Creamy Vegan Eggnog

• 份量: 4 servings
• 總時間: 5 minutes

食材

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)

步驟

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.

營養

• 卡路里: 578 kcal
• 總脂肪: 37 g
• 飽和脂肪: 22 g
• 不飽和脂肪: 12 g
• 鈉: 156 mg
• 總碳水化合物: 60 g
• 膳食纖維: 2 g
• 總糖: 38 g
• 蛋白質: 9 g