You’d never guess this eggnog was vegan, healthy, and even raw! It's a recipe from my newest cookbook, FOOD LOVE, and one of my daughter's absolute favorite holiday treats.
Oh, and just a reminder - for those who'd like some healthy cooking and shopping inspiration, check out my Health-o-Licious Cooking Club! I'm SUUUUPER excited about it!! Empowering you in the kitchen (and grocery store) is just about my favorite thing to do, and this is a way for me to help you rock that stuff, even if you live on the other side of the world! : ) Mention this blog post, and receive a copy of my newest book with your six-month membership!
OK and now for that eggnog . . .
¼ cup raw cashews*
1 large banana, very ripe (I use a frozen banana)
2 cups almond milk (plain and unsweetened)
¼ cup maple syrup
1 tablespoon vanilla
½ teaspoon nutmeg (plus more for garnish)
1/8 teaspoon EACH: sea salt and cinnamon
1. In a high-speed blender*, combine the cashews, banana, and just enough of the milk to blend. Process until creamy and then add all of the remaining ingredients. Blend until completely smooth and emulsified.
2. Serve with a little extra nutmeg sprinkled on top. This will store, refrigerated in an airtight container, for 3-4 days. (Unless my daughter is around, and then forget it.)
* NOTE: If you don't have a high speed blender, soak the cashews in the almond milk for at least two hours beforehand. Then, your normal blender should be able to handle the task of making your eggnog creamy and smooth!