Eggs, schmeggs. You don’t need them, this recipe is completely vegan and gluten-free, so you no longer have to miss out on the cinnamony, nutmegy goodness of eggnog.
Vegan Eggnog
2015-12-03 18:00:08
Serves 6
Nutrition Facts
Serving Size
244g
Servings
6
Amount Per Serving
Calories 446
Calories from Fat 303
% Daily Value *
Total Fat 36g
56%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 22g
Cholesterol 0mg
0%
Sodium 15mg
1%
Total Carbohydrates 22g
7%
Dietary Fiber 9g
34%
Sugars 7g
Protein 15g
Vitamin A
0%
Vitamin C
0%
Calcium
22%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 cups almonds
- 4 cups water
- 1 tablespoon vanilla extract
- 2 tablespoons agave nectar
- 2 tablespoons yacón syrup
- 2 teaspoons ground nutmeg, plus a pinch for garnish
- 1/4 teaspoon ground cinnamon
- Pinch ground cloves
Instructions
- Place almonds in a large bowl with enough water to cover. Soak overnight.
- Discard soaking water, and rinse almonds in a strainer or bowl repeatedly until water is clear.
- Place almonds and 4 cups water in a food processor and blend on high speed for 90 seconds.
- Strain through a fine mesh bag or cheesecloth, discard solids.
- Place liquid almond milk in a 1/2-gallon mason jar; add vanilla, agave, yacón, nutmeg, cinnamon, and cloves. Shake well. Refrigerate until cold and serve with additional nutmeg for garnish.
Adapted from The Gluten-Free Almond Flour Cookbook
Adapted from The Gluten-Free Almond Flour Cookbook
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