Creamy Vegan Eggnog

• 분량: 4 servings
• 총 시간: 5 minutes

재료

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)

방향

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.

영양 정보

• 칼로리: 578 kcal
• 지방 전체: 37 g
• 포화 지방: 22 g
• 불포화 지방: 12 g
• 나트륨: 156 mg
• 탄수화물 전체: 60 g
• 식이섬유: 2 g
• 총 당류: 38 g
• 단백질: 9 g