Thick Rich Vegan Eggnog Recipes

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THICK & RICH VEGAN EGGNOG



Thick & Rich Vegan Eggnog image

Decadent and velvety, this egg-free, dairy-free nog is sure to be the hit of the party. The season. The year! Cashews, coconut milk, dates, vanilla, nutmeg, and a pinch of sea salt make up this glorious situation. Rum optional!

Provided by Kare for Kitchen Treaty

Time 1h25m

Number Of Ingredients 9

2 cups raw cashews (soaked*)
1 1/2 cups water
2 15-ounce cans lite coconut milk
8-10 medjool dates
2 tablespoons freshly ground nutmeg + more for garnish
2 tablespoons vanilla bean paste or pure vanilla extract
1/4 teaspoon fine-grain sea salt
1 teaspoon ground cinnamon
2 tablespoons granulated sugar

Steps:

  • Place all ingredients, starting with 8 of the dates, into the pitcher of a large high-speed blender. Puree until smooth. Taste; add and puree additional dates if you'd like it a bit sweeter. Refrigerate for at least an hour to chill. Serve, adding a bit of rum to each (adult!) serving if desired. Keeps refrigerated for 4-5 days.
  • For optional cinnamon rims, mix sugar and cinnamon in a saucer. Pour a bit of water in a second saucer. Lightly dip the rims of the glasses first into the water and then in the cinnamon sugar mix. Voila!

Nutrition Facts : ServingSize 1 cup (1/6 of recipe), Calories 416 kcal, Sugar 28 g, Sodium 157 mg, Fat 26 g, SaturatedFat 7 g, Carbohydrate 43 g, Fiber 3 g, Protein 9 g

RICH & CREAMY EGGNOG



Rich & Creamy Eggnog image

My mom is a huge eggnog fan around the holidays, but I've never been crazy about the storebought kind. When I whip up this homemade festive treat nobody can resist! -Jenna Fleming, Lowville, New York

Provided by Taste of Home

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 9

8 eggs
1/3 cup sugar
2 tablespoons confectioners' sugar
2 cups whole milk
4 cups heavy whipping cream
1 cup amaretto
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Additional ground nutmeg

Steps:

  • In a large heavy saucepan, whisk eggs, sugar and confectioners' sugar until blended. Stir in milk., Cook over low heat about 20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Stir in cream, amaretto, cinnamon and nutmeg. Refrigerate, covered, several hours or until cold. Sprinkle servings with additional nutmeg.

Nutrition Facts :

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