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
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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.
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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.
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Add remaining ingredients and pulse to blend. Chill for 2 hours.
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Blend aquafaba in blender until very frothy and white in color, about one minute.
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Fold aquafaba froth into chilled eggnog. Sweeten with Stevia if desired.
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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.”