Vegan Eggnog with Cashew Milk

Vegan Eggnog with Cashew Milk

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

Ingredients

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    2 teaspoons Simply Organic Pure Vanilla Extract
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    1/2 teaspoon Simply Organic Ground Ceylon Cinnamon
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    1/2 teaspoon Simply Organic Nutmeg Ground
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    1 cup raw and unsalted cashews
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    2 cups water
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    1 can coconut milk
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    3 Medjool dates, pitted

Method

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    In a high-speed blender, combine cashews, water and coconut milk. Blend for 60 seconds, until well combined.
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    Strain milk through a fine mesh sieve, then return to blender. Add remaining ingredients and blend for 40 to 60 more seconds, until smooth.
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    Pour eggnog into a storage jar and refrigerate until cold and thick. Store in refrigerator for up to 1 week.
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    Serve cold and top each glass with a pinch of nutmeg.
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    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