/gheeː peaː teaː/
Servings: 4 | 0 minutes | 250 kcal
This recipe was first crafted in my kitchen in 2015. Since then, it has been shared and enjoyed by countless holiday gatherings around the globe.
One Christmas, I wanted to bring the festive joy to my vegan friends who missed the traditional eggnog. After several experiments, this Vegan Eggnog was born and quickly became a holiday staple.
Ingredients
- 1 cups Cashews
- 1/3 cups Maple syrup
- 1 cups Canned Coconut Milk
- 1 teaspoons Nutritional Yeast
- 1 teaspoons Vanilla Extract
- 1/2 teaspoons Ground Nutmeg
- 1/4 teaspoons Ground Cinnamon
- 1/8 teaspoons Cayenne Pepper
Instructions
- Soak the cashews in water for at least 2 hours, then drain.
- Blend the soaked cashews with 1 cup of water until a smooth paste forms.
- Add the maple syrup, coconut milk, nutritional yeast, vanilla extract, nutmeg, cinnamon, and cayenne pepper to the blender and blend until smooth.
- Chill the mixture in the fridge for at least 2 hours before serving.
- Serve your Vegan Eggnog chilled with a sprinkle of cinnamon on top. Enjoy the festive cheer!