Vegan Eggnog with Cashew Milk
- Total Time: 8 hours
- Hands-on Time: 15 mins
- Makes: 36 fluid ounces servings
Whip up this simple vegan eggnog made with cashew milk, organic vanilla extract, Ceylon cinnamon, nutmeg and clove.
Ingredients:
- 2 teaspoons Simply Organic Pure Vanilla Extract 2 fl. oz.
- 1/2 teaspoon Simply Organic Ground Ceylon Cinnamon 2.08 oz.
- 1/2 teaspoon Simply Organic Nutmeg Ground 2.30 oz.
- 1/8 teaspoon Simply Organic Cloves Ground 2.82 oz.
- 1 cup raw and unsalted cashews
- 2 cups water
- 1 13.5-ounce can coconut milk
- 3 Medjool dates, pitted
Directions:
1. In a high-speed blender, combine cashews, water and coconut milk. Blend for 60 seconds, until well combined.
2. Strain milk through a fine mesh sieve, then return to blender. Add remaining ingredients and blend for 40 to 60 more seconds, until smooth.
3. Pour eggnog into a storage jar and refrigerate until cold and thick. Store in refrigerator for up to 1 week.
4. Serve cold and top each glass with a pinch of nutmeg.
To save time, skip the sieve step as the cashews leave behind very little, if any, pulp. Try this eggnog as a dairy-free coffee creamer! For an extra thick eggnog, substitute coconut milk for the coconut cream
In this recipe
Community
Create an account and join our conversation. See our Community Guidelines.
Please wait...