Vegan Eggnog
User Reviews
5
Vegan Eggnog
Description
The Vegan Eggnog recipe combines water, almond butter, and tightly packed baked sweet potato, giving it a creamy base without dairy. Sweetened with maple syrup and flavored with vanilla extract, nutmeg, and cinnamon, it captures traditional eggnog spices in a plant-based form. Blending the mixture until smooth yields a drink with a rich, velvety texture. The notes suggest adjusting sweetness after chilling, as cold temperatures can mute flavors. Leftovers keep for up to 48 hours refrigerated and the drink can be enhanced with added alcohol if preferred.
Because the recipe uses almond butter in place of traditional eggs and dairy, the resulting drink is thick but light, with natural sweetness from the sweet potato and maple syrup. This makes it a good option for those avoiding animal products but wanting the festive feel of eggnog.
For best results, use baked sweet potato prepared ahead (there are tutorials for this) and fresh almond butter for more pronounced flavor. The notes also mention that substituting with non-dairy milk like soy or almond milk is possible for a different texture and taste.
Ingredients
- 2 cups water
- 1 tablespoon almond butter (see notes)
- ⅓ cup sweet potato tightly packed, baked
- 2 to 3 tablespoons maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
Instructions
- 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!)
Notes
- The nutritional information applies to a serving size of about 1 1/4 cups.
- You can substitute almond butter and water with 2 cups of your preferred non-dairy milk such as soy or almond milk.
- If you want to add ginger for extra flavor, include 1/16 teaspoon ground ginger and a pinch of salt.
- Sweet potatoes should be baked beforehand using the method in the referenced tutorial for best texture.
- Leftovers keep up to 48 hours refrigerated; the eggnog can also be used as a coffee creamer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 25mg | 1% |
| Potassium | 140mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3146IU | 63% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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