Vegan eggnoG

Creamy

INGREDIENTS

– 1 cup cashews soaked overnight (see notes for shortcuts) – 1 can full fat coconut milk chilled – 3 Tbsp pure maple syrup – 1 tsp vanilla paste extract can be substituted – 1/2 tsp ground nutmeg – 1/4 tsp ground clove – 1/2 tsp cinnamon – 1 pinch salt – 1/4 tsp xanthan gum, optional for extra thickne – 3 Tbsp spiced rum optional garnish – whole nutmeg ground – cinnamon stick

STEP 1

In a high-speed blender, blend soaked cashews and coconut milk until smooth, using both the coconut water and cream from the can.

STEP 2

Add remaining ingredients except rum, and blend until combined. Adjust spices to taste.

STEP 3

Add rum (if using) and give a quick blend.

STEP 4

Chill for 1-2 hours before serving.

STEP 5

Blend again if ingredients have settled.

STEP 6

Garnish with ground nutmeg and cinnamon sticks. Enjoy!

Tips for Making Creamy Vegan Eggnog:

Tips for Making Creamy Vegan Eggnog:

To cut down on time soaking the cashews, instead of soaking overnight, you can boil the cashews in a saucepan with water for about 30 minutes. Drain and use in the recipe.