Vegan “Eggnog”

Rachel Morrow RACHEL MORROW

"Vegan" and "Eggnog" do not sound like two things that should go into a sentence together, however, we had community requests for a Vegan Eggnog so we took the same great flavors, ditched the dairy, ditched the eggs, soaked some cashews and created a version that tastes so good!!

Ingredients

  • 3 cups almond milk
  • 1/2 cup full-fat coconut milk
  • 6 Medjool dates, pitted
  • 1 cup cashews, soaked overnight, drained and rinsed
  • 2-3 tsp ground cinnamon
  • 1 1/2 tsp freshly grated nutmeg
  • 1 tsp vanilla extract
  • Pinch of ground cloves
  • Generous pinch of sea salt
  • 2 tbsp Bourbon (optional)

Method

  1. In a high-powered blender, combine all ingredients.
  2. Blend on high until smooth and creamy.
  3. Optional: to heat or strain through a fine-meshed sieve.



Rachel Morrow

BY RACHEL MORROW

Alongside being a qualified nutritionist and our social media guru, Rachel is Food Matters’ Recipe Developer. She’s forever dreaming up and developing new recipes for the community to enjoy.