Creamy Vegan Spiced Eggnog
(140g) raw cashews,
soaked in boiling water for 1 hour*
(400 ml) can full-fat coconut milk
(360 ml) creamy plant-based milk
(I use oat milk)
6 - 8
coconut sugar or brown sugar
freshly grated nutmeg
pure vanilla extract
fine sea salt
2 to 4
Vegan whipped topping or coconut whipped cream
Freshly grated nutmeg,
Drain the soaked cashews and rinse well. Add to a blender with the coconut milk, plant-based milk, 6 tablespoons of the sugar, cinnamon, nutmeg, cloves, cardamom, vanilla, and salt.
Blend on medium-high or high speed, until creamy and smooth and all cashews have been pulverized, scraping down the sides as you go. This should take 1-3 minutes.
If you want to serve the eggnog hot, transfer it to a saucepan and heat over medium heat for a few minutes until warm.
To serve chilled, transfer the eggnog to the fridge until chilled.
To make boozy eggnog, add 1/2 to 1 ounce of bourbon to each of 4 mugs. Divide the eggnog and pour into each of the four mugs, stir well to combine.
If desired, top with vegan whipped topping or coconut whipped cream. Dust with a bit more cinnamon and freshly grated nutmeg.
If you don’t have a high-powered blender, I recommend soaking the cashews overnight so they full soften.