Vegan “Egg” Nog
Recipe from executive chef Glenda Galvan-Garcia of Granville Cafe
- 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
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.
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.”