Vegan Eggnog
serves 2-4
• 2 cups unsweetened cashew milk, coconut milk or other non-dairy milk of your choice
• 1/2 cup full fat coconut milk
• 1/3 cup raw cashews, soaked for at least 30 minutes (optional)*
• 4-6 Medjool dates
• 1 teaspoon vanilla extract
• 1 teaspoon freshly ground nutmeg
• pinch of ground cinnamon
• pinch of ground cloves
• pinch of sea salt
Add all of the ingredients to your high speed blender and process until smooth and creamy. Serve immediately, as is or add spiced rum, bourbon, brandy or whiskey, for a spirited version. Add a pinch of freshly ground nutmeg on top.
RECIPE NOTES:
the raw cashews provides the thick, creaminess to the egg nog. If you want it thinner, leave it out or add less
do yourself a favor and use freshly ground nutmeg
Cheers from Ami Co-owner of G Zen Restaurant in Branford CT
