Creamy Vegan Eggnog

🥘 Ingredients

• raw cashews 1 cup
• full-fat coconut milk 1
• creamy plant-based milk 1 ½ cup
• coconut sugar or brown sugar 6-8 tbsp
• ground cinnamon 1 tsp
• freshly grated nutmeg 1 tsp
• ground cloves ¼ tsp
• ground cardamom ¼ tsp
• pure vanilla extract ½ tsp
• fine sea salt 1 pinch
• bourbon 2-4 oz
• Vegan whipped topping or coconut whipped cream
• Freshly grated nutmeg
• Ground cinnamon

1. 1

   Gather: raw cashews , full-fat coconut milk , creamy plant-based milk , coconut sugar or brown sugar , ground cinnamon , freshly grated nutmeg , ground cloves , ground cardamom , pure vanilla extract , fine sea salt , bourbon . For the toppings: Vegan whipped topping or coconut whipped cream , Freshly grated nutmeg , Ground cinnamon .
2. 2

   Drain the soaked cashews and rinse well. Add to a blender with the coconut milk, plant-based milk, 6 tbsp of the sugar, cinnamon, nutmeg, cloves, cardamom, vanilla, and salt.
3. 3

   Blend on medium-high or high speed, until creamy and smooth and all cashews have been pulverized, scraping down the sides as you go. This should take 1-3 minutes.
4. 4

   If you want to serve the eggnog hot, transfer it to a saucepan and heat over medium heat for a few minutes until warm.
5. 5

   To serve chilled, transfer the eggnog to the fridge until chilled.
6. 6

   To make boozy eggnog, add 1/2-1 oz of bourbon to each of the 4 mugs. Divide the eggnog and pour into each of the four mugs, stir well to combine.
7. 7

   If desired, top with vegan whipped topping or coconut whipped cream. Dust with a bit more cinnamon and freshly grated nutmeg.