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)
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.