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Vegan Eggnog tastes like the classic version without using eggs or dairy. It gets its creaminess from a surprising ingredient: sweet potato!

Vegan eggnog topped with whipped cream and cinnamon.

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

vegan eggnog ingredients labeled on a white surface.

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. 

eggnog ingredients blended together in a pitcher.

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.

eggnog poured into a glass with ice.

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. 

two glasses of vegan eggnog topped with coconut whip and cinnamon sticks.

Frequently Asked Questions

Can I add liquor to this drink?

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. 

Do I have to use sweet potato?

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. 

Can I use a different sweetener?

Yes, you can use agave syrup as a swap for the maple syrup.

Looking for more cold-weather drinks? Try my famous Chai Latte, healthy Hot Chocolate, Cinnamon Tea, or Ginger tea for more ideas.

vegan eggnog in a gold rimmed glass with garland in background.

Vegan Eggnog

5 from 10 votes
Vegan Eggnog tastes like the real thing, but it's made without eggs or dairy. It has a secret ingredient that adds nutrients to each sip!
prep5 mins cook0 mins total5 mins


  • 2 cups water
  • 1 tablespoon almond butter (see notes)
  • cup baked sweet potato , tightly packed
  • 2 to 3 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon


  • 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!)


Nutrition information is for 1 serving, or roughly 1 1/4 cups. This information is automatically calculated and is just an estimate, not a guarantee.
Note: You can replace the almond butter and water in this recipe with 2 cups of your favorite non-dairy milk, like soy milk or almond milk, instead.
For tips on baking a sweet potato, see my full tutorial here.
Update Note: This recipe was updated in December 2023. I replaced 2 tablespoons of hemp hearts with 1 tablespoon of almond butter because nut butter tends to be a more common pantry ingredient. If you’d like ginger in this drink, add 1/16 tsp ground ginger and a pinch of salt to boost the flavor.


Calories: 76kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 25mg | Potassium: 140mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3146IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 0.4mg
Course: Drinks
Cuisine: American
Keyword: vegan eggnog

If you try this homemade vegan eggnog recipe, please leave a comment and star rating below letting me know how you like it.

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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  1. Wow … unbelievably DELICIOUS !!
    It is way better than store bought egg nog – so light and refreshing!
    Thank you Megan !
    PS. I used homemade date paste as a sweetener instead of maple syrup.

  2. Wow, I am so impressed- our family tradition includes eggnog when decorating our tree! I went WFPB a year ago and don’t really have the taste any longer for the milk, sugar, eggs, artificial flavors etc. I decided to test this recipe last night, before the kids come home for Christmas. OMG this was really delicious! I admit I was skeptical about the potato in a drink?! But no one would ever know! I used a regular red potato instead of sweet, because that is what I had, then added just a little date paste along with the maple syrup. Oh I am looking forward to sharing this with my family next week! Thank you!

  3. Worked brilliantly!! Super tasty!! I added a couple more Tbsp of sweet potato to make it a little thicker. Otherwise, perfect!