If there's any occasion that gets me nostalgic when it comes to food, it would have to be the end of year holidays. Eleven or so months of the year I'm happy to plug along cooking up curries and stir-fries and all kinds of vegan dishes that I never tried until adulthood. Once December rolls around and holiday music starts playing though, I can get a serious hankering for those hearty comfort food dishes I grew up eating.
Blogging has taught me that I'm not alone in this. You guys miss those delicious classics too!
So as you can imagine, I was pretty psyched to check out Homestyle Vegan, the new cookbook from Amber St. Peter of Fettle Vegan. This book is filled with vegan versions of classics, all of which look and sound appealing enough to please even non-vegans and vegetarians. In addition to the vegan holiday nog, I also took a crack at the quinoa meatball sub with grilled peppers and onion, which was delicious. In fact, my mom even went and cooked up a batch of the quinoa meatballs for my family, and our diets run the gamut. Everyone loved them though.
With the meatballs being a huge hit, I had to go and try the vegan nog, before the holidays went and passed me by. It was perfectly rich and creamy, thanks to a blend of raw cashews and coconut milk, and had just the right amount of sweetness and spice.
- ½ cup 75 g raw cashews
- 1 cup 240 ml hot water
- 1 ½ cups 360 ml unsweetened almond milk
- 1 cup 276 ml canned, full-fat coconut milk
- 4 to 6 Medjool dates pitted
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- ⅛ tsp ground cloves
- ⅛ tsp salt
- Rum optional
- Whole cloves for garnish
- In a small bowl, soak the raw cashews in the hot water for at least 30 minutes. Drain.
- Pour the soaked cashews, almond and coconut milks, dates, vanilla, cinnamon, cloves and salt into a high-speed blender and blend until creamy. You can strain it through cheesecloth if you like, but I love how creamy this drink is and didn’t bother straining. Serve cold with rum (if you like!) and garnish with whole cloves.