Why You’ll Love This Vegan Eggnog Pudding

• It’s incredibly creamy without any dairy. Thanks to the magic of soaked cashews and full-fat coconut milk, this pudding achieves a luxuriously smooth, rich texture that rivals traditional eggnog desserts.
• The flavor is pure holiday nostalgia. We’re using a beautiful blend of nutmeg, cinnamon, and a hint of vanilla to recreate that classic, spiced eggnog taste you know and love.
• It’s deceptively simple to make. Honestly, the most complicated part is remembering to soak the cashews! After that, it’s just a matter of blending everything until silky smooth and letting the fridge do the rest of the work.
• It’s a fantastic make-ahead dessert. This pudding actually gets better after chilling for a few hours—or even overnight—making it the perfect, stress-free dessert for holiday gatherings.

Ingredients & Tools

• 1 cup raw cashews, soaked
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup pure maple syrup
• 3 tbsp cornstarch or arrowroot powder
• 1 tsp pure vanilla extract
• 1 tsp ground nutmeg, plus more for garnish
• 1/2 tsp ground cinnamon
• 1/8 tsp ground cloves (optional, for extra spice)
• 1 pinch fine sea salt
• 2 tbsp bourbon or dark rum (optional, for a boozy kick)

Tools: A high-speed blender, a medium saucepan, a whisk, and 4-6 serving glasses or jars.

Don’t skip soaking the cashews—it’s the key to that unbelievably creamy texture. And using full-fat coconut milk is non-negotiable here; it provides the necessary fat to make the pudding feel decadent and rich.

Nutrition (per serving)

• Calories: 285 kcal
• Protein: 5 g
• Fat: 18 g
• Carbohydrates: 28 g
• Fiber: 1 g

Serves: 6 | Prep Time: 10 minutes (plus soaking time) | Cook Time: 10 minutes | Total Time: 20 minutes (plus chilling)

Before You Start: Tips & Ingredient Notes

• Soak those cashews properly. For the creamiest result, soak raw cashews in hot water for at least 30 minutes, or in cool water for 4-6 hours. If you’re in a real pinch, a quick boil for 15 minutes can work, but a longer soak is best.
• Don’t be shy with the spices. Freshly grated nutmeg will give you the most vibrant flavor, but pre-ground works perfectly well too. The cloves are optional, but they add a lovely, deep warmth that really rounds out the “eggnog” profile.
• Choose your thickener wisely. Cornstarch is the most accessible and creates a beautifully clear, glossy pudding. Arrowroot powder is a great paleo-friendly alternative, but note that it can become a bit slimy if overheated, so be gentle.
• The alcohol is optional but recommended. A splash of bourbon or dark rum isn’t just for flavor—it also helps to keep the pudding from freezing solid if you decide to make a frozen version later. The alcohol cooks off, leaving just a wonderful, warm essence.

How to Make Vegan Eggnog Pudding

Serving Suggestions

Complementary Dishes

• Spiced Shortbread Cookies — The buttery, crisp texture is a wonderful contrast to the smooth, cool pudding, and the spices in the cookie will echo the flavors in the dessert.
• A simple Citrus Salad — A small side of orange and grapefruit segments with a hint of mint can cut through the richness and cleanse the palate beautifully.
• Gingerbread Loaf — A slice of moist, spiced gingerbread makes for a cozy, textural partner that feels like a complete holiday dessert experience.

Drinks

• Hot Spiced Apple Cider — The warm, spiced apple flavors are a natural companion to the eggnog spices, creating a wonderfully cozy and thematic pairing.
• Oat Milk Latte — The creamy, slightly sweet coffee provides a lovely bitter counterpoint that highlights the pudding’s sweetness without overpowering it.
• Sparkling Water with Orange — Sometimes you just need something light and bubbly to reset your taste buds between those decadent, creamy spoonfuls.

Something Sweet

• Vegan Peppermint Bark — The cool, crisp mint and dark chocolate offer a different kind of holiday flavor that provides a refreshing finish after the spiced pudding.
• Poached Pears — Soft, wine-poached pears have an elegant sweetness and delicate texture that won’t compete with the main event but will still feel special.
• Dark Chocolate Truffles — A single, intensely chocolatey truffle is the perfect little bite to enjoy alongside the last spoonful of pudding.

Top Mistakes to Avoid

• Mistake: Not blending long enough. If you don’t blend the cashew mixture until it’s perfectly smooth, your pudding will have a slightly gritty texture. I’ve learned this the hard way—when you think it’s done, blend for another 30 seconds.
• Mistake: Cooking over too high heat. Cranking up the heat to speed up the process is a surefire way to get a scorched bottom and a lumpy pudding. Medium heat with constant whisking is the only way to go.
• Mistake: Skipping the plastic wrap. If you don’t press plastic directly onto the surface, a rubbery skin will form on top as it cools. It’s a small step that makes a huge difference in the final, silky texture.
• Mistake: Not chilling it long enough. Impatience is the enemy of pudding! It needs those full 4 hours in the fridge to properly set and for the flavors to fully develop. A warm pudding will taste thin and won’t have the right body.

Expert Tips

• Tip: For an ultra-luxe texture, strain it. After blending, you can pour the mixture through a fine-mesh sieve into the saucepan. This catches any tiny, unblended cashew bits, guaranteeing a pudding that’s silkier than satin.
• Tip: Toast your spices. Before adding them to the blender, gently toast the nutmeg and cinnamon in a dry pan for 30-60 seconds until fragrant. This deepens their flavor exponentially and makes the whole pudding taste more complex.
• Tip: Make it a parfait. Layer the chilled pudding with a vegan whipped cream and some crushed ginger snaps or vegan granola for a delightful textural contrast that turns it into a more composed dessert.
• Tip: Freeze it for a different treat. Pour the pudding into popsicle molds and freeze. You’ll get deliciously creamy, spiced eggnog pops that are a fun and unexpected way to enjoy the flavors.

FAQs

Can I make this without nuts?
You can, but the texture will be different. For a nut-free version, try using 1 cup of raw, shelled sunflower seeds (soaked and drained) instead of cashews. The flavor will be slightly earthier, but still delicious. Another option is to use 1/2 cup of rolled oats (soaked and drained), which will give a thicker, more porridge-like consistency that is still very comforting.

How long does this pudding keep in the fridge?
It will keep beautifully for up to 5 days in an airtight container. The spices might even intensify a little, making it even better on day two or three. I don’t recommend freezing the pudding in its standard form as the texture can become a bit grainy upon thawing, unless you’re making the popsicle version mentioned above.

My pudding is too thin. What happened?
This usually means the cornstarch wasn’t fully activated. Either the heat was too low, it wasn’t cooked long enough after bubbling, or the mixture wasn’t whisked constantly. You can sometimes save it by mixing another tablespoon of cornstarch with a few tablespoons of the thin pudding to make a slurry, then cooking it again until thickened.

Can I use a different sweetener?
Absolutely. Maple syrup gives a lovely flavor, but agave nectar will work in a 1:1 swap for a neutral taste. For a sugar-free option, monk fruit or erythritol-based syrups can be used, but you may need to adjust the quantity to taste as their sweetness can vary by brand.

Is there a way to make this recipe raw?
Yes, for a raw version, you would omit the cooking step. Simply blend all ingredients (using arrowroot is fine as it doesn’t need heat to thicken), then pour into jars and chill. The texture will be softer and more mousse-like, and it’s best eaten within 2 days.