Delicious Vegan Eggnog
Updated: Dec 19, 2019
Traditional eggnog is loaded with ingredients like sugar, milk and cream, some of the most common culprits contributing to gut issues including inflammation, gas and bloating. These items are widely considered to cause inflammation in the body and are often the first to eliminate when going plant-based.
Dairy consumption is plagued with controversy and confusion. Setting aside the negative effects on our atmosphere, there is little to support dairy's health benefits (outside of studies funded by the dairy industry). A long-term, 22-year study showed teenage dairy consumption did not help protect against hip fractures later in life. And an all-women study in Sweden found high milk consumption was associated with increased risk of bone fracture, heart disease, cancer and even premature death.
This version is dairy free, vegan and naturally sweetened so you can enjoy without feeling negative after-effects...Cheers to that!
Delicious Dairy-Free Eggnog
(makes 1 quart, or about 6 servings)
1 cup almond milk (or nut milk of choice like our sweet walnut milk)
½ cup water
1 cup raw cashews, soaked for 2 – 4 hours, or quick-soaked**
2-3 Tbsp maple syrup
3 Medjool dates, pitted and soaked if not soft
1 ½ tsp freshly grated nutmeg
1 ½ tsp ground Ceylon cinnamon, (about 1 stick freshly ground if possible)*
Dash of sea salt
Additional spices for garnish
1) Drain and rinse cashews.
2) Place all ingredients in a high-speed blender and blend until smooth.
3) Serve immediately or store in fridge for up to 5 days. Bring to room temperature before serving.
4) Garnish with a fresh sprinkle of cinnamon, nutmeg or even raw cacao! For a boozy version, add 1 ounce of rum or bourbon per 5 ounce serving.
**to quick-soak cashews, place them in very hot (not boiling) water for 10-20 minutes.
*chef’s tip: for the best flavor, grind a cinnamon stick in a spice grinder (I use a “retired” coffee grinder). I stick yields approximately 1 tsp of ground cinnamon. You will taste the difference