Time for cooking: 10 min
Servings: 2 servings
Alcohol Free Vegan Eggnog
Ingredients for the Eggnog:
- 4 cups cashew milk (home made milk, check notes)
- 1 ½ cups(330g) full-fat coconut milk
- 4-5 Medjool dates soaked (5 Tbsps. maple syrup)
- ⅓ tsp ground nutmeg
- 1 tsp ground cinnamon – maybe even more, taste and see if it has enough
- ¼ tsp ground cloves
- 1 tsp vanilla extract
- optional – dust cinnamon on top before serving
For the Cashew milk:
- 1 cup raw cashews
- 4 cups water, divided*
- 1 to 2 tablespoons maple syrup or date paste
- 2 teaspoons vanilla extract
Method for the milk:
Soak the cashews in water for at least 4-6 hours. Drain the cashews and rinse until the water runs clear. Add the cashews and two cups of water to a blender. Start on a low setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
Blend in 2 cups more water. Store the milk in a covered container in the refrigerator. It should keep well for 3 days. option to add dates, or cinnamon for more flavor but we are using it in eggnog recipe so it can be plain.
Method:
I chose a mix of coconut milk and cashew milk as the base ingredients to thicken and, sort of, approximate the effect that egg would have in Eggnog.
Add this to a blender jug along with spices and soaked dates (you can also use maple syrup instead). Blend until smooth.
Pour this out into a pot or saucepan. Gently heat on the stove (low – medium heat) until it just reaches a simmer. Then remove from the heat.
Pour it into a jug and put it into the fridge to let it chill completely or serve hot in a mug and garnish with some more cinnamon.
This version, you kids can enjoy too. You sure can add bourbon to make it boozy (that’s up to you)
Would you also try our comforting Risotto recipe? Here is the link https://nurtureyourselfnow.com/green-light-risotto/” Its a surprising way to add greens in your meals. Give a try!