Time: 10-15 minutes
We love an Extra Creamy Vegan Eggnog around the holiday's. Cashews, creamy full-fat coconut milk along with spices such as cinnamon and nutmeg. Bring it all together with a little bit of herbs if you choose!
Ingredients
2 cups cashews
1 can full-fat coconut milk
1 ½ tsp ground cinnamon
1 tsp ground nutmeg
3-4 dates (pits removed)
optional: ¼ cup of sarsaparilla powder
Directions
Step 1
Prepare cashew creamer with the collector cup. Add 1 cup of raw cashews into blender . Attach and twist in the direction of the close arrow to secure.
Step 2
Fill collector cup with filtered water up to the 500 ml line. Place collector cup inside the blender base, and attach the top.
Step 3
Press the start button. Let it run through 3 times until smooth. When there is no grain, it is complete.
Step 4
Transfer fresh cashew creamer into the base of the blender. Add coconut milk and optional herbs if preferred. Fill the rest with water until it reaches between the MIN and MAX lines.
Step 5
Remove cashew pulp from blender basket and re-fill with 1 cup of cashews, spices and dates.
Step 6
Assemble blender and press the start button.
Step 7
Transfer vegan eggnog into a container and store in the refrigerator for up to three days. Serve room temperature or cold.
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