hick and Creamy Vegan Eggnog

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Why recepie famous for?

Eggnog without the eggs? It can be done—and it's delicious! This recipe for vegan eggnog is thick and creamy, with the same flavors we all know and love.

Ingredients

1/2 cup raw cashews
1 15-ounce can coconut milk
1/4 cup water
2 tablespoons maple syrup, more or less depending on preference
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/4 teaspoon ground cloves

Instructions

Step 1: Soak the cashews
Place raw cashews in a bowl, submerge with water and let sit, covered, overnight. For a creamier vegan eggnog, place the can of coconut milk in the refrigerator overnight as well.

Step 2: Blend the ingredients
When you’re ready to make the vegan eggnog, drain the cashews and transfer to a high-speed blender. Add remaining ingredients to blender and mix until completely smooth. Here’s the blender we use and love!

Step 3: Serve immediately or chill for later
Serve immediately garnished with cinnamon sticks and ground nutmeg or let chill in the refrigerator. Store covered in the refrigerator for up to 5 days. Stir before serving.

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