A dairy-free version of the traditional Egg Nog with all the creaminess and flavour you love! Vegan meringue is made from aquafaba (chickpea brine), but it tastes nothing like you’d expect…it’s so good and works so well in this recipe.
We’re about two weeks out from the inevitable “big day”, depending on when you’re reading this. This time of year is wonderful to me with all its sweet indulgences (I can’t resist) and the visits with family and friends. I love it all, but it takes a toll on me; my good eating habits take a back seat for the better half of the month. To compensate (purely out of guilt), I end up downing a large fresh juice or green smoothie after a binge night of sweets and drinks; I don’t think it works that way…thankfully it’s leggings and bulky sweater season. Guilt or no guilt, it happens every year!
Eventually, it comes time to ‘nog’ myself into a holiday coma, as is tradition in my house. I’ll happily do it with this recipe. Luckily, it’s super creamy, yet light enough that I can enjoy it repeatedly without necessarily passing out on the sofa.
Egg nog is such a terrible and unappetizing name. I had been deliberating for a while now on what to call this recipe…”egg-less nog”, “no-egg nog”, “the best vegan egg nog”…the list went on for unappetizing or cliche names. I finally settled on the above, hoping that it accurately described this recipe’s lovely ingredients and awesome texture.
Regardless of the name, this nog recipe is pretty special to me. For the first time in years, a creamy, smooth, plant-based nog can be my guilt-free vice at holiday time. Prior to this recipe, I had been making traditional nog with very thick almond milk, but there was always something missing (and it wasn’t the rum). The addition of fresh cashew cream takes my average vegan nog to a spectacular new level. It’s just so good…
This recipe is definitely a healthier and lighter way to enjoy this holiday classic, yet it still gives all the traditional, home-y feel. Made solely with plant-based nut milks and, to enhance its authenticity, several heapings of vegan meringue on top…it’s like enjoying a mug of snowy holiday clouds, with that special touch of plant-based goodness. In the spirit of giving, I happily share this recipe with you 🙂
My preferred method for preparing this recipe is in a large mason jar with a fitted lid; easy to mix and easy to store. You can also make this in a large bowl with a whisk, if need be.
For this recipe, you’ll need to make cashew cream in advance. If you don’t already keep cashew cream on hand (and I suggest you do for its versatility in sweet or savory dishes), you can easily make it following the directions below; this will make enough cashew cream to last you several recipes of nog or whatever you want to use it for. Homemade almond milk can also be made following the directions here.
I truly wish you the all best of this season; I trust it will be filled with simple joys, love and gratitude for all we do have…we are the lucky ones…
CREAMY ALMOND CASHEW NOG w/ VEGAN MERINGUE
- For the Cashew Cream:
- 1 Cup of raw unsalted cashews
- 1/2 Cup Water
For the Nog:
- 2 Cups Almond Milk homemade is best
- 1/3 Cup Cashew Cream
- 2 TBSP Agave Nectar
- 1/2 TSP Ground Cinnamon
- 1/4 TSP Grated Nutmeg
- 1/8 tsp Rum Extract *optional
- 1/2 tsp Vanilla Extract
For the Meringue Topping:
- 1/2 cup chick pea water
- 1/4 Cup organic powdered cane sugar
- 1/2 tsp Vanilla Extract
Soak the cashews in filtered water for 2 hours. Drain and place in a blender with 1/2-3/4 cup of water. Blend on high until thick and creamy. Set aside.
In a large bowl using an electric beater, whip the chick pea water on high for several minutes, or until fluffy. Slowly incorporate the sugar and beat on high until glossy, stiff peaks form. Set aside.
In a large mason jar with a fitted lid, combine almond milk, cashew cream, agave nectar, vanilla extract, rum extract (if using), cinnamon and nutmeg. Secure the lid and shake well.
Pour the nog into a glass or mug and top with several spoonfuls of meringue topping. Sprinkle fresh grated nutmeg on top and serve. Be sure to shake well after storing in the fridge as the spices may settle.
Add as little or as much cashew cream as you wish; more will yield a thicker consistency, which still remains consumable in large quantities. Sweetener and spice are always adjustable to your liking as well.