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. Looking for more cold-weather drinks? Try my famous Chai Latte, healthy Hot Chocolate, Cinnamon Tea, or Ginger tea for more ideas. If you try this homemade vegan eggnog recipe, please leave a comment and star rating below letting me know how you like it.
