Vegan EggNog

Ahh, the holidays! We hope you’re enjoying your time, and we hope that now you can enjoy it even more with a alcohol-free or spirited version of this delicious vegan eggnog! 

Serves about 2-4

Ingredients: 

  • 2 cups non-dairy milk of your choice
  • 1/2 cup full fat coconut milk
  • 2 frozen bananas*
  • 6 Medjool dates
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg
  • pinch of ground cinnamon
  • pinch of ground cloves
  • pinch of sea salt

Directions:

  • Add all of the ingredients to a blender and process until smooth
  • Serve as is or add spiced rum, bourbon, brandy, or whiskey, or any alcohol of your choosing for a spirited version
  • *If you’re making this in advance omit the bananas and add them when serving, or the drink will become slimy

Catnip Tea (for Cats)

Bored? Need a crazy cat to entertain you? Look no further!


Make this catnip tea and serve to your feline for an unforgettable experience.

Fill a tea bag or coffee filter full of catnip and secure it closed. Bring water to a boil

Grab a cup or container and put the bag full of catnip into it

Pour the water over top of the bag and steep for 5-15 minutes. (The more time you leave it in for the stronger the tea will be.)

Remove the bag

Place container into fridge until cool

Serve in your cats favorite dish

(If you want to add a bonus you can add some more nip on the surface of the tea)


Charlie approved!

Vegan Cheesecake 

It took me a while to perfect this recipe, but now that I have I cannot wait to share it! This is an easy recipe for a decedent dairy-free cheesecake.


With your choice of crust and toppings, it’s easy to personalize!

Ingredients:

For Nut and Date Crust
3/2 cup Chopped Walnuts/Almonds
½ cup Pitted Dates

For Graham Cracker Crust
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons melted butter

For Filling
3.5 oz Medium Firm Tofu
8 oz Toffuti Cream Cheese
⅔ cup Sugar
⅓ cup Lemon Juice
2 tbsp Cornstarch

Caramel sauce 
1 cup brown sugar
1/4 cup non-dairy milk
3 tbsp vegan butter

Ganache
10 oz. semisweet chocolate
½ cup non-dairy milk

Directions:

Nut Crust 

1. Place the dates and nuts in a food processor and chop up until crumbly.

2. Spray the bottom of your pan with some cooking spray. Then place the date and buy mixture on top. Using your hands, or an object, press the crumbs down so it forms a thick and dense layer.

Graham Cracker Crust

1. Place the graham crackers in a food processor until crumbly. Add melted butter and sugar and process again.

2. Spray the bottom of your pan with some cooking spray. Then place the graham cracker mixture on top. Using your hands, or an object, press the crumbs down so it forms a thick and dense layer.

Caramel Sauce

1. Add the milk, butter, and sugar in a pot on medium heat

2. Stir/whisk until combined and leave on the stove for about 8 minutes

3. Remove from heat and let cool to thicken

Cream Cheese Filling

1. In a blender, mix the tofu, Tofutti cream cheese, sugar, corn starch, and lemon juice until smooth.

2. Pour this tofu mixture on top of crust.

3. If wanted, drizzle in caramel sauce

4. Bake for 35-40 min at 350F.

5. Chill in fridge for about 1 hr at least

Ganache

1. Add water to a pot and simmer

2. Place bowl over the water and add the chocolate and dairy-free milk

3. Stir until melted and smooth

4. Pour over cheesecake and chill until hardened

Decorate how you please and enjoy!