Vegan eggnog

Vegan eggnog. Image: Silk.
Vegan eggnog. Image: Silk.

One of my all-time favourite drinks for the holiday season is eggnog. And it is something I make often and drink a lot at Christmastime and into the New Year.

This is a very nice recipe. It’s by Tasty Yummies.

I like to make my own cashew milk. But you can use Silk.

Vegan Eggnog Recipe

Ingredients

2 cups homemade cashew milk or other non-dairy milk of your choice
½ cup full fat coconut milk
⅓ cup raw cashews, soaked overnight or for at least 30 minutes (optional)*
4-6 Medjool dates
1 teaspoon vanilla extract
1 teaspoon freshly ground nutmeg
pinch of ground cinnamon
pinch of ground cloves
pinch of sea salt

Instructions

Add all of the ingredients to your high speed blender and process until smooth and creamy. Serve immediately, as is or add spiced rum, bourbon, brandy or whiskey, for a spirited version. Add a pinch of freshly ground nutmeg on top.

By Tasty Yummies. Tasty Yummies has a great How To section too!


Cashew Milk

To make your own cashew milk:

Place raw cashews in a bowl and cover with cold water. Allow to soak for at least one hour up to overnight, then drain and rinse. Combine soaked cashews and filtered water in a blender. For a whole milk texture, use 3 cups of water to 3/4 cup cashews. This works for me very nicely.

Cheers!

 

Pear Cashew Vegan Cheese Recipe

Oh my yes indeedy this is delish. Couldn’t wait till the weekend to share it with you.

This cashew based vegan cheese recipe is sweet instead of savory.

If you want it to be spreadable just keep adding almond milk until you get the desired consistency.

By the way, I soak my cashews 2 to 3 hours. I’ve only soaked them overnight once and didn’t notice any significant difference.

This recipe (and related image) comes to us via One Green Planet at http://www.onegreenplanet.org/. Thank you!

Ingredients

2 cups cashews, soaked for at least 1 hour, preferably overnight
2 tablespoons lime juice
1 tablespoon tahini
1 tablespoon almond butter
1/2 of 1 pear
1/2 cup almond milk
1/2 teaspoon ground green cardamom
1/2 teaspoon cinnamon

Directions for Making

1. Rinse cashews and place them into a blender.

2. Peel the pear, remove the seeds, cut into smaller pieces and add to blender.

3. Add the remaining ingredients and blend it thoroughly.

If cheese is too thick, add more almond milk. Serve.