This dairy-free version of eggnog will blow your mind. It's rich, creamy, and it's just the right amount of sweet. Serve it spiked, or simply warm up a cup for a perfect, wintery afternoon treat. —Gena Hamshaw
dry cashews, soaked overnight and drained (they'll plump up to about 1 cup as they soak)
Medjool dates, pitted, soaked overnight and drained
can full fat coconut milk
(or 1/4 heaping teaspoon) salt
1/3 to 1/2 cups
bourbon or rum to taste (optional)
In This Recipe
Blend all ingredients together in a blender on high speed till smooth. It may take a few minutes for the mixture to become creamy and uniform; be patient. Serve warm or cold.
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.