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!

 

No-Bake Cacao and Goji Super Cookies from Naked Food Magazine

Naked Food Magazine image. 2003.

It’s the holidays. How about some food? Vegan. No bake. Yummy. What more can you ask for?

This is a recipe adapted by Naked Food Chefs.

INGREDIENTS
2 cups oats
3 organic bananas
½ cup coconut, shredded
¼ cup goji berries
¼ cup nuts, chopped (almonds, walnuts, macadamia)
½ cup, raw cacao powder
½ cup dark chocolate chips (optional)
(See substitution information at the end)

DIRECTIONS
1. In large bowl mix all ingredients and blend with fork or by hand until mix is homogeneous.
2. Using a spoon or scooper, make 1” balls. Serve. Woot!

We didn’t bake ours. But you can. Place on cookie sheet and bake at 350 degrees for 8 min.

There weren’t many left. We covered the few we had in wax paper and put them on a low shelf in the fridge. When we were ready for more, we brought them out and let them set out at room temperature for 1/2 hour. They hold up well in the freezer too. Thaw and repeat as before.


Substitutions:

Just like you, we come across recipes that we don’t have all of the ingredients for. My give up factor is pretty high. I don’t like going out for a couple of ingredients. So we try the recipes with our own substitutions. When that happens we let you know what we think.

You can get Goji berries at Target.
You can get Goji berries at Target.

Goji Berries. You can replace the taste with dried currants or dried cranberries. We tried the cranberries because we had some left over and I loved them. But try not to substitute them if you can.

Goji berries have been used in traditional Chinese medicine for 2000 years. Goji berries are a high-antioxidant anti-inflammatory fruit. We found some at Target.

Cacao powder is on offer at Target.
Cacao powder is on offer at Target.

Cacao Powder.

Cacao is the purest form of chocolate you can consume, which means it is raw and much less processed than cocoa powder or chocolate bars.

One Green Planet has everything you need to know on Cacao vs Cocoa. You will never want that other stuff again! So head on over there. Wait a minute. . . . we found dark chocolate chips at Target. One stop shopping. Oh yeah.

Dark chocolate chips at Target.

Once we made these treats up, we had them with vegan eggnog. I felt dizzy and had to “relax a bit” on the sofa. Merry, merry everyone!

Christmas Eggnog

Homemade Vegan Eggnog and Carrot Cake Smoothie

Christmas Eggnog

It’s Friday. Major sites that almost all of us rely on have gone down, resurfaced only to go down again. So this morning we tried a Vegan eggnog recipe. And a couple of more from the same site. The yum factor is extremely high.

Think we are jumping the proverbial gun on the eggnog? We did too but not for long. Mainstream eggnog that comes in those cardboard and plastic milk cartons has been in the grocery stores for weeks already where we are. We don’t want any of that stuff. Let’s make our own from cruelty free ingredients.

TastyYummies.com have an incredibly fab egg nog recipe. It is very nutty calling for cashews and cashew milk.

Bowl of cashews.


VEGAN EGGNOG RECIPE

Ingredients

2 cups Silk Unsweetened Cashew Milk, homemade cashew milk or other non-dairy milk of your choice.
1/2 cup full fat coconut milk.
1/3 cup raw cashews, soaked for at least 30 minutes (optional)*
4-6 Medjool dates.
1 teaspoon vanilla extract.
1 teaspoon freshly ground nutmeg.
Pinch of ground cinnamon.

Directions

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.

I’ve been told that we already have this recipe here on Tuesday’s Horse. Well, we have a vegan eggnog recipe but it’s not this one.

Way too early for you? Not in the mood for this? Here’s one of Beth at Tasty Yummy‘s extra special smoothie recipes.

Carrot Cake Smoothie. Image from Tasty Yummies.
Carrot Cake Smoothie. Image from Tasty Yummies.

We nipped to the store to get more Almond Milk and while we were there grabbed some grated carrots. Lucky for us I keep bags of chunky slices of banana in the freezer at all time*.

CARROT CAKE SMOOTHIE RECIPE (Vegan + Gluten Free)

Ingredients

1 cup carrots, peeled and then grated (if you have a high powered blender like a Vitamix, you could probably just roughly chop them)
1 organic banana, frozen
1 1/2 cups homemade almond milk (or other non-dairy milk of your choice)
1/4 cup raw unsalted cashews, soaked for two hours (or 1/4 cup homemade cashew nut butter)
1 teaspoon vanilla extract
1 Medjool date
1 tablespoon organic raw shelled hemp seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger or 1 teaspoon grated fresh ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Directions

Add all of the ingredients to your high speed blender and process until smooth and creamy. Top with a little cinnamon and a pinch of grated carrots. Enjoy immediately.


Fall not arrived yet? Hot where you are? Try Beth’s Chocolate Avocado Shake. It’s vegan + gluten free. Wicked.

Thanks everyone.


* Yes it’s a good idea to keep frozen banana on hand for smoothies but I have noticed that when the smoothie calls for cold non dairy milks it turns out plenty cool.

Vegan Non Dairy Drink Recipes for the Holidays

Christmas Eggnog

How about some vegan drink recipes? Oh, yes. These drinks are non-dairy therefore vegan, and delicious. Quick and easy too.

You probably have these spices already in your cupboard or on your shopping list. Let’s go! We have two yummy recipes: one cold, one hot.

VEGAN EGGNOG

Ingredients:

2 cups non dairy milk
(Silk Almond Milk, plain or vanilla.
Silk Cashew Milk is also delicious, especially as a basis for lattes.)

1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/3 cup brandy (1/2 tsp brandy extract for non-alcoholic version)
2 1/2 teaspoons maple syrup

Directions:

Blend all ingredients together in a pitcher. Serve your delicious vegan eggnog over ice and dress with a sprinkle of nutmeg and a cinnamon stick for the perfect festive touch.

If you want to make a killer ‘nog, use fresh ground nutmeg. You won’t believe the difference till you try it. Oh, yeah!

Steaming mug of warm milk.

WARM COCONUT MILK WITH MULLING SPICES
by She Knows
Serves 6

Ingredients:

2-1/2 cups almond milk
1 (15-ounce) can coconut milk
3 pieces star anise
3 cinnamon sticks
6 whole cloves
1 tablespoon black peppercorns
3 (1/4-inch thick) slices fresh, peeled ginger
Long strips of zest from 1 orange
Freshly grated nutmeg or a pinch of cayenne

Directions:

In a medium saucepan, whisk together almond and coconut milk. Set aside.

In a double-layer piece of cheesecloth, combine star anise, cinnamon, cloves, peppercorns, ginger, and orange zest. Enclose spices together in cheesecloth by tying ends together.

Place spice bag in milk mixture and bring to a boil over medium-high heat.

Quickly reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.

Serve hot sprinkled with nutmeg or cayenne.

Visit She Knows for more tremendous recipes!


1. FEATURED IMAGE AT TOP: Google search result; origin, photographer not cited.

2.WARM MILK IMAGE AT CENTER: howtosurviveinparis.wordpress.com