Decadent and velvety, this egg-free, dairy-free & vegan eggnog is sure to be the hit of the party ... or the entire season! Cashews, coconut milk, dates, vanilla, nutmeg, and a pinch of sea salt make up this glorious situation. Rum optional!
Yield: 6
Ingredients
Dairy free eggnog:
2cupsraw cashewssoaked*
1 1/2cupswater
30ouncescanned lite coconut milk2 cans
8-10medjool dates
2tablespoonsfreshly ground nutmeg + more for garnish
Place all ingredients, starting with 8 of the dates, into the pitcher of a large high-speed blender. Puree until smooth. Taste; add and puree additional dates if you'd like it a bit sweeter.
Refrigerate for at least an hour to chill. Serve, adding a bit of rum to each (adult!) serving if desired. Keeps refrigerated for 4-5 days.
For optional cinnamon rims, mix sugar and cinnamon in a saucer. Pour a bit of water in a second saucer. Lightly dip the rims of the glasses first into the water and then in the cinnamon sugar mix. Voila!
Video
Notes
Recipe time includes soaking time for cashews.
*Cashew Soaking Note
To soak the cashews, place them in a bowl of hot water for 20 minutes, then drain and proceed with the recipe.