• On the Menu: Vegan Eggnog


    For all you ‘nog lovers out there who want to drink festively without the egg, we’ve got you covered with this vegan-friendly recipe from food blogger Renee Byrd.
    Photos by Renee Byrd



    This anti-eggnog is silky smooth and heavy on the spices! This dairy free delight is decadent, thick and made entirely in a blender. Make it virgin (and breakfast friendly) by omitting the alcohol. Can be served hot or cold. Makes 2 servings.

    Ingredients:

    -1 cup cashews, soaked overnight or 8 hours
    -4-5 pitted medjool dates (depending on how sweet you like it)
    -1/4 teaspoon freshly grated nutmeg
    -1/4 teaspoon ground cinnamon
    -1/4 teaspoon cardamom
    -1/2 vanilla bean, scraped of its seeds
    -dash ground turmeric (for color)
    -pinch pink salt
    -2 cups water (if you like it thinner, add up to 1/2 cup more)
    -2 tablespoons rum, brandy or whiskey + more as you like


    Above: SMEG Blender

    Above: W&P Design Copper Straws Set

    To the bowl of a high powered blender, add the soaked cashews, dates, nutmeg, cinnamon, cardamom, vanilla bean, turmeric, salt and water. Blend until smooth and creamy, 2-3 minutes, or until the dates and cashews are silky smooth. Add the rum/brandy/whisky and blend again (or omit it to make it virgin). Note: you want about 1 tablespoon liquor per glass.




    1 Minute Cranberry Jam (optional, as a garnish for serving)

    Ingredients:

    -1/3 cup whole raw cranberries
    -1 tablespoon maple syrup
    -2 tablespoons water

    Add the cranberries, maple syrup and water to a small sauce pot and set it over medium low heat.



    Cook until the cranberries soften and pop, then smash the cranberries into the liquid, stirring everything together constantly until the mixture thickens and becomes jammy. Serve immediately.



    Above: Drink Happy Stemless Glasses

    To serve: Add half of the cranberry jam to the bottom of each glass, pour the eggnog on top and tap a dash of cinnamon overtop of the glasses. Best served either chilled OR gently warmed up in a saucepot until hot (but not burning) to the touch.





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