Cashew and Coconut "Eggnog"
This plant-based take on the classic holiday drink has all the rich, delicious flavor you love about eggnog. Blended cashews and coconut milk give it a creamy, luxurious texture while cinnamon, nutmeg, and vanilla add the flavors of the season. Serve it virgin or with your favorite booze! (Photo source: Jared Kent)
| Yield: 2 quarts | Time: 10 minutes active; 30 minutes passive |
Ingredients
2 cups raw cashews
3/4 cup white sugar
2 tablespoons vanilla extract
1/2 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups coconut milk ‘
a pinch of salt
Preparation
Place the cashews into a small bowl. Bring a small pot of water to a boil and pour over the cashews, just enough to cover them. Allow the cashews to soak in the hot water for 30 minutes.
Strain the cashews from the water. Transfer the cashews into a blender with all the remaining ingredients. Blend on high for 3-4 minutes to ensure the cashews blend smoothly.
Serve chilled. Feel free to add your favorite bourbon, brandy, or rum.
Zero-waste tips
• If you don’t have coconut milk, you can sub in almond, oat, soy, or any other plant-based milk you have on hand.