Vegan Eggnog

ingredients

• 1/2 15-ounce can coconut milk (400 ml, chilled)

• 1 c cashew milk (or other nut milk)

• 1/2 cup raw cashews (65 g, soaked)

• 1/4 tsp ground nutmeg

• 1/4 tsp ground cinnamon

• 1 tsp coconut oil

• 1/2 tsp vanilla extract

• 1/4 cup water (65 ml)

• 3 tbsp maple syrup (or 4-5 dates, or honey)

• 1/8 tsp sea salt or pink Himalayan salt

• Add in some whiskey, or keep alcohol free

instructions

1. Soak the cashews overnight or for at least 1 hour.

2. Place all the ingredients in a blender and blend until smooth.

3. I prefer to serve the eggnog chilled, so I keep it in the fridge for at least 1 or 2 hours.

We also tried this version where you use tempered eggs: much thicker variety