Vegan Eggnog

• Vegan
• Gluten free
• Paleo

• Produce

  • 6 Dates, pitted

• Canned Goods

  • 1 14-ounce full-fat canned coconut milk, full-fat canned

• Condiments

  • 1 tbsp Maple syrup, pure

• Baking & Spices

  • 1/4 tsp Kosher salt
  • 1 tsp Nutmeg

• Nuts & Seeds

  • 1 cup Cashews, raw unsalted

• Liquids

  • 2 cups Water

Found on theroastedroot.net

Description

Ingredients

• 1 cup raw unsalted cashews, soaked and drained
• 2 cups water
• 1 14-ounce full-fat canned coconut milk
• 1 tablespoon pure maple syrup, optional
• 6 to 8 dates, pitted
• 1 teaspoon nutmeg
• ¼ teaspoon kosher salt

Directions

• Soak cashews in water overnight (or for at least 4 hours).
• Drain the water from the cashew and place them in a blender with 2 cups of fresh water. Blend until very smooth.
• Add the remaining ingredients and blend until a uniform consistency is achieved. This will require some time, as the dates take a great deal of blending.
• Pour eggnog into a glass container and refrigerate until cold (all the blending will likely heat the mixture up, so for best results, refrigerate before drinking).
• Do crazy awesome stuff with your eggnog.