Festive Cranberry Custard and Vegan Neg-Nog Recipies!

Creamy Cranberry Custard:

3 cups almond milk (or any vegan milk you like)
4 Tablespoons custard powder (most custard powders are vegan by default)
3/4 cup raw, unsalted cashews
3 Tablespoons agave nectar (or 4 Tablespoons raw sugar)
1/2 cup dried cranberries (soak for 1/2 hour beforehand)
1 teaspoon vanilla extract

1.) Mix all of these ingredients (except for the cranberries), in a blender until very smooth and all the cashews bits are gone, and then pour it into a medium-sized pot.
2.) Whisk all of this mixture continuously in the pot on the stove at medium/low heat for several minutes until it becomes thick and creamy. Add the dried cranberries while you are whisking it. Dish it out into small bowls and then drizzle each one with either maple syrup or agave nectar (I forgot to do it for the photo but it looks really pretty when you do it). Very simple recipe. Makes 4 bowls of custard unless you use one cup of it for the neg-nog (recipe below), in which case it makes 3 bowls.


Creamy Vegan Neg-Nog:

2 cups almond milk (or whatever vegan milk you like)
1 cup raw (not roasted), unsalted cashews (soaked for 1/2 hour beforehand)
2 Tablespoons agave nectar (or 2 1/2 T raw sugar)
2 teaspoons vanilla extract
1/4 teaspoon sea salt
1 teaspoon ground nutmeg (pushed through a fine sieve with a spoon to get rid of hard bits)
1 or 2 teaspoons rum flavouring (or add real rum if you like)
1 cup of custard from the recipe above before the cranberries are added (optional), but recommended for thicker, creamier texture.
10 ice cubes (added after the other ingredients have been blended)

1.) Mix all of the ingredients in a blender until it becomes creamy and rich.
2.) Add the 10 ice cubes and blend again.
3.) Top with freshly ground nutmeg and serve!