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Give me the nog but hold the egg, please! With this Vegan Eggnog, you get that delicious holiday flavor and thickness without the use of cashews!
Vegan eggnog? Is that even possible? Yes, it is! I am more of an “eggnog” drinker now than I was before I went vegan. The good thing about this recipe (besides the fact that it’s cruelty-free omitting the use of eggs) is that it’s nut-free! Not to mention it has some serious plant-based protein in it due to the addition of whole hemp seeds!
How to Thicken Vegan Eggnog?
Typically vegan eggnog recipes are thickened with cashews but I wanted to make this version nut-free as I know many people have allergies to nuts. Not to mention, cashews can be pretty pricey.
So instead I thicken this nog with White Sweet Potato!
White Sweet Potato (known as Japanese Sweet Potato or Murasaki Sweet Potato) is a purple-skinned potato that when baked it has an off white almost Champagne golden color to it. It’s sweet just like a regular sweet potato and it’s texture it’s soft and flaky. These potatoes are so good! I often baked them, put some vegan butter on top and eat them as is!
I have been able to easily find these types of potatoes at my local Whole Foods all year round and at Trader Joes during the Fall and Winter season.
They make the best thicker for this eggnog recipe because it’s naturally sweet and they take on warming spices (cinnamon, ginger, nutmeg, etc) very well! The same type of spices you will find in a traditional eggnog recipe!
How do I Serve Vegan Eggnog?
- As a smoothie Holiday Post Workout Smoothie: Smoothies are KEY if you want to build curves on a vegan diet! I talk about the importance of not skipping smoothies in my 28 Day Meal Plan Guide Ebook. Because of the addition of hemp seeds, this smoothie also has protein and makes a great post-workout drink.
- Heated Up and served as a breakfast drink. You can serve this with muffins like my Banana Cinnamon Muffins or Vegan Pumpkin Muffins. Or keep that holiday spirit going and serve this with my Ginger Oatmeal Cookies!
- Take its “virginity” by adding your favorite liquor to it! Not the healthiest but it will surely make you happy and jolly this holiday! Lol You could also top it with vegan whipped cream and my FAVORITE Date Caramel Sauce!
How to Make Vegan Eggnog?
*Please read detailed and printable recipe card below for full ingredients and instructions
Prepare Sweet Potato and Blend
- Take a cooked white sweet potato and add it to a mixing bowl. Add seasonings, sugar and a small amount of milk to potatoes and mash until smooth. (Photos 1 & 2)
- Add mashed potatoes to a high-speed blender with additional milk and blend till smooth. Serve immediately. (Photos 3 & 4)
Substitution, Cook, & Storage Tips:
- If you can’t find White Sweet Potatoes you can use regular sweet potatoes. It will change the color of the smoothie but still have the same delicious flavor. DO NOT use regular white potatoes!
- I use coconut milk (the kind in a jug in the refrigerator section) but you can use whatever milk you desire. To keep it nut-free obviously you would avoid almond milk. But if you don’t have an issue with the use of nuts feel free to use it!
- I would caution against using canned coconut milk for this. The smoothie is very thick with the sweet potato and the canned coconut milk might make it too thick to drink.
- Depending on how thick you want your smoothie, you can use half of a small to medium-sized sweet potato or a whole small to medium sweet potato. If you have a large sweet potato only use half as it will be too thick to blend.
- Try adding molasses and ginger spice to this smoothie for a “gingerbread feeling.
- Hemp seeds can be omitted and the flavor would still be there BUT they add additional protein to the drink. So if you are using this a post-workout smoothie I wouldn’t omit. You could even use Hemp Protein Powder!
- Leftovers. This will keep very well in the fridge for up to 24 hours covered. (Store in a mason jar). Depending on how much sweet potato you added to the smoothie, it will get SUPER thick and will need to be blended with added liquid. It does not freeze well.
Vegan with Curves Star Ingredient:
White Sweet Potato is the Vegan With Curves star of this dish! One serving of this pasta has 24 grams of “curvy” carbohydrates.
To make this more weight loss (waste/weight release friendly) you could:
- Omit the whole hemp seeds. You will lose some protein content but save on calories and fat.
- Be sure to use milk that is unsweetened as unsweetened milk has lower calories.
- Only use half of a sweet potato.
You don’t have to miss out on your favorite drinks just because you have chosen to adopt a vegan lifestyle. Let this vegan eggnog give you a boost this holiday season.
More Christmas Recipes You’ll Love:
Other Smoothie Recipes to Try:
Vegan Eggnog (Without Cashews!)
- 1 small or medium white sweet potato (Japanese Sweet Potato or Murasaki Sweet Potato) see notes
- 1 ½ cup coconut milk (in the jug NOT canned), divided see notes
- 2 teaspoons cinnamon powder
- ¼ teaspoon nutmeg powder
- ¼ teaspoon turmeric powder optional
- 2 teaspoons vanilla extract
- ¼ cup organic cane sugar
- 3 tablespoons whole hemp seeds
- First, you want to rinse your white sweet potato. Then you want to cook it. Now you can do this 2 ways; baking it or microwaving it.
- To bake, preheat your oven on 350 F (180 C) for 5 minutes. Prink holes all over your potato with a fork. (This will help speed up cooking time). Wrap potato in aluminum foil (this locks in moisture) and bake for about 40 minutes until the potato is tender. Allow to cool for 5 minutes and proceed to step 4.
- To microwave, prink 3-4 times with a fork. Place potato on a microwave-safe plate and microwave 5 minutes (or you can use the potato button on your microwave and it will give you the best time for your appliance). If your potato tender or done after 5 minutes, continue microwaving in 30-second increments. Allow to cool for 5 minutes and proceed to step 4.
- Scoop the flesh of your white sweet potato into a mixing bowl and add in ¼ cup of your milk, cinnamon powder, nutmeg powder, turmeric powder (optional), vanilla extract, and organic cane sugar. Using a fork or potato masher, mash until smooth like the consistency of mashed potatoes.
- Add you mashed white sweet potatoes to your high-speed blender with the remaining 1 ½ cups of milk, and whole hemp seeds. Blend until smooth.
- This will keep very well in the fridge for up to 24 hours covered. (Store in a mason jar). Depending on how much sweet potato you added to the smoothie, it will get SUPER thick and will need to be blended with added liquid. It does not freeze well.
- SWEET POTATO: You can use regular sweet potatoes (or even squash if you like!) if you can’t find white sweet potatoes. It will change the color of the smoothie but still have the same delicious flavor. DO NOT use regular white potatoes!
- COCONUT MILK: I use coconut milk (the kind in a jug in the refrigerator section) but you can use whatever milk you desire. I would caution against using canned coconut milk for this. The smoothie is very thick with the sweet potato and the canned coconut milk might make it too thick to drink.
- THICKNESS OF SMOOTHIE: Depending on how thick you want your smoothie, you can use half of a small to medium-sized sweet potato or a whole small to medium sweet potato. If you have a large sweet potato only use half as it will be too thick to blend.
- ADDITIONS AND SUBSTITUTIONS: Organic brown sugar can be used instead of cane sugar. You can even add molasses and ginger for a “gingerbread feeling. Turmeric is optional but adds wonderful health benefits!
- OPTIONAL: Hemp seeds can be omitted and the flavor would still be there BUT they add additional protein to the drink. So if you are using this a post-workout smoothie I wouldn’t omit. You could even use Hemp Protein Powder!
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