squash 2 c Vanilla soy milk 3 tb Brown rice syrup 2 1/2 tb Fruit flavoured lecithin :
granules 1/4 ts Nutmeg 1/4 ts Vanilla extract 4 tb Unsalted mirin, optional Steam squash for 20 minutes or till soft. Drain & let cool for 5 minutes. Transfer to a blender, add remaining ingredients & blend till smooth. Refrigerate for 30 minutes.
How To make Soy Nog's Videos
Vegan Egg-Free Nog
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Joy McCarthy, Holistic Nutritionist and Founder of Joyous Health (joyoushealth.com) shares her recipe for the best vegan egg nog you've ever had!
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VEGAN EGG NOG,BETTER THAN THE REAL THING. (DRINKS UNDRESSED EP23)
PART 3 IN THE CHRISTMAS SERIES JUSTIN ILLUSTRATES A VEGAN EGG NOG THAT IS HEALTHY AND DELICIOUS AS WELL AS BEING A GREAT WEIGHT LOSS ALTERNATIVE TO TRADITIONAL EGG NOG.
1OOOML SOY MILK 8-12OZ BRANDY OR RUM 2OZ MAPLE SYRUP. 6 DRIED FIGS 1 MEXICAN AVOCADO 1/2 TSP NUTMEG
BLEND TOGETHER WITH 2 HANDFULS OF ICE ICE FOR IMMEDIATE SERVICE
Easy Vegan Egg Nog Recipe
Sooooo delicious! An easy vegan egg nog recipe for your holidays.
From
INGREDIENTS 1 15-ounce can coconut milk (400 ml) 1/2 cup raw cashews (65 g) 1/4 cup water (65 ml) 3 tbsp maple syrup 1/4 tsp ground nutmeg 1/4 tsp ground cinnamon
INSTRUCTIONS Soak the cashews overnight or for at least 1 hour.
Place all the ingredients in a blender and blend until smooth.
Keep it in the fridge for at least 1 or 2 hours.
Serve!
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Holiday non-dairy nog recipe
SUBSCRIBE: Warm cup of non-dairy nog, that you can make at home when you run out of soy nog and the stores are closed over the holidays.
Optional: spiced rum or brandy for the evening fire-log or Muppet's Christmas Carol watching
Full recipe, plus 29 more, in the Healthy Vegan Holiday Survival Guide: heathernicholds.com/holiday
Homemade non-dairy milks: Sunflower Hemp: Buckwheat Sesame: Rice: Join the veganook recipe club - this recipe + loads more in a fully searchable database - nutritional info - adjust portions - create your own meal plans + shopping lists veganook.com/recipe-club
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How to Make Homemade Eggnog
There isn't much better during the holidays than a thick and delicious eggnog! Now make it from home and enjoy it anytime you want. ______________________________↓↓↓↓↓↓ CLICK TO GET LINKS TO MORE COPYCAT RECIPES ↓↓↓↓↓↓↓↓ ______________________________
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People either love eggnog or hate eggnog, Personally I love it, like LOVE it, and I hate waiting for the holidays to have it, so I make it year round on my own in my kitchen.
EGGNOG RECIPE Printable Recipe 2/3 C sugar 6 egg yolks pinch of salt 4 C milk 2 C whipping cream 6 Tbsp sugar 6 egg whites 1 tsp nutmeg 2 tsp vanilla (optional) in a saucepan heat up the milk, cream until warm Whisk the sugar, egg yolks and salt together temper some of the warm liquid into the egg yolks, stirring the entire time add the mixture back into the saucepan and heat until it reaches 160 degrees F Take off heat and let cool Whip the 6 Tbsp sugar and egg whites together until ribbony (just before you reach soft peaks) Stir the nutmeg and vanilla into the egg mixture Add the egg whites into the yolk mixture and stir together keep refrigerated, stir before serving
NOTE if the raw egg whites bother you simply use pasteurized eggs (aka safe eggs),
MORE COPYCAT RECIPES Homemade peeps Homemade choco taco Homemade Andes Mints Deep Fried sweets - fair food Homemade Cronuts
KITCHEN EQUIPMENT I USE Portable single burner Candy Thermometer Hand Mixer
ASHLEE MARIE is all about from scratch recipes, cake decorating tutorials and fun themed foods. I believe anyone can be a chef with the right tips and tricks. I love creating delicious food at home and enjoy sharing my recipes with you. I'm self taught and if I can do it you can do it I hope that my videos help you learn to make dishes and desserts you've always dreamed of making
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Soy Milk Egg Nog
Soy Egg Nog
4 cups of soy milk 7 oz. extra firm Tofu 7 tbsps. Maple Syrup 2 tsps. vanilla extract 1½ tsps grounded cinnamon ¼ tsp. nutmeg ¼ tsp. ground cloves ¼ tsp. allspice 2/3 cup Amaretto
Add the all the above ingredients into a blender. Blend until smooth and frothy. Serve immediately or refrigerate. Serves 6 to 8 people.