Cashew Nut Nog Food

CASHEW NUT NOG

Steps:

• Combine cashews, hazelnuts, and 4 cups hot water in a blender or a large bowl. Tie up orange zest, cinnamon, star anise, and cloves in a layer of cheesecloth. Lightly crush spices with a wooden spoon to release oils and add to nut mixture. Let sit overnight.
• Remove spice bundle; discard. Blend nut mixture 2 minutes. Strain through a fine-mesh sieve lined with a layer of cheesecloth into a large pitcher, squeezing out as much liquid as possible. Whisk coconut milk, agave, and vanilla into nut milk. Cover and chill until cold, at least 3 hours.
• Just before serving, beat egg whites in a medium bowl to soft peaks; beat in powdered sugar, cornstarch, and cream of tartar. Combine rum, if using, and nut milk mixture in a punch bowl. Top with meringue and sprinkle with nutmeg.
• DO AHEAD: Nut milk mixture can be made 5 days ahead. Keep chilled.

VEGAN CASHEW EGGNOG (DATE-SWEETENED)

Steps:

• Soak the cashews overnight or for at least 4 hours (I let them soak in the fridge).
• When the cashews are ready, add all the ingredients to a high-speed blender. Blend for 1 minute or more. You may need to blend it longer if you have a weaker blender.
• Strain the milk using a nut milk bag or fine mesh sieve.
• Serve with a sprinkle of nutmeg. Enjoy!

5-MINUTE VEGAN EGGNOG RECIPE

Steps:

• Heat thick non-dairy milk in a small saucepan over the stove on low heat. I think heating on the stove gives the vegan eggnog a deeper flavor. You can skip this step and simply combine in a blender if you want.
• Add all ingredients and stir until combined. If you are using granulated sugar, make sure that it is incorporated and liquified.
• Serve hot or cold and top with vegan whipped cream and a cinnamon stick for swirling!

EASY HOMEMADE CASHEW BUTTER

Steps:

• Preheat oven to 350ºF.
• Empty raw cashews onto a baking tray.
• Add into the oven for 10 minutes.
• When time is done (cashews will be golden brown and smell toasted), let them cool for a few minutes before transferring to a food processor.
• Process for 12-20 minutes, depending on your food processor. (My mini food processor took 12 minutes only, but a larger food processor may take up to 20 minutes)
• During the process, you may have to remove the lid, push down the cashew butter towards the blades. Then place the lid back on the food processor and repeat.
• If the food processor gets very hot or smells like motors, pause the food processor for a few minutes and then repeat.
• The cashew butter will change over time from dry and crumbly, to releasing the cashew's oil. This will happen and you will notice the food processor goes smoother. It should take between 8-15 minutes.
• Once the nut butter gains oil and is thinner and spreadable, add the salt to taste (between ¼-½ teaspoon). Process again for 30-seconds, until fully combined.
• Transfer into airtight container.
• Homemade cashew butter lasts up to one month in the fridge.