Easy Vegan Eggnog Flan Recipe

Grab your forks (or spoons) and take a bite (or several) of this easy Vegan Eggnog Flan. It’s made with dairy-free eggnog and made even creamier with cashews. It’s a real show stopper on your dessert tray! If you’re into delicious vegan desserts, you’ll love my Vegan Cherry Vanilla Pudding Parfaits or my Boozy Berry Oreos!

A closeup of vegan eggnog flan with caramel topping. Another plate is behind it.

Did I tell you I grew up in a small, rural town? Now I’ve heard some people talk about small towns and then they’ll describe the population size. I mean, it all depends on where you’re from. Right?

In China a “small town” might be a million people. But my small town? It was really small — around a thousand people.

Needless to say, I wasn’t exposed to fancy dishes like flan. And for me, any food that was unfamiliar was automatically…yucky. That’s why it’s taken me so long to get on the flan bandwagon.

Have you not heard of the flan bandwagon? Let me tell you, it’s a thing. People can be pretty, pretty passionate about their flan.

Now that I’m finally on board, all I can say is, better late than never!

Why You’ll Love Vegan Eggnog Flan

Flan is traditionally not considered a vegan dish. First there is the egg thing and second there is the dairy thing. Putting both of those aside in a recipe can be tricky, especially when the egg is doubling as structure. As you can see from the photos, I think I worked all that out quite nicely.

Of course, the big question is does the vegan eggnog flan taste like, you know, flan? Well, if flan is creamy, rich, with hints of nutmeg and caramel, then this vegan flan is spot on!

Do you need me to repeat myself? Because I totally will! This flan is:

  • creamy
  • rich
  • riddled with ints of nutmeg
  • topped with golden caramel sauce

Because I use a vegan eggnog milk, this flan has added seasonal flavor. It does have a couple of ingredients that may require a trip to a health food store: agar and raw cashews. However, I have seen raw cashews in the produce section of our grocery store, so who knows.

This flan sets quickly and can be ready to serve within an hour. All you have to do is prepare the ingredients on the stove-top, pour them into your flan pans and refrigerate.

Don’t have flan pans? Me neither!

I just used a couple of small serving bowls. Worked perfectly!

Look, this recipe is not difficult to make and will have your friends and family so impressed. I mean, that’s a description of a perfect recipe in my book — easy and impressive!

Also, if you love vegan flan, you should check out this delicious Vegan Cashew Milk Cinnamon Flan by my friend, Cara, on her site Fork and Beans!

Two plates of vegan eggnog flan with a cup of tea and a container of Silk dairy-free Nog.

Adapting this Recipe

I haven’t seen a recipe yet that I wouldn’t want to change up, even if just a little. I encourage you to do the same. Adapt this recipe to make it your own! Here are some ways I can suggest to adapt this vegan eggnog flan:

  • Add a little more dried ginger to the mix. I love that stuff!
  • Serve with vegan coconut whipped cream
  • If you’re passed the time when eggnog is available, use a vanilla-flavored plant-based milk
  • Sprinkle some crushed gingersnap cookies over the top

Have some fun! As long as you follow the basics of this recipe, you can adjust the spices and events sweetness level to meet your own tastes. That’s the best thing about making things from home — you know exactly what’s in your food and you get to adapt the flavors to meet your needs!

There’s also something else that makes this vegan eggnog flan so special! It’s made with Silk Nog. That vegan eggnog is so good you’ll be tempted to drink it all served in cups. So that means you better buy two — one for drinking and the other for making vegan eggnog flan!

What Makes this Vegan Flan so Special

I love using Silk’s dairy-free products for my recipes. First of all, Silk products are so accessible, I can find them at my local grocer store and just about everywhere else I shop too. Second, I love the rich, creamy flavor Silk products add to my vegan recipes.

The Silk Nog is only 80 calories per serving and absolutely no cholesterol or saturated fat. It’s also free. I mean, you still have to buy it, but it’s free of dairy, lactose, gluten, casein, egg, and MSG. That’s right! An egg-free egg nog. We live in exciting times! Also, don’t expect any artificial colors or flavorings. And it’s certified by the Non-GMO product verification process.

Two plates with vegan eggnog flan next to a cup of tea.

You know, we hope you love this recipe for Vegan Eggnog Flan as much as we do. If you decide to make it, snap a photo and share it with us using #namelymarly on Instagram or SnapChat (I’m @NamelyMarly). We LOVE seeing your photos!

Easy Vegan Eggnog Flan

Vegan Eggnog Flan

Grab your forks for this simple but elegant Easy Vegan Eggnog Flan recipe! It’s made with only a few ingredients but lots of show-stopping flavor!
4.5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Spanish
Keyword: Vegan Eggnog Flan
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 2
Calories: 380kcal
Author: Namely Marly


  • ½ cup raw cashew pieces soaked or quick soak*
  • cups Silk Nog
  • 1 tablespoon coconut or brown sugar
  • tablespoons agar flakes ** not powder
  • 1 tablespoon nutritional yeast flakes
  • ½ teaspoon ground nutmeg
  • 1 tablespoon rum

Caramel Topping

  • 2 tablespoons brown sugar
  • ½ cup Silk Nog


  • Place the soaked cashews in a food processor or high-speed blender. Pulse for a few seconds. Add the Silk Nog and pulse until smooth.
  • Add the brown sugar, agar flakes, nutritional yeast flakes, and ground nutmeg. Pulse for a second or two to combine.
  • Pour this into a medium-sized sauce pan over medium heat. Bring to a boil. Reduce heat to simmer for 5 minutes.
  • Remove from the heat. Stir in the rum. Set aside for 5 – 10 minutes, to allow it to cool slightly.
  • In a separate sauce pan add the caramel topping ingredients. Bring to a boil and reduce to a rapid simmer. Cook until the sugar caramelizes and the sauce thickens, 5-7 minutes. Pour this evenly in bottom of two flan dishes.***
  • Pour equal amounts of the the slightly cooled flan mixture over the caramel.
  • Place in the fridge for at least one hour, preferably two.
  • To serve, use a butter knife to cut along the sides of the pan. Invert it over a serving dish. It may take a minute or so, but the flan will drop onto the plate. Sprinkle with additional nutmeg (freshly grated is a nice touch).


* Place raw cashew pieces in 1 cup water and soak overnight in the fridge. Quick soak: Place raw cashew pieces in 1 cup water in a sauce pan. Bring to a boil and reduce heat to simmer and cook until the cashews are tender, about 5 minutes. Drain excess water. ** I buy agar flakes at our local health food store. I usually find them in the Asian section. *** You can use muffin tins for this, mini pie pans, or even any small bowls that have a gently outward slope.

Finally, if you’re into vegan pudding, but you want something different, try my Vegan Banana Cream Pie!

Whatever vegan flan you’re fawning over, enjoy!


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