Vegan Eggnog tastes like the classic version without using eggs or dairy. It gets its creaminess from a surprising ingredient: sweet potato!
This vegan eggnog recipe is the perfect recipe for a Christmas party or any time you want a cozy spiced drink. It’s gluten-free and dairy-free, and can even be nut-free if needed!
Serve this nog hot or cold, or use it as the base for a vegan eggnog latte.
Ingredients You’ll Need
Traditional eggnog is thickened with egg yolks and heavy cream, but this vegan version uses baked sweet potato to create a creamy texture. Sweet potatoes are a magical ingredient that can make a luscious frosting or pudding, too!
The combination of water and almond butter makes instant almond milk, without relying on expensive store-bought options. You can use oat milk, coconut milk, soy milk, or cashew milk with similar results.
For a nut-free option, use 2 tablespoons of hemp hearts instead.
How to Make Vegan Eggnog
In a high-speed blender, combine the sweet potato, water, almond butter, maple syrup, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Secure the lid and blend until very smooth.
Taste the mixture and adjust the flavor, if needed. You can add more maple syrup for a sweeter flavor, or an extra pinch of cinnamon or ground nutmeg for more spice. For a thinner consistency, you can add more milk or water. Or for a thicker consistency, add a little more sweet potato. It’s easy to adjust as you see fit.
To serve chilled, pour this over ice right away and garnish with coconut whipped cream and a cinnamon stick.
If you are making this ahead of time, transfer the eggnog to an airtight container to store in the fridge until you’re ready to serve. Non-dairy drinks tend to separate when chilled, so give it a good stir before serving again.
Leftovers can be stored in the fridge for up to 48 hours.
Frequently Asked Questions
If you want a spiked holiday drink, eggnog is most commonly mixed with rum or brandy. Bourbon will also work but may compete with the flavor.
You can replace the sweet potato in this recipe by adding one (15 oz.) can of full-fat coconut milk. In this case, reduce the water to only 1 cup and adjust the flavor as needed.
Yes, you can use agave syrup as a swap for the maple syrup.
- Combine the water, almond butter, sweet potato, maple syrup, vanilla extract, nutmeg, and cinnamon in a high-speed blender. Secure the lid and blend until smooth.
- Taste the drink and add another tablespoon of maple syrup if you'd like it to be sweeter. (Keep in mind that sweetness is muted when chilled, so it won't taste quite as sweet when you serve it cold.)
- Serve the eggnog right away over ice, or transfer it to an airtight container and store it in the fridge until you're ready to serve. Add alcohol if you like. Leftover eggnog can be stored in an airtight container in the fridge for up to 48 hours. (It makes a great coffee creamer!)
If you try this homemade vegan eggnog recipe, please leave a comment and star rating below letting me know how you like it.