You’d never guess this eggnog was vegan, healthy, and even raw! It's a recipe from my most recent cookbook, FOOD LOVE, and one of my daughter's absolute favorite holiday treats.
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.)
Makes 6 servings; GF/SF/Blue (according to the health guidelines in my cookbooks)
* 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!