Vegan Eggnog with Cashew Milk

2 teaspoons Simply Organic Pure Vanilla Extract
1/2 teaspoon Simply Organic Ground Ceylon Cinnamon
1/2 teaspoon Simply Organic Nutmeg Ground
1 cup raw and unsalted cashews
2 cups water
1 can coconut milk
3 Medjool dates, pitted

In a high-speed blender, combine cashews, water and coconut milk. Blend for 60 seconds, until well combined.
Strain milk through a fine mesh sieve, then return to blender. Add remaining ingredients and blend for 40 to 60 more seconds, until smooth.
Pour eggnog into a storage jar and refrigerate until cold and thick. Store in refrigerator for up to 1 week.
Serve cold and top each glass with a pinch of nutmeg.
To save time, skip the sieve step as the cashews leave behind very little, if any, pulp. Try this eggnog as a dairy-free coffee creamer! For an extra thick eggnog, substitute coconut milk for the coconut cream

WARNING: Consuming this product can expose you to chemicals, including lead or acrylamide, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov.

Note: Some products sold on this site are packaged in bottles that contain bisphenol A (BPA). For those products, the following warning applies:

WARNING: Many items containing foods and beverages sold here have epoxy linings used to avoid microbial contamination and extend shelf life. Lids on jars and caps on bottles may also have epoxy linings. Some of these linings can leach small amounts of bisphenol A (BPA) into the food or beverage. BPA is known to the State of California to cause harm to the female reproductive system. For more information, go to https://oehha.ca.gov/proposition-65

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Vegan Eggnog with Cashew Milk

Vegan Eggnog with Cashew Milk

Whip up this simple vegan eggnog made with cashew milk, organic vanilla extract, Ceylon cinnamon, nutmeg and clove.

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