Vegan Eggnog with Cashew Milk

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  • Total Time: 8 hrs 10 mins
  • Hands-on Time: 10 mins
  • Makes: 36 ounces

Whip up this simple vegan eggnog recipe made with cashew milk, organic vanilla extract, Ceylon cinnamon, clove and nutmeg.

Ingredients

  • 1 cup raw, unsalted cashews

    2 cups water

    1 can (13.5 ounces) coconut milk

    3 Medjool dates, pitted

    2 teaspoons Simply Organic Pure Vanilla Extract

    1/2 teaspoon Simply Organic Ceylon Cinnamon

    1/8 teaspoon Simply Organic Ground Cloves

    1/2 teaspoon Simply Organic Nutmeg, plus more for serving

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 dates, vanilla, cinnamon, cloves and nutmeg and blend for 40 to 60 more seconds, until smooth.

    3. Pour eggnog into a storage jar and refrigerate for at least 8 hours, until thick, or up to 1 week. 

    4. Serve cold and topped with a pinch of nutmeg.


    Recipe Tips:

    To save time, skip the sieve step as the cashews leave behind very little, if any, pulp.

    For an extra thick eggnog, substitute coconut cream for the coconut milk.

    Try this eggnog as a dairy-free coffee creamer!

     

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