Vegan Eggnog
Ingredients:
1 15-ounce can full-fat coconut milk (400 ml)
1/2 cup raw cashews (65 g)
1/4 cup water (65 ml)
3 tbsp maple syrup
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
Directions:
Soak the cashews overnight or for at least 1 hour.
Place all the ingredients in a blender and blend until smooth.
Serve it chilled with some coconut whipped cream on top. You can also add alcohol like rum, bourbon, or brandy.
Keep the leftovers in a sealed container in the fridge for about 4-7 days. Shake well before serving (a little separation is normal).
*NOTE: This recipe contains full fat coconut milk, and nuts which are high in saturated fat.
