Vegan Eggnog
I can't count the number of times I've been asked for a vegan eggnog recipe. This gluten-free, dairy-free (egg-free) eggnog is not too challenging to make and full of filling rich yumminess. Unlike other eggnogs, it's not too sweet and has a nice delicate nutmeg flavor. If you want to decrease the sweetness further, go with only 1 tablespoon of agave in the recipe below, or eliminate it entirely. You'll still have the natural sweetness of the almonds and the rich round sweetness of yacon.
I can't count the number of times I've been asked for a vegan eggnog recipe. This gluten-free, dairy-free (egg-free) eggnog is not too challenging to make and full of filling rich yumminess. Unlike other eggnogs, it's not too sweet and has a nice delicate nutmeg flavor. If you want to decrease the sweetness further, go with only 1 tablespoon of agave in the recipe below, or eliminate it entirely. You'll still have the natural sweetness of the almonds and the rich round sweetness of yacon.
- Carbohydrate 16.6424575451856 g
- Cholesterol 0 mg
- Fat 35.6170801012092 g
- Fiber 9.09387487573388 g
- Protein 15.1983475434595 g
- Saturated Fat 2.94511375764121 g
- Serving Size 1 1 Serving (313g)
- Sodium 10.684500010637 mg
- Sugar 7.54858266945173 g
- Trans Fat 2.02294725559297 g
- Calories 425 calories
Step-by-step
- Soak almonds overnight
- Discard soaking water and rinse almonds in a deep bowl of water, repeat until water is clear
- Place soaked almonds and 4 cups of water in a vitamix
- Blend on highest speed for 90 seconds
- Strain milk through a fine mesh paint bag, discarding solids
- Place almond milk in a half gallon mason jar
- Add vanilla, agave, yacon, nutmeg, cinnamon and cloves, then shake well
- Refrigerate until cold and serve
Why does the milk separate into a chalky sludge instead of holding a creamy emulsion? Proper straining dictates texture. Skipping an overnight soak leaves the cellular walls of the nuts intact, producing gritty water rather than a smooth base. Blending on the highest speed for precisely 90 seconds forces the suspended fats and water molecules into a stable suspension. Passing the liquid through a fine-mesh paint bag removes remaining pulp particles that would otherwise settle at the bottom of the jar. Adjusting the agave nectar down to one tablespoon preserves the natural nut flavor without sacrificing mouthfeel.
Achieving Emulsion and Balance
Cold temperatures firm the fats derived from three cups of almonds, yielding a thicker consistency after refrigeration. Whole spices grated fresh release aromatic volatile oils superior to pre-ground alternatives.
- Gritty texture indicates inadequate straining through the mesh bag.
- Separation during chilling requires a vigorous shake before pouring.
- Thin consistency stems from insufficient blending time in the machine.
