SECRETLY VEGAN EGGNOG RECIPE (DAIRY FREE, EGG FREE)
Truly the best vegan eggnog recipe I've ever had! This cashew free, dairy free, and egg free eggnog tastes identical to the Christmas classic nog and is super creamy, thick, sweet, and full of warming nutmeg!
Provided by thebananadiaries
Categories Drinks
Time 16m
Yield 6
Number Of Ingredients 7
Steps:
- Measure out all ingredients.
- In a large pot on the stove, whisk together all of the ingredients until combined. Vigorously whisk until there are not more clumps of arrowroot starch.
- Then turn the stovetop heat on to medium-high, and heat the vegan eggnog until right before it boils. You should see a few bubbles appear at the top. Reduce the heat to low, and whisk until it thickens, about 3-4 minutes.
- Remove the eggnog from the heat and allow the eggnog to cool for 5 minutes. Then carefully pour the eggnog into an airtight glass and store allow the mixture to cool until it's not warm anymore. Then you can place the eggnog safely in the fridge to chill for 1-2 hours.
- Serve with or without alcohol and enjoy!
Nutrition Facts : ServingSize 1/2 cup, Calories 125 calories, Sugar 19 g, Sodium 108.2 mg, Fat 2.9 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 22.6 g, Fiber 0.6 g, Protein 1.8 g, Cholesterol 3.9 mg
QUICK DAIRY-FREE EGGNOG
A delicious variation on the holiday classic - this recipe makes a mostly raw eggnog that will leave your mouth watering. It's incredibly filling so have it as a snack or small meal all by itself. Traditional eggnog recipes use lots of cream to give it the right taste and consistency, but I find that the mixture of whole raw eggs and coconut oil make for a totally satisfying creamy experience. Eggnog isn't just for holiday indulgences anymore!
Provided by Jack
Categories Drinks Recipes Eggnog Recipes
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Combine almond milk, oat milk, eggs, honey, coconut oil, and nutmeg in a blender. Blend on high until eggnog appears frothy, 1 to 2 minutes.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 35.6 g, Cholesterol 327.4 mg, Fat 24.1 g, Fiber 1 g, Protein 12.1 g, SaturatedFat 14.7 g, Sodium 207.6 mg, Sugar 21.9 g
EASY DAIRY-FREE BANANA BREAD
Super moist, sturdy-yet-tender, and full of flavor. This classic banana bread recipe hits all the marks - no dairy necessary!
Provided by Kare for Kitchen Treaty
Categories Breakfast
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease a standard-size loaf pan (mine is 4.5" x 8.5"). Set aside.
- To a large mixing bowl, add the bananas. Using a potato masher, smash until as smooth as possible. Stir in the sugar and canola oil. Add the eggs and whisk together until smooth. Whisk in the vanilla.
- Set a fine-mesh sieve over the bowl. Add the flour, baking soda, cinnamon, and salt to the sieve. Sift over the wet ingredients. Using a spatula, fold the dry ingredients into the wet, just until combined.
- Pour into the prepared loaf pan.
- Bake until middle is set and a toothpick inserted into the middle comes out clean, 45 - 55 minutes (if you're using a larger pan than my 4.5" x 8.5" pan, start checking at around the 45 minute mark. For the smaller pan, it'll take a bit more time to cook in the middle - closer to 55 minutes).
- Remove from oven and let the loaf cool in the pan for about 10 minutes. Use a butter knife to loosen the sides of the loaf then gently invert the pan to remove the loaf. Let cool on a wire rack.
- Wrap in plastic wrap to store. Bonus: The plastic wrap also makes it nice and moist. Yum!
Nutrition Facts : Calories 306 kcal, Sugar 27 g, Sodium 359 mg, Fat 12 g, SaturatedFat 1 g, Carbohydrate 46 g, Fiber 2 g, Protein 4 g, Cholesterol 33 mg, ServingSize 1 serving
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