Creamy Vegan Eggnog

• khẩu phần: 4 servings
• tổng thời gian: 5 minutes

Nguyên liệu

1 cup (140g) raw cashews, (soaked in boiling water for 1 hour*)

1 (13.5 ounce) (400 ml) can full-fat coconut milk

1 1/2 cups (360 ml) creamy plant-based milk (I use oat milk)

6 - 8 tablespoons coconut sugar or brown sugar

1 teaspoon ground cinnamon

1 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon cardamom

1/2 teaspoon pure vanilla extract

1 pinch fine sea salt

2 to 4 ounces bourbon (optional)

Vegan whipped topping or coconut whipped cream (optional)

Freshly grated nutmeg, (for dusting)

Ground cinnamon, (for dusting)

Hướng dẫn

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

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.

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

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

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

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

Dinh dưỡng

• Calo: 578 kcal
• Tổng Chất béo: 37 g
• Chất béo bão hòa: 22 g
• Chất béo không bão hòa: 12 g
• Natri: 156 mg
• Tổng Carbohydrate: 60 g
• Chất xơ: 2 g
• Tổng Đường: 38 g
• Chất đạm: 9 g