Vegan “Eggnog”

Rachel Morrow RACHEL MORROW

"Vegan" and "Eggnog" do not sound like two things that should go into a sentence together, however, we had community requests for a Vegan Eggnog so we took the same great flavors, ditched the dairy, ditched the eggs, soaked some cashews and created a version that tastes so good!!

Ingredients

  • 3 cups almond milk
  • 1/2 cup full-fat coconut milk
  • 6 Medjool dates, pitted
  • 1 cup cashews, soaked overnight, drained and rinsed
  • 2-3 tsp ground cinnamon
  • 1 1/2 tsp freshly grated nutmeg
  • 1 tsp vanilla extract
  • Pinch of ground cloves
  • Generous pinch of sea salt
  • 2 tbsp Bourbon (optional)

Method

  1. In a high-powered blender, combine all ingredients.
  2. Blend on high until smooth and creamy.
  3. Optional: to heat or strain through a fine-meshed sieve.




Learn from James & Laurentine in their new Masterclass.
Now Live until May 30.

Register now and get instant access to the "A-Z of Nutrients" eBook and 3 sample classes of Food As Medicine Nutrition Program!

FREE MASTERCLASS ENDS IN:
MAY 20 - 30, 2024 | FREE & ONLINE | Masterclass With James Colquhoun & Laurentine ten Bosch MAY 20 - 30, 2024 | FREE & ONLINE | Masterclass With James Colquhoun & Laurentine ten Bosch