Vegan Cashew Eggnog

• Produce

  • 1/3 cup Cranberries, whole raw
  • 4 Medjool dates, pitted

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 1/4 tsp Cardamom
  • 1/4 tsp Cinnamon, ground
  • 1/4 tsp Nutmeg
  • 1 pinch Pink salt
  • 1 dash Turmeric, ground
  • 1/2 Vanilla bean

• Beer, Wine & Liquor

  • 2 tbsp Rum

• Liquids

  • 2 1/8 cups Water

• Other

  • 1 cup Cashews, soaked overnight or 8 hours

Found on willfrolicforfood.com

Description

Ingredients

• 1 cup cashews, soaked overnight or 8 hours
• 4 -5 pitted medjool dates (depending on how sweet you like it)
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cardamom
• 1/2 vanilla bean, scraped of its seeds
• dash ground turmeric (for color)
• pinch pink salt
• 2 cups water (if you like it thinner, add up to 1/2 cup more)
• 2 tablespoons rum, brandy or whiskey + more as you like
• 1/3 cup whole raw cranberries
• 1 tablespoon maple syrup
• 2 tablespoons water

Directions

• To the bowl of a high powered blender, add the soaked cashews, dates, nutmeg, cinnamon, cardamom, vanilla bean, turmeric, salt and water. Blend until smooth and creamy, 2-3 minutes or until the dates and cashews are silky smooth. Add the rum/brandy/whisky and blend again (or omit it to make it virgin). Note: you want about 1 tablespoon liquor per glass.
• Add the cranberries, maple syrup and water to a small sauce pot and set it over medium low heat. Cook until the cranberries soften and pop, then smash the cranberries into the liquid, stirring everything together constantly until the mixture thickens and becomes jammy. Serve immediately.
• Add half of the cranberry jam to the bottom of each glass, pour the eggnog on top and tap a dash of cinnamon overtop of the glasses. Best served either chilled OR gently warmed up in a saucepot until hot (but not burning) to the touch.