Vegan “Eggnog”
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
- In a high-powered blender, combine all ingredients.
- Blend on high until smooth and creamy.
- Optional: to heat or strain through a fine-meshed sieve.
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Alongside being a qualified nutritionist and our social media guru, Rachel is Food Matters’ Recipe Developer. She’s forever dreaming up and developing new recipes for the community to enjoy.