#gentlechef

Vegan Eggnog Recipe for the Holidays: 

A rich and creamy non-dairy and egg-free concoction flavored with vanilla and nutmeg. Spike with your favorite liquor, if desired, such as brandy or rum and garnish with a dollop of Heavenly Whipped Cream and a dash of freshly grated nutmeg. Eggless eggnog is also fantastic when added to hot coffee! Pre-soaking the cashews is not required. This recipe yields about 5 cups.

Ingredients: • 1 and ¼ cup (6.25 oz.) whole raw cashews • 1 carton (1 qt./4 cups) non-dairy milk of your choice (see notes below) • ⅔ cup organic sugar • ¼ cup nutritional yeast • 2 tsp real vanilla extract • ¼ tsp freshly grated nutmeg plus additional for garnish • ¼ tsp fine sea salt • optional: liquor of your choice • optional garnish: vegan whipped cream

Notes: Plain soymilk without additives was used in the formulation of this recipe. With the amount of cashews specified, this produces a thick and rich eggnog. However, if you use a non-dairy milk that has thickening additives added, you may want to reduce the amount of cashews to 1 cup in order to adjust the consistency. If the mixture is too thick for your liking in any case, small amounts of additional non-dairy milk can be added to adjust the consistency. Keep in mind that if liquor will be added to the eggnog, this will also dilute the consistency.

Technique: Place the cashews and the non-dairy milk in a high-powered blender with the remaining ingredients (except for the optional liquor and optional whipped cream) and process the mixture for 2 full minutes on high speed. Pour through a fine mesh strainer into a sealable container and chill thoroughly. Stir or shake before serving and stir in the optional liquor. Pour into individual glasses and garnish with the optional whipped cream and grated nutmeg. Store refrigerated and consume within 7 days.