recipe Is a Holiday Treat in the Hudson Valley

Feel virtuous with a clean holiday drink full of creamy coconut milk that tastes just as festive as the original classic.

There are so many wonderful things about the holidays in the Hudson Valley. Local Christmas trees? Check. Holiday happenings galore? You bet. Arguably the most scrumptious part of the season, however, are the seasonal eating selections in the region.

The only bummer is the fact that such treats are, dare we say, not the healthiest of options. Fortunately, Woodstock Farm Sanctuary saves the day with two nutritious takes on everyone’s favorite holiday drink. The instructions for both versions follow the same general steps, so the only real challenge is figuring out whether you’d like to try the coconut or the cranberry option first. (Pro tip: whip up both!)

Try the Hudson Valley hotspot’s vegan renditions of classic eggnog and prepare to be amazed. They’re just as creamy as the mainstay stuff, thanks to a perfect medley of soaked cashews, non-dairy milk, and coconut cream. Not only are they better for you, but they taste so good you’ll never miss the original.

Vegan Eggnog

Course: DrinksCuisine: AmericanDifficulty: Easy


Prep time


Total time



This vegan eggnog recipe is courtesy of Woodstock Farm Sanctuary. There are two renditions: one is coconut and the other cranberry.


  • For coconut vegan eggnog
  • 1 cup soaked raw cashews

  • 2 cups unsweetened almond or coconut milk

  • 1 and 1/2 cans of coconut cream

  • 4 tbs maple syrup (or to taste)

  • 1 tbs vanilla extract

  • 2 tbs lemon juice

  • 2 tsp cinnamon

  • 2 tsp nutmeg

  • 1 tsp clove

  • 1/4 tsp salt

  • 3-4 tbs dark rum/bourbon

  • For cranberry vegan eggnog
  • 1 cup soaked raw cashews

  • 2 cups unsweetened almond or coconut milk

  • 1½ cans of coconut cream

  • 4 tbs maple syrup (or to taste)

  • 1 tbs vanilla extract

  • ¾ cup cranberry juice

  • 1 tbs cinnamon


  • For coconut vegan eggnog
  • Soak cashews overnight or add boiling water for 30 minutes.
  • Add soaked cashews and almond/coconut milk to a blender or food processor and blend until creamy.
  • Add all other ingredients to cashew cream and blend until combined.
  • Serve warm with cinnamon sprinkled on top and a star anise for added cuteness.
  • For cranberry vegan eggnog
  • Same as Coconut ‘Nog — replace star anise with raw cranberries as garnish.
Photo provided by Woodstock Farm Sanctuary
Vegan eggnog is delicious and easy to make. Photo courtesy of Woodstock Farm Sanctuary

By the way, if you consider yourself a connoisseur of all things eggnog, be sure to check out our roundup of eggnog-flavored treats in the Hudson Valley via our food-centric sister publication, Valley Table.

Otherwise, if you’re looking for a sweet spread to pair with your homemade eggnog, perhaps for a cookie party or holiday movie night, we have you covered. These white chocolate snowflakes are almost too pretty to eat, while these billionaire shortbread cookies will have everyone begging you for the recipe. Plus, if you want something warmer to pair with your cool eggnog, why not whip up a batch of homemade hot chocolate? These three recipes range from classic to spicy to spiked, so there’s sure to be something for everyone.

Related: 17 Hudson Valley Gift Baskets for the Foodie in Your Life

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