Vegan Eggnog

vegan-eggnog

Vegan Eggnog

Hey guys!

I’m very happy to share a vegan eggnog recipe with you!I tested this recipe three times, tweaking it after every attempt. The final result is what we found yielded the best texture and flavour. I would advise against deviating from the recipe – when it says firm silken tofu, use firm silken tofu. Soft or what have you just won’t do the trick.

Unsweetened Mimic crème works really, really well in this recipe – it’s a vegan cream made from almonds and cashews and it’s nice and thick without being crazy high in calories. If you don’t have anything like it available, you can make a homemade cream with cashews (keeping in mind the drink will be a lot higher in calories), or some other similar vegan cream product. Definitely go the unsweetened route, though – I find sweetened creams tend to have a vaguely artificial taste. Is that just me?
And now, a word on the tofu – to get your creamy egg replacement in this recipe, it basically comes down to tofu or avocado (or some other magical thing that I have yet to discover). I went with tofu because a) its high in protein, like eggs, and b) the colour is more authentic to traditional eggnog. The ONLY downside I find with using tofu (and it’s not a downside in my eyes, but it could be for others) is that it has a bit of a “dry” taste. I don’t think it’s all the tofu’s fault because nutmeg has a dry taste too, but there you have it. I haven’t tried eggnog with avocado but I’m sure it would be smashing, as long as you don’t mind the green colour.
vegan-eggnog
And please, please, please drink this with booze. ‘Tis the season! This is a great, strong drink and it’s not nearly as impressive without that signature boozy kick. Do it for me? 🙂

Vegan Eggnog

2 servings

It’s important to use a combination of both spiced rum and brandy in this recipe – they’re each too strong for this drink on their own (the spiced rum is too potent, and the brandy is too astringent), but mixing them together really balances their flavour profile. Please don’t use anything other than firm silken tofu – we’ve experimented with different kinds and really does help create the most realistic texture.
Ingredients:
  • 1/2 carton firm silken tofu
  • 1/4 cup granulated sugar
  • 1/2 cup unsweetened vegan cream (such as Mimic crème)
  • 1/2 cup coconut milk1 teaspoon ground nutmeg (freshly grated, if possible)
  • 1/4 teaspoon pure vanilla extract
  • 2 oz. spiced rum
  • 2 oz. brandy
  • 2 ice cubes Cinnamon sticks for garnish if you have them
Directions:
  1. Place the tofu, cream and coconut milk in the fridge so all the ingredients are thoroughly chilled. Ideally, stick ‘em in the freezer for 30 minutes before making this. Make sure you shake your coconut milk well before and after refrigerating – the cream will separate from the water.
  2. In a blender, blend the silken tofu and slowly pour in the sugar while blending. Add a splash of liquid if needed to keep it blending. Add all other ingredients and blend again until smooth. Pour into four pretty glasses and garnish each with a cinnamon stick and a sprinkle of nutmeg.
Om nom! I’ve never been a big eggnog person, since I always found the idea to be kind of gross. Who wants to drink raw eggs? Lots of people, apparently. This vegan version is much more appetizing to my stomach, and after testing it several times I’ve definitely developed a taste for it. Now when I come home from work at night and it’s minus a zillion degrees and I’ve barely made it alive from the ice-covered roads, this is something I crave. It’s interesting that a cold drink can be so warming and homey. Allysia is a vegan chef, teacher, and blogger who has studied at Living Light Culinary Arts in California, and The Natural Epicurean in Texas. Both culinary schools focus on healthy, whole and raw foods, an approach she follows in the kitchen – with the occasional treat! When she’s not cooking, she’s reading, jamming with her band and hanging out with her cat Tsunami. You can find her on www.the-real-meal.com.
 
ally head 3

Allysia is a vegan chef, teacher, and blogger who has studied at Living Light Culinary Arts in California, and The Natural Epicurean in Texas. Both culinary schools focus on healthy, whole and raw foods, an approach she follows in the kitchen – with the occasional treat! When she’s not cooking, she’s reading, jamming with her band and hanging out with her cat Tsunami. You can find her on www.the-real-meal.com.

This article appears in ISSUE 32 of Healthy Juicing Magazine Subscribe and don’t miss any information like this in future: https://itunes.apple.com/us/app/healthy-juicing-magazine/id569295045?ls=1&mt=8
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