alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

No-Egg Eggnog

Serves 6

    Share

    No-Egg Eggnog

    Guess what? Eggnog with no eggs can still leave you in a festive mood. This recipe proves it! Blended cashews and toasted coconut give the drink its oh-so-good creaminess, while dates infuse it with the sweetness that good eggnog commands. Serve with a dusting of nutmeg.

    Advertisement

    How the grit stole Christmas

    For a finer drink, strain mixture through cheesecloth-lined sieve or use a nut milk bag.

    Advertisement

    No-Egg Eggnog

    Ingredients

    • 1 cup raw unsalted cashews
    • 1/2 cup pitted dates
    • 1/2 cup shredded dry coconut
    • 1 - 14 oz can light coconut milk
    • 1 Tbsp maple syrup (optional)
    • 1 1/2 tsp vanilla extract
    • 1 tsp nutmeg
    • 1/4 tsp ground cloves
    • 1/4 tsp salt

    Nutrition

    Per serving:

    • calories240
    • protein5g
    • fat18g
    • carbs20g
      • sugar10g
      • fiber3g
    • sodium107mg

    Directions

    01

    Place cashews in bowl, cover with water and let soak for at least 4 hours. Place dates in separate bowl, cover with warm water and let soak for 20 minutes. Be sure to reserve date soaking water.

    02

    Preheat oven to 325 F. Spread coconut on rimmed baking sheet. Bake, stirring every

    03

    2 minutes, until evenly golden brown. Keep a close eye on the oven so coconut does not burn. Remove coconut from oven and let cool.

    04

    Drain cashews and place in blender along with 1/2 cup date soaking liquid and 1/2 cup coconut milk. Blend until very smooth. Add drained dates, remaining coconut milk, toasted coconut, maple syrup (if using), vanilla, nutmeg, cloves and salt. Blend until smooth. If mixture is too thick, blend in small amount of water. Adjust sweetness if desired by using more maple syrup.

    05

    Pour into glass container and refrigerate until cold.

    Advertisement

    Like this recipe?

    This recipe is part of the Holiday staples, veganized collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.