Recipes
Creamy Vegan “Eggnog”
Recipes
Creamy Vegan “Eggnog”
This recipe uses cashews and almonds to make a creamy base for this decadent dessert drink.
INGREDIENTS
- 1 cup cashews, soaked overnight
- 1 cup almonds, soaked overnight
- 4 dates, pitted
- 4 cups water
- 1 tsp Himalayan or Celtic sea salt
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon, plus more to taste
- 1/4 tsp ground nutmeg, plus more to taste
- 1/8 tsp ground cardamom
- Garnish with cinnamon stick and a dollop of coconut whipped cream (optional)
DIRECTIONS
- Soak nuts in 2 to 3 cups of water overnight (you want to fully cover the nuts with fresh water).
- Drain and then rinse nuts.
- Pour 4 cups water back into bowl with cashews and almonds, and feed through the juicer. Add water, nuts, and dates at the same time until all are through the juicer. Stir in salt, vanilla extract and spices.
- Garnish with a cinnamon stick and dollop of coconut whipped cream.
TIP
You can also add a touch of maple syrup if you don’t have dates on hand. You can either look for coconut whipped cream at a specialty health food store or make it yourself with this recipe.
BENEFITS
Cinnamon contains a compound called cinnamaldehyde, which has been shown to help activate fat cells to burn energy.
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