If you love the flavor of eggnog, but need to avoid dairy and eggs, this easy recipe is for you! It’s made with a surprising ingredient to keep it nut-free.
How to Make Vegan Eggnog
To make vegan eggnog, all you need to do is blend a few ingredients together. I like to add hemp seeds to make a “hemp milk” as the base, but you can start with any non-dairy milk you like and leave those out if you prefer. The addition of hemp does add a little plant-based protein to the drink, though!
How to Thicken Vegan Eggnog
Traditional eggnog is thickened with eggs, but for this vegan recipe I used a white Hannah sweet potato instead. Using the white potato keeps the coloring authentic, but I’m sure an orange sweet potato would work just as well if that’s what you can find.
This recipe was actually inspired by one of the members in our Facebook community. Thank you, Karen, for sharing your idea of adding sweet potato to the drink! I’ve used sweet potato as the base for “buttercream” cake frosting in my cookbooks, but I hadn’t thought to add it to a drink, other than a smoothie, before.
Eggnog Without Alcohol
This recipe is non-alcoholic, but you are welcome to add in whatever you like. I would serve it with a bottle of spiced rum or bourbon on the side for a holiday party.
You can actually give this drink a hint of bourbon flavor by using barrel-aged maple syrup or bourbon vanilla extract (or both!). I’ve seen both of these items available at Trader Joe’s and Whole Foods recently, so be sure to keep an eye out!
If you love cream in your coffee, this eggnog is a festive addition, too! I’m so impressed by how smoothly it blends into coffee, so I think I might work on a sweet potato coffee creamer next.
This creamy Vegan Eggnog is egg-free and dairy-free, without using coconut milk. You can blend it up in just minutes!
- 2 cups water (or non-dairy milk)
- 2 tablespoons hemp hearts (you can leave this out if using milk)
- 6 tablespoons white sweet potato , steamed and mashed
- 3 to 4 tablespoons maple syrup , barrel-aged for extra bourbon flavor
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- pinch of salt
Combine the water or milk, hemp hearts (if using), sweet potato, 3 tablespoons of maple syrup, vanilla, nutmeg, cinnamon, ginger, and salt in a blender. 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.)
You can serve the eggnog right away, if you'd like to, but I like to chill it for 1 to 2 hours before serving. Add alcohol if you like. Leftover eggnog can be stored in an airtight container in the fridge for up to 4 days. (It makes a great coffee creamer!)
Per cup: Calories: 211, Fat: 6g, Carbohydrates: 30g, Fiber: 1g, Protein: 6g
- You can use dates to sweeten this drink instead of maple syrup. I typically 1 large squishy date to replace each tablespoon of maple syrup, but when dates are on the smaller side you might want to use 2 instead. You can always taste the blended mixture as you go!
- This recipe is easily adaptable. If you like more spice, or want to use a different nut or seed instead of the hemp hearts, go for it!
As always, please leave a comment below if you try something different. We can all learn from your experience!
Reader Feedback: Do you love eggnog? Let me know if I’m missing out on any other holiday drinks! My dairy-free hot chocolate and easy chai latte are my other two go-to drinks when the weather cools down.