The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rich, creamy and boozy vegan eggnog. You’re welcome. 2/3 cup raw cashews (soaked in boiled water for 10 minutes, discard the water before adding to the blender), ½ cup of oat milk (if GF use any other plant milk), ¼ cup maple syrup or 4 medjool dates, pitted, Pinch of turmeric (optional, used only for colour), 1 tsp - 1 tbsp rum extract, depending on how strong you'd like it (optional). !” but I’d like to propose that you can have your eggnog without the egg and the cruelty that comes along with it! I can see how you can either love or hate eggnog. Place into a jug and place into the fridge to chill for a few hours until completely cold.
I’ve had eggnog only twice in my life and they were both vegan versions. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. Award for Excellence and Innovation: Best vegan food blogger, https://www.youtube.com/watch?v=SmrAavoYCIo&t=89s, gluten free option (replace the oat milk with either almond or coconut), a pinch of ground clove (about 1/8 teaspoon). Comment Policy: Your feedback is really appreciated! You can scramble them if they’re not tempered correctly and you’d also need to heat them to a certain temperature to make sure to kill any bacteria.
The cashews as mentioned are sort of my ‘egg replacer’ in the way that they thicken up the drink so nicely.
Soft and ready to move to the next step. But traditional eggnog is a dairy-rich beverage laden with milk, heavy cream, sugar, and egg yolks. Mix this slurry with the other ingredients in a large saucepan set over medium-high heat. However, with the cinnamon you are welcome to go all out and adjust to your liking – hence why . Cashews are my go-to for making creamy vegan sauces (like this alfredo), because they get so nice and creamy in the blender. Can I omit the Bourbon or replace it for another non-alcoholic drink? I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Even though we’ve stated many times that we don’t personally like to get involved in the commercial aspect of Christmas, one thing we love to do is share food with our loved ones. To thicken it more, you can add a thickening mixture of 3 tablespoons cornstarch or arrowroot powder (or any thickening agent) and ¼ cup almond milk or just plain water. *I used canned coconut milk (full fat) and canned coconut cream.
Rude or insulting comments will not be accepted. But a friend of mine makes her vegan eggnog with hazelnuts – soaked overnight first – and that is totally delicious too. Use any bourbon you like, or switch for rum! Just let the vegan eggnog chill in the fridge until it’s nice and cold. how to make vegan eggnog, vegan eggnog, vegan eggnog recipe, vegan fried rice. And that’s where another fabulous ingredient comes in: cashews!
It would change the color of the drink though. This is probably why we drink eggnog only at Christmas time. I hope you enjoy my blog and find some delicious inspiration here . © 2020 Delicious Everyday | Hook & Porter Media, Vegan Eggnog Homemade, Dairy-free, Egg-free. Remove from heat and allow to cool. For more details, see our, The 15 Best Recipes for a Delightful Vegan Christmas Dinner, Spiked Eggnog With Brandy, Bourbon, or Rum, The Best Dishes for a Delightful Vegan Christmas Dinner, 29 Classic Recipes for a Traditional Christmas Dinner, 5 of the Best Dairy-Free 'Ice Cream' Recipes, The 65 Best Christmas Desserts of All Time, Coquito: Puerto Rican No-Egg Eggnog With Rum. So this is a vegan eggnog, notwithstanding the fact that there is no egg. About Me →, This post may contain affiliate links. This super simple recipe uses cashew nuts instead of egg to create a deliciously thick creamy (and don’t forget boozy!) You will notice it will thicken quite a bit during this process. You can store it in the fridge for 4-5 days. Another wonderful way to utilise this recipe is to make it into a whipping cream for topping cakes or cupcakes. Then remove it from the heat and add in the bourbon. Just wanted to suggest swapping kala namak for the regular salt for an eggy taste. When you want to make a cheesecake without cheese then ‘vegan cheesecake’ is what you go looking for! You’re welcome, Hope! I do love an extra serving of cinnamon – and even serve my eggnog with an extra cinnamon sprinkle on the top. Of course, because it’s vegan.
This is where the alcohol comes in as a preservative. ★☆. When using fresh nutmeg, you’ll need less. Rich, creamy and boozy vegan eggnog. As an Amazon Associate I earn from qualifying purchases. This one is my current fave! Then drain the cashews and combine them with maple syrup, vanilla, cinnamon, allspice nutmeg, and coconut milk – and blend! Let’s admit it, most traditional eggnog recipes are trying to kill us. Don’t believe it? Start off by soaking your cashews overnight. This recipe is pretty forgiving and flexible. Add all ingredients (apart from the non-alcoholic rum) to a high-speed blender – alongside the fast-soaked cashews – and blend on high for about 5 minutes until the cashews are completely incorporated. Bourbon. You can opt-out at any time. Tip #3: Maple syrup is my go-to sweetener for this recipe. Mix until smooth for about 4–5 minutes or until the mixture begins to thicken. This rich and flavorful dairy-free and egg-free recipe for vegan eggnog suitable for the kids. A pinch of turmeric would help recreate the color of a classic eggnog. Pour into a saucepan and heat until you reach a gentle simmer. Also, great suggestion about the kala namak , Your email address will not be published. Based in West London, I love sharing simple & delicious vegan recipes from my kitchen - with a healthy twist, but not compromising in taste. Eggnog is traditionally made by whipping eggs and sugar, and then stirring in milk and/or whipping cream, bourbon, and nutmeg. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. For all the coffee-lovers out there, you can make a really good vegan eggnog latte by adding a shot of coffee to the cup before pouring the thick creamy eggnog on top, give it a quick stir to combine.
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