Eggless Egg Nog
Raw Eggless Eggnog
- ½ cup raw cashews
- 1 ½ cups almond milk
- 5–6 soft pitted medjool dates
- 1 tsp pure vanilla extract
- ¼ tsp nutmeg (optional + more for sprinkling)
- ⅛ tsp cloves
- ⅛ tsp salt
Place cashews in a glass bowl and cover with very hot water. Allow cashews to soak for about 10 minutes, then strain and discard water (this is to soften them quickly. If you want to keep the recipe raw, pre-soak cashews for at least an hour in room-temp water) (Note: if your dates are hard, soak them along with the cashews).
Place all ingredients in a high speed blender and process on high for a few minutes until very smooth.
Serve warm (it’ll be warm-ish from the blender), sprinkled with a dash of nutmeg or chill by adding a few ice cubes (made with almond milk) to the blender