Drinks/ RAW/ Winter Recipes

Vegan Eggnog

Happy second day of winter!!

So I grew up on milk. Lots and lots of milk.  It was almost all I drank, besides water.  I hated soda, juice, anything sweet besides milk and chocolate milk.  But because of that I developed some of the most painful periods ever in high school.  All the excess hormones from the non-organic milk really screwed me up.  I’ve since decided to go vegan and had to look for other milk alternatives.  Thankfully they are not hard to find.

If you’re tired of the simple vegan milks you find in the store, or maybe just tired of paying so much for something that is so watered down, or simply want a more nutrient packed option, I think you will be happy if you try this.  Especially if you are in the Holiday spirit!  It takes 10 minutes to make.  And this is raw, so that’s a plus.

This is a delicious vegan egg nog drink I’ve made for my husbands Trinidadian family who all raved over it, and my co-workers a few weeks ago for a holiday party, and to this day they are still telling me about how much they loved it.  Trust me, this is a Good drink.  A soft, creamy, heart warming delight!  And the best thing about this is that it makes so much! I accidentally made way too much actually with 2-3 cups of cashews.  I had to find a large jug to hold all of it in and nothing was left by the time I got it back from both events!

So if your looking for a few add-on items to put on the table for Christmas, what better drink to share with your family this winter than eggnog, veganized;)

Vegan Eggnog

Print Recipe
Serves: 3 Cups Worth Cooking Time: 15 Minute Prep, 1 Hour Refridgeration Time

Ingredients

  • 1 Cup - Cashews (soaked for 3-4 hours)
  • 2 Cups - Filtered Water (add more or less depending on if you want it thicker or thinner)
  • 6 - Pitted Medjool Dates
  • 2 Tbsp - Maple Syrup (if you want it sweeter)
  • 2 tsp - Nutmeg
  • 1 tsp - Cinnamon
  • 1 tsp - Cardamom
  • 1/2 tsp - Ginger
  • 1/2 tsp - Cloves
  • Dash of Sea Salt

Instructions

1

Let your cashews soak overnight or for 3-4 hours in a medium sized bowl in filtered water and a dash of salt (this helps them soften to make a creamier drink, and helps make them more easy to digest). If you need to make this immediately, place the cashews in boiling water on the stove for 1-2 minutes, strain and let it cool.

2

Place all of your ingredients in a high powered blender, and turn the setting on high for 1-2 minutes, or until all of the cashews chunks have been smoothed out. Add more or less water depending on the consistency you want your drink to be.

3

Pour out into a large container, let it cool in the refrigerator and enjoy chilled!

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