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Vegan “Egg” Nog

 

Vegan “Egg” Nog 1 Vegan “Egg” Nog
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Vegan “Egg” Nog

Recipe from executive chef Glenda Galvan-Garcia of Granville Cafe
Course Drinks
Cuisine American
Keyword eggnog

Ingredients

  • 1/2 cup raw cashews
  • 2 tbsp hazelnuts
  • 6 pitted dates
  • 1 13-ounce can unsweetened full-fat coconut milk
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1 pinch cardamom
  • 1 pinch sea salt
  • 1/3 cup aquafaba
  • Stevia sweetener as desired

Instructions

  • Place nuts in a glass container and fill with hot water. Soak for one hour, drain and rinse off any skins. Nuts can also be soaked overnight.
  • In a high-speed blender, add soaked and drained nuts, dates, coconut milk and vanilla. Blend on high until smooth. Strain off any particles from the dates that do not process.
  • Add remaining ingredients and pulse to blend. Chill for 2 hours.
  • Blend aquafaba in blender until very frothy and white in color, about one minute.
  • Fold aquafaba froth into chilled eggnog. Sweeten with Stevia if desired.
  • To serve, pour into glasses and garnish with additional cinnamon and nutmeg.

Notes

Galvan-Garcia uses coconut milk for her dairy-free eggnog recipe, but for an extra dose of creaminess, she stirs in blended aquafaba, the liquid found in canned chickpeas. Galvan-Garcia says “this recipe features some of my favorite clean-eating, plant-based ingredients. The natural sweetness comes from dates, and coconut milk (the canned kind) lends velvety richness, along with cashews and a hint of hazelnut. A splash of rum or bourbon makes it a bit more festive for the holidays.”

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