Creamy Homemade Vegan Eggnog (with Vegan Meringue)

• 份量: 4 servings
• 活動時間: 2 hours
• 總時間: 2 hours 5 minutes

食材

1 Cup of raw cashews

1/2 Cup Water

2 Cups Almond Milk

1/3 Cup Cashew Cream

2 TBSP maple syrup

1/2 TSP Ground Cinnamon

1/4 TSP Grated Nutmeg

1/8 tsp Rum Extract *optional

1/2 tsp Vanilla Extract

1/2 cup chickpea water

1/4 Cup powdered sugar

1/2 tsp Vanilla Extract

步驟

Soak the cashews in filtered water for 2 hours. Drain and place in a blender with 1/2 cup of water. Blend on high until thick and creamy. Set aside.

In a large bowl whip the chickpea water on with an electric beater 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 it up after storing in the fridge as the spices will settle.

營養

• 每份大小: 1 cup
• 卡路里: 262 kcal
• 總脂肪: 16 g
• 飽和脂肪: 3 g
• 鈉: 169 mg
• 總碳水化合物: 26 g
• 膳食纖維: 2 g
• 總糖: 17 g
• 蛋白質: 7 g