Veggnog

Are you looking forward to this year’s holiday season as much as me? I am so excited to experiment with new recipes including cookies, chocolate barks and lots of hearty savory dishes. To stay in shape I like to come up with some easy healthy dishes to survive the holidays. This vegan eggnog is super creamy, sugar free and makes for an excellent holiday beverage. In my recipes I generally prefer to use homemade plant based milks and to save time I like to use my Almond Cow. Use the link for a discount and purchase your own personal “sous chef” to help out in your kitchen.

Ingredients:
4 cups of plantbased milk (I used homemade cashew milk made with AlmondCow)
1 cup of soaked cashews (about 4 hours)
1 tbsp cinnamon
1 tsp nutmeg
pinch of ground allspice
2-3 medjool dates (pitted)

Method:
Soak cashews in water for up to 4 hours. I recommend not to soak overnight so the Eggnog can last longer in the fridge. Drain nuts and place them in a high speed blender with all the other ingredients. Blend until smooth and creamy. Store in fridge for up to 4 days. Enjoy with some fresh baked cookies.

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