Tag: vegan

  • CBD Limeade

    CBD Limeade

    Looking for a delicious and refreshing way to incorporate CBD into your summer routine? Look no further than CBD-infused limeade! This delightful beverage combines the tangy flavors of fresh limes with the potential relaxation benefits of CBD oil or CBD-infused tincture. Whether you’re hosting a summer gathering or simply want a relaxing drink to enjoy on a sunny day, this CBD limeade recipe is a fantastic choice.

    CBD Limeade

    Remember, it's crucial to follow the dosage guidelines provided with your CBD product and consult with a healthcare professional if you have any concerns or questions about using CBD. So, take a sip of this delightful beverage and savor the unique combination of zesty lime flavors and the potential benefits of CBD. Cheers to a refreshing and relaxing experience!
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 6 Limes
    • 1/2 cup Fresh Lime Juice
    • 4 cups Water
    • 1/2 cup Honey adjust according to taste
    • CBD oil or CBD-infused tincture as per your desired dosage
    • Ice cubes
    • Lime slices for garnish
    • Fresh mint leaves for garnish

    Method
     

    1. Begin by squeezing the juice from 4 to 6 limes, collecting the juice in a pitcher.
    2. Add 4 cups of water to the pitcher along with the fresh lime juice.
    3. Stir in 1/2 cup of honey until it completely dissolves.
    4. Add your preferred dosage of CBD oil or CBD-infused tincture to the pitcher. Start with a small amount and gradually increase until you reach your desired dosage. Make sure to follow the instructions on the CBD product regarding dosage.
    5. Stir the limeade mixture well to ensure that the CBD is evenly distributed throughout.
    6. Take a moment to taste the limeade and adjust the flavor if needed. You can add more lime juice, water, or honey to achieve the desired taste profile.
    7. Fill glasses with ice cubes and pour the CBD-infused limeade over the ice, allowing it to chill.
    8. For an eye-catching presentation, garnish each glass with a lime slice and, if you like, a few fresh mint leaves.
    9. Enjoy!
  • Road Trip Cooking

    Road Trip Cooking

    Road Trip Cooking

    Go exploring with these make-ahead recipes.

    Piling into the car and hitting the open road presents both challenges and delights. When planning your on-the-road menu, choose dishes that pack well or that get better as leftovers. Dig out your cooler and read on—it’s time to hit the road!

    Kale and Napa Cabbage Salad with Sumac Pickled Onions

    Kale and Napa cabbage stand up for hours to the sweet and puckery dressing, and hearty farro will keep you going while on the road.
    Print Recipe Pin Recipe
    Servings: 8
    Ingredients Method

    Ingredients
      

    • 1 Cup red onion finely sliced
    • 3 Tablespoons apple cider vinegar
    • 1/4 Teaspoon crushed red pepper flakes
    • 1 Teaspoon maple syrup
    • 1 Teaspoon sumac
    • 1/4 Teaspoon salt
    • 1/4 Teaspoon black pepper
    • 2 Tablespoons olive oil divided
    • 5 Cups kale finely sliced
    • 1 Cup Napa cabbage finely sliced
    • 2/3 Cup fresh mint finely sliced
    • 3 Medjool dates pits removed, finely chopped
    • 2 Cups cooked farro drained and cooled

    Method
     

    1. In small bowl, combine onion, vinegar, red pepper flakes, maple syrup, sumac, salt, and pepper, and set aside.
    2. In large bowl, add 1 Tbsp olive oil and kale, and massage kale for a few minutes with your hands. Let stand for 20 minutes.
    3. To assemble salad, toss kale, pickled onion dressing, and remaining olive oil with cabbage, mint, dates, and farro. Keep cool or refrigerate for up to 4 hours before enjoying.

    Freeze-Ahead Breakfast Wraps

    Make these wraps anytime and stick them in the freezer for your next excursion.
    Print Recipe Pin Recipe
    Servings: 6
    Ingredients Method

    Ingredients
      

    Wraps
    • 2 Tablespoons olive oil
    • 2 Cups sweet potato peeled, diced
    • 2 Teaspoons sweet smoked paprika
    • 1 Cup shallot finely diced
    • 1 Cup red bell pepper diced
    • 2 Oz goat cheese
    • 1 Cup baby spinach leaves chopped
    • 8 eggs beaten
    • 6 10 inch tortillas
    Smoky red pepper “ketchup”
    • 1 Teaspoon olive oil
    • 1 red bell pepper
    • 6 baby plum tomatoes
    • 2 Medjool dates pitted
    • 1/4 Teaspoon salt
    • 1/2 Teaspoon sweet smoked Spanish paprika
    • 1/8 Teaspoon hot Spanish paprika

    Method
     

    1. For wraps, in large skillet on medium-high, heat 1 Tbsp olive oil, add sweet potatoes, and cook for about 5 to 7 minutes, stirring occasionally. Once sweet potatoes are tender, pour into bowl and add sweet smoked paprika; stir through.
    2. In the same skillet, add 1 Tbsp olive oil, shallots, and red bell pepper and cook on medium-low heat for 2 to 3 minutes, until soft and shallots are translucent. Scrape into bowl with sweet potatoes and add goat cheese and spinach leaves; stir to combine.
    3. Wipe out skillet, add remaining 1 tsp olive oil, and heat on medium. Pour in beaten eggs and stir while cooking until you have a loose custard, approximately 3 minutes. Add vegetables from bowl into skillet and stir through to combine, being careful not to overcook eggs. Remove from heat.
    4. Lay out tortillas, divide egg-vegetable mixture evenly among them, and wrap or roll. Allow to cool completely and pack for freezing.
    5. To make ketchup, rub red bell pepper and tomatoes with olive oil, add to baking dish, then place under oven broiler. Turn pepper, broiling for 5 minutes on each side, until the whole pepper is blackened. Toss tomatoes occasionally and remove them in advance of the pepper if they’re getting too dark. They should be slightly charred. When pepper is black on all sides, remove from oven and place in paper bag to cool. Tomatoes can cool in baking dish.
    6. Meanwhile, in food processor, pulse dates to chop. Once bell pepper is cool, remove and discard skin. In bowl of food processor, place pepper, tomatoes, and remaining ingredients and pulse until you have a sauce with a loose texture. Seal in container and refrigerate or freeze.
    7. When it’s time to cook, thaw wraps and sauce in fridge or cooler for 8 hours or overnight. To cook wraps, warm on medium-hot grill for 5 to 7 minutes each side, until center of wrap is warm.

    Vegetable and Cashew Salad Rolls with Peanut Sauce

    Veggies and dip are a healthy road trip staple. Take them a step further in this recipe, inspired by Vietnamese-style salad rolls.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    Peanut sauce
    • 3 Tablespoons peanut butter
    • 1.5 Tablespoons rice wine vinegar
    • 1 Teaspoon sesame oil
    • 1/2 Teaspoon tamari
    • 4 Tablespoons water or more as required
    • 1/2 Teaspoon ginger grated
    • 2 garlic cloves peeled and crushed
    • 1/4 Teaspoon crushed red pepper flakes
    Salad rolls
    • 8 rice paper wrappers
    • 1 Bunch fresh mint leaves
    • 4 radishes thinly sliced
    • 8 butter lettuce leaves
    • 5 broccoli florets thinly sliced
    • 24 cashews pulsed in food processor to pea-sized pieces
    • 2 medium carrots cut into matchsticks
    • 1 Cup baby spinach leaves stems removed

    Method
     

    1. In small bowl, combine peanut butter, rice wine vinegar, sesame oil, and tamari. Add water, a little at a time, and mix slowly with a fork or spoon to gradually loosen the stiff peanut butter mixture. Once sauce is smooth, if you want a looser consistency, add more water, a teaspoon at a time. Once you’re happy with the consistency, add gingerroot, garlic, and red pepper flakes; mix through, and then pack into a sealable container.
    2. To assemble rolls, first set out a clean cutting board for your workspace. Fill a wide, shallow bowl with hot (not boiling) water and, working quickly, soften one wrapper in water and lay it on your cutting board. Place 3 mint leaves and 3 radish slices on wrapper. Add lettuce, fill with cashews, a few slices of broccoli, and a few carrot matchsticks, and finally spinach. Roll tightly and repeat with remaining wrappers until you have 8 rolls.
    3. Pack in a sealable container, keep cold, and eat within 24 hours with spicy peanut sauce.

    Article courtesy of Alive Magazine

  • Rainbow Veggie Onigirazu

    Rainbow Veggie Onigirazu

    Rainbow Veggie Onigirazu

    Are you tired of the same old lunch options? Do you want to add more plant-based protein to your diet? Look no further than this Rainbow Veggie Onigirazu recipe, featuring tempeh!

    For those who are unfamiliar, onigirazu is a Japanese rice ball sandwich that’s wrapped in sheets of seaweed called nori instead of bread. It’s a convenient and portable option for lunch on-the-go. Plus, it’s easy to customize with your favorite fillings.

    In this recipe, we’re using colorful veggies like carrots, bell peppers, and cabbage, along with tempeh, a fermented soy product that’s packed with protein and nutrients. Tempeh has a nutty flavor and a firm texture, making it a great meat substitute for those who are trying to cut back on animal products.

    Not only is this Rainbow Veggie Onigirazu recipe beautiful to look at, but it’s also delicious and satisfying. The combination of nutty tempeh, crunchy veggies, and fluffy rice is a match made in heaven. Plus, it’s a great way to pack in a variety of nutrients in one meal.

    Give this recipe a try for your next lunch or meal prep session. You won’t be disappointed!

    onigirazu

    Rainbow Veggie Onigirazu

    For this recipe, use a variety of colorful veggies like carrots, bell peppers, and purple cabbage, along with some tempeh for protein. The result is not only visually stunning but also incredibly tasty!
    Print Recipe Pin Recipe
    Prep Time 1 hour
    Servings: 8
    Ingredients Method Notes

    Ingredients
      

    Rice:
    • 2 cups sushi rice
    • 3 cups water
    • 1 teaspoon sea salt
    • 1/3 cup rice wine vinegar
    • 2 tablespoons cane sugar
    • 3 tablespoons furikake sushi seasoning (see notes)
    Pickled Vegetables:
    • 1/2 cup red bell pepper 2-inch julienne
    • 1/2 cup orange bell pepper 2-inch julienne
    • 1/2 cup yellow bell pepper 2-inch julienne
    • 1/3 cup julienned carrots
    Pickling Liquid:
    • 1/3 cup rice vinegar
    • 2 teaspoons cane sugar
    • 1 teaspoon sea salt
    • 1 large garlic clove minced
    • 1/4 teaspoon crushed red chilies
    • 8 12-inch square nori sheets
    • 1/3 cup vegan sriracha mayo
    • 2 8-ounce blocks seasoned tempeh
    • 1/2 cup cucumber 2-inch julienne
    • 1/3 cup purple cabbage shredded

    Method
     

    1. Place rice, water, and salt in a medium pan and bring toa simmer. Cover and reduce heat to low, cooking for 15-18 minutes. Turn offheat and allow rice to rest for 10 minutes.
    2. Whisk together the pickling liquid ingredients and tosswith vegetables. Allow to rest for 15 minutes, stirring occasionally.
    3. Stir together rice vinegar and cane sugar untildissolved. Place rice on a large baking sheet and pour over mixture, sprinkleon furikake, and fold rice to incorporate. Divide rice mixture into 16 evenportions.
    4. To assemble: place a nori sheet on a dry surface, lay arice portion in the center creating a flat 3-inch square shape, use wet handsto keep rice from sticking. Next, dollop 2 teaspoons sriracha mayo in thecenter then place a piece of tempeh on top. Arrange pickled vegetables,cucumber, and purple cabbage to form a rainbow pattern. Finish off with anotherportion of rice, forming it into a square and covering the fillings. Fold upnori sides, using water to seal the seams. Tightly wrap completed sandwich inplastic film and allow to rest for 15 minutes before eating.

    Notes

    Furikake seasoning contains fish. For a vegan version, use toasted sesame seeds and crushed nori.

    Recipe Courtesy of INFRA

  • Reishi Cappuccino Smoothie

    Reishi Cappuccino Smoothie

    Reishi Cappuccino Smoothie

    Reishi Mushroom Smoothie: A Nutrient-Packed Way to Start Your Day
    If you’re looking for a healthy breakfast option that will boost your immune system, improve your focus, and give you sustained energy throughout the day, look no further than the reishi mushroom smoothie. This delicious and nutritious smoothie is packed with powerful ingredients like reishi mushrooms, dates, and cacao that offer numerous health benefits.


    Reishi mushrooms, also known as Lingzhi mushrooms, are one of the most popular medicinal mushrooms in the world. They have been used in traditional Chinese medicine for thousands of years to boost immunity, improve energy levels, and promote longevity. Reishi mushrooms contain polysaccharides, triterpenes, and other bioactive compounds that have been shown to have anti-inflammatory, anti-cancer, and antioxidant properties.


    In addition to reishi mushrooms, this smoothie contains dates, a natural sweetener that is a great alternative to refined sugar. Dates are high in fiber, potassium, and antioxidants, and they have a low glycemic index, which means they won’t cause a sudden spike in blood sugar levels. Dates also contain essential minerals such as iron, calcium, and magnesium, which are essential for maintaining healthy bones and muscles.


    Cacao is another superfood that adds flavor and nutrition to this smoothie. Cacao is the raw form of chocolate and is a great source of antioxidants, magnesium, iron, and fiber. It also contains theobromine, a natural stimulant that can improve mental focus and enhance mood. However, it’s important to note that cacao is not the same as commercial chocolate, which often contains added sugar and other ingredients that can negate its health benefits.


    This Reishi Cappuccino Smoothie is an excellent way to start your day with a boost of nutrients and health benefits. Reishi mushrooms, dates, and cacao are all powerful superfoods that can support your overall health and wellness. So, try this recipe today and enjoy the delicious and nutritious benefits!

    Reishi Cappuccino Smoothie

    This earthy and creamy concoction is not only delicious but also packed with amazing health benefits. Reishi mushrooms are known for their immune-boosting properties and are a great addition to any healthy lifestyle. If you're a fan of functional beverages or looking for a new twist on your smoothie routine, give this recipe a try!
    Print Recipe Pin Recipe
    Total Time 5 minutes
    Servings: 1
    Ingredients Method

    Ingredients
      

    • 1 frozen banana
    • 1 cup oat milk
    • 2 tablespoons almond butter
    • 4 deglet dates
    • 1 tablespoon cacao nibs or powder
    • 1 teaspoon reishi mushroom powder

    Method
     

    1. Place all ingredients in a blender and process until smooth. Adjust seasonings to taste and enjoy!

    Recipe Provided by INFRA

  • Coconut Hemp Protein Bites

    Coconut Hemp Protein Bites

    Coconut Hemp Protein Bites

    Looking for a quick snack? These coconut hemp protein bites are ready in minutes and perfectly portioned for lunch boxes, the mid-afternoon slump, or to fuel your next workout. The recipe is scalable and customizable. Double it so you always have a quick bite on hand when hunger strikes. You can swap nuts or dried fruit, add a flavored protein powder, or skip the shredded coconut. Make sure you write down the changes as you make them—there’s nothing worse than perfecting your secret recipe and not being able to replicate it! 

    Coconut Hemp Protein Bites

    Looking for a quick snack? These coconut hemp protein bites are ready in minutes and perfectly portioned for lunch boxes, the mid-afternoon slump, or to fuel your next workout.
    Print Recipe Pin Recipe
    Servings: 14
    Ingredients Method

    Ingredients
      

    • ½ cup raisins
    • ⅓ cup roasted sunflower seeds
    • ¼ cup sliced almonds
    • ¼ cup walnuts
    • ¼ cup hemp protein powder
    • 2 tablespoons maple syrup
    • 2 tablespoons hemp hearts
    • 1 tablespoon chia seeds
    • ½ cup almond butter
    • ½ cup shredded coconut

    Method
     

    1. In a food processor, place raisins, nuts, sunflower seeds, hemp protein, maple syrup, hemp hearts, and chia seeds. Run machine until mixture is finely minced.
    2. Place nut/seed mixture in a mixing bowl and work in almond butter until dough forms.
    3. Scoop mixture into tablespoon amounts and roll into balls then coat in shredded coconut. Store in an airtight container in the refrigerator.
    4. Enjoy!

    Recipe Provided by INFRA

  • Creamy Tom Yum Noodle Soup

    Creamy Tom Yum Noodle Soup

    Creamy Tom Yum Noodle Soup

    If you think of imperfectly rehydrated vegetables and a foam cup when you hear noodle cup, you’re not alone. This creamy Tom Yum noodle soup is way beyond that mediocre convenience food! With a few minutes and a bit of slicing, you’ve got a mix of fresh and sautéed veggies, crispy tofu, and a hearty meal ready to stave off any lingering chill of winter. No air fryer? You can always start the tofu in the pan and sauté the veggies once you’ve got some crispy edges. For a more hands off approach, you can also cook the tofu in a 400°F oven on a lined baking sheet. Either way, you’re just a few minutes away from creamy, rich, hot and sour soup!

    Creamy Tom Yum Noodle Soup

    Take a super easy ramen soup cup, add crispy tofu, sautéed veggies, and coconut cream. In no time, you’ve got a satisfying meal that will taste like it took much longer to make. Your secret is safe with us!
    Print Recipe Pin Recipe
    Servings: 1
    Ingredients Method

    Ingredients
      

    • 1 Lotus Foods Tom Yum Rice Ramen Noodle Soup
    • 4 ounces extra firm tofu cubed
    • Avocado oil spray
    • ½ baby bok choy sliced
    • ½ cup button mushrooms quartered
    • ¼ cup coconut cream
    • ¼ cup baby corn rinsed and drained
    • 1 green onion sliced
    • 2-3 pieces cilantro

    Method
     

    1. Prepare noodle soup according to directions on package.
    2. Spray tofu with avocado oil, add to the air fryer at 400° F until brown and crispy.
    3. Heat pan with avocado oil, add bok choy and mushrooms, and fry for two to three minutes.
    4. Pour cooked noodle soup into a bowl; stir in coconut cream.
    5. Top with cooked veggies, baby corn, green onions, and cilantro.
    6. Enjoy!

    Recipe Provided by INFRA

  • Emerald Lentil Salad

    Emerald Lentil Salad

    Emerald Lentil Salad

    This is what we call a spoon salad! Use a spoon to make sure you don’t miss a drop. We’ve got all the shades of green in this salad, with no soggy lettuce in sight. Perfect for meal planning, potlucks, or feeding a crowd. Roasted pumpkin seeds add a salty crunch. Creamy avocado keeps you satisfied. Thinly sliced broccoli is perfect raw, but if you have leftover roasted broccoli, you can use that instead. The bulk of this salad comes from the French green lentils. Unlike red lentils, these will keep their shape and ensure this hearty salad satisfies. 

    Emerald Lentil Salad

    This is what we call a spoon salad! We’ve got all the shades of green in this salad, with no soggy lettuce in sight. Perfect for meal planning, potlucks, or feeding a crowd.
    Print Recipe Pin Recipe
    Servings: 4
    Ingredients Method

    Ingredients
      

    • ¾ cup green or French lentils
    • 1 pound broccoli florets, thinly sliced
    • 1 Avocado, chopped
    • ⅓ cup roasted and salted pumpkin seeds
    • 4 tablespoons olive oil
    • 2 tablespoons apple cider vinegar
    • 1 teaspoon Dijon mustard
    • ½ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • ½ cup micro greens

    Method
     

    1. Place lentils and five cups water in a medium saucepan and bring to a gentle simmer. Cook until lentils are just tender, approximately 35 minutes. Drain and set aside to cool. 
    2. In a medium mixing bowl, place cooled lentils, broccoli, avocado, and pumpkin seeds.
    3. Whisk together dressing ingredients and toss with salad. Adjust seasoning to taste and serve garnished with micro greens.
    4. Enjoy!

    Recipe Provided by INFRA

  • Get Ready for the Big Game with Wholly Veggie!

    Get Ready for the Big Game with Wholly Veggie!

    Get Ready for the Big Game with Wholly Veggie!

    If you’re on the hunt for delicious, plant-based snacks that even a non-plant-based eater would enjoy, we got you! Wholly Veggie’s snacks are the perfect addition to your foodie collection – especially for your full spread for Sunday’s big game 🏈 Check out their gluten-free, vegan goodies below – including a Cheeze Stick Caprese Salad recipe, too!

    Mozzarella Style Sticks

    Perfectly good veggies were rescued to create our crispy crust. It’s called upcycling. Your mouth tastes cheesy, gooey goodness, your body gets veggies. Your brain explodes.

    Buffalo Cauliflower Wings

    Full cauliflower florets, lightly coated in a crunchy panko crust. Our gluten free, panko coating gives our cauliflower a unique, crunchy bite. Paired with our outrageously popular Buffalo Sauce, our Buffalo Cauliflower is perfect as an after work or after school snack. Just bake n’ snack.

    Ranch Cauliflower Wings

    Full cauliflower florets, lightly coated in a crunchy panko crust. Our gluten free, panko coating gives our cauliflower a unique, crunchy bite. Paired with a plant based ranch sauce. Perfect for taco night or Sunday game day. Just bake n’ snack.

    Cheeze Stick Caprese

    This Caprese Salad made from Wholly Veggie's plant-based cheeze sticks is festive, fresh, and perfect for any party or holiday meal! Not only does this showstopper look great, it's super simple to make. 
    Print Recipe Pin Recipe
    Ingredients Method

    Ingredients
      

    • 1 box Wholly Veggie Mozzarella Style Sticks
    • 2 medium ripe tomatoes
    • 6 cherry tomatoes
    • 1 box fresh arugula
    • 3 tablespoons olive oil
    • 2 tablespoons balsamic vinegar
    • pinch salt, pepper
    • 2 tablespoons fresh basil

    Method
     

    1. Prepare wholly veggie's mozzarella style sticks according to package instructions (oven or air fry).
    2. Set marinara sauce pack aside.
    3. Slice 2 medium ripe tomatoes into thick pieces and cut a handful of cherry tomatoes in half.
    4. Toss fresh arugula with olive oil, balsamic vinegar, salt, pepper and place on bottom of serving platter.
    5. Layer tomatoes and warm mozzarella sticks on top of arugula.
    6. Garnish with generous amounts of torn fresh basil.
    7. Serve marinara sauce along side for dipping.
    8. Enjoy!

    Stock up on your favorite plant-based Wholly Veggie snacks – on sale all February long!

    References:

    https://whollyveggie.com/products/mozzarella-style-sticks

    https://whollyveggie.com/products/ranch-cauliflower

    https://whollyveggie.com/products/buffalo-cauliflower

    https://whollyveggie.com/blogs/recipes/cheeze-stick-caprese

  • Tropical Smoothie Bowl

    Tropical Smoothie Bowl

    Tropical Smoothie Bowl

    Smoothie bowls are a perfect way to inject a little tropical flair, not to mention vitamin C, into these winter days. Does the idea of drinking a meal take away some of the satisfaction? Control the consistency of your blended serving of fruits and go wild with toppings!

    Tropical Smoothie Bowl

    Smoothie bowls are a perfect way to inject a little tropical flair, not to mention vitamin C, into these winter days. How will you top your tropical smoothie bowl?
    Print Recipe Pin Recipe
    Servings: 2
    Ingredients Method

    Ingredients
      

    • 10 ounces tropical frozen fruit blend
    • 1 cup almond milk
    • ½ cup orange juice
    • 1 tablespoon honey or to taste
    Toppings
    • 1 kiwi peeled and chopped
    • ½ cup chopped pineapple
    • 1 dragon fruit chopped
    • 1 teaspoon hemp hearts
    • ½ teaspoon chia seeds
    • ¼ cup shredded coconut

    Method
     

    1. Blend frozen fruit, almond milk, orange juice, and honey until smooth. Mixture will be thick. Pour into serving bowls.
    2. Top with fruit and sprinkle on chia seeds, hemp hearts, and shredded coconut. Serve immediately. Enjoy!

    Recipe Provided by INFRA

  • Coconut Cashew Eggnog

    Coconut Cashew Eggnog

    Coconut Cashew Eggnog

    While you may be missing the ease of a carton of store-bought nog, once you see how easy it is to make it yourself, you may never go back. Making your own means you can customize it to your tastes, preferences, and dietary restrictions! This coconut cashew nog is dairy-free and egg-free, which makes it an excellent option for the vegans in your life. The hardest part of this recipe is waiting for the cashews to soften with an eight-hour soak. In other words, with a little planning, it’s a snap. Cheers!

    Coconut Cashew Eggnog

    Looking for a vegan alternative to the holiday classic beverage? This coconut cashew nog has all the flavor for your festive drinks without dairy or eggs!
    Print Recipe Pin Recipe
    Servings: 6
    Ingredients Method

    Ingredients
      

    • 1 ⅓ cups untoasted cashews soaked overnight
    • 1 quart coconut milk from a carton
    • ⅓ cup cane sugar
    • ¾ teaspoon ground cinnamon
    • 2 teaspoons vanilla extract
    • ½ teaspoon ground nutmeg
    • ½ teaspoon cinnamon
    • Freshly grated nutmeg optional

    Method
     

    1. Place all ingredients in a blender and run until mixture is very smooth and frothy.
    2. Place eggnog in a serving pitcher and chill for an hour before serving.
    3. Pour into serving glasses and grate nutmeg on top.
    4. Enjoy!

    Recipe Provided by INFRA