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Vegan eggnog smoothie in a glass. Topped with coconut whipped cream and has a straw in it.

Eggnog Smoothie

  • Author: Christin Gillespie
  • Prep Time: 10
  • Total Time: 10
  • Yield: 1 1x
  • Category: Breakfast
  • Method: Blend
  • Cuisine: British
  • Diet: Vegan


A vegan eggnog recipe transformed into a protein smoothie. This incredibly rich and creamy Eggnog Smoothie recipe tastes like the real deal, but is blended in minutes using wholesome plant-based ingredients. Created with frozen banana, medjool dates, vanilla plant protein, raw cashews, coconut milk, and holiday spices. It’s full of festive flavors, while being packed with nutrients, making it the perfect Christmas smoothie.



Always opt for organic ingredients. 

  • ½ cup full-fat unsweetened coconut milk
  • ½ cup filtered water
  • 1 scoop vanilla plant protein
  • 1 tbsp ground flax seed
  • ¼ cup raw cashews, soaked in hot water for 10 minutes
  • ¼ tsp ceylon cinnamon
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • Sea salt, pinch
  • 2 pitted medjool dates
  • ½ frozen banana
  • 3 ice cubes
  • Homemade whipped cream, for topping


  1. Blend Liquids & Powders. Add the non-dairy milk, plant protein, seeds, cashews, and spices, to a high-speed blender. Blend these ingredients until smooth.
  2. Blend the Medjool Dates. Add the soft medjool dates to the blender and blend until smooth.
  3. Blend Frozen Ingredients. Next, add in the frozen banana and ice cubes. Blend until smooth and creamy. If needed, you can pause the blender, remove the lid, and scrape down the sides so that everything is fully incorporated. You may need to add a little more non-dairy milk depending on how thick/thin you like your smoothies
  4. Serve. Pour into a chilled glass, top with homemade coconut whipped cream, and enjoy immediately.

Keywords: vegan eggnog, eggnog smoothie, eggnog protein smoothie